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The Difference Between All Those Fruit Beers

Stefan Anderson | Posted 08.03.2016 | Taste
Stefan Anderson

With so many new fruit IPAs out this summer, it's surprising there isn't a shortage of grapefruits. Or maybe it isn't, since most of these beers don't use whole fruit or even have any fruit sugars in them. Fruit peel, zest, or extracts are most commonly used, and create a fruity aroma reminiscent of those exotically-flavored seltzers, but do little for the body and taste of the beer.

Italy's Overwhelming Love of Craft Beer

Brendon O'Brien | Posted 08.11.2016 | Taste
Brendon O'Brien

Grab a Cantillon 2010 Lou Pepe Gueuze and pair it with the housemade cheesecake topped with raspberries reduced in a framboise from the same famed brewery. The owner, Nino, and his staff have a firm motto they stand by: 'No Crap on Tap.' More and more Italians are living by it.

How To Make Sour Beer And Cherry Punch

Viviane Bauquet Farre | Posted 09.17.2014 | Taste
Viviane Bauquet Farre

Bone-dry, complex and utterly refreshing, this beer reminded me of wine.

All About The Belgians

Menuism | Posted 02.25.2012 | Home
Menuism

Notwithstanding their individualism, Belgian brewers have strong ties to their history and tradition of brewing. What does all this mean to the Belgian beer drinker? It's simple: you can have two beers that are technically the same style, and feature some similar attributes, but taste quite different.

Brussels Cantillon Brewery: Last Lovers Of Spontaneous Fermentation (PHOTOS)

Natalie Hill | Posted 09.20.2011 | Travel
Natalie Hill

When I think of museums, I general think in the past tense. In the case of the Brussels museum of Gueuze, things are still very much alive and kicking...