Speaking of dark caramelized syrup . . .
As you may know, Brooklyn Brewery brewmaster Garrett Oliver brewed a batch of beer a while back at Les 3 Fourquets in Belgium, the brewpub owned by Brasserie d’Achouffe. Pierre Gobron and Christian Bauweraerts of Achouffe returned the favor last week, visiting Oliver in Brooklyn.
You’ll find a […]

OK, that was humbling.
Since you are at this site you probably know I wrote a book about brewing Trappist and abbey style beers. And if you read the book you know that I came back from Belgium pounding my fist - on the desk, on corked bottles, on old brewing texts, just about anywhere - […]

In the introduction of Brew Like a Monk I wrote there is no “i” in sugar to make the point that when American brewers and Belgian brewers talk about “candi sugar” they aren’t necessarily discussing the same product.
Quite simply, Americans didn’t understand what the Belgians use because it wasn’t sold in the United States. That […]