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.
Originally brewed in Thuringia, a state in eastern Germany, these lager-style brews were known to be darker in color than their Munich counterparts. Often relatively full-bodied, rarely under 5 percent ABV, these beers classically feature a bitter chocolate, roasted malt note and a rounded character. Hop accents are generally low. This obscure style was picked up by Japanese brewers and is made in small quantities by all of Japan’s major brewers. Schwarz beers are not often attempted by U.S. craft brewers.
