I’ve been thinking a lot about sour ales lately. Not only because I love to drink them and I love to make them (I currently have 8 different batches of sour ale fermenting right now), but because they’re exploding in popularity. Every time I visit Elizabeth Station, I find at least [...]
With the rise in popularity of mixed-fermentation beers, 100-percent Brett beers, spontaneously fermented beers and Lambics, wild ales, sour ales and farmhouse beers, the terms that define these beers get tossed around more and more. Some of these terms are used interchangeably, and some people interpret them differently, adding confusion. To [...]
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 [...]
Welcome back craft beer dabblers, aficionados, advocates, and stewards. Let's get a little crazy this week with some wild yeast! Yes I said wild yeast, those who are uninitiated or skeptical of this, do not fear! Wild yeast is a magical thing and will bring you many new beer horizons. Let's get [...]
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 [...]
First up is a new to me Crooked Stave offering – St. Bretta Winter. I've had a few others of theirs, but grabbed this one on a bit of a whim. Having just left Colorado and moved to Washington, Crooked Stave was a brewery that I did not expect to find here. [...]
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