The New York Times has a nice write up looking at different session beers – that is, low alcohol, high flavor beers you can knock back a few of without being trashed.  

I’ve often discussed that when homebrewing, making lower alcohol, more nuanced beers can be even harder than making a hop-bomb.  Since you’re dealing with delicate flavors, much more minor off-notes can be more clearly distinguishable.  Think about it in comparison from grilling a steak to poaching fish – you have a lot more room for error on the grill than in your poaching liquid.

So, Lazy Web, tell me – are there any great session beers being brewed in the San Francisco area?  What’s worth seeking out?

Tags: ny times, session beers

This entry was posted on Wednesday, August 27th, 2008 at 7:19 pm and is filed under etc. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.