When North Americans who have not traveled extensively in Germany think of Germans, most of them conjure up an image in their minds of people dressed in lederhosen. This, however, is about
A whole other type of beer exists in northern Europe known as “raw ale.” It is not so much a style, but rather a technique. The major feature that sets raw ale apart is that it is never boiled. Learn the history, stories, and techniques behind raw ale.
During the late 1960s and 1970s, when I was young and did a fair amount of traveling, one beer I was fond of was Ballantine XXX Ale. It was an ale rather
Once again, I find myself writing about a style I hadn’t anticipated. While giving a talk to prospective judges in Christchurch, New Zealand at a brewpub called The Laboratory, someone recommended that
It may be hard for modern homebrewers to think of a time when witbier was virtually unknown. Today, it is one of the more popular Belgian style beers, if not the most
by the numbers OG: 1.046–1.060 FG:1.010–1.016 SRM:18–30 IBU:20–30 ABV:4.5–6% The United States has been called the melting pot, but that metaphor was meant to describe cultural assimilation of immigrants not the creation
Next time you go to a homebrew club meeting, take a look around. You will see friends and people who share a passion for crafting beer at home. More important, you do
When American Prohibition started in 1920 (and earlier in some U.S. states) the doors forever closed at many American breweries. Beer styles changed after the repeal of Prohibition and many recipes were
Photo courtesy of Walter Konig There are some 350,000 known plant species on earth, but only one of them, Humulus lupulus, the hop plant, has become the universal flavoring agent for beer.
I have attempted to brew versions of eighteenth- and nineteenth-century porters and stouts that do not always fit our modern definitions, but are simply good beers in their own right. In other
Ancient Nordic Grog“I’m lucky I get to do this,” Sam Calagione, Dogfish Head Craft Brewery Owner and Brewmaster states in no uncertain terms when asked about one of his latest “archaeobeer” projects: