One can make a good argument that the sour beers of Belgium—Flanders reds, oud bruins, lambics—are the most sophisticated expressions of what can be accomplished by fermenting grains. While Flanders reds and oud bruins lack the romantic allure of spontaneous fermentation used to produce lambics, they make up for it with a more substantial malt character and a curious combination of sweet and sour.
A few weeks ago work took me to Colorado and Wyoming for the better part of my spring break. What follows are some notes from a Sunday exploration of the Mile High City, plus a few quick peaks at breweries further north on the Front Range. This is the third time I’ve written about Denver,... Continue Reading →
Have you ever gone on a beercation? I’m not talking about working a few brewery visits into your normal vacation, but a trip where the itinerary revolves around seeking out and drinking the most delicious beer you can find. Learn about the intricacies of decoction mashing instead of wasting time at the art museum. Visit... Continue Reading →