I’m happy to report that I have a 2,000 word article on fruited lambic beers in the June/July issue of Craft Beer and Brewing Magazine. This is my first piece for CB&B, and it is part of an all Wild and Sour beer issue.
I cover lambic producers such as Brouwerij 3 Fonteinen, Brouwerij Timmermans, Brasserie Cantillon, Gueuzerie Tilquin, and Oud Beersel. The article in this relatively new magazine (founded about two years ago) is beautifully produced, with eleven photos included, including nine that I took, making for a fine visual impact.
Lambic brewing expert Willem van Herreweghen of Brouwerij Timmermans discusses why cherries are so popular to work with in Belgian lambic beers, and the other brewers and blenders quoted in the piece reveal information that both beer lovers and brewers should find interesting.
The issue is packed cover to cover with articles on lambics, as well as other wild and sour brews, and reviews of said beers, and homebrew recipes. It’s really a must-have issue for lambic, brettanomyces, and sour beer brewers and lovers. Magazine subscriptions are available in pdf format here as well as in print form. You can find the magazine at Barnes and Nobles stores, as well as other upscale bookstores, and you can subscribe to the print version here.