Shut up about Barclay Perkins

There's loads of dead handy Heineken material in the Amsterdam archives. Not just their brewing records. They also had their own version...

The proportions of wheat and barley malt varied through time. At this point, the quantity of wheat malt was higher than usual. There’s a fai...

Now it's time to look at the Francke method of souring. It's a radically different way of brewing Berliner Weisse. Wort was run off ...

Only a small quantity of hops were used: 375 to 500 g of hops per 100 kg of malt. These weren’t boiled in the copper in the usual way. They ...

Berliner Weisse entered the century in robust health. New-fangled Lager beers had dented its popularity a little, but it remained one of the...

We're now up to the late 19th century. Berliner Weisse retained its popularity in, managing to keep the new-fangled Bavarian beer - Lage...

Jumping forward several decades to 1834, Johann Heinrich Moritz Poppe ‘s "Die Bierbrauerei auf der höchsten Stufe der jetzigen Vervollk...

We're now looking at Berliner Weisse in the 18th century. The first detailed description of brewing Berliner Weisse I’ve found is in the...

The deeper I dig into beer history, the more I realise that much received wisdom is bollocks. Or that reality is much more complicated. Berl...

War makes people do strange things. Fore the Germans it meant, temporarily at least, ditching the Reinheitsgebot. The supply of raw material...

It's been far too long since I've been to Franconia. Happily, Franconia came to me. In the form of the Franconian Anstich Fest at Bu...

Yet more about German beer imports into Holland during WW II. The following question - which must have been posed by the German authorities ...

Yes, yet more weirdness relating to German beer imports into Holland during the war. I hope you're enjoying all this as mush as I am. Wh...

It's odd how much time the CBK (the Dutch brewers' organisation) dedicated to discussing German beer imports. Especially when they c...