Any fermented foods, or beverages are susceptible to unwanted bacteria and yeasts that contribute off-flavours, aromas, and textures. Beer is no exception, and beer faults can happen at several different stages of production and storage. Most faults in beer are not wanted, although there are some outliers that in small amounts are accepted. Here are […]
To decant, or not to decant, that is the question. A lot has been written about this topic and there’s been lots of conversations over the years. To keep things simple, here are two main reasons why one might choose to decant wine: Some wines can benefit from decanting to help them “breathe. These may be wines […]
Title image: A large sign welcomes visitors to the Bourgueil commune in France’s Loire Valley. The Loire Valley is France’s third largest, and its most diverse, wine growing region. It stretches from the Atlantic Ocean, inland to the Auvergne. Covering 800km of agricultural and viticultural land, it is a Unesco World Heritage site and aptly known […]
A: I’m not telling you how to drink your beer (maybe just a little), but the brewers who brewed your beer want you to enjoy it just as they envisioned it. You’d be surprised how much more enjoyable certain styles can be when served in a glass, at the right temperature. Much like wine, it’s […]
