Rye malt
Rye, scientifically known as Secale Cereale, has shaped baking, cooking, and brewing for centuries. Today, brewers embrace rye malt and its bold character to craft unique, flavourful beers. In this …
Saint Patrick’s Day
What was once a local tradition has grown into a global phenomenon. We are talking about Saint Patrick’s Day, one of the biggest beer-related festivities in the world. Every year, …
The history of wheat beer
Most beer lovers know what wheat brings to beer: a creamy texture, a hint of tartness, and a smooth mouthfeel. Although barley now dominates brewing, this was not always the …
The lost art of Gruit beer
Grain and malt have always been a part of beer, but hops were not always part of the recipe. Before brewers understood the effects of hops, they relied on a …
Nearly forgotten: Kuit (Koyt)
The craft beer revolution has revived many historical styles, including the nearly forgotten Kuit – also known as Koyt, Kuyt, or Koite. This uniquely Dutch beer once dominated the brewing …
A guide to non-alcoholic beer
Not so long ago, non-alcoholic beer had a bad reputation. They were often watery, bland versions of mainstream lagers. Most people only drank them when they had to drive but …
Oktoberfest
For two weeks every year, Oktoberfest transforms cities into hubs of beer, celebration, and friendship. What started as a Bavarian wedding festival has grown into a global phenomenon. While Munich …
The myth of Saint Arnoldus
Beer lovers have long celebrated legendary figures. Gambrinus is one, but another name stands out – Arnold of Soissons, better known as Saint Arnoldus. A life of duty and devotion …
The legend of King Gambrinus
Every year on April 11, beer lovers raise a glass to King Gambrinus, the so-called patron saint of beer. But here’s the twist – he was never a saint or …
Roasted malt
It remains unclear when rotating drum roasting became popular among specialty maltsters. However, today it is the most widely used and safest method for producing caramelised and roasted malt and …
