Unpure brew
Pia Morgenroth of G’Bräu from Berlin makes a cold-fermented, lager-type gruit beer with wild herbs like alehoof, stinging nettle, yarn, and artemisia. Under the German Reinheitsgebot she can't call it beer.
Damme beer
Breandán Kearney, co-founder of Siphon Brewing, Damme, Belgium talks about tradition and innovation.
Cutting edge
Mixing it up, from a twist on kettle sours to cocktail-inspired beers, is what Robin Barden likes to do as head brewer at Edge Brewing, Barcelona, Spain.
Dancing with culture
Beer is a window into local culture, says David Cohen of Dancing Camel, Israel. "Innovation means to brew Israeli beer that highlights and spotlights Israeli fruits, herbs, spices."
Hopping down in Kent
Paul Herbert of UK-based Kent Brewery describes the innovative beers they bring to the table, including some highly hopped offerings.
Northern light
It has taken some time for craft to catch hold in Finland, and Pekka Kääriäinen of Bryggeri Helsinki and Lammin Sahti has been there from the start.
Janssens’ way
André Janssens decided to become a brewer because it was a less stressful life - "like a monk". He founded Brouwerij Hof ten Dormaal at a farm in Haacht, Belgium.
House of Armand
Armand Debelder talks about tradition, his legacy and 3 Fonteinen's future.
Romanian rebellion
Hop Hooligans is doing its part in the rise of craft brewing in Romania, says co-founder and brewer Cristian Mihai Dinu. Beer Idiot Dieter Proost gets the inside scoop.
In with the new, in with the old
Video interviews with Zythos Beer Festival insider Yannick de Cocquéau, and brewers De Halve Maan and Het Anker at the 2019 edition in Leuven, Belgium.
