(Part 1 of this series can be read here.) more ›

When it comes to wood aging beer the popular opinion is to use bourbon barrels. Somewhere beyond the cortex is a tiny voice whose mere whisper can silence an army of arguments. that small voice says, "Age with French oak staves." Which is what Southern tier does with their summer seasonal, Imperial Cherry Saison. According to the Southern Tier website the staves impart "overtones of spice, balancing the natural sweetness of the cherries." A handful of the lint pickers over at the Beer Advocate review forums have described Imperial Cherry Saison thus: "Ew. Smells like SweetTarts or maybe Pixie Stix," "the flavor of my dad's Campari, and nearly as boozy," and "Mouth death." more ›

If you're looking for a beer to stimulate your appetite, saisons make a wonderful aperitif. The tartness imparted from Brettanomyce yeast prepares an eater for anything from barbecue to a multiple-course tasting menu. If sour is the new hoppy, then consumers should focus on diversity. more ›

Goose Island brewmaster Greg Hall has been telling anyone who will listen that "sour is the new hoppy." It's unsurprising to find Goose Island at the vanguard of what's becoming a shift in American craft brewing. Breweries like Goose Island, Dogfish Head and Jolly Pumpkin are shifting from boldly hopped ales to experimental fermentation, brewing with fruit, and aging for long periods of time in whisky or wine casks. The template now is not how thick a beer can be, but how tart can you make it. India Pale ales and Extra Strong Bitters are taking a back seat to lambics, saisons, krieks and brett yeasts. more ›