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All beer articles


Canadian brewers from traditionalists to innovators

Canadians are by nature a conservative people, but where beer is concerned that seems to be changing.

Germany, land of lager and tradition

Mention Germany and beer together and most people will immediately think of Oktoberfest! But there’s a lot more to Germany than a two century old autumn beer…

Starting to cook

The boil of a beer might be considered the equivalent of cooking of a stew.

What’s in a beer?: introduction

There are four basic ingredients in beer, and infinite possibilities!

Pilsner, the original golden lager

The world's first pilsner was created in 1842 in the town of Pilsen.

Introduction to beer styles

Learning about beer begins with understanding beer styles.

The many faces of wheat

The addition of wheat to barley malt in a top-fermented ale lightens the character of the beer and gives it a citrusy character.

Make way for the black ales

The original porters, extremely popular in London and eventually across Britain in the early 18th century, developed out of the sweet brown beers that were the…

The oft-misunderstood India pale ale, or IPA

How an ale fashioned in England for sale in India went on to rule the American craft beer world.

In the pub with best bitter and pale ale

English drinkers have embraced many styles through the centuries, but bitter has ruled the handpump in the pub for most of the last half-century or more.

Yeast is added and a beer is born

After the boil, the hopped wort is sent to a heat exchanger, where it will be cooled to a temperature suitable for fermentation.

Seattle, hub of beer drinking diversity

For draft beer selection and varieties of beer styles, it’s hard to argue against a visit to Seattle.

The seat of the craft beer renaissance

Influences change quickly in the beer market, but for now they rest squarely upon the shoulders of the New Brewing Lands.

The western United States, where craft beer found its feet

Regardless of where you might believe the modern craft beer renaissance got its start, there’s little doubt its earliest advocates were found on the west coast…

Yeast – agent of fermentation

Fermentation is the process by which fermentable sugars are converted to alcohol and carbon dioxide by yeast, but these micro-organisms do much more than just…

Hops – the spice of beer

Once used purely as a preservative, hops are now considered the spice of beer.

Larger than life Munich

The capital of Bavaria is home to centuries of brewing tradition and some of the most atmospheric beer destinations in Europe.

Getting the beer ready for sale

Typically, beer is packaged in either a bottle, can or keg. In any of these three formats, it can be pasteurized, filtered for clarity and stability, bottled…

Water: the medium of brewing

Although it might seem a minor factor, all beer is comprised of mostly water and the character of that water can make all the difference.

Malted barley – the foundation of all beer

As grapes are to wine, malted barley is to beer.

Brussels, the center of it all

Beer lovers will appreciate the fine beers produced in Belgium's capital.

Celebrating Munich’s biergartens

Every beer aficionado should enjoy the real biergarten experience in Munich.

Introduction to the traditional beer regions

When people think about beer, these are the places they are generally thinking about.

Taking a short-cut to maximize production

High-gravity brewing creates beer with a high alcohol content which is then diluted to obtain the desired alcohol content, which enables breweries to maximize…

Introduction to brewing

There are many decisions to be made during the brewing process.

Bavaria’s choice, Helles Lager

The creation of pilsner begat numerous other blond beer styles, perhaps most famously the southern German staple known as Helles.

Where Canadian craft beer was born

Although it took some years to transition from the birthplace of Canadian craft brewing to a hotbed of beer excitement, Vancouver is now a booming beer…

Beginning to brew

The first step in brewing is to prepare the grain, which is not as simple as it might sound.