Lambic and Wild Ale

Vanberg and Dewulf lambic imports

Aschwin de Wolf — Tue, 10 Jan 2012 10:22:50 PST

Tonight the founders of Vanberg and DeWulf, Don Feinberg & Wendy Littlefield, will be hosting a tasting of their artisanal Belgian beers at Belmont Station. I have been following Vanberg and DeWulf recent endeavors with interest because they have introduced no … Continue reading →

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Jolly Pumpkin Baudelaire Beer IO Saison

Aschwin de Wolf — Sat, 07 Jan 2012 12:18:03 PST

It may strike the reader as strange that I have never reviewed a Jolly Pumpkin beer. After all, Jolly Pumpkin is one of the major brewers of wild and sour ales in the United States. As a matter of fact, … Continue reading →

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L’enfant Terrible

Aschwin de Wolf — Mon, 19 Dec 2011 12:53:28 PST

The label of De Dochter van de Korenaar’s L’enfant Terrible informs me that this is a “special, gueuze-style ale brewed with wild yeast.” I am not completely sure what distinguishes a “gueuze-style” beer from an ordinary gueuze but perhaps it is … Continue reading →

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Mikkeller Yeast Series: Brettanomyces

Aschwin de Wolf — Fri, 09 Dec 2011 08:43:23 PST

Admittedly, I was a little hesitant about this beer because Mikkeler seems to show little restraint in what it releases to the market. But this “educational” beer designed solely to showcase the Brettanomyces yeast was too tempting to leave untouched … Continue reading →

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Hanssens goes experimental

Aschwin de Wolf — Fri, 09 Dec 2011 08:34:12 PST

Cantillon is my favorite brewery in the world, but I have a weak spot for gueuze blender Hanssens Artisinaal from Dworp, Belgium. Everything about Hannsens screams “authentic.” The brewery goes back to 1871, it is a part-time, wife and husband … Continue reading →

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Anchorage brews with brettanomyces

Aschwin de Wolf — Mon, 28 Nov 2011 09:46:04 PST

When I ventured into the low-temperature walk-in beer section in my local Whole Foods recently, my eye caught no fewer than three bottles from Anchorage Brewing that all said “with brettanomyces:” a Saison (Love Buzz), a Wit Bier (Whiteout), and … Continue reading →

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Wild Yeast

Aschwin de Wolf — Tue, 01 Nov 2011 17:05:35 PDT

Chris White and Jamil Zainasheff’s Yeast: The Practical Guide to Beer Fermentation is a thorough review of the subject of yeast, with the practical (home)brewer in mind. It is mostly a treatment of commercial brewer’s yeast but there are some … Continue reading →

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Authentic wine

Aschwin de Wolf — Fri, 28 Oct 2011 13:16:02 PDT

Jamie Goode and Sam Harrop’s Authentic Wine: Toward Natural and Sustainable Winemaking is the most extensive (technical) review of natural wine making to date. The authors prefer the term authentic wine to recognize the fact that wine is not a … Continue reading →

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Voodoo Vintners

Aschwin de Wolf — Fri, 07 Oct 2011 19:12:45 PDT

There has been a recent spike in books about organic and real wine making. I was intrigued to read about Katherine Cole’s Voodoo Vintners: Oregon’s Astonishing Biodynamic Winegrowers because it does not just aim to provide the story of the … Continue reading →

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Avery Brabant

Aschwin de Wolf — Sat, 01 Oct 2011 13:10:39 PDT

During a recent business trip I located a bottle of Avery’s Brabant. Brabant is a dark wild ale that was fermented with two strains of brettanomyces and aged for 8 months in Zinfandel barrels. The beer was bottled on February … Continue reading →

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