![]() “I didn’t want to serve people something in a thimble and charge $9 for it. “Frankly, I was sick of high-alcohol beers,” says Toste, who would soon add dozens more beers to his list. While some people may see “session” as a pejorative term, more brewers are starting to see it as a selling point. Toste was then rounding up an inventory to serve at his soon-to-be Boston beer bar, Deep Ellum, and when he opened doors in early 2007, the first beer that he put on tap was not an imperial chocolate stout, or a sour Belgian-style, or a barleywine aged in brandy barrels-but the modest little blonde named Beer of the Gods. But at least one person-beer devotee and explorer of styles Max Toste-took Beer of the Gods seriously. For the beer, an American blonde, contained just 4.5 percent alcohol-sort of a brewing spoof on the trends of the time. So when High & Mighty Beer Co.’s owner Will Shelton named his newly released ale “Beer of the Gods,” he plainly had his tongue in his cheek. Internet beer rating forums were expanding, and the favorite brews among many of the most active members were, almost inevitably, the big ones. ![]() Dogfish Head was just assuming national celebrity status, “imperial” renditions of almost all styles were emerging, the battle to brew the strongest beer was gaining ferocity, and high-alcohol beers aged in booze barrels were becoming the next exciting trend. ![]() It was the height of the extreme beer revolution, and though pale ales, IPAs and other classics remained the backbone of the craft brewing industry, America was burning in the high heat of extreme beer fever. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |