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.
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.
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.
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.
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 ➽
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.
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.
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!
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.
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.
With the last remnants of a jetlag hanging in our skull like evaporating water droplets from a harbor fog, our brain was filled to capacity with impressions: We just came back from seeing orcas in the wild, more bald eagles than pigeons and rough-edged coasts and soft moss on millions of trees. In such a state, seeing a person dressed like a unicorn, on a field full of seagull shit, on an island – may it be as big as Belgium, the whole experience could have felt like a motorcycle race during a sandstorm outside of Las Vegas. In the end, attending the Great Canadian Beer Fest(ival) was very little gonzo, but very much fun.
Gas stations with a good beer selections and young Asian women drinking flights. It was these two among many, many other moments that made me fall in love with the beer reality in Vancouver and on Vancouver Island. We went to British Columbia for orcas, trees and coasts and we came back with a serious crush on all things BC.