Ralph Bungard tells us how craft brewers are rediscovering the beauty and simplicity of beer. Historically, it was not unusual for brewers to build their brand and business on a sole style – perfecting the Pilsner, adjusting the Abbey Ale, bettering the Best Bitter – with the style of choice largely determined by the availability ingredients or the local environment. Think of the traditional Scottish ale, bursting with malt complexity and sweetness with minimal hop influence, reflecting the local environment’s suitability for growing grain over hops, or the British Pale Ale driven largely by the sulphate-rich local water. Then there’s the classic European lagers, whose evolution was driven by climate when quality brewing could only occur in the mild seasons of autumn and spring, and beer needed to be stored at cool temperatures (lagered) for consumption in the less brewing-friendly continental summer. These days, largely unconstrained access to ingredients and brewing...
