For starters, it’s a bit of a catch-all term for various styles of beer. “Blonde ale” generally refers to beer in the cream ale and kölsch realm. It is also used interchangeably with golden ale and summer ale.
Wine may have the stronger reputation, but beer can also pair deliciously with chocolate.
In fact, beer and chocolate have a lot in common. They both undergo significant flavor development from the process of fermentation and both require a delicate balance of bitter and sweet flavors. Plus, the carbonation in beer actually cleanses and awakens the palate, better preparing you for whatever comes next.
An IPA is an India Pale Ale. By definition, it is simply an overly hopped pale ale. That’s because hops have preservative oils that kept the brew fresh on the voyage from England to British colonies in India in the 18th century (when beer was not produced there).
Since you already know how to perfectly pair your food and beer, let’s take it a step further. Here are tips and tricks to cook with the hoppy beverage to complement and bring out a variety of different ingredients, flavor profiles and textures. (more…)
In this case, “barleywine” manages to be both a helpful description and a tricky misnomer.
Let’s start with what it gets wrong. Barleywine is not wine. It is a beer made from sugars extracted from grains. So why in the world is it called a wine? Because of its strength and complexity that are similar to that of wine. (more…)
In the 16th Century, a Bavarian law prohibited brewing beer from April 14th to September 28th. This was in place because most brewery equipment was made from wood at that time and would pose a fire risk during the hot summer months. (more…)
When it comes to beer, we should all be glass half full people – especially if we’re enjoying it from the appropriate glassware. Because this not only improves the overall presentation but can enhance a beer’s color, aroma and taste. (more…)