Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.
As Taylor Ziebarth relaunches Oddwood Ales, originally a side label of the Austin brewery Adelbert’s, as a standalone business with its own brewery and taproom, distinctive microorganisms remain front and center.
Houston’s thirsty guests will find a thriving beer scene with multiple breweries, each with a distinct personality and guest experience. Five new breweries opened up over a three-month period in summer 2016 alone.
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.
As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.