Word: beers
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...This is the second-best brewery I’ve had here,” said Bradley J. Jones ’09, who said he had been to almost every class since Beer School has been in session...
...It’s a really great autumn-y beer,” said Patrick W. McKiernan ’09, who added that he appreciated the opportunity to discover the richness and variety of locally brewed beers...
It’s all in the yeast, G. Robert Tod, Jr., founder of Allagash Brewing Co., said at the Cambridge Queen’s Head Pub yesterday as part of its ongoing “Beer School” series. “If you’re not using Belgian yeast strains, you’re not making Belgian-style beers,” said Tod, whose Maine-based microbrewery has made a name crafting superior beers in that exacting European style...
...went on to explain that these particular strains, originally used in wine production, are responsible for the light cloudiness, complex flavor, and silky texture characteristic of Belgian beers. The practice probably results from Belgium’s location between vinicultural France and beer-loving Germany, the brew-master told the crowd of about...
...according to Tod, proper enjoyment of a Belgian beer requires attention to this yeast component: three quarters of the beer is poured first, with the remainder swirled inside the bottle to lift any settled yeast before being added to the glass...