Two roads diverged in a wood, and I― I took the one less traveled by, And that has made all
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,
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.
Beers today are conceived quite differently than when beer itself was still being created. Centuries ago, modern styles were not
You can argue about the exact start of the craft brewing movement. Some will say it was the day in
Porter doesn’t have the fame of stout, the thunderous hops of IPA or the quirk of barrel aging, but once
There sometimes comes a moment in an evening of hospitality when the host recognizes that a guest is especially appreciative
Carbonation is a key trait in beer. Scientists have recently determined that it is a taste just like sweet, salty
Experimentation is much of the appeal of brewing, and methods of integrating alternative ingredients such as spices or assorted sugars
