fruit, herbal and spice beers

The days when only classic beer styles such as pilsner, lager, etc. were drunk are over - at least since the start of the craft beer movement in the USA. Small microbreweries are extremely experimental and use a wide variety of new ingredients in the brewing process. Brewing with ingredients beyond the German Purity Law in the form of "gruit beers" has a long tradition and goes back to the origins of beer brewing.

Fruit beers

The willingness to experiment and the spirit of innovation can be clearly seen in the beer style of fruit beers. Whether cherries, raspberries or peaches - there are no limits. The most well-known styles are the Belgian Kriek (Lindemans - Kriek) and Framboise (Lindemans - Framboise), which is originally a lambic and then brewed with fruit.

Herbal and spice beers

Even ingredients such as mate leaves, which originate in Peru, end up in the brewing kettle today (St. Erhard® - Alpaca Mate Ale) and create an incredible variety of flavors that could not have been imagined in the past. Another example is the forest beer from the Kiesbye Naturbrauerei, which is made anew every year with the addition of aromatic forest ingredients (flowers, cones, nuts, tree sap, etc.).