Thursday, July 10, 2008

A few more exciting beer releases


BFM La Meule....$5.19 / 11oz

De Glazen Toren Saison d'Erpe - Mere...$10.99 / 25oz


Professor Briem Grut Biere...$5.99 / pint
"Before the German Reinheitsgebot, in 1516, beer was not explicitly brewed with water, malt, hops & yeast through In fact the Reinheitsgebot was as much a ban against certain substances & adjuncts as it was a government instruction to brewing beer. Until then it was common practice to use a variety of different spices & plants instead of hops to flavor and prolong the shelf life of the beer. Some of the adjuncts that were used even had anesthetic & toxic effects.Grut beer has roots in many cultures and each culture had its own "special ingredients": Egyptians (Mandrake based), Native Americans (Corn based), Arabian Tribes, Gaulles, Germanic Tribes and the Vikings.Grut beer became especially popular during the middle ages in Germany in the regions of Westphalia & Lower Saxony close to the borders of Belgium & Holland. During this time the ingredients for beer were very expensive, in particular hops.This interpretation of a traditional Grut Bier is spiced with Lorbeer (Bay Leaves), Ingwer (Ginger), Kummel (Caraway), Anis (Anise), Rosemarin (Rosemarie) & Enzian (Gentian). It is brewed with water, wheat & barley malt, "pollinated wild hops" and fermented using top fermenting yeast.d bacteria (isolated from malt) at 18 °C (64°F)." -- importer


3 comments:

Anonymous said...

Why isn't there more talk about WINE on this blog? I love beer, but the name of the store has wine in it....Is it because you don't get a lot of new wine in?

The Wine and Cheese Place said...

This time of year (beer time in STL), it is pretty quiet on the wine front. Most wineries do not release new wines in the heat of the summer. The big release time starts about September. That being said, I will start to feature more wine on the blog.

Anonymous said...

Thanks a lot for the explanation! It makes sense, I just wasn't aware.