Homebrewing in Switzerland

Before moving to Switzerland, here’s what I knew to expect: epic skiing, cheese, seamless public transportation, and ubiquitous chocolate. What I didn’t expect was the beer. The thin, thin, watery beer.

After three years in China imbibing Tsingdao and Kingway (a palate-ravaging formaldehyde stew from Chengdu that cost $3US per case delivered), moving to Switzerland conjured images of dirndle-clad waitresses hauling liters of classic lagers and grocery shelves laden with funky Belgian beers.

Wrong.