“Beer hunting” is a term inspired by the activities of iconic beer writer Michael Jackson, the Beer Hunter. My pursuit
Imperial stout is an extra strong version of stout, which was originally brewed by the British to withstand the rigors of export to Russia and the Baltic states. This style is dense, opaque black and strong in alcohol (6-7 percent), with a note of sweetness. Burnt cocoa and dried fruit flavors are typical. Russian imperial stouts originate from recipes that British brewers tailored to the tastes of the imperial Russian court. Imperial stout was almost extinct until recreated by the British brewer Samuel Smith in the early 1980s. The style has now been embraced by U.S. craft brewers as a winter specialty.
Simply put, this is a stronger version of a dry stout, with alcohol levels between 5.7 and 7.5 percent, very similar to foreign or export-style stouts. The initial malt sweetness leads to a rounded out, dry and balanced finish. Coffee-like roasted barley present in the aromas. A medium- to full-bodied mouth feel is common. Fruity esters are very low to non-existent. Strong stouts are well balanced with sweetness/bitterness of malt.
This brew is a variation of sweet stout, with a small proportion of oats used in place of roasted malt, which has the effect of enhancing body and mouthfeel. They were originally brewed by the British in the earlier part of this century, when stouts were thought of as a nutritious part of an everyday diet. After having fallen from favor, the style was revived by the Yorkshire brewer Samuel Smith in 1980. They tend to be highly flavorful with a velvety texture and sometimes a hint of sweetness. Oatmeal stouts are now a very popular staple of the U.S. craft brewing scene.
Avery Quinquepartite: Latin for “consisting of five parts,” Quinquepartite is a barrel-aged sour ale blended from beers aged in five
The growing number of entries to sour beer categories suggests that brewers are onto something new. But the techniques they’re
If you had two hard-to-find great beers in your fridge right now, would you consider mixing them together to create
In 2010, the Beverage Testing Institute/Tastings in Chicago evaluated almost 400 beers and ciders in nearly 80 style categories. For
Real ale is also known as cask-conditioned beer and is now an accepted dictionary definition for warm-fermented ale that is
In April 2010, as the world’s airlines were grounded by volcanic ash, all the signs indicated that the Campaign for
