Derived from an old tradition by farmers producing beer from their own grain for summer or Christmas consumption as beer was sometimes safer to drink then water. Although still made traditionally in Scandinavia (Maltol/Landol/Sahti et al) and some areas of France (Biére de Garde) and Belgium (saison), many craft breweries have taken up the style to produce funky beers driven by the use of bacteria and wild yeasts.
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