Sunday, January 26, 2014
If I was to drown in a vat (or hogshead) of beer that I'd prefer it to be Lambic (or Gueuze). For my palate, Lambic's complex combination of funk and tart is heaven in a glass, and I can imagine no better style-driven drinking session than one exploring these beers. They can be a bit pricey, but it is a special treat to sit down with a few friends and drink around a few bottles.
Despite my affection for the style, I have never brewed one before. These beers require not only prowess in the brewhouse (as I will detail shortly), but also patience after brewday. There is no hard-and-fast rule regarding how long you should allow Lambic to sit in secondary (most brewers would say at least a year), but I had previously shunned tying up one of my vessels for such a long time. With a recent purchase of more kegs, I decided the timing was right to try my hand at brewing a Lambic.
Tuesday, January 14, 2014
Here are some tasting notes on a second bottle of Haskell's beer. (I posted my notes on what I believed was his Flander's Red a few months back.) This one was labeled "BOD 09 XX" on the cap. Judging only from what I poured into my glass, I believe this one is a bourbon-oak-aged imperial stout. I take the "BOD" on the cap to mean "bourbon-oaked d___"; the "09" to be the year (making this beer around 5 years old!); and the "XX" as a warning to the consumer regarding its alcohol strength.
Tuesday, January 7, 2014
|2013 was a great year of beer. (From Hill Farmstead's Zwanze Day).|
It being the time to make resolutions and all that, I thought I'd post a couple of my personal goals for the upcoming year in beer. I'll just rattle these off: