Beer Styles (6)
Contrary to popular belief, Pumpkin Beers have been around the United States for a long time. The inclusion of Pumpkin in beer actually began as a matter of necessity, seeing as quality malt wasn't readily available in the 18th century. Brewers had to find a way to cheaply introduce fermentable sugars to their ales, and turned to two ingredients: pumpkin and brown sugar. Early versions of pumpkin beer are said to be made of 100% pumpkin meat, creating a hazy brown brew that would have been bittered in the style of Gruit.
Thursday, August 07, 2014 Written by Ben Darcie
As with most standard American styles, Brown Ale was born in Europe. The earliest English Ales were brown in color, using “brown” malt – base malt that had been kilned over a hardwood fire. These early beers were prized for their smokiness and dark color, and the first reference to brown ales was in 1750, by way of Partigyle Brewing.
There's something different about sitting down with a stout. Maybe it's the pitch black that lingers to the drops in your empty glass, the wide range of browns that may appear in the head, or the general consistency of the style, even when brewed in it's varying forms.
Wednesday, August 06, 2014 Written by Ben Darcie
Saison was born in the 1700s in the Belgian countryside and finds its roots as quite a few other regional styles of beer do: necessity. The water available in the region wasn't suitable for consumption, and by the miracle of fermentation, the water was made drinkable. The beer also doubled as compensation for farm workers, to the tune of 5 litres per day.
India Pale Ales have taken the craft beer scene by storm over the recent years, with brewers pushing the boundaries of the style and creating unique takes and twists on this classic style. It's become a staple in every brewery and pub in the nation, which only encourages creativity amongst brewers who are trying to help theirs stand out. IPA is a very large topic, so we'll take it a piece at a time, starting with its beginnings.