One might rightly wonder how Columbia Sportswear and Breakside Brewery came up with the idea and mistake it for a scatological prank. The idea, however, mirrors the logic of Fecal Microbiota Transplantation (FMT), a medical process where healthy microbes can act as a life-saving treatment for severe gut infections. While Breakside’s lager is not medicinal, it certainly capitalises on the public’s growing fascination with the microbiome, albeit with a much more “refreshing” finish.

The limited-edition beer was unveiled as part of Columbia’s humorous marketing campaign, Engineered for Whatever, which celebrates clothing designed to handle anything the outdoors might throw at its wearers. The launch coincided with Super Bowl promotions earlier this year, when Columbia’s vice-president, Joe Boyle, praised Breakside’s “excellent beer” and its willingness to experiment. As Boyle put it, “If Mother Nature hurls bear poop at us, we’ll ferment it into a frosty pint.”

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When the outdoor giant first approached the brewery, which is renowned for its award-winning IPAs and Pilsners, the team initially thought it was a prank.

“When Columbia first mentioned the idea,” recalled Breakside’s founder, Scott Lawrence, “we thought they were joking.”

Once they realised it was no joke, the team decided to embrace the challenge. The result is an “easy drinking, low calorie lager with flavours you might humorously associate with a bear’s diet: huckleberries, plants and honey.”

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What makes it unusual is the water used for brewing. Scat from Montana black bears is added to the Bull Run watershed supply and then undergoes a rigorous, certified reclamation process. This advanced system removes pathogens such as Salmonella at a molecular level, leaving ultra-pure water to serve as the brew’s base. This is similar to the recycled, treated water used by sustainable breweries worldwide.

“The water is filtered very thoroughly and made safe for consumption before we start the rest of our brewing process,” the brewery explains.

Bull Run’s forests are home to a remarkable diversity of wildlife, including reptiles, amphibians, fish, and, of course, black bears. The bears’ droppings are particularly nutrient-rich due to their diet.

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Nature Calls itself, however, is far more conventional in flavour than the concept might suggest. Brewmaster Ben Edmunds describes the recipe as a blend of Idaho malted barley, low-colour wheat and corn, finished with honey and huckleberry syrup after lagering. With low hop bitterness, pronounced minerality, and carbonation, Edmunds says the beer “has the lightness of a seltzer across the back of the palate.”

While the concept may sound revolutionary, it is not entirely without precedent. Breweries in Finland and Iceland have experimented with similarly unconventional ingredients, including beers linked to animal digestion processes.

Nevertheless, few marketing campaigns have embraced the wilderness quite so enthusiastically, and one cannot help but wonder how the tale of Goldilocks and the Three Bears might have unfolded had such a beverage existed. Faced with porridge that was either too hot or too cold, she might have opted for a glass of Nature Calls instead and found that the bears had already perfected the recipe.

L’article American brewery launches unusual beer inspired by bear diet est apparu en premier sur Travel Tomorrow.

While a hot beer might sound like something you want to avoid at all costs, most of us tend to do all we can to make sure that our pint stays perfectly cold – when done right, it turns out to be the perfect way of making your favourite drink winter-proof.

To understand the practice of Bierstacheln or ‘beer brûlée’ as the technique is sometimes cold, we need to travel through time. Centuries ago in Bavaria, around the end of the Middle Ages, when the first lagers saw the light of day, people had a hard time keeping their beer drinkable, especially during the coldest months of the year when lagers became almost icy.

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It is thought that sometime soon after the invention of lager, blacksmiths started to heat their beers with red-hot iron spikes, known as “Stacheln.” Once the beer reached a more enjoyable temperature, they took out the spike and enjoyed their drink.

Yet while the practice started out as a purely practical one, it didn’t take people too long to notice that Bierstacheln could add a little something something to their pint. This might not have been the case for the lighter lagers of the early days, but once the brews got darker and maltier, plunging a hot spike in the liquid turned out to be able to add flavour, texture, and overall joy to a pint.

New era, same technique

In Germany, Bierstacheln never completely went out of style, but the rest of the world long remained in the dark concerning the technique. However, that soon changed when Brooklyn-based brewery Grimm Artisanal Ales started showing their version of Bierstacheln, aka beer brûlée, on social media.

