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.
This oat porridge alternative can be eaten as is or served with various toppings, like a sour cream maple sauce or a honey-flavored whipping cream with tart dried cherries and cacao nibs.
Pabst to open pilot brewery in Milwaukee; Norwegian brewers recreate Viking beer recipe; Ontario’s Liquor Control Board introduces Craft Beer Zones; and breweries aid South Carolina flood victims.
In the second half of the 19th century the types of beer brewed in Sweden changed radically. The original, purely indigenous styles were gradually swept away by imports from elsewhere, and Sweden was very early to jump on the lager train.
Kjetil Jikiun once found inspiration in American craft brewers’ powerfully flavored ales. Now, his brews are a global sensation. But there’s a better line on his résumé: When he founded Nøgne Ø, he brought flavor to Norway.
Like much of Scandinavia, Sweden’s capital and transportation nexus is now enjoying a craft beer revolution, its people trading the fizzy, lackluster lagers that have traditionally dominated its pubs for full, flavorful brews.
The soaring mountains, the verdant fjord, the crystal clear air, the splashing waterfalls, the mystic fog, the shimmering light—in this scenic land, you wouldn’t want to enjoy a fresh beer in a place that was anything less than spectacular.
Copenhagen’s Mikkel Borg Bjergsø is taking several continents’ worth of brewing scenes by storm. His Mikkeller brewery, while barely two years old, is producing some of the world’s most sought-after beers.
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.
