Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice: tear down the walls while, oh, so carefully, replacing the often rotted 1X3s; OR, cover them with…
The Bottle Collection.
Written by Ken Carman
Those have been reading for a while know that in the middle of my 1,000 plus plus Bottle Collection I have a best of rack. These are not necessarily what I would call great examples of any style, just brews that fascinate my specific palate. Below you will find what’s either on the shelves now, will be once I finish my present bottle, or if I ever find the a bottle I’ve misplaced. There are a few I do think could be considered for “classics of the style” status, like Gafel. There are also a few I had a long ago and may not even be available anymore. So if I could do a side by side with an official BJCP classic of the style I might have a different opinion now.
You might also notice my palate tends to go for complex, big, brews. If something in this list isn’t that that means I had a lot of respect for it back when I tried it.
This is a tricky post for me to write, but being that I have a background in TV News I do think this is a story that professional brewers and home brewers need to be aware of.
Is WLP644 Brettanomyces Trois actually Brettanoymces? This is a question that was raised in a discussion group I am a part of for wild yeast and bacteria brewers. It’s a discussion that I have pretty much stayed out of, but have watched unfold with much interest. I am going to post this entry as a basic timeline overview of the events so far. I feel like it is in the best interest of brewing if there is a page that had all the info accurately listed from the beginning. Hopefully this will curb “the telephone game” effect as more people research and discuss. I won’t be making any comments on to use or not to use this strain. It is not my place in this story. I am only providing this information so you can make an informed decision.
This might surprise you, but the monks who toil away making your favorite Belgian dark strongs and tripels aren’t typically quaffing their high-gravity creations. With strict schedules of religious observance, brewing and other daily tasks, the monks need to keep an even keel.
Instead, they brew a special light ale called patersbier (“Father’s Beer” in Dutch) to drink for sustenance, while leaving them fully capable to take on the day’s endeavors. If monk’s mowed their monastery yard (do they?), this would be the Belgian equivalent of a lawnmower beer.
Patersbier is also known as enkel, meaning “single” in Dutch. The style likely came about when monks did an additional sparge of a mash to extract leftover sugars. Once collected, it is brewed as its own beer and turned into a highly sessionable beer. This long-practiced brewing technique is known as parti-gyle.