An experiment in ageing and “cutting” beer.
The thermometer begins to plummet, like a clock ticking down the moments to the end of things. Time’s arrow is loose.
After a Cherry Wheat Beer fails to carbonate, I set it off in two new, and radically different directions.
As the summer lion overcomes the winter bull, the brewer turns his mind to the joyful high time of the year.
If you stumble blindly and incompetently into your brewing masterpiece, will you ever be able to revisit that triumph?
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.
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.
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.