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Beer

  • Beer Department: So what makes a beer “imperial” anyway?

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    This is a question we hear fairly often in the beer department. You may have noticed many a beer label with the words “imperial stout” or “imperial IPA” or even more exotic permutations such as “imperial pilsner.” Well, the answer to this question is fairly straightforward but deserves a small history lesson for more context.

    Simply put, the term “imperial” means that the beer is a bigger, fuller bodied version of the base style.

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  • Beer Department: Barrel Aging vs. Barrel Fermenting

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    ​The interplay of beer and wood is complex and somewhat daunting to fully grasp. I won’t pretend to be able to cover it all here – for an in-depth exploration of everything you’d ever need to know, I strongly recommend Wood and Beer by Dick Cantwell and Peter Bouckaert. What’s important for our purposes is to know that some styles of beer, by definition, come into contact with wood. ​ Ambitious brewers today are even exposing beers that traditionally saw no wood whatsoever to wood in ​the hopes of deriving new flavors, Read article

  • Play Ball!

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    Photo by chrismetalcalfTV CC 2.0

    Happy Opening Day one and all – it’s finally baseball season! We Cincinnatians celebrate this day like it’s a national holiday and for good reason: the Cincinnati Reds are the oldest team in professional baseball, so it’s in our blood. Since the 1800’s we have kicked off the national baseball season with the annual Findlay Market opening day parade filled with festivities all over the city. 

    Jungle Jim’s Celebrates The “Real”

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  • Beer Department: Get to know Brettanomyces

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    ​Most beer is fermented by yeast of the genus Saccharomyces, mostly of the species cerevisiae. There are thousands of strains of saccharomyces cerevisiae, many of them unique to specific breweries. All of these strains occur at a subspecies level; thus, various strains can be crossbred to create new strains that have desirable traits or that produce desired flavors and aromas in the finished beer. Many beers are defined by their yeast, whether it be the trademark banana and clove flavors of German hefeweizen or the black pepper and lemon notes in Saison. Read article

  • Are You Ready for the Longest Running Beer Fest in Cincinnati?

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    ​Now entering it’s 12th year, the Jungle Jim’s International Craft Beer Festival remains the highlight of our increasingly busy festival calendar. Filled with incredible craft beer from around the world and featuring over 400 beers from more than 100 breweries, it’s a festival that celebrates what we do inside the Jungle Jim’s Beer Department every day. It’s big, fun and

    From local microbreweries to names known the world over, the International Craft Beer Festival is our way to say thank you to the craft beer community,

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  • Beer Department: An Introduction to Trappist Beers

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    Trappist beer has a long history in Europe. Beer produced by monks has been treasured in Europe for centuries although the monks traditionally never sold the beer commercially. It wasn’t until the late 19th century that the monks began selling their prized beer outside of the monastery as a means of supporting themselves. Because their operating costs are low and they operate nonprofit, monks have been able to afford finer ingredients that yield a superior product. Read article

  • Beer Department: Beyond The Barrel

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    I stopped by Listermann’s and shared a pint with Jason Brewer, the GM since 2012, and Jared Lewinski, head brewer since August 2016. What followed was a great conversation with these awesome guys about all things Listermann/Triple Digit.
     
    The first thing to come up was the Bourbon Barrel Aged Chickow!, which took Best in Show and a gold medal in specialty/experimental beers at FOBAB (Festival of Barrel Aged Beers). Over 400 beers were entered into FOBAB but our local guys barreled over the competition. Read article

  • Beer Department: Double IPAs

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    ​As 2017 dawns, we can all look forward to a litany of highly regarded Double IPAs hitting the shelves in the next couple months, so I thought it pertinent to give a quick refresher on what a double IPA actually is. Largely an American invention, DIPAs grew out of a uniquely American desire to further expand the definition of IPAs beyond their original, relatively tame English forebears. American style IPAs opened the door to Double IPAs (sometimes called Imperial IPAs). Read article

  • 10 Barrel Aged Beers You Should Try at BABB

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    What is Barrel Aged Beer? Funny you should ask! We just covered that very subject in our “Art of the Barrel” piece, so if you want to a quick rundown of just what exactly barrel aging is, check it out! We’ll wait.

    Got it? Awesome. 

    Now that you’re in the know, let’s talk about a few of the incredible barrel aged beers we’ll have to sample (and, well, we’re going to have over 100 this year,

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  • The Art of the Barrel: Beer at its Finest

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    ​Jungle Jim’s Barrel Aged Beer Bash is fast approaching, so we wanted to take some time to talk what really goes into the art of barrel aging beer. 

    What exactly does it mean to “barrel age” a beer? 

    New barrels are used to age whiskey, bourbon, tequila, wine, rum and other spirits. Typically the barrels are only used to age these spirits once, or only a few times, depending on distilling practices and state laws.

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