An increasing number of American breweries are making beers similar to Belgian Lambics using traditional methods, such as spontaneous fermentations, turbid mashes, long boils, barrel aging, etc., along with traditional ingredients such as raw/unmalted wheat and aged hops. Some are even blending one-, two-, and three-year-old batches, similar to Belgian Gueuze [...]
There are all sorts of brewer collaborations these days, but the best ones happen naturally. (Isaac, Josh, and Rowan) After enjoying some Atwood Ales beers, Rowan Chadwick and Isaac Koski, co-head brewers of Urban Family Brewing, contacted Atwood Ales owners Josh and Monica Smith about collaborating on a beer. [...]
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 [...]
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 [...]
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