Styles

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  Full Pints - Your Next Beer

  The Brewer’s Garden

  July 1, 2011 - Rick Lyke

  For the first six millennia of mankind’s “relationship” with beer, brewers were more like chefs than they have been during the last 500 years.

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  Sidebars - Your Next Beer

  Tasting Notes

  May 1, 2011 - Rick Lyke

  Avery Quinquepartite: Latin for “consisting of five parts,” Quinquepartite is a barrel-aged sour ale blended from beers aged in five oak barrels in the Avery cellars, two cabernet sauvignon barrels, along with port, chardonnay and zinfandel barrels. The beer pours a golden orange color with a thin white head. The beer has an attractive citrus... View Article

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  Full Pints - Styles Features

  The New Old World of Sour Beer

  May 1, 2011 - Julie Johnson

  The growing number of entries to sour beer categories 
suggests that brewers are onto something new. 
But the techniques they’re using, and the “bugs” they’re 
welcoming into their beers, have a long history.

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  Full Pints - Your Next Beer

  Blending Up a Brew

  May 1, 2011 - Rick Lyke

  If you had two hard-to-find great beers in your fridge right now, would you consider mixing them together to create an entirely new brew? What if they were vintage beers you could not replace?

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  Full Pints - Stylistically Speaking

  Wet and Fresh Hop Ale

  May 1, 2011 - K. Florian Klemp

  Fall for beer lovers is synonymous with autumnal-colored, malty Oktoberfests, and pungent pumpkin-spiced ales, but it is also a time to celebrate the good fortune of the harvest. Harvest festivals are ancient, but the budding twist put on that tradition by American brewers―wet hop/fresh hop ale―has become a seasonal sensation.

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  Sidebars - Your Next Beer

  Tasting Notes

  March 1, 2011 - Rick Lyke

  Bear Republic Hop Rod Rye: This 8 percent alcohol by volume brew uses 18 percent rye. The beer pours a bright cherry wood color with a creamy thick tan head. Plenty of piney hops in the nose. The flavor is a solid 90 IBU hop bomb. Good amounts of spice and a malt base that... View Article

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  Full Pints - Your Next Beer

  A Rye Sense of Flavor

  March 1, 2011 - Rick Lyke

  Nature has a way of taking care of our needs and balancing things out. Take grains. Certain grains, such as barley for instance, are great for making beer. Others, such as corn, are better suited for breakfast cereal. Rye makes great whiskey, while rice makes excellent sushi. And wheat makes delicious bread.

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  Full Pints - Stylistically Speaking

  Belgian Strong Golden Ale

  March 1, 2011 - K. Florian Klemp

  Though Belgium is revered as the kingdom of sanctified abbey and monastic brews, the majority of its beers spring forth from secular breweries. One Belgian beer style mischievously plays on this earthly angle with brand names depicting the foibles and temptation of life itself. These are the strong golden ales. The touchstone is Duvel, fittingly... View Article

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  Sidebars - Styles Features

  Mild in May

  March 1, 2011 - Amanda Baltazar

  The Bristol & District branch of CAMRA, in the southwest of England, pulled out all the stops for its Mild in May promotion. It adopted a passport theme, providing a pocket-sized booklet that participants could fill in as they drank mild in different pubs. There were organized social evenings for group mild tastings over the... View Article