Burkhard Bilger captures the “extreme beer” movement quite exhaustively in a New Yorker article this week (although the article is w-o-r-d-y…. you must read a few pages in to really get it).
Our resident beer geek, John Henrikson, wants to write about extreme beer here in South Sound. We’re looking for high octane supremely crafted beer – something that will really knock your palate. (Confused by the term? Click the read more button to see a definition of extreme beer.)
So worshipers of the frosty mug – extreme beer… where? Bottle stores? On tap? Where do you get it?
But to recap their article:
Extreme beer is:
- Beers made with no hops but plenty of heather and lavender.
- Beers aged in Jack Daniels oak barrels with an alcohol by volume of 20 percent or more.
- Traditional beer styles, but with double, triple or more hops or malt.
- Beers brewed with chocolate, peanut butter or espresso beans.
- Strong Porters brewed with Chinese candied ginger.
- Ales brewed with oysters or seaweed.
- Sharp tasting beers inoculated with various wild bacteria and yeast strains.