Here are all the articles and blog posts about beer and pubs that have caught our attention in the last week, from Rheinheitsgebot to rejigging recipes to cope with limited hop supply.
→ Andreas Krenmair, one of the winners in our #BeeryLongreads contest before Christmas, provides some pointed criticism of the German beer purity law as celebrations for its 500th birthday gather momentum:
Brewing with other ingredients, such as juniper, marjoram, thyme, oregano, elderflowers, fir tips, birch tips, rose hips, cream of tartar, honey, ginger, gentian roots, bitter oranges, lemons, cardamom, rice, and salt, was common all over Germany. That was the understanding of beer in much of Germany from the 16th to the end of the 19th century. And it’s a sign of a rich and diverse brewing culture.
→ We’ve already shared links to Lars Marius Garshol’s latest post about Norwegian home brew tasting and feedback rituals but it’s too good not to include here:
Some places, the visitors would make no comment on the beer while in the brewhouse. Late that night, leaving the brewhouse, they would stop on the way home and scream. The louder the screams, the better the beer. In some areas people had fixed places where they’d always stop to do the screaming. If the beer was poor the screaming would be half-hearted at best.