On a recent Saturday shopping trip, I encountered what seems to be a growing phenomenon in the UK: a newly refurbished pub advertising craft beer and cask ale respectively. As someone who recently questioned if it was time to stop using the term “real ale”, this trend fascinates me greatly. In my article, I brought the Transatlantic
I picked up my copy of Joshua Bernstein’s Complete Beer Course (Boot Camp for Beer Geeks), not as a complete novice, but as a beer geek who enjoys reading about beer from a diverse perspective. The unique approach proclaiming to progress readers from “Novice to Expert In Twelve Tasting Classes” was enough to spark my
The beer book category is a rather crowded space; be it lists of beers to try before you die, or full reference guides on a number of niche categories, it’s safe to say there’s no shortage of choice for the reader. With competition so fierce, standing out from the crowd by making a point of difference becomes increasingly difficult, but also
On May 24th, 1976, a blind tasting wine competition was held in Paris featuring a collection of US and French wines collated by British wine merchant, Steven Spurrier. The contest, dubbed The Judgement of Paris, sent shockwaves through the industry as California wines rated best in each category. It might not seem a shocking conclusion today, but in 1976
Craft beer in North America is a relatively simple proposition. The term was created to differentiate mass-market American light lager, from the growing number of smaller brewers flying the flag for flavor, tradition, and relentless innovation. For the US, this made perfect sense; the market was dominated by three huge mega-corps that turned post-prohibition America into
The festive season is a time for overindulgence – a time to gather with family and friends for the enjoyment of great food and drink. Barley Wine, in particular, offers much comfort during the winter months as a fireside companion, with its elevated ABV, and rich, warming flavors. Below, we have selected some of our
One of the most positive qualities displayed by craft brewers is their inherent can-do attitude towards constant experimentation. Over the last few decades since the concept of craft brewing first took hold in the United States, brewers have continued to push the boundaries of style and taste with increasingly more unconventional ingredients and brewing techniques. For many years now,
When talking about grain used to make beer it makes sense to start with barley. While other grains are also used to make beer, barley is by far the most common. Before we can use barley to brew beer, it must first be put through a process called malting, which triggers the formation of enzymes
So here we are again, the holiday season is nearly upon us, and while everyone else is sipping eggnog and drinking wine, the beer lover in your life will be tucking into some extra special beers to celebrate the festive season – yum! But what do you buy someone with such a specific interest as craft
Happy Friday. Are you ready for another beer? I know I am. This week’s beer is a fascinating Pale from my recent Beer52 order – fascinating for a couple of reasons: 1) They don’t own their own brewery; instead opting to brew beer at other brewers locations and referring to themselves as a “gypsy brewery”.
