One more trip. This trip began many years ago and it was the embrace of something, vaguely unknown, fermentation. What at first was just about beer, quickly took on other forms. Mead, Cider, Bread, Pickles, Tepache, Kombucha, and so on.Unlike beer, which has a lot of information produced and easily available, there wasn’t that muchContinue reading “Tepache Sour Ale”
Author Archives: Jorge Fortuna Tomé
Table Beer V1
Looking back, it seems that barbecues with friends were postponed until June. But, without cheating, here’s the original article: Its early March, days are getting warmer. It smells like the barbecue season is starting, where lunch and dinner get all mixed up. It’s time to clean the grill and fill the fermenters so everything isContinue reading “Table Beer V1”
Patersbier: Honey and Pansies
Hops, used in beer production, are a flower. Pansies are also flowers. This story practically writes itself isn’t it? Continuing the saga of unusual styles, we embarked on another journey through Belgian history. We all know Dubbel, Tripel or Quadrupel, the famous beers produced by monks in monasteries. Without dwelling too much on a monk’sContinue reading “Patersbier: Honey and Pansies”
Lavander Grisette
The beer world has a lot to offer, in order to explore new beers we decided to test some unusual ingredients and processes. For this first installment in our Hotel, we bring you a Grisette with Lavender. Although Grisette is not (yet) a style recognized by the BJCP, more and more commercial, and not only,Continue reading “Lavander Grisette”