To celebrate today’s New Beer’s Eve and tomorrow’s Beer Day, here are seven world beers that the adventurous might seek to sample.
Citizens of Czechia drink the most beer per capita in the world; when they order a beer, they can choose both type and pouring style. Mliko is one of these styles; it renders a beer into a white state resembling a glass of milk. Many first-time drinkers are surprised by its sweetness. The smaller amount of beer overall makes Mliko ideal as a beverage for lunchtime or bedtime.
Dung-smoked IPA (Iceland)
Recently, some creative Icelandic citizens decided to combine the relatively new practice of legal beer drinking with the older practice of smoking things over dung-filled fires; the result was a West Coast-style IPA called “Fenrir Nr. 26,” after a monstrous wolf from Norse mythology. The final product is said to be golden and foamy, with dry, hoppy, and fruity notes.
Marula Beer (South Africa)
In South Africa, turning the tart marula fruit into a beer is a mostly female affair; the fruits are peeled, mashed with water, strained, and then allowed to ferment for a few days. When the brew is ready, it gets poured into containers and either shared or sold, bringing in essential income.
Iceberg Beer (Newfoundland and Labrador)
This beer is made using the dissolved remains of a Greenlandic glacier; the delicate harvesting of these pieces of ice requires a special license. Brewers then turn the ice into a lager that has a clean, light taste and that contains many bubbles.
Svalbard Brewery Beer (Longyearben, Norway)
16% of the water used at this Arctic brewery comes from a specific glacier; brewers claim that the ice gives the beer its unique flavor. The first batch was brewed at this brewery in 2015, and 94% of the ingredients it uses still come from the island itself.
Seaweed Ale (Scotland)
The barley originally used to brew this ale was grown in seaweed-fertilized fields, which gave it its distinctive oceanic flavor. Today, that flavor is achieved by adding freshly-harvested seaweed to mash tuns; the result is a dark ale with hints of malt, coffee, and chocolate.
Lobster Beer (Maine)
Lobsters are ubiquitous in summers in the state of Maine, including in beer. The crustaceans are added early in the brewing process; a bag of live lobsters is plunged into a boiling pot of wort, adding a sweet, briny flavor. After adding additional elements like hops, the brew is aged for about a year; the result is a tart and salty ale.