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What’s the Rarest Type of Beer You’ve Ever Tasted? Exploring the Exciting World of Unusual and Uncommon Brews
As a beer lover, you may have tried many different styles and brands of beer, from the classic pilsners and IPAs to the experimental sour ales and barrel-aged stouts. But have you ever tasted a beer that was truly rare, either because it’s hard to find, expensive, or even illegal in some countries? In this blog post, we’ll take a journey through some of the rarest types of beer you may encounter on your beer-tasting adventure, from traditional regional specialties to modern creations that push the limits of brewing.
Introduction: The Thrill of Discovering Rare Beers
Beer is not just a refreshing beverage but also a cultural and historical artifact that reflects local traditions, ingredients, and techniques. Many beer enthusiasts relish the opportunity to travel, trade, or hunt for rare beers that are not widely available, hoping to discover new tastes and stories. However, rarity alone does not guarantee quality, and some rare beers may disappoint or even be undrinkable. Therefore, it’s essential to approach rare beers with curiosity and caution, respecting their origin and intention, and seeking knowledgeable guidance if possible.
Section 1: Traditional Rare Beers from Around the World
In this section, we’ll explore some of the traditional beers that are rare because of their geographical, historical, or cultural context. These beers may have unique ingredients, methods, or purposes that distinguish them from mainstream beers.
Subsection 1.1: Lambic and Gueuze Beers from Belgium
Lambic and gueuze beers are fermented spontaneously with wild yeasts and bacteria, creating tart and funky flavors that are often blended with fruit or aged in oak barrels. These beers are rare because they can only be brewed in the Senne River valley near Brussels, where the particular microbes and climate are conducive to the process. Some lambic and gueuze brewers have been in operation for centuries and have preserved traditional methods, while others have experimented with new ingredients or techniques. Examples of rare lambic and gueuze beers that you may encounter are:
– Cantillon Blåbær Lambik, a lambic aged on Scandinavian blueberries and released once a year in limited quantities, with a deep purple color and intense berry aroma and taste.
– Drie Fonteinen Millennium Gueuze, a blend of lambics from different barrels that were brewed in the 1990s and bottled in 2010, creating a complex and mellow beer with hints of sherry, leather, and fruit.
– Tilquin Oude Quetsche à l’Ancienne, a lambic flavored with plums and aged in oak barrels for several months, resulting in a balanced and fruity beer with notes of sourness, sweetness, and earthiness.
Subsection 1.2: Rauchbier and Eisbock Beers from Germany
Rauchbier, also known as smoked beer, uses malted barley that is dried over open flames, giving the beer a distinctive smoky aroma and taste that may recall bacon, campfire, or cigarette. Rauchbier is a rare style because it originated and is still brewed mainly in the Franconia region of Bavaria, where the local beer culture values traditional flavors and methods. Eisbock, on the other hand, is a strong beer that is frozen and then partially thawed to remove some of the water, increasing the alcohol and flavor concentration. Eisbock is rare because it requires precise timing and skill, and is often brewed only once a year, as it can tax the equipment and the resources of the brewery. Examples of rare rauchbier and eisbock beers that you may encounter are:
– Schlenkerla Eiche Doppelbock, a rauchbier that is aged in oak barrels, adding a woody and spicy dimension to the smoky taste, and a creamy and smooth mouthfeel that complements the rich malts and hops.
– Aecht Schlenkerla Fastenbier, a seasonal rauchbier that is made especially for Lent, and has a lighter body and color than other rauchbiers, but still retains the signature smokiness and drinkability of the style.
– Kulmbacher Eisbock, an eisbock that is frozen and thawed several times, reaching a staggering strength of over 9% ABV, and displaying a complex palette of chocolate, toffee, raisin, and brandy flavors, combined with a warming and lingering finish.
Subsection 1.3: Kveik and Sahti Beers from Scandinavia
Kveik and sahti are ancient Nordic beer styles that rely on special yeast strains and ingredients that are local to the region. Kveik is a collective name for Norwegian farmhouse beers that use non-purified yeast cultures that are passed down from generation to generation, and can ferment at high temperatures and produce fruity, spicy, or tropical flavors. Sahti is a Finnish beer that is brewed with juniper branches and berries, which give the beer a piney and resinous aroma and taste. Kveik and sahti are rare because they are mostly brewed by homebrewers or small-scale commercial breweries, and have limited distribution outside their respective countries. Examples of rare kveik and sahti beers that you may encounter are:
– HaandBryggeriet Kveik IPA, a Norwegian IPA that uses kveik yeast and hops from overseas, creating a hazy and juicy beer with notes of pineapple, mango, and grapefruit, and a spicy and earthy finish.
