Historical Beer
Journey back in time with the Historical Beer board, where ancient recipes and forgotten brewing methods are reborn. Discover beers brewed with historical accuracy, from gruits without hops to medieval ales and the resurrection of bygone styles. Perfect for history buffs and curious drinkers alike, this board offers a taste of the past, showcasing the diversity and ingenuity of brewers dedicated to reviving the beer traditions of yesteryears.
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Pre Prohibition Porter
Let’s chat about the dark, malty Pre-Prohibition Porters from America’s brewing past. As the name suggests, these were the hearty porters brewed before Prohibition devastated America’s beer landscape starting in 1920. They’re robust, complex, and higher in alcohol than today’s porters. Pre-Prohibition Porters range from brown to black in color and have pronounced roasty malt flavors like cocoa, coffee, and toasted bread. Some versions had ABVs over 7%, earning them the nickname “liquid bread.”
Pre Prohibition Porter
Let’s chat about the dark, malty Pre-Prohibition Porters from America’s brewing past. As the name suggests, these were the hearty porters brewed before Prohibition devastated America’s beer landscape starting in 1920. They’re robust, complex, and higher in alcohol than today’s porters. Pre-Prohibition Porters range from brown to black in color and have pronounced roasty malt flavors like cocoa, coffee, and toasted bread. Some versions had ABVs over 7%, earning them the nickname “liquid bread.”
Sahti
Let’s explore the traditional Finnish style Sahti today. Sahtis are an ancient ale still brewed in Nordic countries using historical techniques. Key ingredients are rye malt, juniper berries, and baker’s yeast. No hops! The juniper provides a signature spicy, piney flavor. Expect aromas of rye bread, pumpernickel, and herbs. The flavor has earthy, fruity rye notes balanced by a banana-like yeast profile.
Piwo Grodziskie
Let’s talks about the unique Polish style Piwo Grodziskie (pronounced PEE-vo groj-DIS-kee). As you may guess from the name, Grodziskies originated in the town of Grodzisk Wielkopolski. They’re a wheat-based ale with a huge twist – oak-smoked wheat malt! The smoked malt gives a signature bacon-like flavor. It’s balanced out by a crisp, moderately bitter finish from noble hops like Saaz. ABV is low, around 2.5-3.5%.
Roggenbier
Let’s chat about the rustic and hearty German Roggenbier style today. As the name hints, Roggenbiers are made with rye rather than barley as the predominant grain in the mash. Typically 50-70% of the grain bill is rye. This gives Roggenbiers a hearty, bread-like malt profile with spicy, earthy rye notes. You’ll taste pumpernickel, cracked pepper, fresh baked rye bread. The rye provides a dry, crisp finish.
London Brown Ale
Let’s talk London Brown Ales – mild, malty brews perfect for easy drinking. As the name suggests, these originated in London. They have a dark amber to brown color with flavors of biscuit, toffee, nutty malt, and subtle fruitiness. The body is medium-light with restrained carbonation. The hopping is modest, lending earthy and herbal bitterness to balance out the bready malt. ABV ranges from around 3-5%. Well-known examples are Mann’s Brown Ale and Fuller’s London Pride.
Pre Prohibition Porter
Let’s chat about the dark, malty Pre-Prohibition Porters from America’s brewing past. As the name suggests, these were the hearty porters brewed before Prohibition devastated America’s beer landscape starting in 1920. They’re robust, complex, and higher in alcohol than today’s porters. Pre-Prohibition Porters range from brown to black in color and have pronounced roasty malt flavors like cocoa, coffee, and toasted bread. Some versions had ABVs over 7%, earning them the nickname “liquid bread.”
Roggenbier
Let’s chat about the rustic and hearty German Roggenbier style today. As the name hints, Roggenbiers are made with rye rather than barley as the predominant grain in the mash. Typically 50-70% of the grain bill is rye. This gives Roggenbiers a hearty, bread-like malt profile with spicy, earthy rye notes. You’ll taste pumpernickel, cracked pepper, fresh baked rye bread. The rye provides a dry, crisp finish.
Pre Prohibition Lager
Let’s dive into a bit of US history and chat about Pre-Prohibition Lagers. As the name implies, these were the lagers brewed in America before Prohibition wiped out most good beer starting in 1920. They showcase a robust malt profile compared to today’s light lagers. Pre-Pro Lagers have a deep golden color with substantial sweet bready maltiness, a light body, and lower bitterness than modern pilsners. Alcohol is moderate, around 4-6%.
Sahti
Let’s explore the traditional Finnish style Sahti today. Sahtis are an ancient ale still brewed in Nordic countries using historical techniques. Key ingredients are rye malt, juniper berries, and baker’s yeast. No hops! The juniper provides a signature spicy, piney flavor. Expect aromas of rye bread, pumpernickel, and herbs. The flavor has earthy, fruity rye notes balanced by a banana-like yeast profile.
Roggenbier
Let’s chat about the rustic and hearty German Roggenbier style today. As the name hints, Roggenbiers are made with rye rather than barley as the predominant grain in the mash. Typically 50-70% of the grain bill is rye. This gives Roggenbiers a hearty, bread-like malt profile with spicy, earthy rye notes. You’ll taste pumpernickel, cracked pepper, fresh baked rye bread. The rye provides a dry, crisp finish.
Pre Prohibition Porter
Let’s chat about the dark, malty Pre-Prohibition Porters from America’s brewing past. As the name suggests, these were the hearty porters brewed before Prohibition devastated America’s beer landscape starting in 1920. They’re robust, complex, and higher in alcohol than today’s porters. Pre-Prohibition Porters range from brown to black in color and have pronounced roasty malt flavors like cocoa, coffee, and toasted bread. Some versions had ABVs over 7%, earning them the nickname “liquid bread.”
Pre Prohibition Lager
Let’s dive into a bit of US history and chat about Pre-Prohibition Lagers. As the name implies, these were the lagers brewed in America before Prohibition wiped out most good beer starting in 1920. They showcase a robust malt profile compared to today’s light lagers. Pre-Pro Lagers have a deep golden color with substantial sweet bready maltiness, a light body, and lower bitterness than modern pilsners. Alcohol is moderate, around 4-6%.
London Brown Ale
Let’s talk London Brown Ales – mild, malty brews perfect for easy drinking. As the name suggests, these originated in London. They have a dark amber to brown color with flavors of biscuit, toffee, nutty malt, and subtle fruitiness. The body is medium-light with restrained carbonation. The hopping is modest, lending earthy and herbal bitterness to balance out the bready malt. ABV ranges from around 3-5%. Well-known examples are Mann’s Brown Ale and Fuller’s London Pride.
Pre Prohibition Lager
Let’s dive into a bit of US history and chat about Pre-Prohibition Lagers. As the name implies, these were the lagers brewed in America before Prohibition wiped out most good beer starting in 1920. They showcase a robust malt profile compared to today’s light lagers. Pre-Pro Lagers have a deep golden color with substantial sweet bready maltiness, a light body, and lower bitterness than modern pilsners. Alcohol is moderate, around 4-6%.