Trois Dames calls it quits. This shock wave swept across Switzerland on 10 September 2020. The contribution of Trois Dames to the development of the Swiss beer and brewing scene can hardly be put into words. It is infinitely tragic and therefore infinitely necessary that we asked the founder and owner Raphaël Mettler about the reasons.
Supports our local breweries – part 1: online offers
The coming weeks and months will be a challenge for countless small businesses. This includes your favourite breweries, favourite bars and favourite bottleshops.
2019 was a year of saturation and standstill
2019 was a challenging year. We all probably didn’t have much time to really get serious about anything other than what was immediately and constantly happening. Never have the answers to our questions been so short and never have so many people written to us that unfortunately they don’t have time to participate this year.
Portrait: Dr. Brauwolf
At Dr. Brauwolf from Zurich, brewing is an exact science. Everything is recorded in detail and they experiment with new ingredients and fermentation techniques. Why Zurich should take Basel as an example, you can read here.
You can only get it there: Bürgenbräu on the Bürgenstock
Up there it is, the Bürgestock Resort. We looked up from the ship and thought about how the day would turn out. The name of the hotel awakens weak memories: Half knowledge about glamour and disappointment about the intermediate status, the long uncertainty about what will happen with the Bürgenstock. On this day we will ascend the mountain and have an exclusive beer.
Crawling through breweries in South London (with video)
London is a world-class beer city. This has always been the case – after all, London has shaped the development of beer styles such as Porter and IPA. But what was sometimes missing was the opportunity to visit breweries for a beer. However, the number of breweries with taprooms has risen sharply in recent years, so that not only the legendary beer mile in Bermondsey is worth a visit. For example, we traveled further south and visited six breweries there.
The story behind Herr Schneider Hoppy Lager (with video)
Lager has brought us (all?) here, but with the love for ale the respect for lager often dwindles. In fact, most super mainstream mass-produced beers are lager. But Craft wouldn’t be Craft if there weren’t brewers brewing excellent and quaffable ➽
Blackwell x Bierversuche: we are writing chapter two
Die 4 ??? was a spontaneous idea. Four guys. Four pices of paper. And a sum that is bigger than its parts. It’s a collabo taken to somewhat absurd lengths and an exciting experiment at the same time, which now for the second time, is fermenting away.
Interview with Brent Mills, Brewmaster/Co-Founder at Four Winds Brewing Company
The wind is blowing this interview from three different directions via the westcoast of Canada all the way to Europe. Why there’s no wind coming from the north and much more about an exceptional brewery located in a curious blindspot when it comes to craft beer awareness, you can read in this interview with Brent Mills of the Four Winds Brewing Company.
Interview with Tommie Sjef Koenen, Tommie Sjef Wild Ales
Dutch wunderkind, or not? Tommie Sjef Koenen speaks about his fast rise in the league of extraordinary sour beer producers, talks about blending and injured thumbs. Nana nanana, nanana Tommie Sjef!
2017 is over. Long live 2018!
Like every year we asked our friends about their last year and prodded them for some foresight into the next year. Considering how varied this “beer thing” is, it’s no surprise the answers were equally varied. However, looking through the answers, it becomes crystal clear that one topic moved our friends, it itself being rather murky though. So, before we head any deeper into 2018, let’s quickly have a look back.
A homebrewer walks into a brewery – part 2
Max from the tiny brewery Brasserie Lance-Pierre in Switzerland is doing an internship at renowned Brew By Numbers (BBNo) in London. Over a few instalments, he writes about how it is for a “homebrewer” to be working in a professional and world-class brewery. This is part 2.