In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.
With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.
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.
While some German brewers make beer that flouts the Reinheitsgebot, many more are committed to brewing within its strictures while employing creative tactics, like adding hop varieties that mimic flavors of prohibited ingredients.
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.
The history of British hop strains Goldings and Fuggles has long been shrouded in mystery. Will new evidence reveal the identities of the people who lent their names to this pair of influential varieties?
Although most corner bistros and supermarket aisles remain in the golden grip of Heineken and AB InBev, a new crop of small breweries is eking out an existence in a city where wine is still the go-to libation.
There’s nothing new about collaboration beers; international brewers have been working together for centuries. Pilsner, for instance, was born when British and Bavarian brewing technology intersected with Bohemian raw materials.
Victory and Southern Tier unite under Artisanal Brewing Ventures; Massachusetts distributor faces pay-to-play penalty; southern states push to update beer laws; and Slovenian town building public beer fountain.
A casual visitor to Tallinn’s spectacular medieval Old Town might think there are only two breweries in Estonia, Saku and A. Le Coq. Luckily, you don’t have to go far to discover a brewpub or a local producer from the burgeoning beer scene.
Of Newark-upon-Trent’s 35 pubs, only four served cask. All owned by Nottingham brewer Home Ales. Modern geeks wouldn’t have loved them. But they had a few things drinkers loved. They were cheap. And their cask beers were always in good condition.
While trepidation for the undermining of long treasured beer heritages remains understandable, in countries with little in the way of a native or historic beer culture, the change of pace and perspective brought by an interest in American-style craft brewing is a welcome breath of fresh air.
Ryan Witter-Merithew is a man of many faces. There’s the inventive, open-minded brewer whose talent earned him a job at Hill Farmstead; the loyal friend for whom others come first; and then there’s the eternally mischievous malcontent who likes nothing better than to wind people up on Twitter.
If we overlook all the Americans who moved to Europe and started brewing American-inspired beers there, which already-existing American craft brewery will be the first to open its own European brewing facility?