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RIP Beer Brother John Calen PDF Print E-mail
Written by Mark Marnell   
Wednesday, 02 February 2011 20:05

Ale Street News and the beer world lost one of its most enthusiastic “brothers” December 22, 2010. John Calen was a beer pioneer who loved all things fermented and was always in search of the perfect malty quaffable.

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Lew Bryson’s Steaming Pile Just Brew It Up! Belgian-style! PDF Print E-mail
Written by Lew Bryson   
Wednesday, 02 February 2011 19:59

The GABF beer style guidelines have come out again, which means we’ve been buried in –style again: American-style (meaning “strong and stuffed full o’ hops”), British-style (“strong but not hoppy enough”), Scottish-style (“where’s the freakin’ hops!?”), English-style (“wimpy”), Irish-style (“full of diacetyl…but that’s okay…I guess”), Berliner/Leipzig/Köln-style (“we’re not violating any EU rules”), German-style (“good lager”), South German-style (“not Widmer”), Bamberg-style (“smoky”)…good God, they go on and on.

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Cutting the Edge of Belgian-styles Stateside PDF Print E-mail
Written by Jack Curtin   
Wednesday, 02 February 2011 19:55

Who’s pushing the envelope these days when it comes to creating or interpreting Belgian-style beer in America? Here are five likely (and unlikely) suspects:

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Belgian Babble - Alvinne Beer Fest Debuts March 4-5; Brasserie de la Senne Brews in Brussels PDF Print E-mail
Written by Chuck Cook   
Wednesday, 02 February 2011 19:49

The first Alvinne Craft Beer Fest (ACBF) will debut on March 4-5 in Outrijve, near Kortrijk. The location is De Kasteelhoeve, an event center located on 75 acres of land. “We will have 16 different breweries and about 120 different beers,” Glenn Castelein, one of the trio of brewers that comprise Brouwerij Alvinne, told me in January.

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Belgians Brewers Happy to Collaborate with America’s New Wave PDF Print E-mail
Written by John Holl   
Wednesday, 02 February 2011 19:46

Belgium is the holy land of beer and each year thousands of thirsty pilgrims make the trek overseas to visit the Trappist breweries, fulfill their love of lambics and sample great gueuze. American brewers are regularly among those visitors, there to unwind but also school themselves in the centuries old traditions that are the foundation of beer today.

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