Inspired by the beers of their homeland, the craft beer enthusiasts at Bachweg Brewery brewed their first batch in 2013. Since 2015, they’ve been doing it under the name Bachweg Brewing. Read what some of the names mean, who the six owners are, and why a barn is featured on the labels.
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.
Founded only in 2017 and based in Aigle, Switzerland, À tue-tête, or short ATT, has quickly established itself as top quality sour beer blendery. The beers made by founder, owner and head blender Julien are well thought after, not only in Switzerland.
The coronavirus will be with us for several more weeks and every day that a company cannot generate revenue makes survival more difficult and uncertain. This is especially problematic for small businesses and the majority of our favourite breweries are microbreweries. Their survival is not guaranteed.
The coming weeks and months will be a challenge for countless small businesses. This includes your favourite breweries, favourite bars and favourite bottleshops.
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.
It feels like Craft Beer is at a crossroads. We are doing this review for four years now and never before have the answers been so contradictory and never before has there been as much concern among all the excitement. ➽
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!
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.
Before the hype, before the trend, before all of that, there was craft beer. In this interview Jeff Bagby, owner and brewer at Bagby Beer Co., pulls you away from all that hype and reminds you that craft beer is a craft with dedicated people who have a passion forged in history. In this wide ranging interview, you’ll get to read about small beers, a westcoast point of view on eastcoast IPAs and running a company.
Brekeriet is everywhere. Literally. They must be among the most busy when it comes to participating at festivals and other events. Ironically this interview was done via Skype, but it included a tour through the new brewery location, which includes a designated sour room and a lot of space for more barrels, fermenters, and a foosball table. Read what the three brothers have been up to and how an infection got them here.