The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
The Brewers Association also added five other styles that 'reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market.'
If you are transferring beer from a fermentor to a keg, the keg must be clean and sanitized and purged of all oxygen. Here are some tips on how to do it.
Denver’s TRVE Brewing jumped at the chance to create a beer named Ecate using grape pomace (the skins, stems, and seeds left after juice is pressed) that a local winery was discarding.
This recipe takes everything you love about the Altbier and turns up the volume, and while that's not really something you need every day it certainly makes for a great change of pace!
JC Tetreault of Trillium Brewing Company shares the story of Dialed-In IPA
Jamie Bogner sat down with Doug Reiser and Tim Gormley of Burial Beer Co. to discuss how their small but influential Asheville, North Carolina brewery has grown with intention and branded in a way that creates excitement in discovery.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, discusses the causes of unintentional sour flavors in beer.
James and Sarah Howat of Denver, Colorado’s Black Project Spontaneous & Wild Ales love brewing with grapes, not just for the flavor contributions they provide, but also for the fermentation benefit.
Trevor Rogers of de Garde Brewing on Quality Fruit, Contextual Process, and the Art of the Blend