Protz On Beer, by Roger Protz

Feature

The IPA bandwagon goes rolling on

Just when you thought there could be no further versions of IPA, along come two new interpretations -- Milk Shake and wild. Milk Shake IPAs are brewed with the addition of lactose that can't be fermented by brewer's yeast and gives a creamy note to the beer, while wild Brettanomyces yeast leaves a funky and acidic note. The Brett beers are brewed by Beavertown (pictured)

Added: Saturday, May 8th 2021

News

Saltaire brews a Helles of a good lager

Saltaire Brewery in Shipley, West Yorkshire, has brewed a 5% Helles beer, along the lines of the famous Bavarian style consumed in large quantities in Munich beer gardens. The beer is cold conditioned or lagered for six weeks

Added: Tuesday, May 4th 2021

News

Beer and whisky unite on Islay

Innis & Gunn has launched an Islay Whisky Cask beer that has been aged in casks at the famous Laphroaig distillery on the island. The casks give the beer a peat, oak and iodine note, with the beer contributing roasted grain and hop character. It's a one-off special edition and will not be repeated so order now

Added: Monday, April 19th 2021

News

Wigan brewery: beers with hops & a heart

The Hophurst Brewery in Wigan brews great beers and also helps re-skill people over 50 to enable them to get back into the labour market. The brewery opened in 2014 and now has big range of beers available in local pubs and bars and plans its own taproom.

Added: Thursday, April 15th 2021

Review

Brilliant romp through beer's history

The Philosophy of Beer by Jane Peyton covers the history of the world's favourite alcohol, from its inception in the Old World, through its arrival in Europe, the introduction of hops, and the scientific understanding of yeast that led to modern lager. The book also covers matching beer and food and the health attributes of moderate consumption.

Added: Monday, April 5th 2021