STOUT

Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. In this sense a stout is not necessarily dark in color because there are also blonde stouts. There are a … Continue reading STOUT

MÉTHODE CHAMPENOISE

Champagne style beers are generally ales that are finished “à la méthode originale” for champagne. Examples include Grottenbier, DeuS, Malheur Bière Brut, and surprisingly from Brazil- Eisenbahn Lust , Lust Prestige, and from Cervejaria Wäls- Brut. They receive a second fermentation much like Champagne does and are stored for several months “sûr lie” while the fermentation lasts. This creates the … Continue reading MÉTHODE CHAMPENOISE

ABBEY BEER

The designation “abbey beers” (Bières d’Abbaye or Abdijbier) originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers. In other words, an Abbey beer may be: produced by a non-Trappist monastery — … Continue reading ABBEY BEER