All Beer Styles articles are written by Mark Meli, author of Craft Beer in Japan.
by Mark Meli Rice in beer? Wait a minute. Beer is supposed to be made from barley malt, hops, and water, right? Well, not always. The truth is that “alternative” grains such as rice have long been used in brewing, and form a major element in craft beer, particularly in Japan, the home of that…
by Mark Meli Rauchbier is a type of lager or wheat ale coming from the region around Bamberg in the German state of Bavaria. These are very unique and impressive beers on account of their smoky aromas and flavors, which come from malt that is dried directly with smoke. To be used in brewing, barley…
by Mark Meli Lambic is a category of beer made in the Payottenland area of Belgium around Brussels. It is spontaneously fermented in wooden barrels by wild yeast living in that area. Many breweries around the world, including in Japan, brew beers called “lambic,” but like authentic Champagne, which must come from the Champagne area…
by Mark Meli The first golden lager was brewed in Plzen, Bohemia, now part of the Czech Republic, in 1842 by Bavarian Josef Groll. It quickly gained worldwide attention for its bright golden color and its clarity, which were shown off beautifully in Bohemian crystal. The brewery where Groll brewed his beer is now known…
by Mark Meli Saisons are farmhouse ales from Wallonia, the French-speaking area of Belgium. ‘Saison’ is French for ‘season,’ and summer was the season they were made for. Traditionally brewed in winter, they would be stored for several months and consumed by farm laborers during long, hot days in the fields. Saisons are typically golden…