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As stipulated by Grimm and other breweries that have since adopted the technique, beer brûlée works best on beers with a high level of residual malt sugar. Stouts, barleywines, and porters are perfect as the sugar within caramelises when put into contact with the hot metal rods (preferably heated up to around 530°C over hot coals or an open flame), resulting in a toffee-like flavour. While the beer should not become hot throughout, it will warm up a little and thereby provide some warmth on a cold winter’s day.

There are, however, some things to keep in mind when trying Bierstacheln for yourself. Firstly, the glass should never be more than half-full before putting in the metal spike, as the chemical reaction creates quite a bit of foam. Secondly, the beer will lose some of its carbonation. And thirdly, Bierstacheln should not be used on lighter beers as they will likely lose in flavour.

L’article Discover beer brûlée or Bierstacheln, the German trick of caramelising a cold pint est apparu en premier sur Travel Tomorrow.

Passengers can now order a curated selection of local beers with their meal, including nine lambic styles such as geuze and kriek, traditionally produced in the Pajottenland and the Zenne Valley. The initiative adds a distinctly Belgian dimension to the onboard experience, particularly in business class.

A chef-led tribute to Belgian craftsmanship

The beer menu was developed by Michelin-starred chef Glenn Verhasselt, who has been Brussels Airlines’ culinary partner since the beginning of the year. Verhasselt, chef of the two-star restaurant Sir Kwinten, worked closely with beer sommelier Sofie Vanrafelghem to select 12 traditionally brewed beers from Flemish Brabant.

The final lineup places a strong emphasis on lambics that reflect the region’s centuries-old brewing traditions, bringing authentic local flavours on board long-distance flights.

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Traditional geuze reaches the skies

One of the highlights is Gueuze Extra from Hanssens Geuze Brewery. According to brewery representative John Matthys, this marks the first time traditional geuze is being served on board an aeroplane.

For Matthys, the moment also carries personal significance. A former air traffic controller who spent many years working in the control tower at Zaventem, he described it as particularly meaningful to see his beer served at an altitude of 12,000 metres.

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A broad selection from Flemish Brabant

The onboard menu includes Gronckel Blond from Vrijstaat Vanmol, Boon Oude Geuze Mariage Parfait, Oude Kriek Oud Beersel, the grape lambic Muscar Elle from Lambiek Fabriek, Oude Geuze Cuvée Armand & Gaston, and Pruim Mirabelle from 3 Fonteinen, Timmermans Oude Geuze, and Chouke from Belgoo.

Three additional regional beers complete the selection: Cornet from Palm Brewery, Alpaïde from ’t Nieuwhuys, and Saison from Hof ten Dormaal.

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By introducing these regional beers on long-haul flights, Brussels Airlines strengthens its commitment to promoting Belgian gastronomy and craftsmanship to an international audience, pairing air travel with flavours deeply rooted in local tradition.

L’article Brussels Airlines introduces regional Flemish Brabant beers on long haul flights est apparu en premier sur Travel Tomorrow.

Since opening in 2000, the Guinness Storehouse in St James’ Gate Dublin, Ireland, has welcomed over 20 million visitors, and been named the World’s Leading Beer Tour Visitor Experience for three consecutive years (2022, 2023, and 2024) as well as beating Niagara Falls, the Great Wall of China and Machu Picchu to win 2023’s World Travel Award “Leading Tourist Attraction.”

The London experience is likely to prove just as popular. It will boast two restaurants: Gilroy’s Loft, serving fish and oysters at a horseshoe-shaped bar with panoramic city views from the top floor; and Porter’s Table, celebrating “the very best of British produce” sourced from “trusted” partners and neighbouring counties. What’s more, Open Gate will also offer classic British pies in the less formal courtyard – all the better to soak up the black gold, lagers, ales or one of the 14 on-site microbrewery limited edition specialities.

It’s not all about the booze and food either. Non-alcoholic options will be on the menu, as well as a year-long programme of arts and culture, and a shop stocking Guinness-branded and collaborative merchandise that the website says will provide “gifts and treasures you won’t see anywhere else.”

Just like the Dublin experience, London’s will allow guests to explore the story of Guinness and its legacy, as well as pour their very own pint, while a guided tour will take the curious into the brand’s own working brewery. The venue also presents the opportunity for private hire “for a whole host of celebrations.” The vibe shown in preview images is warehouse-chic with bare bricks, globe lighting, and red pub-like walls.

