Whether you embrace *xtr*m* beers or not, there’s little argument that Americans’ willingness to try experimental beers has captured the attention of brewers from other countries.
Case in point, Roger Protz visits the Nethergate Brewery on England’s Essex-Suffolk border, which has earned its reputation with excellent mild cask ales.
What does he find brewer Tom Knox working on?
“Belgian beers have helped the appreciation of bottle-conditioned ales in Britain,” Tom said. He plans a 10.5% beer with 85 bitterness units for the American market: it will be finished with Champagne yeast. The range of bottled beers will come in a variety of shapes and sizes, including some with corks and wire cradles in the Belgian fashion.
Twenty years ago you wouldn’t have heard many British, Belgian and German brewers talking about “brewing for the American market” and if they did they certainly weren’t talking about their more flavorful beers.