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“Brewers almost always add fruit to Goses; it’s what American Goses are for. In fact, though it’s accurate to think of Goses as sour beers, you could just as easily think of them as “fruit beers.” However, when we saw Virginia Beach’s Commonwealth Brewing Company add this much fruit to a Gose, we were surprised … and intrigued … ”

“Liefmans Goudenband is one of the great beers of the world … but, that and four dollars will get you a latte. Despite what we’ve all been told, exceptional quality doesn’t always garner commercial success. For that reason, the world almost lost this brewing treasure …”

“What do you get when you cross a mythical military mascot, a Vietnamese restauranteur (and beer fan), and one of many near non-sensical Tik Tok phenomenons? In this case, you get a juicy Virginia New England Style IPA ...”

Dubuisson characterizes the resultant Refermentée as an Amber Tripel, although beer sites call it a Strong Dark Ale. Not quite a Tripel’s flavor profile and not dark enough to be dark, we wonder at either designation. No matter what you end up calling it, the important thing is that you come to your conclusion over a glass.

“We just love beer. The best stories bubble up out of the beer world …”

“For a beer that Wheaton Spring open fermented, we are astounded that the Natural Remedy is as smooth as it is ...”

“The Hazy Tides feels either like an NEIPA with a Reaver Beach spin on it or like an example of an unconscious expression of Reaver Beach’s oceanside character.”

“Of the fermentable beer grains, malted barley is by far the most common. After that, wheat stands tall. (We don’t have the numbers, but we’d bet on that). Then, we start getting into the weeds with the rest of the grains … The most fun of the malted stepchildren is rye. Though rye is frequently a side player, in this shop favorite, Kansas City, MO’s Boulevard Brewing Company reaches out and fully embraces your deli’s favorite earthy, spicy, savory grain.”

“It’s been so long since we’ve had fruit in a beer that wasn’t a sour (or an IPA) that we’d forgotten what that kind of brew tasted like. In this case, it’s pretty good …”

“Back in 2004, Allagash founder Rob Tod was sitting on some newly emptied Jim Bean Bourbon barrels. What to do? What to do? Suddenly, he was curious to see what would happen if he aged Allagash’s legendary Tripel in the barrels. He did, and the rest is brewstory …”