About Beer

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.

Swafff! beer festival was held 18-19 May at Chateau du Karreveld, in Brussels, Belgium. Here are photos of some of the beautiful idiots who attended.

Breandán Kearney, co-founder of Siphon Brewing, Damme, Belgium talks about tradition and innovation.

Mixing it up, from a twist on kettle sours to cocktail-inspired beers, is what Robin Barden likes to do as head brewer at Edge Brewing, Barcelona, Spain.

“Twisting the Fate” tasting event at Brouwerij 3 Fonteinen & Lambik-O-droom for a batch of experimental gueuzes, barrel maturations, fruit macerations and blends on 3-4 May 2019.