The Leiden brewery Pronck now has its own tasting room. I guess that makes them a brewpub? Pronck Brouwerijcafé. Unfortunately, I have no pictures to show, but I'm sure they will appear online soon enough. The atmosphere is really great!

Grolsch acquires Gulpener! The brand of the green swing-top bottles buys the greenest large scale brewery in the Netherlands. I sure hope Gulpener can keep doing what they were doing... Press release in Dutch (media outlets to follow, I guess..): mcusercontent.com/00c47dfc3d40...

Thirsty for knowledge! Excited to receive my copy of the newest book by star author Randy Mosher: Your Tasting Brain!

Is this really what we want to promote at a beer (tasting!) festival?

De Moersleutel turned 10.

This coming Wednesday. Please celebrate medals! Please ignore the overall prize that means nothing!

Soon, results of the Dutch Beer Challenge will come out. The competition has great value and very professional jurors. Medals mean something, as recognized by EBCU listing. Alongside, the "Mitra Award" for "best beer of the Netherlands" will get most media attention. This means nothing. At all.

TIL that if there's no batch indication on an Orval glass (and it's a full size glass) that is from before 2012. This bottle was a lot younger. At about 10 months, close to optimal age for me.

Der Tag des deutschen Bieres. Happy birthday, Reinheitsgebot!

Some great informative listening. Learn from iconic brewers about the Italian Pilsner! A great episode by @beervana.bsky.social

Fun tasting today with a German theme. Food, Spätzle und Bratwurst, was equally great.

We had a number of Patreon subscribers overnight which takes us up to 621 total paid Patreon supporters. Amazing! Our goal is to reach 1000 supporters by the end of 2026. Help us get there! www.patreon.com/pelliclemag?...

When you're at a local farmer's market and a micro brewery is selling, you obviously buy the full available lineup.

Thoughts on beer, travel and change atjpubs.substack.com/p/i-travel

In the far north west of England, beer is flourishing. Who could have predicted that, like the felling of a tree, the fall of one brewery would create space for so many more? @katiematherkm.bsky.social on Cumbria's thriving beer scene. www.pelliclemag.com/home/2026/4/...

Indeed, @pelliclemag.com is free to read. You don't need to pay for their fantastic drinks related content. But. Without support, such quality journalism is impossible. If you value what they do, consider chipping in. Their Patreon is at www.patreon.com/pelliclemag

Indeed, @pelliclemag.com is free to read. You don't need to pay for their fantastic drinks related content. But. Without support, such quality journalism is impossible. If you value what they do, consider chipping in. Their Patreon is at www.patreon.com/pelliclemag

"if beer is truly for everyone, why go to such great effort to make it so fucking complicated?" Amen. The brilliance of this quote doesn't even approach the level of the rest of the article. So read it, and support @pelliclemag.com

A lineup of vintage Rodenbachs tonight. Exclusive, but not entirely my preference. Quite the unique experience though, so I'm very thankful!

Happy National Beer Day!!! Beer is proof that God loves us and wants us to be happy... #NationalBeerDay #GrumpyDingoRadio

With "Rice Wine" and hops mentioned on the can, I perhaps expected something closer to a hoppy sake. The rice used was malted, but the majority of the grist is still barley. That is also obvious in the sweet (Moersleutel, after all...), somewhat sticky beer that is in the glass.

What more would you want for great beer?

This beer doesn't taste so bad at all. There's not much of that unfermented wort aroma that is all too common in pale NA beers. It's leaning sweet, but that's fine. Still. A non-alcoholic Tripel. Why?! If it's NA, it just can't be much of a Tripel. NA is great, no need for Tripels in the lineup.

Increasingly, states are hosting their own beer competitions, and the way they organize them tells us a lot about what kinds of beers people are actually drinking. And here’s a cool thing: we can discern regional preferences in them.

