I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. For previous articles in this four part series… one, two, three
What follows is a brief introduction of the Belgian style beers we’ll carry on the menu at Tryst Coffeehouse Bar & Lounge. Each beer will represent a portion of the hierarchal system I developed. Before we get into the beers, there is one more thing worth mentioning…
Friday Nights Just Got Awesome(r)
Starting on March 1st we’ll be featuring all of the Belgian beers listed below for 33.33% off every Friday night from 7pm to close. It certainly won’t be the same $5 rail drinks Adams … Continued
I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. To see the first article in this four part series go here.
In the previous section we talked about beer, beer style, and this new categorization system that we’re implementing at Tryst. What you really need to know are the linking principles behind this system. Let’s take a closer look at the definitive Belgian style strong ales…
Belgians have always retained a bit of a reputation for drinking very strong, high ABV beers. ABV is a measurement of the alcoholic content or Alcohol By Volume in … Continued
I developed a new categorization system for Belgian style beers. I’m following up with a four-part series to explain it in more depth. This is the first installment in the four part series.
Beer style is a funny term. We all seem to know what it means yet nobody could tell you exactly what beer style is. Lets looks at an example: three major beer nerds are given the same beer. One calls it an American IPA, the other calls it an Imperial IPA and the third labels it as hoppy American amber ale. Are any of these three nerds right or wrong? Probably not, with beer style comes a high … Continued
I did what I always do when I don’t know what to do, and I phoned a friend. I hit up my childhood buddy and Molecular Biology PhD candidate, Max Wilson. I recently received a promotion within my organization. Said position hasn’t officially existed before. This is the perk of working with a growing company. We’re turning into a big league restaurant group and I’m specializing in alcohol education from our home base, Tryst. I called Max shortly after receiving my promotion because I was hit with a hard deliverable. I had to prepare and teach an hour long class all about beer to 45 staff members at our newest restaurant, The Coupe. No, I did not stutter. Continued
In my previous post, I detailed what it means to be a beer judge. Yesterday evening, I attended my first BJCP prep class. I’ve been casually studying the material in the exam for over a year now. When I say casually, I mean very casually. Not much more than perusing the material and referencing it on occasion. Last night made this apparent to me: the BJCP exam is no joke. The breadth, depth, and difficulty of what lies before me became all too apparent last night.
Student Teacher Method
Tim, whom we’ll refer to as Professor Tim from now on, invited us to the Twin Mill Brewery (his home brewery) … Continued
I have been tasting beer with a critical opinion for a few years now. In an effort to build my tasting skills and continue working towards becoming a Certified Cicerone® (not one yet), I have signed up for BJCP exam prep classes. BJCP