Spiced beers often get attention around Christmastime, what with all the cinnamon, nutmeg and clove being dumped in everything else, from baked goods to eggnog.
And while I hold a healthy skepticism of spiced libations, I do enjoy a good spiced witbier during the summer months.
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So many home brewing experiments go sour quickly and without design. But one of the most difficult beers I’ve made was when I intentionally tried to infect a batch with funk.
It killed me to do it, but there was no way I could stomach the rest of the beer, so I poured it down the toilet.
What happens when you create a strong, rich Belgian dark ale and then let yeast, bacteria, oak and time take over? You get the FV13.
We are finally coming out of what has been a miserable, cold and long winter here in New England, but the slate gray skies and damp 40-degree temperatures are not what I’d call pilsner weather just yet.
Enter Mayflower’s Spring Hop Ale to the rescue.
The Doppelbock that I watched Tony Lubold brew back in February has been on tap for several weeks, now, and I’d been eager to try it. The style is my preferred beer for early spring.
Tony had used some nontraditional techniques to speed along the process and I wanted to see what resulted.
Remember the days before every IPA was a frontal assault of hops and booze? I do. And sometimes, I miss those days.
Enter the Retro IPA, a throwback to a time when hitting the baseline marks for the style was still enough to surprise us.
