Who thought spontaneous fermentation was unique to Belgium? It wasn’t, and lasted well into the 19th century in other parts of Europe. I’m not talking about Gose or another sour wheat style, but about one of the strangest beers brewed in recent times: Danziger Joppenbier.
Goose Island brewpub in danger of closing; B-Side “brewing label” seeks to put fresh spin on contract brewing; hailstorm damage could have destroyed hops from Hallertau; oil cleanup plan concerns Bell’s Brewery; and MillerCoors achieves landfill-free status at flagship brewery.
An incredible document has just come to light. It’s a typed manuscript, written in 1947 by A. Dörfel, the head brewer at Groterjan, a smallish brewery in Berlin specializing in top-fermenting beer. What makes the manuscript so fascinating is that Dörfel documents a lost world of German top-fermenting beers.
Berliner Kindl Weisse is the only Berliner Weisse brewed in significant volume in Berlin, and while it’s on menus around the city, it’s rare to see anyone drinking it apart from tourists. But two small breweries have started brewing Berliner Weisse, and both use old recipes to resurrect the original taste.
The real beauty in this beast is the other half of the dual-purpose device. Flip the Hermetus over, and the rubbery panel creates a seal so unyielding, you can even turn the bottle on its side and it doesn’t leak.
A group of young scientists in Germany have managed to brew a beer with added flavors that doesn’t break the Reinheitsgebot, the 1516 purity law. By tinkering with the genes in yeast, students at the Technical University of Munich have engineered the microorganisms to impart additional flavors and substances to their beers, like lemon and caffeine.
New French beer tax elicits outcry from EU brewers; Oskar Blues partners with community college for hands-on brew course; German courts rule to allow two different Duff beers; study claims hop compound may help fight common cold; and Westvleteren XII finally released to much fanfare, some controversy.
The willful misrepresentation of the past by the German brewing industry is irritating. Giving the impression that German beer has been all malt since Moses was at school? Nothing could be further from the truth.
At Augusta Brewing Company in Labadie, Mo., husband-and-wife duo Terry and Jeri Heisler are keeping a family history alive by moving the brewery’s production operations from its current location to a facility in Washington, Mo., which has been in Jeri’s family for over a century.
The Germans have discovered the nanobrewery. These nanobreweries consist of a tiny kit, typically operating in a cellar, kitchen or shed, in which beer is made in tiny runs of as little as 50 liters a go, for commercial sale.
When Eric Marshall started Marshall Brewing Company in 2008, he had a different kind of challenge ahead of him. Oklahoma was a beating heart for the American adjunct lager and its producers, and seducing drinkers with hoppy ales and rich lagers was no easy task.
A bartender, explaining the appeal of Bock, told one newspaper reporter simply, “It makes a feller feel good sooner.” It was enough to put a smile on your face, even in the midst of the Great Depression.
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.
While new brewers and beers appear with much splash and fanfare in places such as Scotland, Denmark and Japan, a small group of Bavarian brewers quietly carries on the nearly 600-year-old brewing tradition of zoiglbier.
The reluctant or inexperienced traveler may need an excuse to enable them to overcome fear of the unfamiliar. As craft beer lovers, the lure of a famous beer festival might do it. Better yet, why not consider an obscure one?