AboutSarah Haughey – PorchDrinking.com
Welcome back to Beerology! After a six month hiatus due to opening The Jailhouse Craft Beer Bar, I have returned to talk about the history behind beer and booze. This edition delves into the obscure style of Gose.
Welcome to Beerology! Once a month, we will take a look into the origins of all things booze. In this edition of Beerology, we are going to dive into the world of sour beers. Despite the extreme increase in number of breweries producing sour beer, there has not been an increase in knowledge for consumers. So, we’re making an effort to thwart misinformation. Read on to learn the basics of what makes beer sour.
If you’re someone who thinks that Americans created sour, let’s do a real quick crash course in the history of Lambic. What’s Lambic? Only the most important beer style that has led to the sudden explosion in number of “sour” beers on shelves across the country. Lambic is a spontaneously fermented beer that is produced in a region of Belgium called Pajottenland. In a nutshell, spontaneous fermentation is the process of inoculating wort with wild yeast and bacteria present in the brewery’s environment and letting those microorganisms have sole responsibility over fermentation, no added brewer’s yeast or commercial cultures. This is the most traditional way of creating acidity in beer and is the predecessor to modern production of sour beer.
“Studying the history of Porter is like staring into the multidimensional universe of theoretical cosmology, with multiple shifting parallel worlds constantly warping and shifting with the flow of time. The more you try to pin it down, the more it …
Welcome to Beerology! On the first Thursday of every month we will take a look into the origins of all things booze. This can range anywhere from where certain styles of beer came from, how certain brewing techniques were developed, tracing the history of beer trends, and today we thought it appropriate to touch on how one of our oldest beer traditions began by asking the question, why we toast our beers.
Tradition tells us Champagne is the drink of choice for New Year’s toasts. When ringing in 2016, why not swap that overpriced bottle of imported bubbles for a tulip of beer or cider? Hey, it’s your party, you can …
Eddyline’s 14’er Java Stout with Papua New Guinea coffee from Buena Vista Roastery. (Photo ©Sarah Haughey)
Since 2009, Eddyline has been inconspicuously brewing beers for outdoor enthusiasts in Buena Vista, a small town in the Arkansas River valley of Colorado with a population of under 3,000 people. Surrounded by the towering Collegiate Peaks, it’s easy to see how Eddyline brewers can be inspired to craft “beers for any adventure.” Packaged in 16oz cans, Eddyline’s River Runners Pale Ale, Crank Yanker IPA and Boater Beer Pilsner are meant to be drank outside, Chaco feet in the river.
Believe it or not, most Colorado ski resorts have already opened, or are entering their final countdowns toward opening day, meaning it’s a safe bet that many of you are shaking in your snow boots eagerly awaiting that first …