While this law ensured the quality, tradition, and purity of beer in Germany, it also stifled experimentation and innovation by prohibiting brewers from testing other ingredients. The Belgian monks, by contrast, were free to develop complex and innovative beer styles during the last few centuries by adding fruits, spices, wild yeast and bacteria, and other cereal grains, like wheat, to their ales. This experimental spirit has been embraced by today?s do-it-yourself home brewers and craft brewers in the United States, which is currently regarded as the most innovative and exciting country for craft beer.
Source: http://beerwiz.blogspot.com/2012/02/what-beer-can-teach-us.html
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