An invisible hand guides Adam Smith to the shade of Saint Sixtus Abbey.
One of my Pursuit of Abbeyness XII brew-day posts received a spike of traffic from the Homebrew Talk forum. I went and eavesdropped on the discussion.
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?
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.
How much art can 113 million bottles of Orval buy? Why is Achel Bruin so undervalued? And why should Brasserie Cantillon read Richard Cantillon's "Essai"?
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.
The most common advice that experienced homebrewers offer to first-timers is, “Try something simple.” So I set my sights on one of the most admired beers on the planet.