コヴェント・ガーデンに「ギネス・オープン・ゲート・ブルワリー・ロンドン」12月11日開業

90分の体験ツアー
IPA、ペールエール、ポーターなど限定ビール
限定コラボグッズ

ドラマ『ハウス・オブ・ギネス』で話題のギネス家、その遺産が現代に

https://t.co/JfV4emoV92 pic.twitter.com/CSQPlng89B

— British Culture in Japan (@britculturejp) October 30, 2025

Deb Caldow, marketing director for Guinness in Britain, said: “The Guinness Open Gate Brewery London has been years in the making, and we’re thrilled that the moment has almost arrived. We can’t wait to welcome Londoners and visitors from around the UK and the world.” She went on to describe the new attraction as “Guinness’ home in the UK, hosted in the country’s dynamic capital city,” adding: “It will be a place to celebrate heritage, embrace innovation, and invite visitors to discover new flavours, experiences, and stories.”

L’article London’s new Guinness experience to open in time for Christmas 2025 est apparu en premier sur Travel Tomorrow.

Even though the Bierpassie Weekend used to be organised on the Groenplaats, in 2025, the event returns to its roots. Over 20 years ago, it all started at the Handelsbeurs and this edition is thus even more special than usual for everyone involved.

“This edition feels like coming home! The Handelsbeurs was restored in the meantime and radiates pure class, in which our unique Belgian beers come into their own,” says organizer Ben Vinken.

The Bierpassie Weekend is the ideal moment for everyone to discover everything beer-related Belgium has to offer. Those who are already well-acquainted with the beer world will be delighted to discover no less than 90 beers on tap and 34 entirely new brews. The Grimbergen Prestige Kruidig Blond, the Duvel Imperial Blond, the Westmalle Duo and the Kasteel Tropical are some of the novelties that will be presented during the event. And those who don’t yet know a lot about Belgian beers will be able to jumpstart their knowledge in a matter of hours.

Alcohol-free options and eating out

Moreover,  even those who don’t like to drink (too much) alcohol will find something to their liking at the Bierpassie Weekend. Almost 10% of all drinks on offer will be alcohol-free, reflecting an important switch on the market.

“Alcohol-free is becoming an important new category in our Belgian beer culture; that market is really on the rise. Yet it is not enough to simply omit the alcohol. Extra hops, a fruity touch or a refreshing acidity give this type of beer the necessary flavour and character,” explains Vinken.

Just in case you would get a little peckish while trying all those brews, a large beer & food pairing has been planned. Local specialties such as stew, vol-au-vent, and maatjes (soused herring) will be available at the  event. Appetizers will be accounted for as well, including different cheeses and croquettes. All bites can be perfectly paired with the right beers and personnel will be able to guide you towards the right choice.

Entry is free, all beers are sold for one token (€3.5) per glass. Upon entering the building, so-called start packages are available for €20, including a glass, two tokens, a keychain and a catalogue. 

L’article Antwerp’s Bierpassie Weekend returns this June, celebrating Belgian beer culture est apparu en premier sur Travel Tomorrow.

From the 12^th to the 25^th, people living in the Belgian capital can immerse themselves in the rich tapestry of Belgium’s beer culture, a tradition recognized as a UNESCO Intangible Cultural Heritage. Housed in the historic Stock Exchange (Bourse) building, this unique initiative aims to deepen the community’s connection to its brewing legacy.

Opened in September 2023 in the revamped Bourse building, Belgian Beer World offers visitors an in-depth look at the evolution and significance of Belgian beer through interactive exhibits and dynamic installations. This immersive experience is designed not only to educate but also to celebrate the craftsmanship and diversity that Belgian beers are known for globally.

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The initiative to provide free entry aims to encourage Brussels’ residents to connect with the city’s heritage and gain a new appreciation for the local brewing arts. By offering a no-cost visit, Belgian Beer World hopes to attract a broader demographic, including younger and perhaps previously uninterested Belgians and expats alike, to explore this cornerstone of Belgian culture.