– Kakola Brewing Sahti, a Finnish sahti that is brewed in a traditional wooden mash tun and uses juniper twigs and berries, which add a herbal and rustic character to the beer, as well as some sour and tannic notes that balance the sweetness and alcohol.
– Lervig Aktiebryggeri Kveik Pastry Stout, a Norwegian pastry stout that uses kveik yeast, lactose, cocoa nibs, and vanilla beans, resulting in a thick and sweet beer with flavors of chocolate cake, caramel, and coffee, as well as a slightly acidic and spicy aftertaste.
Section 2: Modern Rare Beers from Cutting-Edge Brewers
In this section, we’ll explore some of the rare beers that are created by innovative and experimental breweries that push the boundaries of brewing science, using new techniques, ingredients, or concepts.
Subsection 2.1: Wild Ale and Spontaneous Beer from the USA
Wild ale and spontaneous beer are American beers that have been inspired by lambic and gueuze from Belgium, but often use local fruits, herbs, or spices, and have a distinct American twist. Wild ales are beers that are fermented with non-traditional yeast or bacteria strains, or with mixed cultures, creating a funky and fruity flavor profile that can vary from batch to batch. Spontaneous beer, similar to lambic, is beer that is fermented with wild yeasts and bacteria, but may be brewed in other places than the Senne Valley, and may use different grains or adjuncts. Wild ale and spontaneous beer are rare because they require expertise, patience, and luck to produce consistently, and may be unpredictable or challenging to enjoy. Examples of rare wild ale and spontaneous beers that you may encounter are:
– Lost Abbey Cable Car Ale, a wild ale that is made only once a year, using a proprietary blend of yeasts and bacteria that are cultivated from a single strand of yeast found in an old Belgian brewery, and aged in oak for over a year, producing flavors of sourdough, lemon, and oakiness, as well as a refreshing acidity and mouthfeel.
– Jester King SPON Peach & Apricot, a spontaneous beer that is brewed with Texas peaches and apricots, and fermented with native yeasts and bacteria, resulting in a bright and funky beer with notes of stone fruit, citrus, and barnyard, as well as a slightly tannic and bone-dry finish.
– Side Project Biere du Pays, a wild ale that is brewed with Missouri wheat and hops, and fermented with native yeast and bacteria in oak foeders, creating a complex and delicate beer with subtle notes of lemon peel, hay, and white wine, as well as a soft and effervescent mouthfeel.
Subsection 2.2: Pastry Stout and Hazy IPA from the UK
Pastry stout and hazy IPA are British beers that have gained popularity in recent years, thanks to the creativity and craftsmanship of young and independent breweries that have challenged the dominance of traditional ale styles. Pastry stout is a stout that is brewed with adjuncts such as lactose, chocolate, coffee, coconut, or marshmallow, resulting in a dessert-like and smooth beer with high residual sweetness and body. Hazy IPA is an IPA that is brewed with generous amounts of hops that are added later in the process, creating a juicy and aromatic beer with low bitterness and a thick and hazy appearance. Pastry stout and hazy IPA are rare because they reflect the dynamism and diversity of the UK beer scene, and often have limited or exclusive releases. Examples of rare pastry stout and hazy IPA beers that you may encounter are:
– Other Half x Trillium Crunchee Flakes, a pastry stout that is brewed with cereal marshmallows, graham crackers, and vanilla, resulting in a decadent and creamy beer with flavors of s’mores, cocoa, and caramel, as well as a slight boozy heat and a toasty finish.
– Wylam x J Wakefield Mocha Brewhouse, a pastry stout that is brewed with lactose, coffee, and vanilla, and aged in bourbon barrels, creating a rich and silky beer with notes of espresso, chocolate fudge, and oak, as well as a slightly smoky and warming aftertaste.
– Cloudwater Double IPA v13, a hazy IPA that is brewed with Idaho 7, Motueka, and Citra hops, and fermented with Cloudwater’s house yeast blend, producing a tropical and citrusy beer with flavors of pineapple, passionfruit, and grapefruit, as well as a smooth and pillowy mouthfeel.
Conclusion: Embracing the Rarity of Beer as a Journey of Discovery
In this blog post, we have explored some of the rarest types of beer you may encounter on your beer-tasting adventure, from traditional regional specialties to modern creations that push the limits of brewing. We have seen that rarity can stem from diverse factors, such as location, history, culture, innovation, or experimentation, and that rarity alone does not guarantee quality or enjoyment. However, we have also seen that rare beers can be a thrill to discover and share, as they reflect the diversity and richness of the beer culture around the world, and can expand our palate and horizons. So, the next time you come across a rare beer, embrace it as a journey of discovery, and savor it with curiosity and enjoyment!
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