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.
An encounter with Mark Tranter, founder of the Saison-specialist Burning Sky Brewery, coincides with a homebrewed Grisette, inspiring some reflections on these rough-and-ready, Belgian workers’ ales.
CAMRA's important AGM re-asserted its mission as a campaign for "real ale", but did it also damagingly entrench itself as a campaign against quality keg-dispensed beer?
A new study says we can drink a pint of beer a day with no extra risk of death. But implicitly it also asks, is adding an extra pint per day worth foregoing two years of life?
On Easter Sunday we ask, does beer really prove that God loves us and wants us to be happy, or reveal us to be of the Devil's party without knowing it?
When Young Ludwig and Old Ludwig step into the pub, a choice of six IPAs leads to an era-defining insight into the nature of language.
With an odd 3.7kg of Pilsner malt in my cellar and a three-month-old Wyeast 1762 Belgian Abbey II in my fridge, it was time to brew up a small portion of the beer style I return to most often - the Strong, Dark Abbey Ale.
Hook Norton no longer uses its magificent copper coolship because a heat exchanger does the job far more quickly and with much less risk. So what's all this about "E.U. rules"?
Board games, beers, Blimp, and a Bavarian tale make for a nostalgic chronicle of Christmas.
Making an ale that may require as long as a decade to reach its peak causes a brewer to mull over more than just the way a beer is put together. Thinking in decades makes the ageing of a beer analogous with the ageing of a man.