It is interesting to know that India pale ales and hefeweizens are indeed very tasty. Also there several other popular brands that people do go in for.
Table of Contents
1. Grodziskie (Grätzer)
This is a smoky wheat ale that originated in Poland, Grodziskie happens to be a long-lost cousin of Berliner Weisse. Similar to Berliner Weisse, it is low in alcohol, occasionally tart, and highly carbonated, but it also does feature a rather unique smoky whisp that oak-burning kilns do make use of to malt the wheat. Lichtenhainer is indeed a very similar German take on the style that history does tend to bewilder and also sourer in character.
2. Gose
This medieval German style is rather presently enjoying a renaissance in the United States. Gose is a top-fermented wheat beer that is brewed with salt, coriander, and souring cultures. While goes originated in Goslar, it did become the regional specialty of Leipzig and as such was allowed an exemption from the Reinheitsgebot (the German purity law). A traditional goes showcases notes of lemon, spice as well as salt, but modern takes have indeed added quirkier ingredients such as cherries, yuzu, and dry hops.
3. Chicha
The official beer of Peru is in fact literally made with spit. Traditional chicha brewers do chew on maize to allow natural enzymes from their respective mouths to unlock the grain’s fermentable sugars. While this practice may indeed sound unsanitary, the grains are then of course boiled and sterilized of wild yeast and bacteria. No doubt, there are very few commercial examples available in the U.S., but yet there is a thriving culture of homebrewed chicha in South America, with variants ranging from unfermented, sweetened chicha for children to more adult-friendly chichas brewed with spices, fruits as well as chiles.
4. Sahti/Gruit
The beer has over a period of time been defined as a beverage made from hops, malt, water as well as yeast. Sahti is a traditional Finnish ale style that is rather bitter making use of juniper twigs. It usually does feature rye malt and estery yeast, giving it notes of spice and banana. The Gruit style is more varied in execution and can also combine numerous bitter herbs, the most common being a sweet gale, yarrow, and heather.
5. Dampfbier
Prior to steam beer, there was damp beer. This being a Bavarian-style beer it does have a wheat beer yeast strain without actually including any wheat in the required grain bill. It has been brewed mainly in the summer and also fermented at high temperatures a classic dampfbier will indeed feature notes of clove and banana.
6. Kottbusser
Another German beer that does defy the German Reinheitsgebot purity law that restricts the definition of beer to only including barley, hops, and water, kottbusser recipes do include adjuncts like oats, honey, and molasses.
7. Joppenbier
Joppenbier has been fermented Dutch beer that does combine elements of English barleywine and Belgian lambic. While the only commercially available example is indeed a speculative recreation, historical sources that do describe the beer as having a port or sherry-like sweetness followed by a vinous acidity as well as sourness from the wild yeast.
8. Burton Ale KK
The Burton ale has been a popular English ale before being supplanted by pale ales and IPAs. The KK designation does denote that the beer was for “Keeping,” meaning it was high in both alcohol as well as hopping
9. Faro
If one finds lambic too wild or sour, one might be interested in its kinder, gentler cousin. Faro is sweetened with candy sugar and can also include common Belgian spices like Benefits Of Orange Peel Powder and coriander.
10. Koyt (Kuit)
Prior to this Dutch are being driven to extinction by the rise of lager, it was indeed mainly brewed with oats and wheat. There has been much debate among beer historians on whether koyt was lightly hopped or even bittered with herbs as well as spices such gruit.
11. Kentucky Common
This happens to be a pre-Prohibition ale brewed in the Louisville area, the modern version of Kentucky is indeed common to a distant cousin of bourbon that also makes use of corn and rye in a sour mash.