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Author: Martin Thibault

Martin Thibault is an award-winning author and speaker who traded in his car to fuel his passion for beer.

3 Chicha de Jora Myths, Debunked Travel by

In terms of texture and appearance, the malted white corn beer known as Chicha de Jora bears a striking resemblance to milkshake IPAs. But since it’s naturally carbonated and unhopped, the similarities end there.

Mountain Magic: Spontaneous Fermentations from Peru’s Sacred Valley Feature by

The chosen tipple in rural Peru isn’t Kellerbier, Světlýý Ležák, or Best Bitter. It’s Chicha de Jora, a staple of the Incas who ruled as far back as the 14th and 15th centuries. And it still thrives in many Andean villages and towns today.

Brewing in the Land of the Thunder Dragon: The Farmhouse Beer Culture of Buddhist Bhutan Feature by

While most Asian cultures make alcohol from rice, the Bhutanese farmhouse ales Sin Chang and Bang Chang start with 100 percent raw wheat. Reserved for religious and special occasions, these Wheatwines are a part of life for many.

Breaking Bread with Seto Õlu: Uncovering a Forgotten Kingdom’s Brewing Tradition Feature by

Hidden in Eastern Europe and forgotten for centuries, the fruity, slightly sweet, and full-bodied õlu, or beer, made by the Seto people is reminiscent of British Mild Ale, Kvass, a beverage made from fermented bread, and even root beer.

Baltic Brewing: In Estonia, a Farmhouse Tradition Survives Feature by

The remote Estonian islands, an hours-long journey from the capital of Tallinn, have preserved many of the country’s cultural traditions, including brewing the rustic farmhouse ale Koduõlu.

Stjørdalsøl: Behind the Smoke, an Old Beer Style Thrives in Norway Feature by

Every winter in a quiet waterfront town in Norway, more than 500 members of the community brew a strong, smoked beer according to tradition. For centuries, this endangered style has remained virtually unknown to outsiders.