Oktoberfest 2015 will serve beer ice cream
A little more than a month is left before the start of the traditional beer festival in Munich. For tourists, attendance at Oktoberfest is required. And not only beer awaits…

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Beer cocktails: a selection of American brewers
Beer cocktails have been around for a long time (michelad, for example, has already become a classic), but this topic is rarely touched upon, discussing the revival of the popularity…

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16th Century Antwerp Pubs
Beer history researcher Rowel Mulder, in his blog Lost Beers, talks about the many pubs in Antwerp in the 16th century and the variety of beers and wines you could…

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Beer Sessions with Brett

Sour and wild beer: what is the difference?

You may have heard the terms “sour ale” (sour ale, sour ale) and “wild ale” (wild ale, wild ale), often used interchangeably to refer to beer with a tart or harsh taste. Although these words may from time to time accurately describe the same beer, they have different meanings, and using them as synonyms can disappoint brewers who try to describe their varieties thoroughly.

What is wild beer?
“Wild beer” – or rather, “wild ale”, as it was called from the very beginning in Belgium and Germany, is a beer made with the help of something that goes beyond the traditional Saccharomyces cerevisiae brewer’s yeast. Continue reading

Opinion: what a brewer should be able to cook

In the section “Opinion”, which publishes reflections on the cornerstone issues of modern craft brewing, we asked several brewers to speak on what should be able to cook in 2019.

On May 10–11, I managed to attend one of the best beer festivals in the world. The MBCC, which takes place annually in Copenhagen, gathers more than a hundred breweries. Many of them are at this holiday for the first time, someone comes from year to year. It is believed that this festival sets the tone for the craft market and allows you to experience the achievements of industry giants.

As for MBCC 2019, then several styles ruled the ball at once. Firstly, these are imperial confectionery stouts – dense, viscous, sweet, barrel. I admit, it was quite difficult to move away from some racks, as beer, at times, left me in a little shock. Secondly, this is the New England IPA. They were also abundant here: muddy, juicy, fruity, dense, double, triple, with prefixes micro and DDH. Thirdly, it is impossible not to mention the whole variety of “sour”. Continue reading

What is kriek style beer?

One of my first encounters with kriek-style beer was at The Sovereign Bar, located in Washington. I had the opportunity to choose a variety from an extensive vintage collection in one of the best beer bars in the country. How can you miss such a chance?

When I went into the temperature-controlled room, I was greeted by shelves filled to the brim with the best samples of beer from around the world. It was awesome. After I tasted the varieties from De Ranke, Cantillon and 3 Fonteinen, I was offered to try the Oude Kriek Cuvée René from the Lindemans Brewery. I have already tried this variety in the past, but I don’t think I have ever carefully analyzed every sip, as it did then at The Sovereign. It was … difficult, but in a good way. I have always considered this style quite aggressive – it is quite tart and sour, and it even feels on tooth enamel. However, the complexity and depth of this beer continued to drag me in with every sip. Continue reading

15 most significant craft breweries in Europe
Once American beer lovers associated Belgium with craft samples of this drink, but today the United States occupies a leading position in the craft brewing industry, with more breweries than…

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Beer Copying: Tips for Beginners
Repeating your favorite variety is much more difficult than just brewing beer at home (although in both cases you will need some basic skills). But you should not set a…

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How Home Brewers Created Their New York
Four years ago, John Hall invited me to perform at a beer festival that was once held by the now defunct All About Beer Magazine. One of the “speakers” was…

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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…

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