Posted on 13 August 2008 by cliff
Skunk Beer. If you’ve never been unfortunate enough to have had skunk beer, count yourself lucky. If you have, then you know what the British were dealing with in the early 1700’s trying to get beer south around the west of Africa, across the equator, around the Cape of Good Hope, and then [...]
Popularity: 14% [?]
Posted on 19 June 2008 by Chris
Bock is the German term for strong beer. The primary characteristics of bock are:
Relatively high in alcohol content. In Germany the alcohol by volume (ABV) is more than 6.25%.
It is a lager.
Often dark in color but can be golden to dark brown.
Malty with low hops bitterness.
Random facts about lager:
The word bock is a corruption of [...]
Popularity: 8% [?]
Posted on 12 June 2008 by Chris
Lambic is a unique style of beer produced only in a small region in Belgium. The primary characteristics of lamic are:
Yeast is not added directly to the wort. The vats are left open and wild yeast, which is unique the region, is allowed to fall into the vats naturally. This process is called spontaneous fermentation.
It [...]
Popularity: 8% [?]
Posted on 05 May 2008 by Chris
Ale is one of the two major styles of beer, the other being lager. The primary characteristics of ale are:
It is top fermented, meaning the yeast floats on the top of the wort in the fermenter rather than settling to the bottom.
It is fermented at warmer temperatures, generally above 60°F.
It is the oldest form of [...]
Popularity: 9% [?]
Posted on 13 April 2008 by Brant
Originating in the United Kingdom, porter is a beer made with deeply-roasted malts which gives it a dark color. It was a blend of three styles: an old or stale ale, a new ale, and a weak ale. It was aged in barrels and was sometimes referred to as an “Entire Butt” which means entire [...]
Popularity: 9% [?]
Posted on 02 April 2008 by Chris
Lager is one of the two major styles of beer, the other being ale. The primary characteristics of a lager are:
It is bottom fermented, meaning the yeast settles at the bottom of the fermenter rather than floats on top.
It is fermented at cold temperatures, generally below 50°F.
It is stored, or “lagered,” for some period, usually [...]
Popularity: 25% [?]