This month's copy of Waitrose Illustration magazine features a lively debate between brewer (Garrett Oliver) and Master of Wine (Tim Atkin) on what makes a better match with food: Beer or wine. Read it here.
Here's a recipe for a Schneider Aventinus 'Punsch'. How could you not?
Hops. Hop aroma. Shouty hops. Citrus hops. Bittering hops.
With the emergence of powerfully hopped beers it seems everyone’s talking about hops at the moment - and rightly so, as this delicate little flower is a key ingredient that acts as a spice and helps define the characteristics of the beers we drink. Here we take a very brief look into what’s behind this very hop topic...
James Clay are delighted to announce the addition of a talented brewery (along with numerous cows, sheep, chickens...) to our portfolio of UK craft beers.
Here at James Clay we take great pleasure in bringing new and interesting drinking cultures to the UK. So, let us introduce you to Berliner Kindl Weisse. It was known as the “champagne of the north” by Napoleon’s troops as they occupied Berlin in the Franco-Prussian war.
As we look ahead to 2012, the Americans will no doubt continue to play an influential role, but expect a shift away from the IPA, and an increase in popularity for other styles. In recent years, they have been busy recreating and reinterpreting the traditional Belgian farmhouse beer, Saison. Ben's prediction is for 2012 to be the year of the Saison.
Click 'read more' to have a look! --->
He’s Brooklyn Brewery’s original ‘brewmaster’, has won some of the highest awards in brewing and been a judge at the Great American Beer Festival on multiple occasions. He has also written one of the greatest books about beer.
On the launch of his new book, we thought it was time we asked Garrett Oliver a few questions.
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