There are few styles of beer as underappreciated as the gruit. The unhopped and earthy ales, brewed before hops were widely introduced, are rooted in ancient brewing lore. And while they’ve long had their place in the history books, over the past several years a handful of brewers have devoted time to reviving the style. More
Ah, the spring beer; where the bock, dry stout, fruit-based wheat beers and Irish Reds all attempt to reign my least favorite season. Why has spring become so glamorized into crocuses emerging from freshly-thawed soil, birds chirping, and dewy-eyed hibernators emerging to forage for asparagus and fiddleheads? Spring is the pits. Spring is muddy shoes and never knowing what type of weather to dress for. It’s gorgeous one day, snowing the next, and my cat is starting to make weird clicking noises at birds, planning an elaborate, “Escape From Alcatraz” type of getaway. More
Local fans of sour beer, the sometimes tart, sometimes funky style of beer that’s pretty much all the rage these days may want to go ahead and mark March 27 on their calendars right now. The venerable Cambridge Brewing Company, one of the best brewpubs in the Boston area or even the state, announced Friday it will host its first ever Sour Fest later this month. More
