I recently gave a presentation at the National Homebrewers Conference in San Diego on aging beer on exotic wood, which
The quest of beer-lovers leaves virtually no cellar undisturbed. That pursuit is often about the novel inspired by the venerable,
Wit beer is a style of flavored wheat. It is distinctly Belgian in origin and is still very closely associated with this lowland country. Wits employ a proportion of unmalted wheat in the mash, but also have flavor added in the form of Curaçao orange peel and coriander, among other ingredients. Their appearance is marked by a hazy white precipitate and these beers generally have some sedimentation. Typically, these are very refreshing summer thirst quenchers. Their popularity in the United States is growing, with some notable examples to be found.
Wheat ales are unique for a myriad of reasons. Traditionally, wheat ales are softer and more delicate than other ales.
With homebrewing comes the epiphany that nearly anything can be included in a beer recipe, and the familiarity with fruit
Most of us have had a beer so good that drinking it was “like a religious experience.” But when was
Maibocks are medium- to full-bodied lagers whose alcohol content can vary widely, though is typically between 5-6 percent ABV. The color of pale bocks can vary from light bronze to deep amber and they are characterized by a sweet malty palate and subtle hop character. As its name would suggest, this is a bock style that traditionally makes a spring appearance as a celebration of a new brewing season. In a Germanic brewer’s portfolio, it is should conventionally have a less assertive character than other bock offerings later in the year.
Our beloved porter has seen it all. It went from the rough-hewn, smoky seminal macrobrew in early 18th-century England, to
OG 1.075, ABV 7.0%, 35 IBU, deep chestnut color Extract Recipe 8# Dried Malt Extract (combination of Munich or amber,
Belgian golden ales are pale to golden in color with a lightish body for their deceptive alcoholic punch, as much as 9 percent alcohol by volume. The benchmark example, Duvel (Devil) from Belgium, is quite heavily hopped to give a floral nose and a tangy, fruity finish. Typically, such brews undergo three fermentations, the final one being in the bottle, resulting in fine champagne-like carbonation, and a huge rocky white head when they are poured. Often such beers can be cellared for six months to a year to gain roundness. These beers are probably best served chilled to minimize the alcoholic mouthfeel.