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Experience the luxury of caviar with champagne beer ***** Let our caviar take you into a world of indulgence. Origin of caviar Caviar, one of the world's most exquisite culinary delicacies has a long and fascinating history dating back to ancient times. goes back to antiquity. According to reports by the Greek philosopher Aristotle, caviar was used as early as the 5th century.Caviar was consumed by the Persians as early as the 5th century BC. The first records of caviar consumption date back to the 4th century 4th century BC, when sturgeon caviar was used as a source of food in the used as a food source in the region around the Caspian Sea. Over the centuries, the consumption of caviar has come to symbolise of luxury and sophistication, reserved only for the richest and most powerful people in the world. With its unique texture and delicate flavour it offers an unrivalled taste experience that stimulates the senses senses and makes the culinary experience an unforgettable moment. moment. Whether as an aperitif or as a sophisticated component of a luxurious meal, caviar is a delight that enhances any occasion. any occasion. Treat yourself to this exceptional culinary experience experience and let yourself be enchanted by the fascination of caviar. enchanted by the fascination of caviar. We recommend the following beers to go with caviar Buy Your Caviar Gift

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IBU stands for International Bitterness Unit, IBU is a broad indicator of the hop in the beer. Most are theoretical measures calculated by the brewer rather than actual readings sampled in a laboratory. Even when exact , a number above 40 or 50 IBU does not necessarily translate to proportionally higher bitterness on the palate, not least because apparent bitterness is reduced by sweet maltiness, though any beer north of 50 IBU should be hoppy.

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* Available in the Shop for collectors and Beer fans who know about history. George Smith Patton was born in California to a privileged family. His career began during the First World War, when he became the first officer assigned to the new U.S. Army Tank Corps. Promoted through the ranks over the years, Patton came to lead the 7th U.S. Army during the Second World War. After his successful invasion of Sicily, the German High Command held more respect for Patton than for any other Allied commander. Therefore he was given a vital role in Operation Fortitude South, where he was appointed commander of the fictional 1st U.S. Army Group (FUSAG), an elaborate ploy to convince the German army that the main invasion of Europe from Britain would take place at Pas-de-Calais. Following a controversial incident in Sicily with the slapping of a shell-shocked soldier, he was sidelined in the major planning of the Normandy invasion, but as his expertise in the field of modern mobile warfare was considered vital to the Normandy breakout after D-Day, he was reinstated. After the invasion, Patton headed the 3rd U.S. Army, broke through the German defence at Normandy and cleared a path across northern France, later crossing the Rhine and moving into heartland Germany and Austria. Patton died in December 1945 from injuries suffered in a car crash.

Organic beer is produced with respect for the traditional art of brewing. The beer is brewed in a gentle way and filtered slightly or sometimes not at all. It is also given time for natural fermentation and maturation. The first step in the brewing process is malting. It begins with the soaking of grain in water, which triggers a germination process necessary for the brewing process. The germination process is completed by kilning, which dries the germinated barley. Depending on the drying conditions, lighter or darker malt is obtained. After milling, water is added to the malt again. In this mash, which is produced after heating, the starch splits further into sugar. The liquid is then filtered to remove the solids. Here, the husks of the barley naturally help as a filter layer. The resulting wort is boiled with hops and, after cooling, brewer's yeast is added. Now the fermentation process for alcohol formation begins. The beer is then left to ferment in the cellars for up to 90 days. Afterwards - during secondary fermentation in storage tanks - the beer matures and during this time the carbonic acid forms, which makes the beer sparkling.Few filtering processes can follow. In addition, cool storage helps the organic beer to become naturally clearer and can also be bottled unfiltered. Heat treatment (pasteurisation) to improve shelf life is usually only carried out on non-alcoholic organic beer, as it has a shorter shelf life due to the higher sugar content and the lack of alcohol.In the production of organic beer, whole hop cones are often still used, which are preserved without sulphur. Hop extracts obtained with solvents may not be used. The brewing water from their own wells is the treasure of most traditional breweries. Good brewing water contains as little nitrate as possible. High lime contents in the water, some of which occur naturally, can be removed with classic milk of lime (lime dissolved in water). The organic seal identifies products that have been produced in compliance with the EC Organic Regulation.

YEAST SPIRIT IN A BOTTLE You are welcome! YEAST SPIRIT IN A BOTTLE When the original family brewery closed in 1966, after 99 years of existence, all the original beers were lost. Nothing was saved. Or so it was thought. At the bottom of one of the cellars, covered by a pile of rubble, a single bottle of the original beer had been preserved. The glass was not broken. The cork was firmly attached to the bottle. Luck? Fate? No one wasted time with these philosophical questions. What they needed now was the miracle of science. With the utmost care, the bottle was entrusted to a team of Belgian university experts and scientists to analyse and extract the original DNA of the KEREL yeast. This is the same yeast that is used today to brew each new batch of the delicious KEREL beer. Think about how special that is. Not only is every bottle of KEREL you hold in your hands today the result of a centuries-old tradition. This is a beer that has survived all the trials. It has been left behind, abandoned, to become part of the past. It was never meant to survive. But it has survived. In some ways, it has come back stronger than ever and brings all its flavour and strength to a new era. We offer tasting aperitifs for companies and private individuals. Please contact us at info@thecrafts.ch or book a table now by clicking on the following link.

