Beer of the Week: Boulevard Sixth Glass Quadrupel

Posted on September 14th, 2011

About this beer: Boulevard is a regional craft brewery located in Kansas City, Missouri. They were virtually unknown to me until this year’s American Craft Beer Fest.  I didn’t get a chance to try the quad and was incredibly excited to get my hands on it. It clocks in at a healthy 10.5% ABV and is supposed to have hints of dates with a “sweet malt smell.”

Read Full Story

Beer of The Week: White Birch Brewing Tripel

Posted on May 3rd, 2011

About The BeerWhite Birch Brewing based out of Hooksett, NH is a small batch brewery concentrating on small batch beer. Their tripel is easily one of my favorites in the market. Tripels are a curious beer, high abv (White Birch’s clocks in at around 9.5%) without a huge alcohol bite it lends to aging nicely as well.

Read Full Story

Beer of the Week: Stone Cali-Belgique IPA

Posted on March 1st, 2011


About The Beer: This brew from the famed Stone Brewery takes their classic IPA and mixes it up by brewing it with Belgian yeast rather than the typical American strain. The result is a hybrid IPA that draws in equal parts of old Belgian tradition and new American experimentation.

Read Full Story

Beer of The Week: Bosteels Pauwel Kwak

Posted on February 15th, 2011

About The Beer: Kwak is a classic Belgian beer best known for the unusual teardrop shaped glass it’s often served in. Although actually named after its inventor there’s an old story of the name coming from the sound of the beer rushing down the long stem of the glass. There was a time when all Belgian breweries created unique glassware for their beers. This was done for marketing purposes but also to ensure that the brew was showcased in a manner that highlighted its strengths.

Read Full Story

Style Profile: Trappist Ale

Posted on June 16th, 2010

Although beer making is mostly done commercially today, there was a time when it was a strictly domestic affair. Almost every sizable household brewed its own beer. Back then beer wasn’t consumed out of pleasure but necessity; it was much cleaner and safer to drink than water so everyone drank it, including monks.

Read Full Story