Mild needs an aggressive public relations campaign, an image consultant, maybe even a personal trainer. Otherwise, one of the world’s most misunderstood beer styles will never shed its reputation for mediocrity.
Do not confuse Eisbock with North American ice beer. The latter is an abomination, in which, after freezing, the lifeless lager is weakened with the addition of water. Eisbock, by contrast, is a marvel of science.
Altbier is not purely an ale, nor is it a lager. It is a hybrid. The result of its unusual brewing process is an entirely distinctive (and often under-appreciated) flavor.
Next to Germany and England, no country has had a bigger impact on the American craft beer scene than Belgium. And now with the emergence of Belgian IPAs, at long last, America is returning the favor.
Munich Helles, at first glance, is almost identical to Pilsner. Clear and blond, they both sparkle with carbonation that rises to a creamy, white collar of foam. On a hot and muggy day, you just want to dive in and soak it up.
The soaring mountains, the verdant fjord, the crystal clear air, the splashing waterfalls, the mystic fog, the shimmering light—in this scenic land, you wouldn’t want to enjoy a fresh beer in a place that was anything less than spectacular.
Dark and handsome with a brown collar of foam, this is a deliciously filling beer that seems, well, wholesome. Knock back a couple of them and you can almost feel your cholesterol dropping.
Put a glass of Wheatwine to your nose and you get that familiar malty Barleywine aroma. But hold on. Take a sip and breathe in; you fall into a dizzy swirl of vanilla and apricot and who knows what else.
Witbier goes back 500 years, to a period when beer was made with wheat and typically balanced not by hops but by a blend of herbs and spices known as gruit.
At first glance, it’s hard to tell the difference between the stout and the porter; but collect a few bottles, let them warm to about 50 degrees, and you begin to appreciate the range.
