Here’s the idea: Take advantage of a lactic acid–producing yeast and aseptic fruit puree to make the brewing of a tart, tasty fruit beer as simple as possible.
Long dismissed as gimmicky and relegated to a bit part, fruit beer has never gotten the respect it deserves. Yet the craft of brewing with fruit is poised to enter a golden age, with a bag full of tricks and seeds planted to grow much wider appeal.
From our Love Handles files on beer bars we love: This is one of Belgium’s longest-running beer cafés, with a deep selection and plenty of bric-a-brac to admire over an ale and a snack.
This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.
This recipe is inspired by one of our favorite pale lagers in Czechia: The Benedict Světlý Ležák 12° from Prague’s Břevnov Monastery Brewery.
The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.
Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.
Ostensibly very European yet quietly very American in composition, this festive wintertime treat has comforting flavors that find compatibility in malt, roast, and chocolate.
Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.