Tag: Blending

A Nanoblendery Grows in Belgium: New Stirrings in the Old World of Lambic Beer Feature by

In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.

Appellation Ales: Sipping on the Frontlines of America’s Hybrid Revolution Feature by

There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.

Wild Beer Company: Blending, Aging, and Experimenting in England From the Source by

Wild Beer’s careful, considered way of doing things—harvesting native yeasts, implementing uncommon ingredients, blending, aging, experimenting—makes this remote operation one of the most forward-thinking craft breweries England has ever seen.

Troy Casey of Casey Brewing and Blending Going Pro by

Troy Casey, the founder and brewer of Casey Brewing and Blending, operates out of a barrel room on the edge of the Colorado Rockies, from which he turns out limited quantities of Brettanomyces-spiked Saison and Belgian-inspired wild ale.

American Sour Beers: Innovative Techniques for Mixed Fermentations Shelf Talker by

Why we’re reading American Sour Beers: Innovative Techniques for Mixed Fermentations.

Irish Porter History by the Glass by

The evolution and slow divergence of Irish Porter from the London original is a story that’s been repeated across the world. Displace a beer and, like a plant, it will adapt to its new environment.

When Good Beers Go Bad: The Tears and Triumphs of Failed Experiments Feature by

Craft beer drinkers, like brewers, want to be challenged. From Chipotle Ale to peanut butter and jelly beer, we never know what will pleasantly surprise us, and the true craft beer drinker will try anything once.

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.

Salvaging Your Nasty Homemade Brew BYOB by

Short of a tannic overload, a phenolic disaster or a baby diaper in the fermentor, homebrew flaws are correctable.