Readers will, of course, need no reminding that I maintain a healthy scepticism about the benefits of aging beer deliberately, as opposed to drinking it fresh. LATER EDIT: Apparently, a few forgetful souls did need reminding, so here’s a link. Do try and keep up in future. Having said that, there’s no denying that beers… Read more »
There seems to be a lot of lager about at the moment. That may well be down to several factors coming together at the same time. The coronavirus lockdown means there’s less (or no) ale being brewed for pubs, so the economies of the industry make it less viable to brew ale just for at-home… Read more »
As one of those generous souls who believes in giving something back, I run the occasional beer appreciation session for chef students at Westminster Kingsway College. With most drinks knowledge in classic chef education focused on wine, it’s an attempt to at least give beer a fighting chance with the generation that will be cooking… Read more »
An excellent question. Why is a barley wine called a wine, when it’s so very clearly and marvellously a beer? For a detailed study of the history of the term, let’s look no further than this excellent exposition by my friend and colleague Martyn Cornell http://zythophile.co.uk/2010/09/14/so-what-is-the-difference-between-barley-wine-and-old-ale/ The Campaign for Real Ale, meanwhile, tells us that… Read more »
Beer is best drunk when it’s freshly brewed*. There, I’ve said it. It may not be the most sensible contention to make at the outset of an article which sets out to assess the merits of a beer that’s been knocking around for years, but it’s probably worth setting out my stall. It is, I’d… Read more »
Return of the Beerstash Chronicles: Hold that thought – Fuller’s Vintage Ale 2020
The BeerStash Chronicles 6: “You want La Chouffe? You can’t handle La Chouffe.”
