This category, which also has some crossover with Specialty Beer, is at its basic definition beers that are aged in non-neutral wood. This can to produce an intentional wood-influenced flavor effect (vanillin, caramel, toast), or flavors derived from the alcohol previously aged in the wood if any (bourbon, scotch whisky, sherry), as well as the action of microorganisms living in the wood. A wide variety of base beer styles can benefit from barrel aging, although darker or more alcoholic styles have been popular choices.
I’m a middle-aged beer industry writer. It’s better than being an old beer writer, because old beer writers are always
In 2010, the Beverage Testing Institute/Tastings in Chicago evaluated almost 400 beers and ciders in nearly 80 style categories. For
Below is a generic recipe that can be used to experiment with yeast strains. Simple alterations of hop and yeast
In April 2010, as the world’s airlines were grounded by volcanic ash, all the signs indicated that the Campaign for
After 24 years of homebrewing, I am still mesmerized by the hypnotic churning and billowing suds of fermenting wort as
While some brewers feel stifled by stringent style guidelines, others have been quietly pushing against rigid style-centric enforcers for years.
WHEAT (UNMALTED) Contribution: vibrant wheat flavor; improved head/foam retention Styles: traditional in witbiers and lambics Examples: 3 Fonteinen Oude Geuze,
Bear Republic Hop Rod Rye: This 8 percent alcohol by volume brew uses 18 percent rye. The beer pours a
This is a sub-category of the bock style. Doppelbocks are extra strong, rich and weighty lagers characterized by an intense malty sweetness with a note of hop bitterness to balance the sweetness. Color can vary from full amber to dark brown and alcohol levels are potently high, typically 7-8 percent ABV. Doppelbocks were first brewed by the Paulaner monks in Munich. At the time, it was intended to be consumed as “liquid bread” during Lent. Most Bavarian examples end in the suffix “–ator”, in deference to the first commercial example, which was named Salvator (savior) by the Paulaner brewers.
