You & Me & Beer Makes Three
Our last post was about Tripel, one of Belgium’s best known beers. Dubbel is another one. Like Tripels, Dubbel have their lineage in ancient monastic brewing traditions. Westmalle’s version dates back to the mid-1800s, about five years before the US Civil War, but the inspiration goes back to the Middle Ages. While several Dubbels are … Read more
The Tripel is one of Belgium’s best known beers. The roots of the style are in old monastic brewing traditions, but the style was first commercially sold as a “Tripel” by the Monks at Westmalle in 1956. Here’s an important note… Tripel is not necessarily Trappist. Trappist Ales are brewed by Trappist monks in Monasteries … Read more
Gose is a classic German wheat ale that dates back to the early 1700s. It was named for the Gose river that runs thru Saxony. Gose is a great style, regardless what this nitwit thinks. You’ll hear several pronunciations among beer fans, but the most traditional is “Goes-uh.” Say it like “rose,” then tack on … Read more
While American Browns are similar to their British cousins, they are more robust. American versions tend to be less sweet, less malty, more toasty and with more hop bitterness and American Hop flavors. There’s a strong malt backbone, a bit of roast, caramel and chocolate and piney and citrusy American hops. Some may be nutty, … Read more
Bitter is a relative term. The classic Bitters are downright malty when compared to today’s hop-bombs. However, they were quite bitter when compared to the Milds, Browns and Porters popular in England when Bitters stormed onto the seen. Compared to modern bitter American ales, ESBs are well balanced, with a strong malt backbone supporting the … Read more
