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?
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.
This is the type of beer that will confuse your senses. Jet black like a tropical stout, with the aroma of Pacific Northwest pale ale. Do you trust your eyes or do you believe your nose? Upon further review, and your first gulp, you realize that this is something different.
The leaves start turning, the first few crisp mornings appear and football begins to dominate your weekend plans. Fall has arrived and with it a mélange of beers that remind you of the fact that the harvest fuels the brewing process.
How green is your beer? We’re not talking about that St. Patrick’s Day brew you swilled back in March at some faux Irish pub. We’re wondering how environmentally friendly is your beer?
For several thousand years, brewers made beer without hops. But truth be told, hops are what separate beer from wine, sake, mead, whiskey, tea, cider, brandy and most other beverages that count on one basic ingredient as a flavoring agent. And for the majority of the time since the Bamberg Beer Purity Law was proclaimed in 1489 mandating that beer use only barley, hops and water, most brews were single hop affairs. Read More…
Wed Jul 3rd, 2013
The Young Turks and Old Lions of Breweries
Once a year the whole world of craft brewers, and I do mean the whole world, gathers together for four days of catching up, digesting new ideas, staying up way...
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