As brewers strive to make “the world’s strongest beer,” should beers produced using unconventional methods like freeze distillation, aging in “wet” liquor barrels or cultivating super-yeast strains so they can power through sugar comas be considered “beer?”
In changing the way we view extreme, or at least what we are willing to give that label, we can open our minds to new experiences and allow American beer to start the next chapter in the story of extreme beer.
Personally, we agree the world could use more session beers (good ones, of course). We just don’t feel it’s necessary to bash extreme beers in order to achieve this.
Kjetil Jikiun once found inspiration in American craft brewers’ powerfully flavored ales. Now, his brews are a global sensation. But there’s a better line on his résumé: When he founded Nøgne Ø, he brought flavor to Norway.
Copenhagen’s Mikkel Borg Bjergsø is taking several continents’ worth of brewing scenes by storm. His Mikkeller brewery, while barely two years old, is producing some of the world’s most sought-after beers.
While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
There’s a growing trend among brewers to craft a big beer, name it something demonic or outlandish, and create a big buzz around its release by using grassroots word-of-mouth marketing.
Hugh Sisson has been hawking good beer for nearly 30 years now. In the last few of those, he’s finally made Clipper City into the brewery he always envisioned it to be—Great American Beer Fest gold medals and all.
For years now, the concept of extreme beer has been twisted by the media to make for eye-catching headlines. Extreme beer is what keeps beer interesting.
It’s time to turn the tables and tell beer drinkers how they can improve as patrons of good beer. Here are some beer resolutions to make you a better beer drinker in the New Year.
Grolsch swings to SABMiller, Widmer and Redhook to merge, Canadians’ outdated beer fridges, “Dublin Beer Bandit” at large, and a new beer allegedly reaches 20 percent ABV.
Founders Brewing Company brews the kind of beers its brewers want to drink, and by gleefully smashing every convention it can get its hands on, the brewery has gained a rabid following.
Greg Koch and Steve Wagner first brewed their flagship beer, Arrogant Bastard, back in 1995, a full year before they co-founded Stone, and two years before the beer’s commercial release.
