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Photo courtesy of Vue Weekly For most of the readers of this website, the notion of coffee in beer is old hat. You are well aware of the effect of adding some coffee to a dark porter or stout (or even the occasional IPA, right Mikkel?). The sharp roast and dark burnt character can [...] A few months back here at onbeer.org, during some discussion around what defines craft (found here and here), there was some debate about whether the use of adjuncts is an important aspect of differentiating brewers. Some felt that adjuncts – the addition of non-malt to a beer pre-fermentation – divided craft brewers and non-craft. In [...] Often the quietest person in the room is the most confident and self-assured. I think it may be that way with beer as well. During the last couple of months I devoted my Sherbrooke Liquor Beer 101 columns to an exploration of big beer – bold, higher alcohol beer (to read the earlier pieces, go [...] By now most of you will know about single hop beer, when a brewer makes up a series of beer using a single different hop variety each time. It is designed to accent the effects of that one hop, educating drinkers on how to distinguish between hops. I really like that concept. Unfortunately it is [...] My latest Beer 101 column, which finishes off a three-part series on big beer, looks that the Andre the Giant of beer – the 20% plus extreme beer. After some quick accounting of how exactly you can make a beer at 30, 40 or 50 percent alcohol, I spend most of the piece discussing whether [...] During my hacker-imposed lock-out I started a new series on my CBC column. I am doing a four-part discussion of the different beer personalities in Canada’s regions. A year or so ago I first raised my thesis that each region in Canada has a distinct craft brewing personality that reflects its history, culture and social [...] I love Belgian beer. Not just the big Trappist stuff, but Wits, Belgian Pale Ales and Belgian Blondes. And, of course, the lambics and Flanders sours. I had appreciated a good Belgian for years. Then I took my BJCP exam and my attraction grew. But the love affair really took off during a 3-week trip [...] Last month in Beer 101 I started a series on big beer. I wanted to take a closer look at the weighty end of the beer world because I believe these beer are misunderstood. Most of us know they are beer not to be trifled with, but I think we don’t spend enough time considering [...] By now, most of you will have heard of (and sampled) Alley Kat’s little fall surprise – Fresh Hop Full Moon. This is, of course, Full Moon Pale Ale made with fresh hops, rather than the usual dried pellets (they use pellets at Alley Kat). Hops are notoriously unstable flowers and so are normally dried [...] There is something special about a big barley wine or an imposing Russian Imperial Stout. They are beer you just have to respect, not just for their heft, but for their complexity and subtlety. As a homebrewer my respect is enhanced because I have a sense of just how difficult these beer are to make [...] |
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