Tag: Belgian Beer

The Year in Beer: Breaking Down 2019 By The Numbers by

Limited, higher alcohol, American-style IPAs, Stouts, and Sours from a select group of American brewers apparently dominated palates and discussions on BeerAdvocate in 2019.

How Belgium’s Beers Inspire 3 American Brewers Three Threads by

Without Belgian beer and its influence, many brewers wouldn’t have been inspired to brew the so-called farmhouse, funky, sour, and strong beers that we enjoy today.

Taylor Ziebarth, Founder and Brewmaster, Oddwood Ales Going Pro by

As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.

January 2017 News: Belgian Beer’s Cultural Heritage, White Labs Asheville Opens, Brewing with Heirloom Barley, and a Record Year for US Hops News by

In a round-up of beer news, Belgian beer is recognized as cultural heritage; White Labs Asheville begins production, New Holland brews lager with heirloom barley; and 2016 is a record year for US hop growers.

Save These Dates! Beer Smack by

BeerAdvocate has hosted over 50 festivals since 2003. We also take pride in the fact that our fests offer attendees a chance to meet their favorite brewers and fellow beer advocates.

Holiday Goose with Dried Cherry Quadrupel Sauce Cooking with Beer by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat—marinating it from the inside out.

pFriem Family Brewers: Melding Tradition with Ingenuity in Oregon From the Source by

From its brewhouse in Hood River—a Silver LEED certified building with a roof covered in solar panels and a rainwater collection system for irrigation—pFriem is melding European tradition with American ingenuity using tools unfamiliar to most small craft breweries.

Nick VanCourt of Ore Dock Brewing Company Going Pro by

Nick VanCourt brews beer in Michigan, which means his peers are some of the best the US has to offer. He’s stood out by keeping his beers grounded in a sensibility that’s more European than brawling American.

Tom Peters, Owner of Monk’s Café Last Call by

Peters has made sure we can experience authentic Belgian beer culture at his bar, Monk’s Café in Philadelphia. His employee education program, Monk’s-exclusive beers, and commitment to excellence have won him a semifinalist slot for a 2015 James Beard award.

François de Harenne, Sales Manager, Orval Brewery Last Call by

Reporter Cecilia Rodriguez wrote in a Forbes.com article that in order to hold a Trappist label, a beer must be brewed under the supervision of monks. With the number of monks at Orval down to 12, she claims the abbey is jeopardizing its Trappist designation. Orval’s François de Harenne offers his response.

The Publick House in Brookline, Massachusetts Barkeep by

The Boston area’s first gastropub was born on July 11th, 2002. David Ciccolo was making beer for Tremont Brewing and bartending to help pay the bills. When he realized his bartending “partner in crime,” Ailish Gilligan, shared his interest in opening a spot, they got to work on The Publick House.

Grimm Artisanal Ales: New York’s Innovative Nomads From the Source by

Like all good fairy tales, the story of Grimm Artisanal Ales starts with a moment of enchantment. One night in Providence, Rhode Island, Brown University students Lauren and Joe Grimm attended a talk on wild fermentation that left them spellbound.

Brewery Vivant From the Source by

Rather than starting from scratch in a warehouse space on the edge of town, co-owners Jason Spaulding and his wife, Kris, repurposed the early-1900s funeral home chapel and livery stables to house their small, niche brewery in the East Hills neighborhood of Grand Rapids, Mich.

Gordon Schuck of Funkwerks Going Pro by

Gordon Schuck didn’t plan on jumping from brewing at home to running his own production facility. But when Schuck, a decorated homebrewer, got out of the Siebel Institute and returned to his native Colorado in 2009, he opened up Funkwerks with Siebel classmate Brad Lincoln, and brought Belgian farmhouse traditions to the high plains.

Giving Thanks for Beer Cooking with Beer by

Create a Belgian-inspired Thanksgiving with four dishes that play with traditional flavors but inject a dose of the Flemish countryside to accentuate other flavor attributes.

In All Things, Simplicity BYOB by

Don’t rush into making “Mega Imperial Stout with Chocolate Espresso Cherries and Szechuan Peppercorns” before you understand your surroundings. You and your beer will be better for it.

Books Shelf Talker by

Why we’re reading The Oxford Companion to Beer and The Belgian Beerkitchen: 70 Belgian Beerrecipes

Faro: Belgium’s Original “Sweet-tart” Style Profile by

In its heyday, Faro was the go-to drink of Belgium. It was light and refreshing, and, the French notwithstanding, a pleasant respite.

How the Other Half Drinks The Politics of Beer by

Next to an impressive range of regular and experimental brews with double-figure alcohol percentages, sit bottles of competent but plain Blonde, Amber and White ales for the unadventurous locals.

Gueuze: A Taste of Place Style Profile by

As with the “terroir” of wine-making regions, the aroma and flavor of this unusual beer is a direct result of the place in which it was brewed.

Patrick Rue of The Bruery Going Pro by

Patrick Rue founded his California brewery, The Bruery, to make the types of high-quality beers he enjoys drinking. They’re also the types of beers that challenge the palates of the most passionate craft beer drinkers.

Oud Bruin: The Sour Wonder Style Profile by

Also know as Flemish Brown Ale, the variety is marked by a distinct piquant tartness that is produced by Lactobacillus, an aggressive bacteria that infects the ale during fermentation.

Tripel: The Best of the Best Style Profile by

Tripel what? It’s not three times the alcoholic strength of a basic beer, nor the gravity, nor the malt, nor the hops. It has nothing to do with its process of fermentation or even its price.

Beer Donuts Cooking with Beer by

Push aside the Bloody Mary and start the day off with a beer-infused donut that will satisfy any weekend craving for a fried piece of goodness.