For lovers of history and ancient beer styles, everything old becomes new again. Kveik is one of the latest examples of something that has been around for centuries hitting the mainstream. Kveik, however, is not a beer style. It’s a type of yeast. In fact, the word “kveik” (pronounced “kvike”) is a literal Norwegian translation […]
5 Things You Should Know About Das Reinheitsgebot
If your German is rusty, fear not. I’m gonna break this down for you into tiny little pretzel bites. I must admit, I’ve been putting off this post for well over a year for fear that I’d butcher the most pure and sacred law that has carried German lagerbier as as we know it into […]
Toasted Barrel’s Wild Ride
Like the aged beers they hope to make, Toasted Barrel Brewery has taken some time to emerge from the dark corners of Utah’s yet-to-be-realized brewing potential. After more than a year of hard work obtaining permits and getting the brewery up and running, business partners Sage Dawson and Lynn Litchfield finally opened the doors to […]
Get Along with the Saison
With its light body, spicy, subtle citrus flavors, and dry finish, the Belgian-style saison is perfect for summer consumption. Though not as approachable as a simple light lager, the complexity it has to offer makes the saison worth falling in love with. Saison is the French word for season. The beer – which comes from […]
Brettanomyces Misconceptions
The wild and unknown are often misunderstood, surrounded by myths and assumptions mistakenly accepted as fact and spread thinly on the unknowing by the ill-informed know-it-alls seeking praise and glory for knowing “cool facts”. You know nothing, Jon Snow. But instead of leaving you out in the cold (as nice as it might seem right […]
The Beasties Within Your Glass
Considering the decades of televised beer marketing and the relatively recent increase of beer nerd wackos that can’t wait to corner you and tell you about that time they stood in line for a quadruple-sour-barrel-aged-double-doggy-dry-hopped-beer for three days, you have probably picked up the ability to rattle off the names of the four main ingredients […]