In May 2010, a modern tourist structure was completed in the center of Bamberg, and they launched “Brewery Trail” walking tours that have been designed by the tourist bureau on the east and west sides of the Regnitz River.
What started as “a tiny shop under a tarp lean-to in downtown Bamberg,” is now the world’s largest organic malt producer, supplying more than 80 different types of malts to clients in 115 countries—and they’re still evolving.
Geography and history explain why the Farmhouse Ale tradition has stayed alive in Nord-Pas-de-Calais or northern France. Also known as the Bière de Garde region, this area is nestled right against the Belgian border.
Similar to the origins of IPA, Saisons were and are highly hopped. Add the existence of wild yeast in the process and the result is a finished beer that is quite bitter and tart.
While lagers and German Pilsners reign supreme in most areas of the country, Altbier accounts for almost half the beer consumed in Düsseldorf, and local Altbier breweries and quaint brewpubs churn out surprising volumes of the antique style.
There are still unknown beers and craft breweries out there that are slowly emerging to find a following in America. Take the new craft beers being produced in a country not typically thought of when it comes to beer: Italy.
People in this day and age don’t really know much about the Dark Ages… one of the main reasons this period in European history is referred to as “dark.” For the evolution of beer, however, this era was anything but dark.
The Belgian town of Ingelmunster may be small, but beer-wise, it’s huge. Located in the province of West Flanders, Ingelmunster is a place with a long history, jam-packed with political and religious strife and, of course, untold hectoliters of fine Belgian beer.
