Ann Arbor, MI, in my student days ranked first in the nation in per-capita Molson consumption. Molson Golden was our
These days, anybody with a dumper of malt and an overabundance of fresh hops can make a lip-smackingly tasty beer.
Bio-Threat to Brewing Industry? Eternal vigilance is the price of security, and the signs of vigilance are everywhere in Washington:
In his charming book, Great American Eccentrics, Carl Sifakis defines his subject matter thusly: “The true eccentric follows his own
The man who would have been my grandfather on my mother’s side died of drink before I was born. My
What would England―and the wider world of beer―lose if her native beer styles vanished? These nine distinct styles, each with
Opening hours: Pubs used to shut tight in the afternoons but the law has been changed in recent years. Pubs
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.
Bocks are a specific type of strong lager historically associated with Germany and specifically the town of Einbeck. These beers range in color from pale to deep amber tones, and feature a decided sweetness on the palate. Bock styles are an exposition of malty sweetness that is classically associated with the character and flavor of Bavarian malt. Alcohol levels are quite potent, typically 5-6 percent ABV. Hop aromas are generally low, though hop bitterness can serve as a balancing factor against the malt sweetness. Many of these beers’ names or labels feature some reference to a goat. This is a play on words, in that the word “bock” also refers to a male goat in the German language. Many brewers choose to craft these beers for consumption in the spring (often called Maibock) or winter, when their warmth can be fully appreciated.
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.
