There’s a very naughty word I like to use.
“Dark fruit”
It comes up repeatedly when I’m describing beer. Like, “I get dark fruit up front…”
In my defense, I’m not alone. A search for the term on Beer Advocate yields over 765,000 results.
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It was an ironic situation.
Our BJCP study group was holding one of its bi-weekly meetings. Studying for the exam means refining your tasting abilities. Ideally, you and the other judges are in agreement on what you smell and taste in a beer. The first thing you do after a round of scoring is compare your score to that of your cohorts and hope you’re not too far off.
Yet this particular night, we were about to prove that no matter how hard we studied, mother nature has ensured that we’ll never taste things exactly the same.
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His book Brewed Awakening
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I’ve never reviewed a beer on this blog.
Strange, huh?
Sure I’ve talked about different beers and what I thought about them, but I’ve never done what you would call a “review post”.
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Without a doubt, this is my favorite time of year for seasonal brews.
Sure, we craft beer lovers are reveling in the party favorites like pumpkin beers and Oktoberfests. However, I’m most excited about the Wet Hop ales. Hops are harvested only once a year, around late Summer/early Fall, and many breweries take this time to celebrate the glorious hops by making special brews to honor the season.
Yes, as a devout “hop head” this is like my holiday! The terms fresh ale and harvest ale are often used interchangeably, but now I’m discovering that they can mean different things…
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Time for another beer style crash course video. This time we’re talking about gueuze, which is a blend of young and old lambic beers.
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What does the craft beer drinker do when they are trying to lose weight?
Whether you’re trying to fit into the bathing suit, fulfill a New Year’s resolution, or just want to lose the spare tire, craft beer drinking and diet aren’t two words that go together.
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America excels in many areas of brewing, but when it comes to wheat beers, Germany owns us.
I’m specifically talking about hefeweizens. Yes, we have American wheats, but given that the yeast is one of the main flavoring components, our versions taste empty. Domestic attempts at the real thing have fallen short, in my experience.
I wanted to find the best German hefeweizen, so I put 4 locally available options head to head.
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If you’ve been paying attention, there’s a newcomer to the beer aisle.
Next to the 6-packs, bombers, and 750′s, another type of packaging has found room on the shelf: the 4-pack.
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I have no desire to return to school, unless it is beer school.
Many would argue that I spent 5 1/2 years in beer school, and they would have a good point, but I mean a school to specifically learn about beer.
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Billy Broas is a craft beer lover, homebrewer, and the founder of
The Homebrew Academy. He lives in Denver, Colorado where he splits his time between imbibing and snowboarding, but often combines the two. Billy's beer philosophy is that we should all be beer geeks but not beer snobs. He'll try any beer once and is currently studying for his BJCP beer judge exam.
You can follow him on Twitter right here.
