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 www.pelliclemag.com
El Mitad del Mundo - Beer, Chicha, and the Intersections of Old and New in Quito, Ecuador - Pellicle
| | zythophile.co.uk
If it's Tuesday, this must be Kölsch - Part Four - Zythophile
18.1 parsecs away

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| | Tuesday, and we're off travelling again, 20 miles south to Roeselare, and the Rodenbach brewery. To me, as a historian of beer and brewing, Rodenbach is a fascinating operation, since it brews well-aged ales in what is almost certainly the same way that English brewers did 150 years ago, vatted for months, or years, and
| | zythophile.co.uk
How to brew beer like a Norwegian farmer - Zythophile
14.5 parsecs away

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| | Kveik: a word we're likely to be seeing a lot more of in the beer world. But what is kveik? Here are a couple of things it's not: Kveik is NOT a beer style. It's the name given in parts of Western Norway to yeast used in the local tradition of farm brewing, it looks
| | zythophile.co.uk
Look, will you all stop misusing the word 'ale'. Thank you - Zythophile
15.3 parsecs away

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| | I realise I'm whistling into a gale here. But if you want an expression that will cover everything from Kölsch to porter, taking in saison, IPA, mild, Oud Bruin and Alt on the way, then it's "warm-fermented beers". Not "ale". Please. Because if you use "ale" in a broad, ahistoric sense to mean "any beer
| | www.totalales.co.uk
The Smell of Yeast at Timothy Taylor's Brewery - TOTAL ALES
94.6 parsecs away

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