So potent was Adam that upon arriving in Dortmund, the famously hard-drinking Frederick William IV, king of Prussia, downed a giant mug (or mugs) of beer and passed out for a full day.
How can craft brewers survive the global recession? Ask the Japanese. During its economic boom in the 1980s, the Japanese were huge consumers of single-malt whiskies and fine wines. Beers are starting to enjoy a similar cache.
The stuff they’re drinking today throughout the region is a pale, light-bodied, mostly uninteresting industrial brew that’s known roughly as Asian lager.
Have brewpub, will travel; beer designed for zero-gravity consumption; deep-fried beer makes its sizzling debut; and world’s oldest (drinkable) beer found in Baltic Sea.
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.
Often, the grain is used to give a new twist to a classic style. When you get it just right, its spicy tang plays on a nutty, chocolate-like background with just a touch of coffee.
Pre-Pro Lager is a glossy dream, a wistful look back to a style that largely never existed. The truth is that, by the time Prohibition was enacted, American brewers were already on the road to ruin.
Hindenburg beer sells for $16,000; Semper Ri pays tribute to Marine regiment; Sheetz stores on a mission to liberate Pennsylvania beer sales; and no Spotted Cows allowed in Manhattan.
The story behind this style not only recalls the creation of one of the world’s great brewing capitals in Burton-on-Trent, but it harkens the triumph of the British empire, a living, breathing emblem of might and power.
Creamy and wholesome and chocolaty as that glass of Nesquik you used to dunk your Oreos into, Milk Stout—aka Cream Stout or Sweet Stout—seemingly comes straight from the dairy.
A pair of geneticists at the Stanford University School of Medicine believe that they have uncovered the answer to the classic “which came first” question—not about chickens and eggs, but about ales and lagers.
Munich Helles, at first glance, is almost identical to Pilsner. Clear and blond, they both sparkle with carbonation that rises to a creamy, white collar of foam. On a hot and muggy day, you just want to dive in and soak it up.
Dark and handsome with a brown collar of foam, this is a deliciously filling beer that seems, well, wholesome. Knock back a couple of them and you can almost feel your cholesterol dropping.
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.
