• Brewery - Europe

    The Beak Brewery

    Hi. We are a small independent brewery and taproom in the historic brewing town of Lewes. We love making everything from hop-forward IPAs and best bitters to saisons and imperial stouts. We also have a mixed fermentation project centered around a 5,000 litre oak foudre, which we use to create beers that showcase ingredients from the surrounding South Downs National Park, including native hops, wild yeast strains and grain grown just down the road.

  • Weizenbock

    Weihenstephaner Vitus

    Our light-coloured, spicy single-bock, “Vitus” is saturated with fine yeast and a creamy foam. It is a specialty with a round character based on the extra long storage time. The fruity smell of dried apricots joins aromas of citrus, cloves and hints of banana. Full-bodied and sparkling with an effervescent mouthfeel. Thus, the Vitus does not taste like a typical Bock beer but more like a noble, fruity wheat beer. Perfect with red meat, strong cheese and also able to guide desserts. Brewed according to our centuries-old brewing tradition on the Weihenstephan hill.

  • Saison

    Saison Dupont

    The Saison Dupont is a blond high fermentation beer, re-fermented in the bottle.  In 1844 already, the beer was brewed in winter in our farm-brewery. She then refermentait several months in wooden barrels and was used to quench the thirst of farm workers.  Today considered “classic Belgian Saisons” this beer is an important part of our exports and gradually acquired a deserved reputation on the market Belgian.  Beer a coppery blond, with aromas of fine hops, bitterness well pronounced, dry and very refreshing as it was originally.  Our selection of yeast gives it flavor and a well-typed taste.  The real fermentation in the bottle, which can last long in your…

  • Travelblog - North America

    Beerless in Seattle

    Arrived in Kent, Washington yesterday afternoon and have been resting up after a full day of travel.  Today,  though, we are heading into Seattle to do a bit of sightseeing and perhaps a bit of shopping. I am just hoping that I can squeeze in a brewery visit or two. There will definitely be craft beer on the menu today. I am armed with a brewery list and GPS on the phone.  Wish me luck. 

  • Monk's Musings

    Pig pops and Beer

    Just a beautiful day for beer and pork ribs. Now that’s not saying I have ordered them and they will be at the table soon.  This means spending the afternoon with two of my favorite things. Five gallons of homebrew and a smoker full of pork ribs.  I think it’s a shame that I seem to be the only person in the neighborhood right now that smells of Session ESB and hickory. Although I end up feeling a bit like jerky by the time I am finished smoking the ribs, the smoky,  sweet and spicy pig pops more than make up for it. I just wish I had enough for…

  • German Pilsner (Pils)

    Olde Mecklenburg Captain James Jack Pilsner

    Captain James Jack Pilsner – A classic northern German “Pils”, this straw-colored lager is crisp and smooth, with a subtle yet assertive hoppiness that doesn’t overwhelm your palate or  the beer’s malt backbone.  OMB developed this smooth, refreshing pilsner beer as our salute to the spirit, courage and resolve of Captain Jack and the members of the Mecklenburg Convention

  • Altbier

    Olde Mecklenburg Copper

    OMB Copper is an authentic Düsseldorf style “Altbier.”   Alt (pronounced ‘Aahlt’) literally means “old” in German, as in “old school.” In other words, it’s beer the old fashioned way.  Technically, OMB Copper is an ale due to the type of yeast it’s made from (Obergärig or top fermenting yeast).  However, a long time ago the folks in Düsseldorf learned that by lagering their Alt for several weeks after primary fermentation they could produce a full-flavored yet crisper, cleaner, smoother and more refreshing beer. OMB uses authentic ingredients in our Copper Altbier, including expensive (but worth it) noble Bavarian hops. We also adhere to traditional, time consuming, costly decoction brewing…

  • Brewery or Beer-based Restaurant

    Ayingers Speis und Trank

    WIRTSHAUS AYINGERS A lively tavern at a location rich in tradition – this is the Ayingers Inn with regional cuisine ranging from the famous local “Weißwurst” (white sausage) and pork roast to freshwater fish from Chiemsee. Get a taste of creatively prepared local food and try the six different types of freshly brewed Ayinger draft beer from the family owned undefinedbrewery in Aying. There are alltogether 140 seats inside and 80 seats in summer outside the restaurant available.  Wireless Lan technology provides quick access to the internet. 

  • Brewery or Beer-based Restaurant

    Andechser am Dom (Gaststättenbetriebs GmbH)

    The Andechs am Dom since its acquisition by Sepp 1994 itch like no other Munich restaurant combines the cozy old Bavarian tradition with the spirit of postmodernism. Traditional wine vault, subtle structural allusions to the monastic patron and old floor panels of the Munich Armeemuseum be combined with the stunning ceiling paintings of contemporary muralist Rainer Maria Latzke. This particular atmosphere bears the signature of the landowner Sepp itch. Few master the typical Bavarian balancing act between traditional and modern styles such as sovereign. This opinion was apparently also the renowned journal Gourmet, which chose the Andechs to the 200 best restaurants in Germany. Meals of Andechsers, of a seat…