Lichtenstein, Lichtenhainer and Lichtsteiner. For us these names all sound the same but only one remains in memory. Lichtenhainer, because it’s beer. This was an easy guess. We’ve started to think that beer geeks come up with “historical” styles just to validate stupid ideas that someone had. They should be considered “anecdotal” styles since whenContinue reading “Lichtenhainer with Grapes and Lime”
Category Archives: en
Kottbusser NE IPA style
We are strange people, we all know. There are those who say that one day we will be arrested and no one will feel sorry, but there are also those who say that we wear a cape of heroes, for putting into practice ideas that didn’t even fit on paper (it’s possible that this secondContinue reading “Kottbusser NE IPA style”
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”
Tastings and Trials #3
This summer seems to be going on forever and a lot has changed. What hasn’t changed is our beer tastings and productions, but that you already know.Same song, different verse. The spotlight is on for another session. We should even roll up our sleeves but it’s already cold outside. So keep your legs up, ImperialContinue reading “Tastings and Trials #3”
Jovaru Witnesses (Saison)
Here at the Hotel, the Saison style is one of the things we like to drink. Be it a simple Saison, a Grisette, or as a base for a Grape Ale, a Brett Beer, or a Sour beer. Flexible and adaptable, probably like the folks that worked the fields and consumed them. The history ofContinue reading “Jovaru Witnesses (Saison)”
Cherry Kombucha Red Ale
In this Hotel, the cult around fermentation is stronger than us. Today, we inaugurate a new wing of our Hotel, dedicated to another fermented liquid that we like so much. Kombucha is basically a fermented tea. If in beer we ferment the sugars extracted from the malt, in Kombucha a tea of some variant ofContinue reading “Cherry Kombucha Red Ale”
Kitchen Sink Black Gose
N: My leftover bag has these ingredients.The mission, if you choose to accept it, is to turn this into a decent beer to drink.I smell Gose.What do your eyes say?J: Kitchen Sink Black Gose?N: I won’t even argue anymore…J: When P. reads, he’s gonna get the chillsJ: Let’s get the color of the Sinamar /Continue reading “Kitchen Sink Black Gose”
Kveik Grape IPA
Where can Portugal improve and differentiate itself? Taking advantage of the wide resources it has. In our beer world, given the whole tradition surrounding wine, it seems strange how little importance, so far, breweries give to this opportunity, especially when compared to our fellow Italians. Be it barrels, yeast, or in this case, grapes. GrapesContinue reading “Kveik Grape IPA”
Tastings and Trials #2
Beautiful milestone, 10 + 1 beers produced, packaged and tasted. It makes you forget, or at least distract, from this strange year that we are living in. Uncomplicated weekends when time stops for us when we explore endless possibilities. Some see the light of day, others stay in our imagination. Another set of tests, confirmations,Continue reading “Tastings and Trials #2”
Kveik Hazy Pastry Sour
Haze boyz, haze boyz, whatcha gonna do, whatcha gonna do, when they come for you? The pastry trend rolled out in the beer world and not even sour beer is safe from this. And if you can’t beat them, join them. It’s a strange day today since we have mixed feelings regarding this concept, butContinue reading “Kveik Hazy Pastry Sour”