Congratulations to the 2023 winners from The Crafts Team World’s Best No/Low Alcohol Beer Lithuania Gubernija, Non-Alcoholic Brown Ale World’s Best Stout & Porter Taiwan Jim&Dad’s Brew Company, Impromptu World’s Best Wheat Beer Germany Kurpfalzbräu, Ur-Weizen World’s Best Specialty Beer Brazil Wäls, Brut World’s Best Pale Beer Canada Microbrasserie Trois Lacs, La Juicy World’s Best Dark Beer Netherlands Boschdal, Quadrupel World’s Best IPA South Korea Amazing Brewing Company, First Love World’s Best Flavoured Beer Canada Amsterdam Brewing, Double Tempest World’s Best Lager Japan Yatsugatake Brewery, Touch Down Kiyosato Lager World’s Best Sour & Wild Beer Belgium Sosab, Flemish Red Ale XII

In Austria, too, there is a growing number of craft cider producers, such as "Goldkehlchen" from Styria. They focus on regionality and quality and often use old and rare Austrian apple varieties to produce their cider (or "Zider", as it is also called in Austria). Cider has also become a real trend in Switzerland in recent years. There are now a large number of cider producers offering their product on the market, including "Cider du Vulcan" in the canton of Fribourg, the Kobalt cidery in the canton of Sankt Gallen and the "Osterei" Oswald & Ruch in the canton of Schaffhausen. Local apple varieties also characterise the cider here, which is produced using traditional methods to ensure an authentic and high-quality product. Craft - ciders from Germany, Austria, Belgium and Switzerland offer a variety of aromas, flavours and styles and are an alternative to other alcoholic beverages such as wine and spirits. It is definitely worth trying local products and discovering the growing craft cider scene around you. Here is a sample of the ciders you can buy from us:

Most people tend to think of a red wine when they think of a cheese plate, but you can also - or perhaps especially - tease out and emphasise the flavour of the individual cheeses with an accompanying beer. Combinations here are also of similar intensity: A mild cheese goes well with light beers, an intensely - aromatic cheese with a strong beer. The main flavours of beer and cheese complement each other, either by finding each other again or by contrasting each other (salty cheese and salty, sweet beer). TIP: Always serve the cheese at room temperature so that it develops its full flavour. The Crafts "Combi Cheese - Beer Recommendations" Pilsner : Tart bitter. Spicy red culture cheese like Romadur. Bock beer : Strong malty. aromatic white mould cheese like Brie. Weizenbier : Sparkling, fruity creamy goat cheese Stout: full-bodied, malty: intense blue cheese or spicy, old Gouda cheese Rauchbier: Distinctly smoky: smoked cheese with a strong smoky flavour. Märzen: Malty, sweet: mild semi-hard cheese such as Gouda or Tilsiter Pale Ale: Fruity, HERB : aromatic white cheese such as Brie or Camembert Alt: Tangy, Herb : mild sheep's milk cheese Brown Ale : Malty, Caramel : Salty sheep's cheese or mild cheddar Lambic Belgium: Complex, Dry : fresh goat cheese IPA: Intense Hoppy : intense blue cheese or fresh goat cheese Kölsch: Tangy, Sweet: creamy, mild butter cheese

During the winter and Christmas period, breweries offer a special, time-limited beer that differs from 'normal' beers not only in taste, but also in its wintry design. Of course, a Christmas beer can still be drunk in February, and a winter beer can be drunk even if there is no snow. What all these beers have in common is that they are not beers available all year round with a Christmas label, but specialities brewed especially for the occasion. The history of winter beer Brewing speciality beers for the festive season has a long tradition dating back to the Vikings. Back then, the Vikings brewed beer in honour of the winter solstice. However, this custom was introduced here in a modified form. So it's not just in Scandinavia that you'll find numerous Christmas beers, some of which contain Christmas ingredients such as orange, cinnamon, aniseed, cloves, cardamom, cocoa or vanilla. In Belgium, too, there are a host of seasonal brewing specialities for this festive occasion. In Denmark, the Christmas beer tradition of the Tuborg brewery, which has been releasing its "Julebryg" at the beginning of November for just seven weeks since 1981, has given rise to an unofficial public holiday on which "brewery messengers" visit some 400 inns on 50 routes to bring people Christmas beer - who are, of course, very happy! Which winter beer will be your Christmas beer? We've tested 55 Christmas beers and put them together for you - book now, as production is unique and limited. There are almost no limits to brewers' winter creativity, as breweries large and small demonstrate on a regular basis. However, there are differences in the understanding of a seasonal speciality. Some winter beers, especially those from the big national breweries, are available as early as the beginning of October. Smaller regional breweries traditionally do not launch their winter specialities until November, as was the case in the past. As the beers keep well and go fast, it's worth being quick (whether in October or November) and enjoying every bottle until spring. Want to find out which winter beer is your perfect Christmas beer? You're sure to find what you're looking for in The Crafts online shop!