About Beer

Tim Webb, co-author of the World Atlas of Beer and a member of the executive of the European Beer Consumers Union speaks about the revolution he has seen in the beer industry since the last edition of the book.

Community and collaboration are at the heart of Northern Monk's passion for craft beer says Brian Dickson, co-founder of the brewery in Leeds, UK.

François Simon, co-founder of L’Ermitage, Brussels, Belgium, describes how the brewery stays involved in their local community by promoting arts and culture, while trying to be as green as possible.

Beers aged in Syrah or Tokaj barrels along with the use of grape pomace sourced locally are driving Monyo Brewing's experiments in craft says Botond Prischetzky, brand manager of the brewer, based in Budapest, Hungary.

Local birch sap, tomatoes, cucumber, tobacco and beetroot are some of the flavours Vasyl Mikulin of Varvar Brew, Ukraine has been mixing into his experimental beers.

What will Brexit mean for beer drinkers, brewers, retailers and bar owners? Higher prices for one, and a real risk of delays at customs checks.

Innovation is about taking tradition and making it your own says Stephen McGirr, sales manager at Wicked Weed Brewing, Asheville, North Carolina, USA.

What's up with Steven Bollion these days? The former and fabled manager of M-Cafe in Leuven decided to quit running the craft bar in March. Now he has opened his own bar and brewery in Lubbeek, Belgium. Beer Idiots: https://idiots.beer/a-star-is-reborn/

Pia Morgenroth of G’Bräu from Berlin makes a cold-fermented, lager-type gruit beer with wild herbs like alehoof, stinging nettle, yarn, and artemisia. Under the German Reinheitsgebot she can't call it beer.