Licorice and chocolate, who knew that would work together? Well if it's Moersleutel and Kees, you know it will. Very interesting combination, but very well done. Choco more in nose, licorice in mouth. Some mint in the aftertaste. Thick, filming, heavy. #craftbeer#beer 🍻 #imperialsotut#beersofmastodon@beersofmastodon
It was a dark & funky Saturday evening. 🍻 #stouturday
Emporium's BRETTIBIX takes their classic stout - Obsidian - to the next level. It's now turned into a funky, fruity and vinous brew... Like a nice funky red wine.
"Brett fermented stout is Obsidian aged in pinot noir barrels with a Brett culture from Belgium."
Fantastic hospitality in the small Dordrecht city brewery. They brew small scale, 8000L a year with volunteers and students. You can visit them whenever they're open and they do have a great story! They even let me taste some wort :) 🍻
I visited them in the small amount of time I had in a somewhat long train connection, that I extended by another 30 minutes. Great find!
Flavor panel time! Once a month I get the opportunity to write (usually 12) short reviews of beer for an online shop. It keeps the tasting and description skills sharp! 🍻 #craftbeer#beer#review#beersofmastodon@beersofmastodon
Maximus, in collaboration with a liquor store and local beer club: Una Maximas, NZ rice lager.
👃🏻Grape, lime, peach, chives.
👁️ Light yellow, hazy. Stable white head.
👅 Dry, thin body, but the hop aromas make for a tasty brew. Very refreshing, and easy drinking. Very slight hop burn.
I received a box full of goodness from the Maximus #brewery
in Utrecht (NL), following the release of their newest special: Psycho Cyclops NEIPA. I tried it, and wrote a blog post about the experience!
Spoiler: it's smooooth, not bitter at all, and massively tropical.🍻
Even better and more balanced than a few years ago: smokey, tar, leather, earthy and some sweetness wrapped around it.
Music pairing: Mouth for War - Panterra 🤘
"Our GROM made a trip to mediaeval Scotland. We have aged our Russian Imperial Stout in freshly emptied Laphroaig barrels. A slightly peated monster of a stout. Just as William Wallace would have liked it."
In a masterclass, we learned all about blending wild ales, and how to construct a balanced yet complex beer based on mouthfeel, bitters and acidity. Quite the art!
A dangerous thing to see when walking by the craft beer shop on my way home. Tried a taste of Dovetail's new pils - I think I might have to go try it more at their brewery around the corner.
Opening #sour season at 26 degrees with this fantastic pastry sour by Nepomucen, PL. It is what it is: green smoothie incl. spirulina. Banana/pear mouthfeel. Sweet.
4.25/5 @beersofmastodon#craftbeer#soursummer
👃🏻 Molasses, green herbs, caramel, licorice, dried red fruit. Heavy and complex mix.
👁️ Beautifully dark red, collapsing beige foam.
👅 Sweet. A touch boozy. Soft mouthfeel, low in carbonation. Lots of caramel, licorice, some aniseed.
To those of you using apps for keeping track of and rating or reviewing beers: any experience with BeerHive? The UI looks nicer and more useful than Untappd, but the user base (and beer database) is still tiny... #craftbeer#BeerHive#Untappd#BeerReview#beersofmastodon@beersofmastodon
Review time!
A very lemony, full bodied Radler++ Wit, a timid yet true to style dry, phenolic saison, a sweet full bodied, candied fruit and roasty Scotch ale and a very black, coffee, chokotoff-y leather-like stout with a sharp alcoholic finish. 🍻 #craftbeer#beer#BeerReview@beersofmastodon
Unconventional! Very red apple, with some citrus and light bread. Sweet, with a bitter only in the end. Low in carbonation for the style, but a steady, lacing, white head.
Braupakt: Two giants at it together, Weihenstephan and St Bernardus.
The Weizen yeast is obvious, with clove and banana dominating the aroma. Also some biscuit, citrus and hay. It's golden and crystal clear, with a stable white head. Effervescent, rather sweet, with a good dose of hop bitters.
Very well balanced. A good mix of the styles, with both very recognizable. Nice experiment!
A #brewery visit to Stadshaven in Rotterdam, with tasting and dinner. Impressively large scale operation, good for 2 million liters a year.
A large range of beers from lager and smoked märzen, through Belgian styles, Dutch Bock as well as IPAs, winter ales and porter. #beer#craftbeer 🍻 @beersofmastodon
Beer and cheese from the same abbey! A corresponding fresh grass and light yellow fruit fermentation character. The match is pretty good. Beer also has biscuit. Somewhat sweet, with a very light bitter in the finish. Quite bold for the low abv.
🍻 #craftbeer#beer#belgianbeer#AbbeyBeer@beersofmastodon
Best of both worlds: Gulpener x Mikkeler. A great lager.
Great (spicy, woody, floral) hoppy, dry Vienna Lager. Bread crust, some toast, distant caramel. Dark amber, steady creamy foam. Not sweet at all, rather dry. Impression of metallic (not there). Fantastic balance. 🍻
Best of both worlds, indeed! #craftbeer#beer@beersofmastodon
Such a great vibe! Yesterday, we had our first edition of the Pronck Masterclasses, this one on #hops. We tasted reference beers, hop teas and hop water. 3,5 hours packed with information and activity around all things #hop.
The best thing? The feedback was incredibly positive! 🍻 #craftbeer#education#masterclass#beer@beersofmastodon
It's that time of the year 😋 Time for fresh hop beers.
Sprig & Fern's Monohoppily Fresh Hop Hazy singles out just one variety – fresh #Riwaka, hand-selected from Holmdale Farm in Wakefield and Mac Hops in Motueka.
😋 Lots of citrus, hoppy, bread/doughy and some bitterness + sweetness. Almost like marmalade on toast.