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.
In 2012, three men launched one of the first craft breweries in Russia’s former capital. Now a handful of likeminded gypsy brewers in St. Petersburg are leading the country’s nascent beer renaissance.
Catherine the Great had a passion for the brownest, strongest Porter from London’s great Anchor brewery. It was this ale that would eventually evolve into possibly the grandest of all beer styles.
At first glance, it’s hard to tell the difference between the stout and the porter; but collect a few bottles, let them warm to about 50 degrees, and you begin to appreciate the range.
