Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.
Grodziskie was a small, sessionable oak-smoked wheat beer produced from the 1300s to the 1990s near the river Oder. Today, it’s surrounded by debate: Was it sour? What sort of yeast did it use? What is the beer supposed to taste like?
Once primarily restricted to the pumpkin ales stacked high in supermarket aisles every fall, beers brewed with vegetables have become more widespread—and more adventurous.
It turns out the Mayans shared an obsession with us: chocolate. But they weren’t chomping on Cadbury bars; they drank their chocolate in a bitter, foamy liquid. Sound familiar?
In these recipes, beer is used not only to add liquid to these delicious soups, but the brew’s style adds extra-subtle flavors that cannot be created from a spice rack or other ingredient.
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