Our beloved porter has seen it all. It went from the rough-hewn, smoky seminal macrobrew in early 18th-century England, to the first truly international beer in the 19th century, to near extinction in the 1970s, all in a span of 250 years. It was thankfully resurrected by CAMRA and American microbrewers in the 1970s.
The term “pilsner” is attached to many pale lagers worldwide, some of which are worthy imitators of the Bohemian original at best, or pale imposters at worst. The clear-cut roots of pilsner are in Bohemia, a phenomenal convergence of science, imported brewing talent and ideal ingredients. The success of pilsner is extraordinary and by far... View Article
If you inquire of the average beer geek about the differences between ale and lager, you will probably be told that ale is brewed with top-fermenting yeast (Saccharomyces cerevisiae) and lager with bottom-fermenting yeast (Saccharomyces uvarum). End of conversation. But there’s much more to tell. First of all, ale and lager are both beers; that... View Article
