Birraire - Beer Blog

Don't mistake my words: I like to try most of the beers I come across. Still, I've always been critical with those brews that seem to just want to stand out. Even when these experimental beers are really appealing (my paradigmatic example is  Crème Brûlée Stout  by  Emelisse ), I'm still more on the side of -put as many quotations as needed- "normal" beer. And for brewers to have a core range of beers (particularly, I think it also has some strong business reasons). But one day you grab a beer, uncap it and pour this quite malty IPA that has yet another special twist. Among its ingredients there's pine resin. I had Piris Resin Old School IPA  with two of the people in charge at Instituto de la Cerveza Artesana, where this beer is brewed. I also drink one at home, on a warm summer night. Leaving apart the evolution it's had in two months, the sensation is exactly the same.

Yesterday at @FiraCervesaSbd I was talking with a brewer about this new beer. Presumably, another IPA. Hops were fresh, as they not seldom are from some time to now. Nothing outstanding about its malts, neither. Along these lines, I suppose yeast was just a commercial American Ale style. But that brew shined somehow: clean nose and palate; a very well done beer. Its secret was just water: 6 months spent reading and learning more about it to obtain a great result. Is water then responsible for the fact that many local "craft" brews have that permanent amateurish touch? A.J. deLange stated that "as brewers progress in their careers, they learn quite a bit about malt, hops and yeast before acquiring a similar level of knowledge about water". Our beers are improving more and more each day; if we keep working we are unstoppable.