Here’s all the beer and pub news, opinion and pondering from the last week that’s made us sit up and take notice, from eccentric Belgians to Berliner Weisse.
For Draft magazine Kate Bernot has taken an in-depth look (1,700 wds) into the use of roots, bark and other bits of tree in the outer limits of brewing experimentation:
Wood is not uncommon in a brewhouse; beers aged on fresh oak or made with spruce tips are familiar. But brewers, especially those in arborous domains, have recently begun to eye entire trees—bark, leaves, sap, needles and all—as ingredients. Juniper, cedar, birch, Ponderosa pine, white fir and other timbers all confer their own distinct flavors, from vanilla to citrus to herbs. More than that, brewers say the final beers express the rusticity of their surroundings, that desirable sense of place that has led to a revival in foraging and local sourcing.
At Belgian Smaak British Guild of Beer Writers’ Beer Writer of the Year Breandán Kearney has profiled the enigmatic Dany Prignon of Brasserie Fantôme. It’s an interesting long read (2,000 wds) altogether but it was this bit that really made us spit out our cocoa:
And it’s odd that as the owner and production manager of a brewery, he doesn’t even drink beer. “I don’t like it,” he says, as if this assertion were completely normal. “I taste it, but I prefer soft drinks.”