A spritz can be an uninspired, sweet, concoction, but in the right hands a good mixologist can craft a refreshing and complex drink, given the
You open a Burgundy Premier Cru expecting a light-on-its-feet, delicate, Pinot Noir. Instead, your wine is an over-extracted, oaked abomination instead. What is a person
I have always been partial to Cantillon’s Grand Cru Bruocsella, an unblended 3-year old lambic. Perusing the bottle list at Moeder Lambic Fontaines on an
It is hard to to think of a better name for a natural winery than “Field Recordings” as it conjures images of both 20th century
The first time I encountered the unique wines of the Jura region was when reading Jean-Xavier Guinard’s “Lambic” book for review on this website. Naturally,
Visit to the Orval Abbey, old Orval Abbey ruins, and the brewing museum. The last photo shows the original 1932 Orval glass before it changed
After missing two installments of Toer de Geuze I was excited to attend this year’s event. To say that a lot has changed since I
Like many other lambic connoisseurs, my first acquaintance with lambic was through a fruit lambic of dubious merit (retrospectively). But it was Monk’s Cafe’s Flemish’s
As I have increasingly become a predominantly wine drinker, I find co-fermenting grapes with a beer, or even blending wine with a sour to be
The title of this post is somewhat tongue-in-cheek because if the growing interest of wine drinkers and restaurants in white skin-contact wines is any indication,
Lindemans is not the kind of brewer that I had expected to review any time soon on this website. Despite its respectable history as a
It all started with Radikon. That would be tempting to say. But truthfully, while it was quite likely that Radikon constituted my first experience with
While American craft brewers release wild ales and beers fermented with “brett” around the clock nowadays, brewers who utilize spontaneous fermentation are still a lot
Toer de Geuze, a Belgian beer tour celebrating the regional gueuze beer style, is held in Flanders every two years. This year’s tour was held
For a long time I have wanted to write a blog post on the (possible) health benefits of lambic beer. I am not sure if
One of the most curious publications in the history of lambic beer, and I suspect, the history of beer, is Hubert van Herreweghen’s ‘Geuze en
The recent Lost Abbey and New Belgium Lips of Faith Brett Beer has produced a number of interesting exchanges on internet forums and beer rating
Although the theme of this website does permit it, I have never published on German sour styles such as Berliner Weisse. But a recent visit
One of the pleasant surprises for those who utilized the HORAL buses during the 2011 edition of Toer de Geuze is that the organizers distributed
One of the most interesting developments in the Pacific Northwest has been the increasing popularity of gin barrel aging of beer. In particular, gin barrel
Cantillon is my favorite brewery in the world, but I have a weak spot for gueuze blender Hanssens Artisinaal from Dworp, Belgium. Everything about Hannsens
Chris White and Jamil Zainasheff’s Yeast: The Practical Guide to Beer Fermentation is a thorough review of the subject of yeast, with the practical (home)brewer
Jamie Goode and Sam Harrop’s Authentic Wine: Toward Natural and Sustainable Winemaking is the most extensive (technical) review of natural wine making to date. The
There has been a recent spike in books about organic and real wine making. I was intrigued to read about Katherine Cole’s Voodoo Vintners: Oregon’s
One of the intriguing aspects of reading historical works on the history of brewing and lambic is to discover many obscure details about spontaneously fermented