We continue to insist on a truth that we believe in: the grape in Portugal and its combination with beer. And as we wrote earlier, we believe in more possibilities than just your usual Grape Ale. For this beer we explore another of these possibilities. For the first time we approached a technique from theContinue reading “Carbonic Maceration Grape Ale”
Category Archives: foraging
Rawdler
We travel again through Nordic land, for another visit to the ancestral brewing practices in Norwegian farms. Somewhere between the 17th and 18th centuries. Here tradition rules, not science. Simple conventions of the modern world that we take for granted are challenged. If not, let’s see: The cereal does not come from the homebrew shopContinue reading “Rawdler”
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”