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| Brettanomyces, a cc by-nc-sa image from cizauskas on Flickr |
While I was in Oz, John Fleury finished up the DCist's look at the basics of beer with an entry on yeast. In it, he addresses some of the basics of fermentation, and breaks down the chemistry behind certain scents and tastes associated with different beer styles. All in all, this is a fitting end to his informative blog series.
As an excellent coda, he followed it up with a piece on the currently-seasonal pumpkin ale style. Anyone who knows my fermented proclivities is aware of my lust for more extreme brews, but it may surprise you to know that when it comes to pumpkin beer, I prefer subtle, less pumped-up takes on the style. Fleury's roundup of pumpkin ales is a wonderful summary of the history and content of the style, and gives specific brand examples that run the gamut from the sublime to the ridiculous. It's a must-read if you have any interest in the squashy brews.
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