Visit to the Orval Abbey, old Orval Abbey ruins, and the brewing museum. The last photo shows the original 1932 Orval glass before it changed
As I have increasingly become a predominantly wine drinker, I find co-fermenting grapes with a beer, or even blending wine with a sour to be
While American craft brewers release wild ales and beers fermented with “brett” around the clock nowadays, brewers who utilize spontaneous fermentation are still a lot
The recent Lost Abbey and New Belgium Lips of Faith Brett Beer has produced a number of interesting exchanges on internet forums and beer rating
Although the theme of this website does permit it, I have never published on German sour styles such as Berliner Weisse. But a recent visit
One of the most interesting developments in the Pacific Northwest has been the increasing popularity of gin barrel aging of beer. In particular, gin barrel
Chris White and Jamil Zainasheff’s Yeast: The Practical Guide to Beer Fermentation is a thorough review of the subject of yeast, with the practical (home)brewer
Chad Yakobson has done the world of homebrewing and microbrewing a great favor by making the results of his academic investigations with brettanomyces yeast available
While in France in April 2009, Chana and I visited La Franche, which is a tiny little beer brewery (!) in a tiny little village
Not even a month passed since I lamented the absence of good sour beers in Oregon when the 3rd anniversary of Bailey’s Taproom featured Block