Hjemstavn Stærk Dansk Ale
This spring, my bride and I decided to go to Asheville (North Carolina) – a great place for beer lovers, which we have already visited more than once. Asheville is a small beer paradise, which is full of both large and small breweries, each of which seeks to occupy its own niche both in the local beer community and on the national beer scene. This is a great place to get acquainted with national trends and see how they are embodied in a single locality, literally living in beer. In addition, here you can take a good walk and eat delicious donuts, but this is off topic.
Sitting on the terrace of a large regional brewery (so be it, it was New Belgium) one wonderful day, in the middle of a wonderful vacation, my bride took a sip of her muddy IPA and immediately made a grimace. Note that this woman loves craft beer and adores Indian pale ale all her life. She also does not mind the muddy NEIPA. Her reaction was not caused by an initial prejudice to this style – she chose this muddy IPA from many other varieties, knowing full well what she could expect. But what she said later perfectly reflects one of the main problems of modern brewing. Continue reading
Surely in your favorite beer store you have often caught the eye of a bottle with the words “brewed with natural flavors.” What does this mean?
In fact, it can mean almost anything. But do not think that this post is from the series “You Won’t Believe What They Add to Your Beer”
I became interested in natural flavors because of the growing popularity of “craft beer,” which flourishes by adding a variety of ingredients of this kind. Blue Moon, America’s most popular beer, also contains natural flavors, as well as the Leinenkugel line of shandy beer cocktails, which in 2013 became the fastest growing segment of the beer market.
However, not only large manufacturers add natural flavorings to beer – they can also be found in beer from Sam Adams, Shipyard, Rogue and many other US breweries. Continue reading
Philip Vandenbruhle: “Belarus needs to develop local breweries. There will be no culture without them ”
It is no secret that the Belgian brewing school is one of the most respected. The Belgians, however, did not come to this immediately. There was a time when beer consumption and the number of independent breweries were unusually low. Pivo.by journalist met with the Honorary Consul of Belgium in Belarus, Philip A.G. Vandenbruhle, and talked about the traditions, culture and prospects of cooperation between the countries.
– Tell us about yourself. What do you work with and how did you end up in Belarus?
– I was born in the city of Bruges and now I live in two countries, as it were. I am in Minsk for a week, and I spend the rest of the month in my own country. Continue reading