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People who go deeper than a star rating.
Tastings, field notes and open questions — contributions attach to the same graph nodes the intelligence layer reads.
Mara Ilves
@maltandmara · Tallinn · 12m
Side-by-side of a fresh vs. six-month Rauchbier. The aged one is pleasant, but the fresh bottle has a savoury depth that just is not there later.
Kiln Floor Märzen
Double decoction, open fermentation, lagering in sandstone cellars
Diego Ortega
@milpanotes · Mexico City · 47m
Spent the morning with a criollo maize grower in Tlaxcala. Six landraces, each with a completely different mash behaviour. Notes and photos to follow.
Milpa Criollo
Cereal mash, kettle souring, open fermentation
Ayo Bello
@ayobrews · Lagos · 96m
Anyone measured actual bitterness units on gesho-bittered beer? Standard IBU testing seems to under-read it dramatically.
Gesho Tella
Traditional stepped fermentation with gesho leaf
Hana Sato
@lagerlogic · Tokyo · 180m
Kanro's unfiltered pils at 3 days old at the brewery vs. 3 weeks in a bottle — the fresh one is a different beer. Drink local, drink young.
Kanro Zero Pils
Single decoction, 42-day lagering, unfiltered
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Addis Ababa, Ethiopia
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Measuring gesho bitterness
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