Home > On Tap > Beers of the world

Beers of the world

ADVERTORIAL

A few years ago, craft brewers in the northeastern part of the United States started to brew a different kind of beer. One full of massive hop flavor yet not very bitter. The beers also taste fruity or juicy and are incredibly hazy. So what did they do?

Despite the image of a medieval and monastic heritage, Belgian Tripel (as we know it today) is quite a modern style. The Tripel family exemplifies the Belgian way of brewing very well: the rich, estery and phenolic aroma profile is paired with a dry body which gives these beers a very high drinkability considering the high alcohol content.


Coppers and Coolships | Since the authors first began visiting lambic breweries in the late 20th century, the popularity of this distinctive Belgian beer style has blossomed. Lambic now serves as an inspiration for creative brewers around the world with a thirst for exploring the enchanting realm of “wild” fermentation, a taste worth acquiring. In this installment, the discussion moves from mashing on to lautering, boiling and cooling the wort.


Degradation and Digestion | Lambic is a fascinating beer style for many reasons, one of which is that unlike most other beers, a wide range of microbes ferment the wort. When one part of beer production is clearly out of the ordinary, then the brewing process tends to be unorthodox in its entirety. This is most certainly the case for lambic.


Love it or hate it, there’s no disputing that corn and rice-based adjunct lager beer has long been America’s national beverage. Indeed, when viewed strictly based on sales, or the number of countries where brands representative of this style of beer are ranked first, one could argue American-style lager beer is planet earth’s preferred beverage when it comes to beer!


Like many of the lesser-known beer styles that originated in Germany, the production of “Märzen” has been in steady decline. Many beer drinkers are familiar with the term but may have never enjoyed a glass of the beer themselves. Despite its close relationships to Bavarian Helles and Munich Dunkel, the style warrants closer exploration. Its malty notes combined with a subtle sweetness create a beer that is very sessionable yet showcases a lot of complexity.


Zenne and the Art of Brewing | The BeNeLux region owes its reputation as Europe’s “cock fighting arena” to its tumultuous history. Belgium itself is even split in two: the Walloons occupy the south and the Flemings the north, with a small German-speaking enclave off to the east. The region’s past fueled the rise of unique brewing traditions throughout this dynamic corner of the Continent.


ADVERTORIAL

A few years ago, craft breweries from the Northeastern part of the United States started brewing a new type of beer they called New England IPA (NEIPA).This unique beer style is being copied by more and more breweries across the United States and parts of the world. The reasons could be that these beers contain a hoppy fruity flavor and are not very bitter.


Weissbier has become the most popular beer style in southern Bavaria after almost dying out in the middle of the last century. Weissbiers are now available in many places across Europe and are also a staple in the line-up of many craft breweries in the US. The name means “white beer”, referring to the color (not the use of wheat) and was used to distinguish the style from the brown beers that were predominant in the middle ages. Today “Weizen” (“wheat”) and “Weisse” (“white”) are used interchangeably and refer to the same beer.


Fruitful Fermentation | Several years ago, a young couple resolved to pursue a newfound interest in beer and brewing on their farm in picturesque southern Norway. Motivated by a deeply rooted love of the land and a budding fascination with brewing, particularly with barrel-aged fruit beer, they drew their inspiration from traditional Norwegian and Belgian brewing practices as well as from the unconventional and broad-minded nature of craft beer. Ingeborg Lindheim and Eivin Eilertsen have gone on to create an authentic farmhouse brewery among their fruit orchards, and thus a portion of the bountiful harvest of Lindheim Frukt now goes into producing the unique and flavorful fruit beers of the Lindheim Ølkompani.


For more than 100 years Mild Ale was the most popular style of beer in the UK, before going into a catastrophic decline in the 1960’s and 1970’s. Still accounting for 50 per cent of sales in 1960, by 1980 that was down to eleven per cent and by 2000 it was below two per cent.