4 articles in this category
“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”
In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.
Peter Bouckaert wants to reunite the original nine barrels that made up New Belgium’s first wood-aged program. He has two already but wants to know if you’ve seen the other seven.
The beer you get from this recipe will seem like a lighter, brighter pale ale with a flavor that is probably pretty clean and fruity. Over time it might develop those barnyard “Brett” flavors, but they should complement the peach/pineapple flavors nicely.