Asheville NC is one of those places people tell beer stories about — a mystical place from which those that have ventured, more knowledgeable and better traveled, tell you tales of beer conquests — and you listen with childlike wonder.
Wood has been used for millennia to store, transport and flavor beer, wine and spirits. Today, the relationship between wood and beer has regained its popularity with brewers and drinkers as observed in the prevalence of bourbon-barrel-aged beer and sours. This topic is deep and wide and meandering, romantic and historic, personal and professional.
Beer Bloggers & Writers Conference has been an event I've wanted to attend since I first learned about it. This year, 2018, the conference is practically in my backyard, Sterling VA. There are many reasons I am excited about attending this conference. For one, I'm going to be a speaker — sort of.
The Session is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. The August 2018 topic is “The Good in Wood”.
Farmhouse beers are now a sought after beer style for me. Living on the Eastern Shore of Maryland USA means steamed crabs in the summer, oysters and clams in the winter. And no other beer quite matches the delicate flavors of fresh seafood as a saison or other farmhouse. So, make mine a saison or Bière de Garde please and be sure to throw in a dozen crabs.
I traveled to Bavaria in 2011 and was able to experience Germany's highest peak. The fact that there was a beer garden there serving white sausage and Franziskaner hefeweizen made the views and trip that much more memorable.