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“I also wish that people would stop using the word saison as a catch-all for any beer that does not fit within a conventional and defined category. A no boil, 100% wheat beer fermented with lactobacillus and double dry hopped is now called… a saison.” – Shaun Hill
The Importance of Defining Beer Categories: A Call for Clarity in Craft Brewing In the ever-evolving world of craft beer, one term has increasingly been misapplied: “saison.” Renowned brewer Shaun […] Continue Reading →
Belgian Trappists overwhelmed by world’s best beer tag: Having a beer rated as the world’s best and selling out in minutes should be a brewer’s dream, but for the Trappists who brew Westvleteren ale at a monastery in western Belgium it seems more of a burden.
Title: The Burden of Excellence: Belgian Trappists and the World’s Best Beer In the world of craft brewing, few accolades are as coveted as the title of “world’s best beer.” […] Continue Reading →
I had the chance to experience the Delirium Cafe in Brussels, Belgium. The beer menu was the size of a thick magazine, with over 2100 beers to choose from
Exploring Delirium Café: A Beer Enthusiast’s Paradise in Brussels Recently, I had the incredible opportunity to visit Delirium Café, a renowned establishment nestled in the heart of Brussels, Belgium. This […] Continue Reading →
New lab created ‘superwheat’ intended for beer uses much less water, draws CO2 from the air and stays in the ground for years
Title: Introducing Superwheat: A Sustainable Innovation for the Beer Industry In a remarkable breakthrough for the agricultural and brewing sectors, scientists have developed a new strain of wheat known as […] Continue Reading →
