SOME­THING’S BREW­ING

In the in­dus­try, that is. Here are the lat­est trends to know.

The Peak (Malaysia) - - The Peak Expert -

01 FOR­AGED BEERS

If you want to craft your own ice colds, head state­side and sign up for a Beers Made By Walk­ing pro­gramme. Ideal for the con­fi­dent home brewer with a thirst for some­thing dif­fer­ent, the event al­lows brew­ers to go on na­ture hikes and craft beers us­ing the plants they’ve for­aged along the way. Sea­sonal pro­duce play a big part, as can be seen with par­tic­i­pat­ing brew­ery El­e­va­tion Beer putting out a porcini mush­room ale in the fall, and Fonta Flora ex­per­i­ment­ing with one made us­ing sun­flow­ers.

02 CANNED BEERS

No longer just the ves­sel of choice for su­per­mar­ket sta­ples, cans are be­com­ing in­creas­ingly pop­u­lar with craft brew­ers de­spite the less ro­man­tic pack­ag­ing. Prac­ti­cal rea­sons in­clude beer stay­ing fresher longer and greater porta­bil­ity. The rise of eye-catch­ing de­signs has also caught the at­ten­tion of po­ten­tial cus­tomers. Dale Kat­e­chis of Oskar Blues Brew­ery has also com­piled a cof­fee-ta­ble book, Canned!, that de­tails the art­works of 600 mod­ern beer cans from 40 states in the US.

03 BAR­REL-AGED BEERS

Ses­sion beers (beers with low al­co­hol con­tent) are no doubt en­tic­ing more peo­ple to dip their toe into the in­tim­i­dat­ing world of craft beer. But for the sea­soned palate, the strength and com­plex­ity of bar­rel-aged beers, which of­ten come in at nine per cent ABV and above, are far more ex­cit­ing. A va­ri­ety of bar­rels have been used, in­clud­ing bour­bon, wine and neu­tral oak, and it can take any­where from six months to a year of age­ing – truly putting the ‘craft’ in craft beer.

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