An experiment in ageing and “cutting” beer.
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.
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.
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.
Were brewers to be divided up into “tweakers” and “experimenters”, I would certainly find myself categorised as an experimenter. But I have been tweaking lately... and learning about the ageing of essential-oil components in hops.
With Vintage Beer, Patrick Dawson has given us a handy, easy-to-use book on a topic that is attracting more and more attention from beer drinkers.
Why was Dany Prignon – the George Best of Belgian brewing, its Richard Feynman, its Doctor Who, if you will – enquiring after my drinking habits?