Luckily, once in a while a Belgian ‘lost beer’ is brought back to life. Which is nice, because historic beer is at its best when you can drink it.
Forget saison: fig beer is what they drank in the Belgian countryside, apparently. Or at least, that’s what they did when they didn’t brew actual beer…
Climate protests, angry farmers, yellow vests… So far, I haven’t seen beer lovers on the barricades, but even this used to happen once in a while. In 19th century Brussels for instance.
In his ‘Mémoires de Jef Lambic’, a mysterious writer from Brussels described the beer and the pubs of his youth, in a late 19th century setting of gaslight and horsecars. But who actually wrote it, and what of it is true?
I love writing about the beer history of France. This time: Lyon. Europe’s southernmost traditional brewing city had a beer style of its own.
When I learned that the archive of the Bavarian-style Van Waes-Boodts brewery in the province of Zeeland had been digitised, I gave in to the temptation to have a look…
Spontaneous fermentation: it’s mainly known for lambic, but what if I tell you that once there was another spontaneously fermented Belgian beer type, one that was considerably different?