Its publication week for my fourth book! If you haven’t pre-ordered yet please do so here and help boost it up the charts when it’s officially released: shop1.camra.org.uk/product/manc...

All those Weyermann goodies....

Malt bag backpack! This sturdy backpack is made from used malt bags and scrap car seatbelts. You get to choose between different maltsters and malt varieties, so I went for some of my favorites. These cool bags are made by Marjolijn Kroon: www.marjolijnkroon.nl

Sign up to the Pellicle newsletter! I send it out every week on a Wednesday with our latest published work in it, and often more good stuff like industry news. www.pelliclemag.com/contact

Where naming is concerned, meeting customers where they are seems like sensible advice. Describing your beer as a black lager will appeal to more people than “schwarzbier” would. There are limits to this advice, however.

There is something about holding several months of hard work in your hands, as a physical thing, that is quite powerful. So excited to have done book four, I hope you all really enjoy it and use the hell out of it. Long live print media.

Four years seems to be a pretty decent age for Hertog Jan Grand Prestige. It's still plenty lively, with good carbonation and some residual bitterness, especially in the finish. The flavors of aging are well developing, with an accent on Port aromas, with a full body still.

Bier from Franken. Always gut. Prost!

In our Dutch Beer Consumers Union magazine "Pint"... 🙈

Imagine there would be a series of free, ~20 page booklets, titled "Taste & Talk", that take one beery topic (e.g. hops) and present educational material about it. Rather than just text, it would have guided tastings sprinkled throughout to illustrate the material sensorily. Would you download that?

Not that I'm trying to get you on alcohol, but today would be a good day for a Guinness.

If you thought hybrid beer styles were a recent thing, here's some Weizenbier-Porter, from 1926, served by M. Schramm brewery during Starkbierzeit in Munich. #beerhistory

I had never heard of Debaryomyces before, but apparently you can ferment a stout with it. An umami bomb with a slight acidity. Oyster stout elements. Earthy, leather (this could be the age?). I need a few more brews with such strains to draw conclusions about their aroma profile, I think.

You can now listen to the teaser, where John Holl and I have a short discussion about the podcast. Link below is for Apple Podcasts, but you can find it in your favorite podcast service. podcasts.apple.com/us/podcast/a...

Tasting Orval right at the Source In March of 2026, I stayed for four days at the Abbaye Notre-Dame d'Orval in Belgium. The stay was truly impressive. The trappist order of monks is strict and life at the monastery reflected that very well. The oasis of peace and contemplation made a long-lasting…

I am very excited to announce the launch of a new podcast: “One Iconic Beer.” It will land in your favorite email service on Monday, and in the meantime, here’s an introduction about what it’s about.

That was a truly impressive stay at the Abbaye Notre Dame d'orval!

While preparing for the trip... Wow, the wiki entry on Orval Trappist beer is very minimal, and I might even call it incorrect! "As the beer is bottle conditioned, its flavour can evolve over the years with aging." This is beer is one of the quintessential examples of flavor evolution over months!

Quite excited, indeed!

Stairway to Hell. (A pretty decent Helles, though!)

Even though we were just outside of the Oberpfalz (Germany) region, which is known for Zoigl, we still managed to get dinner at a wonderful Zoiglstube, complete with brewer's star on the facade, and an unfiltered, somewhat amber, smooth lager with a toasty edge to it.

I need your beer knowledge! If a beer would be dubbed a "Double Grisette", what would you say sets it apart from a Saison? #beerStyles #beer #craftbeer

Yesterday, the Great Beer Dinner by the Sea was organized in the old Church in Scheveningen. Five chefs from five restaurants prepared five stellar dishes. With the help of our sommelier team, five breweries made a beer, specifically designed for the pairing. (1/3)

Thanks, Brewer's Art. We had a blast! I wrote a piece regarding their closure. #BrewersArt #Baltimore #brewpub #Resurrection #craftbeer #beer #brewery

This is just pure sadness. www.thebanner.com/culture/food...