@tastingcraftbeer@mastodon.beer
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tastingcraftbeer

@tastingcraftbeer@mastodon.beer

Certified #CraftBeer enjoyer (Diplom Biersommelier). I give tours at a #brewery and occasionally blog about #beer.

Alter-ego (data science, population health, astrophysics, academia): https://astrodon.social/@harcel

This profile is from a federated server and may be incomplete. Browse more on the original instance.

tastingcraftbeer, to Untappd
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To those of you using apps for keeping track of and rating or reviewing beers: any experience with BeerHive? The UI looks nicer and more useful than Untappd, but the user base (and beer database) is still tiny...
#craftbeer #BeerHive #Untappd #BeerReview #beersofmastodon @beersofmastodon

The left two columns are menus, the rest of the canvas are choices for the malty category, similarly sized grids exist for hoppy, fruity, spicy. No yeasty....
Build up of the spider diagram

tastingcraftbeer, to beer
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Review time!
A very lemony, full bodied Radler++ Wit, a timid yet true to style dry, phenolic saison, a sweet full bodied, candied fruit and roasty Scotch ale and a very black, coffee, chokotoff-y leather-like stout with a sharp alcoholic finish. 🍻
@beersofmastodon

tastingcraftbeer, to beer
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Braupakt: Two giants at it together, Weihenstephan and St Bernardus.

The Weizen yeast is obvious, with clove and banana dominating the aroma. Also some biscuit, citrus and hay. It's golden and crystal clear, with a stable white head. Effervescent, rather sweet, with a good dose of hop bitters.

Very well balanced. A good mix of the styles, with both very recognizable. Nice experiment!

#craftbeer #beer @beersofmastodon

tastingcraftbeer, to beer
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Val-Dieu Cuvée 800, with cheese.

Beer and cheese from the same abbey! A corresponding fresh grass and light yellow fruit fermentation character. The match is pretty good. Beer also has biscuit. Somewhat sweet, with a very light bitter in the finish. Quite bold for the low abv.
🍻 @beersofmastodon

tastingcraftbeer, to beer
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A visit to Stadshaven in Rotterdam, with tasting and dinner. Impressively large scale operation, good for 2 million liters a year.
A large range of beers from lager and smoked märzen, through Belgian styles, Dutch Bock as well as IPAs, winter ales and porter.
🍻 @beersofmastodon

Brew kettles in the old harbor building
Beer on the counter
Stainless steel

tastingcraftbeer, to beer
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I needed a sketch of the brewing process that I could freely use, that is aimed at a general audience and that serves as a "short summary" from which any one of the elements can be discussed in more detail.

I came up with this, and I'd appreciate any feedback! Note: of course this would be accompanied by text in practical use.
@beersofmastodon

tastingcraftbeer, to beersofmastodon
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When two top shelf wild fermenters get at it together, it's hard to go wrong.

Boerenerf, from the Senne Valley, and Nevel, from Nijmegen, created Wild Borders.

Citrus, hay and funk in the nose. On top of that some grass in the flavor. Moderate acidity. Green apple finish. 🍻
@beersofmastodon

tastingcraftbeer, to beersofmastodon
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When reading about the aroma and flavor of beer, specific compounds or processes are named that are responsible for hop aroma, fermentation by-products and all kinds of aging effects. For off-flavors idem. For the typical malt derived flavor, though, this is rarely seen. Why?

@beersofmastodon

tastingcraftbeer, to beer
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In the Netherlands we have this cute concept called Unwrappd. Cans are packaged in an extra sleeve. With four beers of the same style they come in a box. You can taste them blindly and firm your opinion, before peeling off the extra wrap. I tried two from the Bock Bock, today!

@beersofmastodon

Kaapse Matador being revealed

tastingcraftbeer, to beersofmastodon
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Birmingham, where should I be to fully enjoy the local beer culture in your wonderful city? Asking for a friend, obviously.

@beersofmastodon

tastingcraftbeer, to beer
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In a photoshoot at the brewery this morning, we decided to aggressively dry hop one of the beers.


@beersofmastodon

Hop pellets lower in the glass create intense beading

tastingcraftbeer, to beer
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Nevel & Didko - Comfort Zone

Wild gose with tomato, red pepper and pink salt. The brewer went out of his comfort zone, hence the name.

