Taking in the Nottingham Craft Beer Festival, the absurdly-named hype-generating machine that is Neon Raptor Brewing, and the absurdly-built Ye Olde Trip to Jerusalem Inn.
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 catching the opening hours of Bristol Beer Week and walking across the Clifton Suspension Bridge got me thinking about French beer.
A Chaucerian pilgrimage to the Ales Tales Belgian Beer Festival in Bethnal Green, on which two signs are given, three poets share their wisdom, 10 ales are drunk, and one circle is closed.
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.