Flavor: Suave, not bitter, but with full taste and body
International Bitterness Units (IBU): 27
Until about 40 years ago, beer was simply beer, denominated by type (for instance, lager or ale). Many markets were dominated by industrial-scale breweries, which often produced beers of uniform taste, which went from the light to the flavorless. [...]
Without needing to suit the uniform tastes of mass-produced industrial beers, which tend toward the flavorless, craft breweries produce beers that may be appreciated for various reasons. Craft beer offers many distinct tastes, styles taken from [...]
The normal beer drinker, even an aficionado, may raise various objections to craft beer. It is very often harsh, heavily hopped and therefore bitter. Its alcohol content is often well above [...]
Is there a middle ground between aggressive craft beer and tasteless industrial beer for the masses?
Yes, it is traditional industrial beer. It is associated principally with regional beers that have maintained their various distinctive flavors. They have a regional base of clients that know well and appreciate their beer and do [...]
Saigon, off Rue Catinat (Tụ-Do), in April of 1968, three months after the Tết offensive of the Vietcong. The curfew had been lifted in the center of the city, where an Australian soldier, on leave [...]
|Bottom-fermented, lager||Alcohol by volume (ABV): 5%|
|Color: golden||International Bitterness Units (IBU): 27|
|Flavor: suave, not bitter, but with taste and full body|
created by Anton Dreher in 1841 for an amber-dark beer with a pronounced malty flavor. This style evolved towards a lighter version thanks to new malting techniques that had originated earlier in England and Bavaria and were then adopted in Bohemia (today in the Czech Republic), where the Dreher Group had a brewery, and that permitted the production of beers in various shades of yellow, from straw-colored to golden. Many of these were strongly hopped and bitter, with IBU’s up to 45. Others offered the sweet softness of malt, derived not from simple infusion (as used today for almost all lagers) but from the double or triple decoction that is still typical of Czech beers. This process confers on Birra di Modena a distinctive character though it remains a suave and only moderately alcoholic beer.