Craft beer has taken a very distinct path since it exploded on the scene, with its focus very much on hop combinations. But it’s also raised awareness of more traditional brewing methods such as spontaneous fermentation beers, real ales, raw ales, and farmhouse beers.
During the online beer roundtable with Lars Marius Garshol, Belgian craft brewery DOK Brewing, and Dutch craft brewery Butchers Tears we got to discussing what the future holds for more traditional brewing methods such as farmhouse brewers. Will these techniques lead to their resurgence and/or will there be a hybrid real ale craft beer?
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