Home > On Tap > Brewing around the world

Brewing around the world

King of the beer pioneers | Munich brewer Gabriel Sedlmayr II, the person responsible for the Spaten Brewery rising to become the leading brewery in Europe, is without doubt the brightest light among the numerous outstanding brewery entrepreneurs of the 19th century – and thus he shall have the honor of being the first to be showcased in the BRAUWELT series “The giants of brewing history”.

The humble beginning of beer production in the New World goes back to the British colonial period in North America. A number of recipes have survived, especially from the 18th century. Their authors carefully wrote them down in the meticulous English of the time, which seems antiquated to us today.


Family history | It certainly happens from time to time that a brewer serves self-brewed beer for a special birthday. The fact that this beer was fermented with the brewer's yeast discovered by his grandfather is the absolute exception. Dr. Urs Wellhoener, Technical Director Brewing Innovation at The Boston Beer Company, Boston, MA, USA, was lucky enough to treat himself with this special brew for his 50th birthday, and BRAUWELT talked with him about his “birthday beer”.


Seven classics | The concept of the Trappists and their beers was explored in the first part of this series. The author also introduced the new generation of Trappist breweries, namely the five where brewing commenced between 2012 and 2018 (BRAUWELT International no. 6, 2020, pp. 440–442). In this second installment in the series, the focus will be on the traditional Trappist breweries.


Ora et labora | Anyone who has anything to do with beer is certainly familiar with the term “Trappist ale”, and most have likely already tasted at least one of them as well. But what is the story behind Trappist beer?


Summer school | Although still in its pilot phase, 2018 marked the first collaboration between the Virginia Polytechnic Institute and State University (VT) and the Technische Universität München (TUM) in the form of an exchange program for brewing and food technology students.


Success all along the line | Established in 1997 in Grand Rapids, Michigan, Founders Brewing is one of the most well-known and popular craft brewers in the US. They owe their success to their focus on creating quality products rather than just growing their bottom line.


Solid-Liquid Separation | Water, hops, yeast and malt – the raw materials used to brew traditional craft beer hardly ever stray from these four ingredients. However, aside from high-quality raw materials, utilising equipment and technology ideally suited for producing these beers also plays a critical role. Of great importance in this respect are certainly the processes of separation and filtration, not only of wort and beer, but also of water, yeast and not least of all the reusable constituents at the end of the production chain.


When we think of the island of Cyprus, most of us have an image in our heads of being on holiday, surrounded by palm trees, blue skies and waves. Indeed, Cyprus is a year-round destination for tourists. Politically, the island in the eastern Mediterranean is considered to be the last divided country in Europe. The southern and western portions of Cyprus are known as the “Republic of Cyprus”, which is a member of the EU and NATO. Northern Cyprus calls itself the “Turkish Republic of Cyprus”, but other than themselves and the Turks occupying this area, no other country accepts it as a legitimate state. Apart from this, regarding the development of its beer culture over the last few decades, Cyprus has shared a fate familiar to many countries: Their beer culture became dominated by a very small number of brands, with the breweries producing their variation on the style of international lager.


Anyone enquiring about the specialties of the Czech Republic quickly receives this response: beer! “Czech” and “beer” are two words that simply seem made for each other, and it has been that way for centuries. And yet, in the shadow of these legendary beers, the Czechs have also discovered superb craft beers at significantly lower production volumes. Many of them will surely never achieve mythic status; however, the quality and the flavor nuances of these specialty beers are now beguiling beer connoisseurs.


The micro-brewery in France heralds a return to the origins of breweries, to a time when inn-keepers brewed for their own needs and didn’t distribute their beer beyond that, given the lack of pasteurisation and adequate containers. In this article beer writer and co-manager of Mondial de la Bière de Montréal et Mulhouse Jean Claude Colin introduces the French craft brewing “scene”, its history and the main protagonists: its beers.