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The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England, somewhen in the 50’s, but in the next decades its popularity dropped. Luckily a few breweries resurrected the style, so today many craft breweries have it in their assortment. BJCP 16B – […]

There are many reasons why brewers use various flaked grains. Some intensify a certain characteristic, add a unique aroma to the beer, while others affect the color and clarity or boost the volume of fermentable sugars. Depending on the beer style and purpose you can commonly choose among flaked maize, barley, oat and wheat. Their […]

At the end of the germination time the green malt has to be dried in order to keep it. It is generally accepted that malt should be kept below then 6% moisture. All base malts however will be kilned and cured between 4 and 4,5%. After transfer to storage and/or bagging, a maximum of 5% […]

Altbier is a top-fermented, amber, lagered beer, that is traditionally brewed in the historical region of Westphalia, mainly in Düsseldorf. “Alt” (old) in its name refers to the older style of brewing when ale yeast has been widely used. The appellation became necessary when bottom-fermenting yeasts spread about the brewing scene in the 1800’s. Nevertheless, […]

Today is the first Thursday of August, which means it’s the National IPA Day. In the past decades this beer style, beyond question, turned into the most exciting and popular one of all. So, let’s see some interesting facts, you may not have known yet. We all know the story of British settlers, that couldn’t […]

American Amber Ale While the whole world is increasingly keen on APA’s and IPA’s we easily forget about this style that has been also developed in the American craft beer revolution as a variation from American Pale Ales. According to BJCP it is an amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. […]