Homebrew Diaries: Making a kettle-soured beer

Sour ales, or beers that feature acidic and tart qualities derived from one or more strains of lactic acid bacteria, can be made in many different ways. Generally speaking, there are traditional, long-aged sour ales and there are quick/wort-soured sour ales. Most of the commercial sour ales on the market are [...]

2018-10-18T13:21:15-07:00

The venerable IPA

Yesterday was “IPA Day,” a special day that was created in 2011 to celebrate the India pale ale through social media (#IPAday) and various events. With the popularity of IPA these days, some joke that every day is IPA Day. "Session" IPAs Even though I appreciate and enjoy drinking [...]

2018-10-18T13:22:13-07:00

Wander Brewing adds a coolship to its Barrel Project

Wander Brewing’s new coolship (an anglicized term from the Dutch/Flemish word, koelschip) may not be the sexiest-looking piece of equipment in the brewery, but it’s arguably the most romantic. This large, shallow and open stainless steel vessel will be used to make spontaneously fermented ales, similar to how they’re made by [...]

2018-10-18T13:22:17-07:00

Merchant du Vin creates first annual Orval Day

This Saturday, March 26, devotees of Orval Trappist Ale will convene in bars across America to celebrate one of the world’s finest and most unique beers. Orval Day was created by Merchant du Vin, a Seattle-based specialty beer importer since 1978, and it will feature celebrations in many cities, including Seattle, [...]

2018-10-18T13:22:47-07:00

Why there’s a lack of love for (craft) lagers

Lagers dominate the beer market in the United States. By volume, they make up more than three-fourths of the market, and the top 20 best-selling beers in America are all lagers. But in the craft beer segment, lagers make up the minority. Craft breweries mostly produce ales, and ales are overwhelmingly [...]

2018-10-18T13:22:58-07:00

Beer Style Profile: Lambic and Spontaneously Fermented Ale

No beer is more romantic or more connected to Mother Nature than Lambics and spontaneously fermented ales. These unique beers are defined by geography, techniques, ingredients and local microorganisms. Lambic is spontaneously fermented beer from Brussels and the Pajottenland region (also Payottenland) / Senne Valley (also Zenne) of Belgium. Lambic is more of [...]

2018-10-18T13:23:00-07:00

Wander Brewing’s Barrel Project expands with new foeder

Wander Brewing recently increased its Barrel Project capacity by 620 gallons, after it purchased and installed a brand-new, 20-barrel foeder. This new vessel adds to Wander’s growing arsenal of more than 80 barrels. A foeder (pronounced FOOD-er, and also spelled foedre or foudre) is a large oak vat that is often [...]

2018-10-18T13:23:04-07:00

Beer Review #6 — Grand Teton Brewing: Sour Grand Saison

Up for review today, just in time to celebrate these warm temperatures, is a great farmhouse ale from Grand Teton Brewing. Synonymously called a Saison, these beers are hearty, often strong, bright and hazy ales. Classically these were brewed in the Winter months, and meant to condition in the Spring so that [...]

2015-06-18T08:23:46-07:00

On Trappist beer … and the newest Trappist brewery

May 2015, the International Trappist Association (ITA) approved the eleventh Trappist monastery brewery, Tre Fontane in Rome, Italy. There are now six Trappist breweries in Belgium (Rochefort, Westmalle, Westvleteren, Chimay, Orval, and Achel), two in the Netherlands, aka Holland (La Trappe/Koningshoeven and De Kievit/Maria Toevlucht of Zundert), one in Austria (Gregorius [...]

2018-10-18T13:28:18-07:00
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