Tomato, salt, umami. The sour and funk are still very present. The pepper is subtle and, contrary to what I'm used to, more present in the mouth than the throat. Bloody Mary, or Caprese with balsamic vinaigrette, salt and pepper. Definitely unique!

@beersofmastodon
https://untp.beer/3rXQq

tastingcraftbeer, to beer
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Yesterday, I attended the Dutch Craft Beer Conference. A day packed with presentations, workshops, booths and networking. Topics ranged from trends in beer land, sustainability and packaging to new yeasts, old grains and machine learning to predict fermentation duration. Lots of fun! 🍻
@beersofmastodon

Raising a glass to the conference!

tastingcraftbeer, to beersofmastodon
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For a change, I did a brewery tour and beer tasting for people I know very well: my colleagues of the regular day job! Good fun to interact in a totally different setting for once!
@beersofmastodon

Six beers were sampled

tastingcraftbeer, to beer
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Beer review Monday!

I like RAL 9010 as a color on walls, but not as a beer. It's just a bit too far from white. Extremely bitter, as a wit with 75 IBUs.

Know your Classics. Chimay Tripel is deliciously rich. Apple, apricot, orange, spices. In the mouth, there appears a hint of smoke, too. Full bodied. Firm malt sweetness and just enough bitter to compensate. Beautifully golden with a very stable head. 🍻

@beersofmastodon #craftbeer #beer #beerreview #trappist

tastingcraftbeer, to beersofmastodon
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Masterclass! In the barrel adoption program, we were treated to a masterclass on the use of herbs, spices and fruit in the wild fermented beers of @nevelwildales. We made a hot infusion of different herbs, that we added to a base beer in various concentrations to experience the effect on flavor and aroma. The difference between the different herbs was amazing!

@beersofmastodon

Pipetting the concentrate in the beer
Herb tea in the making
A strong absinth concentrate

tastingcraftbeer, to random
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Germany has a tax on beer, but not on wine. This sounds counterintuitive, but thinking about how the state can make money, it's not all that surprising.

tastingcraftbeer, to beersofmastodon
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A beautiful classic West Coast IPA from France, a mix of a thin Doppelbock with Beerenburg and a Baltic Porter that mostly smells like leather and wood.
Just another Saturday... 🍻

@beersofmastodon

tastingcraftbeer, to beer
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Beers of today! A classic "IPA avant la lettre" with European hops, a very piney modern Dutch DDH West Coast IPA, and a sticky thick licorice, coconut and coffee pastry stout of a whopping 14,5% abv. Snoop Dogg would approve.

@beersofmastodon

Monarch - monarch
Kees & Folkingebrew Drop it like it's hot

tastingcraftbeer, to beer
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If you want to get into some depth about fermentation, the videos of Escarpment Labs are a good resource. This playlist is their "Yeast Basics", which is a great starting point.

@beersofmastodon

https://www.youtube.com/playlist?list=PL552d9ljGZG20bkvV7pTjFiDzvnbCGFFj

tastingcraftbeer, to beer
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Brouwerij Roman - Adriaen Brouwer Oaked

👃🏻 Wood, dark caramel, ripe cherries, some wintery spices.
👁️ Dark brown, clear. Beige stable foam.
👅 Full flavored, full bodied winter warmer. Wood, leather, dark red fruit, touch of spices. Great balance!

@beersofmastodon

https://untp.beer/YMEAP

tastingcraftbeer, to beer
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Barrel adopted! With a group of 13 we will determine what happens to the beer while it is fermenting on wood for the next year or so, on the wild yeast and bacteria of Nevel Wild Ales.
This program is organized by the Bourgondische Bierkelder and consists of tastings, masterclasses and other events.

@beersofmastodon

tastingcraftbeer, to random
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Overheard in a webinar: Beer sommeliers don't work for your average beer/pils drinker. If you compare us to musicians, we don't make pop music, we make funky jazz and it is not for everyone.

tastingcraftbeer, to beer
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After sampling a red stout yesterday, and a white stout last year, time for a blog post about stouts as a family of beer styles, and about beer styles in general!

https://tasteofcraftbeer.wordpress.com/2023/09/03/stouts-are-black-or-are-they/

#craftbeer #beer #BeerStyleSimple #BeerStyles #beerwriting #beerblogging

tastingcraftbeer, to beer
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Moving on with the reviews and tasting notes. First next few on deck: the hazies.

#craftbeer #reviews #TastingNotes #beer #BeerTasting

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