The free admission during this period also grants access to the recently refurbished Bruxella 1238 museum. This archaeological treasure, situated beneath the cobble stone streets of central Brussels, displays artifacts and graves from a 13^th-century Franciscan convent discovered during excavations spanning from 1988 to 2022. The site’s storied past, marked by religious conflicts and historic upheavals, including the 1695 bombardment of Brussels, offers a poignant backdrop to the brewing narrative above.

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Residents wishing to take advantage of this offer need only present an ID card confirming their residency. Each individual is entitled to one free visit, providing a unique opportunity to explore the depths of Belgian beer history from 10:00 am to 6:00 pm daily, except on Mondays.

L’article Belgian Beer World offers free admission to Brussels residents in November est apparu en premier sur Travel Tomorrow.

“Lambic month” brings with it a season of special activities and brewery events to keep you active and warm and to wet your whistle as the days and nights draw in. This year the month is happening a little later than usual, from 25 October to 24 November 2024. Here’s the lowdown, so there’s no chance of missing out on some of the best this exceptionally beautiful part of Belgium has to offer. 

What is lambic?

Lambic beer is said to date back to around the 13^th century and is unique to Flemish Brabant and area southwest of Brussels. This is because it is made through a “spontaneous” brewing process where fermentation is prompted by wild yeasts in the air, rather than cultivated strains of brewers’ yeasts. The wort, a liquid produced by mashing barley, malt and wheat, is left in large vessels called “coolships” and the natural yeasts float in overnight on the breeze. The cultures also reside in the timber brewing vessels used by makers. 

Traditionally lambic is unblended and is a cloudy, flat, and deliciously sour beverage that in some ways recalls a traditional British “scrumpy” cider. Usually described as jonge (young) or oude (old), big names include Cantillon and De Cam. 

Many people conflate lambic with geuze (or gueuze in the French spelling), pronounced with a hard g. Geuze is another similarly tart beverage, but is a blended offering created by mixing old and young lambic that is double fermented in the bottle. 

Lambic-themed cycling routes

One way to make the most of Lambic Month is to jump on a bike and get out into the landscapes and breweries that help to make these beverages such a beloved part of Belgian culture. 

To that end, Flemish Brabant Tourism has put together a selection of nine cycling routes that borrow from the Flemish Brabant Cycling Network and link a variety of beermakers, fascinating buildings, canals and country estates, ensuring there is something for everyone to sample. While the relevant webpages are in Dutch, they can be easily translated and provide key details such as length, interactive and downloadable mapping, start and end points, and tempting waypoints. 

For example, the 42-km Lambic Tasting Route will take you from Ruisbroek station, past the picturesque village of  Sint-Anna-Pede with its 13^th century church, watermill and viaduct through the beautiful Gaasbeek castle and estate, as well as crossing Halle and taking advantage of a brand new canalside “cycle highway”. And of course, along the way you will encounter Kestemont brewery, Lindemans brewery, the Lambiekfabriek, Timmermans brewery, Den Herberg café-brewery, and the 3 Fonteinen brewery.  

Or why not try the 44.5-km Hop Route, taking in the landscape around Asse and Aalst to find the vestiges of the area’s ancient hop harvesting. Hop fields can be spotted along Ternatstraat near Mostinckx House, a mini-museum. You’ll also spy the distinctive roof of a hop kiln (a funnel-shaped chimney for drying hops, known as an oast house in parts of the UK) and again be able to sample the liquid gold for yourself at Timmermans, Girardin, Mort Subite, Eylenbosch, Angerik and Kestemont breweries. 

Don’t miss out on the other route options too. They include a 97-km trail partly on gravel and unpaved tracks for those who want more of a challenge, as well as an exploration of some of the region’s lesser-known heritage such as a NATO communications tower or the 17^th century fortified farm of Bree-Eik, once reputed to be a robbers’ den. 

These boots are made for walking

If walking boots are more your style than two wheels, check out these three expertly curated lambic-themed hikes. 

The Wild Yeast Walk again ventures out near Pede, where the landscape seems straight out of a Bruegel painting, populated by the signs of rural industry such as the gentle giant farm horses and waterwheels. It’s a 13.3-km walk, signposted in red and estimated to take 2 hours and 40 minutes, but you might want to prolong the pleasure with thirst-quenching breaks at Kestemont Brewery, Lindemans Brewery, ‘t Guldenhooft farm brewery or 4Pajot. Gaasbeek Castle and Groenenberg also await.

