At one time “sour brown ale” probably described most of what was being served in the local tavern. Beers were brown because the malting of barley was as yet an inexact science,
Written by BYO Staff
Issue: May 1997
We’ve collected chocolate beer clone recipes from six of our favorite breweries. Together, they show just how different chocolate beer recipes can be.
Created within the walls of the Westmalle monastery in the 1930s, the Belgian tripel is now one of the most iconic beer styles in a country replete with them. Go in depth with Gordon Strong to learn about it.