I challenge you, can you say the name of this beer 5 times in a row quickly? Not easy right? This beer marks a milestone, the hotel’s debut in Kveik fermented beers. It’s also the first time we have guests, friends in our house, who joined for the evening. As if to say, they cameContinue reading “American Tropical Kveik & Brett Buckwheat Oatmeal Coffee Stout”
Category Archives: en
Buckwhenator – Buckwheat Doppelbock
Here’s another lager at our Hotel. A Doppelbock, a German-style from the northern region of Einbeck, originated in the 13th century, at which time the beer was made with a third of wheat and was of high fermentation. Later, in the 17th century, it was transformed by the Bavarian monastic rituals into the liquid breadContinue reading “Buckwhenator – Buckwheat Doppelbock”
Golden Grahams Wheatwine Open Fermentation
We continue to stock BigBeers here at the Hotel. This autumn is going to be interesting… Today we approach a style that is a cousin not far from the well-known Barleywine. The Wheatwine style, which was accidentally developed in American craft, shares similarities with its cousin, but obviously includes a generous percentage of wheat inContinue reading “Golden Grahams Wheatwine Open Fermentation”
Smoked Pilsner
Remember that beer with smoked lemons? It started on this day.Remember how we have no love for our free time?If there were any doubts, we made a triple decoction pilsner. Long day in the yard to make the first lager at our Hotel, accompanied by triple decoction and a triple pint of that refreshing Patersbier.Continue reading “Smoked Pilsner”
Old Fashioned Old Ale – Parti-Gyle English Bitter
2 for 1 – packed and ready for a trip. First stop in France to greet our friend Lavoisier, “Nothing is lost, nothing is created, everything is transformed“. It will all make sense, we promise. Now let’s talk about art. Making beer is an art, as much as my mother disagrees. It’s a creative act, the expressionContinue reading “Old Fashioned Old Ale – Parti-Gyle English Bitter”
Tastings & Trials #1
Reading about beer is good, talking about beer ditto, writing about beer is not far from them either, but it is drinking that we like the most. Us and probably you. This doesn’t mean that we have to do it in absurd quantities, but we must submit our work to trial. And first we mustContinue reading “Tastings & Trials #1”
Tepache Sour Ale
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”
Blueberry Wine Stout aged in Armanagc Chips
J: So… besides bottling, do we make some beer this weekend?J: Red Sour (us-05 + lacto) com ginger and lavander?P: I was thinking on something more classic: Saison Brett+sacc with lavander.P: Fortunately, we have a third member to break the tie, or fuck the plans even more: DN: Stout 75% yorkshire + 25% LALVIN RC212 (Bourgone) + cognacContinue reading “Blueberry Wine Stout aged in Armanagc Chips”
Witbier Smoked Lemmons
We should be thankful to Pierre Celis for still having Witbiers on the market. As if it was not enough to guarantee the preservation of a beer from the Monks that was in decline, by creating Hoegaarden, he still emigrated to the USA to found Celis Brewery, repeating the success formula on the other sideContinue reading “Witbier Smoked Lemmons”
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”