The shorter 7.1-km Alambic Walk uses the Zenne Valley trail and can be followed on the walking junction app. As you walk you can ponder the origins of the word “alambic” which some say comes from a French name for distilling apparatus, while the village of Lembeek and its surroundings stake their own claim to the etymology. Traversing Lembeek, the banks of the Zenne, the Brussels-Charleroi canal and the Malakoff domain you will discover a ruined 19^th century “folly” tower, set in the former grounds of an 11^th century castle. And of course, don’t forget to sample the lambic delights in the Boon brewery bar. 

Finally, the lambicstoemper or “Lambic Masher” walk does not refer to how tipsy or tired you’ll be at the end, but a way of crushing sugar into the iconic drink to sweeten it to taste. This 8.8-km trail can again be followed on the afore-mentioned app and gives you the chance to try a lambicstoemper in one of the cafes along the Zenne Valley paths. The Buizingen and Kluisbos forest air here was considered so health-giving that sanatoriums for tuberculosis patients and children were built in the area. Catch your own breath with a pause in Den Herberg café-brewery with a newly minted Oude Geuze Devillé and a milder Herberg Lambic.

L’article Belgium’s Lambic Month is nearly here for cyclists, hikers and beerlovers  est apparu en premier sur Travel Tomorrow.

Evoking the beer that originated at the Norbertine abbey, which Saint Norbert of Xanten founded in Grimbergen in 1128, the private room the treatment takes place in is beautifully and meticulously decorated. The stained glass in the windows portrays the phoenix bird, which has always been the symbol of the Grimbergen label. On the opposite side, a wall paining brings homage to the monks that started brewing the beer in the abbey hundreds of years ago.

The setting is just right to transport you to the hallways of the medieval abbey when monks first started preparing the brew. With one very important difference. The room smells nothing like an abbey’s dark, stoned corridors or sour fermentations of hops, malt and yeast. It smells more like a summer garden in the brisk haze of the morning.

You walk in and a bathtub filled with sweet scented foam awaits. There is no actual beer in the bathtub, only the basic ingredients used in its making. “Malt is a powerful antioxidant that slows skin ageing and leaves your skin feeling silky-soft while hops, derived from hemp, have healing properties that deeply hydrate skin, reduce inflammation and stimulate collagen production”, Thermae explains.

To ensure the smell of beer, that can be quite strong and not to everyone’s liking, does not linger in the room, the products, which are custom made by Thermae’s own beauty products line, Sirene, are infused with bergamot, apple, lavender, chamomile and pineapple. “In aromatherapy, these extracts are known to enhance well-being, lift your mood and help you relax”, Thermae adds.

The experience is more than just the bath. Before submerging, a scrub awaits you in a small bamboo bowl. Infused with the same beer ingredients and sweet yet refreshing scents of the bath foam, the scrub feels delicate and nourishing, while, at the same time, taking off any trace of dead skin or product built-up, leaving the skin smooth and soft.

Now, it’s time to just sit back and enjoy the warm water around you. I did the treatment by myself and loved it, however, I couldn’t help but think it would be a great experience to share with my partner. I certainly know what I’m getting him for his birthday. It is also ideal for a best friends’ outing.

The package of beer scrub and bath for 2 people is €119, quite a bargain since it also includes access to all of the spa’s thermal baths and saunas, complete with an extensive range of Aufguss, scrubbing and relaxation sessions, as well as bathrobes, towels and slippers for both persons and, of course, a cold Grimbergen beer at the bar. Compared to booking everything separately, the package comes in at a 40% discount.

While you’re there, why not book a head spa as well for the perfect pampering day? If that’s not exactly your cup of tea, there are plenty of other promotions and packages to choose from to curate your ideal spa day itinerary. Even better, make a whole weekend getaway out of it with an overnight stay at the hotel on the premises.

L’article Why Grimbergen is a great place for a beer bath est apparu en premier sur Travel Tomorrow.

Zero hour is here

Die Null, on Karl-Stützel-Platz near Munich Central Station, was inaugurated on 18 July 2024 by city mayor, Dieter Reiter. The pop-up will run until 15 September 2024, closing just before the start of Oktoberfest. It serves non-alcoholic beverages only, appealing to the increasing number of Germans steering clear of booze, and as part of the municipal rehabilitation of a formerly seedy area.

