Oxford Companion to Beer page 37

Anyone know what article is on that page?

It contains this gem:

"These were strong, well-hopped brews with names like Broyhan and Keutebier . . . "

Yeah, right. That's the Broyhan that was the forerunner of Berliner Weisse, a type of beer noted for its hoppiness and strength. Keute was originally an unhopped type of beer.

My guess it's something written by Horst. He is, after all, the man who claimed Mumme and Broyhan were the same thing.