About Beer

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.

Beer is a window into local culture, says David Cohen of Dancing Camel, Israel. "Innovation means to brew Israeli beer that highlights and spotlights Israeli fruits, herbs, spices."

Paul Herbert of UK-based Kent Brewery describes the innovative beers they bring to the table, including some highly hopped offerings.

It has taken some time for craft to catch hold in Finland, and Pekka Kääriäinen of Bryggeri Helsinki and Lammin Sahti has been there from the start.

André Janssens decided to become a brewer because it was a less stressful life - "like a monk". He founded Brouwerij Hof ten Dormaal at a farm in Haacht, Belgium.

Armand Debelder talks about tradition, his legacy and 3 Fonteinen's future.