Could you please just mention to everyone that water in most places WAS fine to drink in the middle ages and what is something else that really annoys you during an otherwise fine brewery tour?
Why is it that some European countries have a wide range of (what are now considered) classic styles like the UK, Belgium and Germany but some countries like France, Spain and Italy have so much less to bring to the table?
Have you (or anyone) attempted to make a Europe stone age beer? (By which I mean: hole in the ground, heated with rocks, no sieving, no boiling, no hops and drunk through a straw*)
If you could go back in time to any period to do a beer tasting, when would you go?
What is the true history of the development of IPA? I used to repeat the story that British brewers upped the hops and alcohol so it could survive the journey to India, but have since found that there is no basis to that story.
I've heard a theory that agriculture itself was developed to make beer rather than bread, and there is evidence at Goblekki Teppe of beer making. How true is this?
Not sure how much in Lars' wheelhouse that is, but the major US macro brews are actually all adjunct lagers, where corn or rice make up a large proportion of the grist. There's a whole fascinating history of major American brewers competing to produce lighter and crisper lagers, which involves high percentages of adjuncts (originally all corn and still very often corn) that contribute sugar and not much else. This thins out the body while still producing the expected alcohol content, resulting in a "crisp" beverage that is extremely drinkable - especially when combined with lager yeasts and techniques to minimize yeast expression.
Thank you for all the work you've done these last few decades Lars, through your blog as well as your books. I imagine you've tasted a lot of new beer since publishing Historical Brewing Techniques - could you tell us about any that particular stood out to you? Have you encountered any more brews that significantly changed something you thought you new, or added a whole new branch of possibilities, or demonstrated a flavor or technique that you thought had died out?
I have heard it said that Belgian farmhouse/saison yeasts are partially descended from native-ferment wine yeasts. Did you encounter any information related to this, and if so is it covered in your book?
Will you be at the Craft Brewers Conference this coming year in San Antonio? If so, I would love to meet up, I'm a brewer at a local brewery and would be happy to host something if you'd like to discuss. DM.
Well I brew beer for fun and read the whole post. I don't think it's too much, I saw a few things I didn't know about. Lagers being my favorite I had no idea they froze for a while? What do you mean by that? Was it just the yeasts, techniques or lack of patience lol. Cheers
thrownkitchensink | 9 hours ago
Could you please just mention to everyone that water in most places WAS fine to drink in the middle ages and what is something else that really annoys you during an otherwise fine brewery tour?
noxvillewy | 8 hours ago
Why is it that some European countries have a wide range of (what are now considered) classic styles like the UK, Belgium and Germany but some countries like France, Spain and Italy have so much less to bring to the table?
will_fisher | 8 hours ago
I've already read this book and enjoyed it!
What lost beer styles are due a comeback?
Have you (or anyone) attempted to make a Europe stone age beer? (By which I mean: hole in the ground, heated with rocks, no sieving, no boiling, no hops and drunk through a straw*)
If you could go back in time to any period to do a beer tasting, when would you go?
*Yes really. Read the book for more
english_major | 8 hours ago
What is the true history of the development of IPA? I used to repeat the story that British brewers upped the hops and alcohol so it could survive the journey to India, but have since found that there is no basis to that story.
winoforever_slurp_ | 9 hours ago
Is it true that early beers were more food-like? Is anything similar to that available today?
carpenter1965 | 7 hours ago
I've heard a theory that agriculture itself was developed to make beer rather than bread, and there is evidence at Goblekki Teppe of beer making. How true is this?
Cohacq | 10 hours ago
I presume you have tasted recreations of historical beers. Which was your favorite, and how did it taste?
mikesphone1979 | 9 hours ago
You had me at beer -- just added to Amazon cart.
Have you ever tried Lucky Lager, or searched historical pictures of it?
YorockPaperScissors | 5 hours ago
What do you think the future of the beer industry looks like? More specifically:
Is the craft brewing sector due for consolidation?
Is the steady easing of cannabis restrictions a threat to the alcohol industry?
snoopen | 9 hours ago
Do we know what early beer tasted like and is there any resemblance to modern beer?
Telecom_VoIP_Fan | 7 hours ago
I remember reading how mead was a popular drink in Anglo-Saxon England. I wonder why it went out of fashion, or was pushed out of favour by ale.
ezpinzi | 7 hours ago
Hva er din favoritt kveik av de på polet?
MushLoveSD | 7 hours ago
JKWSN | 6 hours ago
With such high corn production in the US, and its use in whiskey making, why don't we see more corn-based or corn-forward beer in the US?
dan_scott_ | 5 hours ago
Not sure how much in Lars' wheelhouse that is, but the major US macro brews are actually all adjunct lagers, where corn or rice make up a large proportion of the grist. There's a whole fascinating history of major American brewers competing to produce lighter and crisper lagers, which involves high percentages of adjuncts (originally all corn and still very often corn) that contribute sugar and not much else. This thins out the body while still producing the expected alcohol content, resulting in a "crisp" beverage that is extremely drinkable - especially when combined with lager yeasts and techniques to minimize yeast expression.
dan_scott_ | 5 hours ago
Thank you for all the work you've done these last few decades Lars, through your blog as well as your books. I imagine you've tasted a lot of new beer since publishing Historical Brewing Techniques - could you tell us about any that particular stood out to you? Have you encountered any more brews that significantly changed something you thought you new, or added a whole new branch of possibilities, or demonstrated a flavor or technique that you thought had died out?
LosTechStompbox | 3 hours ago
I have heard it said that Belgian farmhouse/saison yeasts are partially descended from native-ferment wine yeasts. Did you encounter any information related to this, and if so is it covered in your book?
theMegaPope | 10 minutes ago
Will you be at the Craft Brewers Conference this coming year in San Antonio? If so, I would love to meet up, I'm a brewer at a local brewery and would be happy to host something if you'd like to discuss. DM.
Horsewanterer | 9 hours ago
Well I brew beer for fun and read the whole post. I don't think it's too much, I saw a few things I didn't know about. Lagers being my favorite I had no idea they froze for a while? What do you mean by that? Was it just the yeasts, techniques or lack of patience lol. Cheers