If you stumble blindly and incompetently into your brewing masterpiece, will you ever be able to revisit that triumph?
Why do we defend beer that is economically unjustifiable and the product of unsustainable late-cycle excess?
A mere three years and three kilometres separates Cornwall’s Rebel and Verdant Brewing Companies, but their fortunes have been continents apart.
This summer, England got its first certified Trappist ale. While not yet perfect, it already shows signs that it will honour Belgian abbey ale traditions in an authentically English accent – confident in its own quiet authority.
A coffee-bean stout saw me put two new bits of kit from Speidel to work: the Kellermeister conical fermenter and the Braumeister stainless steel wort chiller.
Why Au Poêle de la Bête in Toulouse might just be one of the best beer bars in the world.
Showcasing almost 800 beers from 100 breweries, the MBCC invites us to mash, sparge, boil and ferment its wealth of statistics to see what flavour comes out the other side.