Tag: Belgium

  
Beer News News by

AB-InBev and MillerCoors want a piece of the apple cider pie; CAMRA Vancouver FUSS-ing over standardized pours; Belgium celebrates Trappist breweries; Oglala Sioux tribe suing brewers, wholesalers, retailers; and Virginia, Mississippi attempting to pass brew-friendly laws.

Why a Brewer Needs a Brewery The Politics of Beer by

Between March and June 2011, Belgium will acquire three new breweries. There is nothing odd in that. What is unusual is that these three Belgian firms already enjoy established reputations for excellence; in two cases, to the extreme.

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.

The Globality of Beer BYOB by

Cosmopolitan Trout, so named for the abbey’s fishy founding legend, uses a little bit of something from everywhere.

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.

Putting the “Advocate” in BeerAdvocate Beer Smack by

As we move into 2011, we promise to put the “advocate” in BeerAdvocate by continuing to explore new and better ways to support, promote and defend good beer.

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.

Is A-B Inbev Going West? The Politics of Beer by

A series of public relations blunders in their Belgian operations in recent years has led to the kind of poll ratings that make politicians choke.

Festivals of Life and Beer The Politics of Beer by

The reluctant or inexperienced traveler may need an excuse to enable them to overcome fear of the unfamiliar. As craft beer lovers, the lure of a famous beer festival might do it. Better yet, why not consider an obscure one?

Farmhouse Sisters, Part One: Let’s Meet the Blonde Feature by

Similar to the origins of IPA, Saisons were and are highly hopped. Add the existence of wild yeast in the process and the result is a finished beer that is quite bitter and tart.

The Visual Power of Beer Unfiltered by

Bars should select a half dozen different glass styles, each with the qualities necessary to present their beers in the best lights, thus encouraging sales with the corresponding head-turns and matching the expectations of their customers for honest pints, tulips and snifters.

Brussels Destinations by

As Belgium’s capital region, the Brussels area is awash in the nation’s unique beer styles, from the Oud Bruins of Flanders to the bounties of Belgium’s far-flung abbeys.

Why I Hate Modern Fruit Beers The Politics of Beer by

Adding stuff to a nearly completed and rather shabby beer is a dangerous pastime that brand Belgian cannot afford. And neither can any other craft beer culture that wishes to be taken seriously.

American Craft Beer Hegemony Unfiltered by

For a country that has never possessed much of a discernible brewing heritage, America has taken a leading role in exporting its nascent beer culture around the world.

A-B InBev and I The Politics of Beer by

One problem with global and personal expansion is that each is based on an optimistic set of assumptions that perpetual growth is both realistic and beneficial.

Antwerp Destinations by

Antwerp boasts one of the world’s highest number of pubs per capita. There’s no legal closing time. And the breweries of Belgium’s countryside know something about rewarding thirst.

Steven Pauwels of Boulevard Brewing Company Going Pro by

Steven Pauwels left Belgium for Missouri nine years ago, bringing craftsmanship, tradition, and a relentless drive to experiment. Here’s how Boulevard became the Midwest’s largest independent brewer—and its most eclectic.

Belgian India Pale Ale: Brewing for an American Palate Style Profile by

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.

Saison: Beer’s Quintessential Seasonal Style Profile by

With every sip of Saison, you can just taste the romance. Kind of makes you want to grab a hoe and volunteer at your local organic farm co-op.

BA’s Survival Guide to Beer Fests Feature by

How to become a beer respecting fest pro, made easy.

Witbier: Sunset Moon-Gaarden Style Profile by

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.

Belgian Dubbel: Love It Two Times Style Profile by

When folks say they like Belgian beer, almost certainly what they mean is Dubbel.

American Wild Ale: The Stinky Cheese of Beer Style Profile by

Sourness—or more precisely, tartness—is the defining trait of American Wild Ale. Essentially, it’s beer gone bad, contaminated by the very stray microorganisms that Louis Pasteur discovered were mucking up perfectly good beer 130 years ago.

Joly Moly! Cooking with Beer by

For us regular folk, cooking with beer has always been fair game. A few cans of Bud may serve as a delicious, industry-standard sauce for simmering fresh mussels; and any ale can lend a comforting, yeasty tang to a sturdy loaf of beer bread.