When North Americans who have not traveled extensively in Germany think of Germans, most of them conjure up an image in their minds of people dressed in lederhosen. This, however, is about
A whole other type of beer exists in northern Europe known as “raw ale.” It is not so much a style, but rather a technique. The major feature that sets raw ale apart is that it is never boiled. Learn the history, stories, and techniques behind raw ale.
After an excursion into some newer, emerging, or little-known styles, I’m returning to talking about some old favorites — in this case, Maibock, also known as helles bock. Before we talk about
While a glass of oatmeal stout may or may not lower your cholesterol, it’s still pretty tasty. That’s because oatmeal brings a silky texture and vanilla-esque oat flavors to the party. In
Russian imperial stout was one of the first beer styles that caught my interest. I remember tasting North Coast Old Rasputin as I read and reread the BJCP style guidelines for the
by Yuri Santos and translated by Roberto Maçaneiro Overall Impression: A light and refreshing wheat ale, of moderate alcohol content and imperceptible bitterness. Assertive sourness with focus on the aroma and flavor
While saison is a Belgian beer style, it is rarely brewed there. Explore the history of saison and get tips to brew your own classic saison from a Belgian brewer who is trying to restore its popularity in Belgium.
Once again, I find myself writing about a style I hadn’t anticipated. While giving a talk to prospective judges in Christchurch, New Zealand at a brewpub called The Laboratory, someone recommended that
Brewer: Daniel Carey, New Glarus Brewing Company in New Glarus, Wisconsin Here at New Glarus Brewing we brew the full gamut of beer styles, from light American-style lagers to Belgian-style lambics to
It may be hard for modern homebrewers to think of a time when witbier was virtually unknown. Today, it is one of the more popular Belgian style beers, if not the most
Saison, a storied tradition now relegated to the fringes in Belgium, has found a strong revivalist movement among today’s artisan brewers all across the United States. We asked Yvan De Baets, brewer