One of the problems of trying to be a beer tourist in Belgium in July is that many places shut for their annual break. This was the case with Cantillon, Brussels’s oldest surviving lambic brewery, a real working museum of beer, which is why we had to squeeze in a visit as we were leaving… Read More If it’s Tuesday, this must be Kölsch – Part Three
I had a small Twitter spat yesterday with Duration Brewing after they said they were installing a coolship and foeders at their brewery in Norfolk. A wave of grumpy old mannishness washed across me, and I tweeted that we don’t have coolships and foeders in Britain, we have coolers and vats. Why use a foreign… Read More Do you gyle your ale after it leaves the cooler and finishes fermenting in the vat or krausen your beer post-coolship when it’s run out of the foeder?