Saisons are one of best kept secrets in the world of beer. In the recent book What to Drink with What You Eat, awaiting my review, Garrett Oliver of Brooklyn Brewery names "Saison du Fond" - is that a typo of "Saison Dupont"? Yes it is - as his first beer in his fantasy desert island dozen. Early …
Swooping around for cheap and easy cut and paste stories for you the readers of the beer blog - in the guise of finding out more about global beer culture - I came upon reference to "the Chattanooga Beer Board." Apparently municipal governments in that state act as both licensing boards and …
A few Saturdays ago I was lucky enough to take a trip to the Norwich Beer Festival put on by the Norwich & Norfolk Branch of the Campaign for Real Ale. It's a somewhat idiosyncratic festival, held in a former church. For some very strange reason they have a separate lunchtime and evening session …
read more »What do we have here. A variety of pale ales, one of which I reviewed back in July 2005 with this group of six US pale ales. There are two Pennsylvanians, two Californians and a couple of upstate New Yorkers in this group which ranges from mellow grainy pale to a hot hoppy double IPA. For my money …
Sometimes beers sort of gather in the stash with no reason for being together other than being the odds and ends of a number of beer runs. In this collection we have three Ontario lagers, one from the states and one from China so really not much of a theme so much as a need to check them out. This …
...Or rather "Quick Note: Barney Flats Oatmeal Stout, Anderson Valley Brewing Company, Boonville, Mendocio County, California, USA". Damn good thing the beer is damn good with that much on the label. • Expresso foam head laying languidly over the blackest of ale. Dry licorice and minty hop …
read more »The picture above is the best of this set. We visited the Mill Street Brewery's new brewpub which has just opened last week in Toronto's Distillery District and were very impressed, first of all with the facility - one of the nicest laid out bars I have been in. It was pretty dark so the photos …
read more »Seaweed Ale. I eat seaweed in the form of dulse for chewing, nori for sushi rolls, irish moss in my ice cream and tooth paste and no doubt in a a bunch other forms. I have had four other beers by this brewer in the Historic Ales of Scotland four pack that the LCBO has most Christmas times and …
read more »Is this the greatest brown ever or just the greatest for mid-October when the first nights of frost are here? • Tight tiny tan cream foam and rim over fairly active chestnut ale. Luscious on the nose - grape juice and cocoa powder. Raisin, date and fig in the malt with a fresh fruit juice core …
I've hardly let the Week of Schoune pass into history and I am already asking you to accept that we are in a new era. But if you look at this selection, you will agree these need a bit of time and reflection. These are not all new. Blork has reviewed three and Donavan another one of them. I've …
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