The name of the new bar, Die Null, translates to “The Zero” – a reference both to its 0%-alcohol drinks menu and a play on the German phrase “Zero Hour”, which refers to the end of Nazi power in Germany and a radical break with the past. It seems as though German drinkers are doing just that, and have been for some time.

Reflecting the rest of Europe, beer sales across Germany fell by 4.2% in 2023, the latest data point in a 30-year trend showing declining sales that are now 25.3% lower than they were three decades ago. Austria, the Czech Republic, and Poland each now consume more beer each year than Germany.

Urban transformation

As well as tapping into changing drinking habits, the bar’s no-alcohol policy is designed to help clean up the Karl-Stützel-Platz neighbourhood’s reputation as a hub for vagrancy and drugdealing. The square’s unkempt appearance has already been tidied up, with foliage pruned back and better lighting. Meanwhile former infrastructure, such as table tennis tables and benches that were reportedly being used for rough sleeping and drug dealing, has been removed in what is being dubbed an “upgrade” to the area.

Other local businesses who had previously complained about problem behaviour in the surroundings have welcomed the moves. In addition to smartening the square up, the project is set to turn it from an anti-social axis into a cultural magnet by providing a venue for bands and audiences for free live gigs and other performances. Bringing one’s own food will be permitted and the bar will serve soft drinks, mocktails, juices, water and non-alcoholic beers.

While Die Null looks likely to please Gen Z’s growing number of T-totallers, there is at least one person who seems a little unconvinced by the concept – owner and one of the financial backers of the bar, Florian Schönhofer, who told Die Zeit that people do not order ten fruit juices per night, in the same way that some order ten beers, so “we’ll probably make a loss”.

L’article Munich opens first alcohol-free beer garden as German drinkers break with past est apparu en premier sur Travel Tomorrow.

McDonnell, who lives in a town called Millcreek, in the American state of Utah, got interested in the subject when he read about a man baking sourdough bread using a 4,500-year-old yeast strain. With a master’s degree in Middle Eastern studies and a keen interest in homebrewing, he had all the knowledge he needed to find out whether or not the same would be possible with beer brewing.

To get started, McDonnell read the 20-metre long Ebers Papyrus. The Egyptian text dates back to around 1,550 BC and contains hundreds of medicinal recipes, 75 of which reference beers. The homebrewer put all the ingredients in those recipes in a spreadsheet and finally decided on using the eight most common ones for his experiment. Egyptian balsam fruit (desert dates), Yemeni Sidr honey, sycamore figs, black cumin, juniper berries, Israeli golden raisins, carob fruit and frankincense made for an interesting starting point.

Then, he went looking for the yeast. As it turned out, a German company called Primer’s Yeast specialised in the matter. By bringing together archaeologists, microbiologists and other experts, they resurrect ancient yeast strains. The one used by McDonnell was taken from a piece of pottery in Israel and dated back to approximately 850 BC, when the Philistines used it to make their own beer.

Once he collected all his ingredients, McDonnell started brewing the beer. In order to make around 40 litres, he paid 1,000 dollars, which makes the ancient brew around five times pricier than other home brews. However, it was totally worth the expense according to the history fanatic, who named the concoction Sinai Sour. 

“It’s cool”, McDonnell said in an interview with KTVX’s Jonathan May. “Three thousand years ago, there was some guy in Egypt that was likely putting the same ingredients into a pot and boiling it with the hope of making the same thing.”

In case you’re wondering what such a special beer would taste like, Chris Detrick, a brewer at Salt Lake City’s Level Crossing Brewing Company got the chance to taste it. “It’s a little bit rustic, maybe a little bit farmhouse-y, but it’s still bright and citrusy. But that sourness, it’s not too much of a sour lactic acidity that you take one sip and you’re done; it’s really refreshing, and I want another sip after that”, he told local newspaper the Salt Lake Tribune. Overall, the beer has a slightly salty taste quite similar to German Gose beer. It doesn’t contain any hops, contains around 5 percent alcohol and presents floral taste notes. 

L’article Homebrewer makes ancient Egyptian beer with 3,000-year-old yeast est apparu en premier sur Travel Tomorrow.