Brewing in monasteries is a practice that dates back to the Middle Ages. As noted before, some monks brewed to produce a beverage to sustain themselves while abstaining from solid food during fasting. Some brewed to produce a safe beverage, as unsanitary water was common in those times. Another reason comes from a rule laid […]
In anticipation of summer my compatriots and I decided to brew a Belgian Wit beer. With their light body and refreshing spicy flavors, witbier are perfect afternoon patio beers. We brewed last Saturday, doing a mini-mash with extract. This means that we “mashed” about half the grains, steeping them in hot water to break down […]
This May the Keyaki Hiroba Beer Festival returns to the Saitama Super Arena. One of the biggest beer festivals in the Kanto area, the Keyaki Beer Fest has had more beer and more crowds every year. This year they are dong something about it, and splitting the whole festival in to two different “Seasons.” Season […]
This week’s beer is Val-Dieu Brune, a Belgian dubbel from the Brasserie de l’Abbaye du Val-Dieu located in the town of Aubel in Liege Province, Belgium. The abbey was founded in 1216, and brewing began not long thereafter. While the abbey church was destroyed and rebuilt four times over the course of several hundred years, […]
Last weeks release of Getsumengaho got me thinking about Belgian Beer. Yo-Ho classified their beer as a Belgian Pale Ale, but what does that mean? The term Pale Ale came about in the early 1700s to denote beer made with malt that had been dried in a coke fired oven rather than over a wood […]
