As a nation of beer drinkers, we Brits do enjoy our pints. Yet while we have our fair share of iconic beer styles like bitters, milds and stouts, there is a whole world of unique and exotic beers just waiting to be discovered beyond our shores. Join me on an adventure into the diverse realm of global brews and uncover some truly one-of-a-kind tastes.
America’s Craft Revolution
While the UK can certainly hold its own in terms of historic brewing tradition, the modern craft beer movement really took off Stateside. Today there are over 6,500 craft breweries operating in America, producing everything from well-balanced IPAs to experimental sours using wild yeasts.
One particularly unusual style is the American Imperial Porter. This inky black brew packs a punch at 7-12% ABV, with an intense roasted malt and hoppy bitterness balanced by dark fruit, coffee and chocolate notes. I’d suggest pairing it with similarly rich meats like braised short ribs or venison stew. If you fancy trying one yourself, North Coast Brewing’s Old Rasputin is a fine example.
Germany’s ‘Smoked Beer’
Our German friends are renowned for their strict approach to brewing tradition under the Reinheitsgebot or “Purity Law”. But within their refined range exists the uniquely rustic Rauchbier from the city of Bamberg – an acquired taste that literally translates as “smoked beer”.
By using malt dried over an open flame, Rauchbiers take on an intense smoky ham or bacon-like flavor. This pairs wonderfully with pork, game and grilled foods, although the intensity can be off-putting to the uninitiated. For a gentler introduction, try the iconic Schlenkerla Rauchbier Märzen which balances the smoke with malty sweetness. Just don’t inhale directly through your nose on the first sip!
Belgium’s Spontaneously Fermented Sours
As a land flowing with monk-brewed beer, Belgium has no shortage of distinctive brews. But the Lambics of the Senne Valley stand out for their truly unique spontaneous fermentation. Exposing the unboiled wort in flat, open vessels allows wild yeast and bacteria to trigger fermentation, producing tart and acidic brews worlds apart from conventional ales.
The Gueuze style blends young and matured Lambics, yielding a tangy, citrusy profile. Farmer and chef Yotam Ottolenghi suggests pairing Gueuze with equally zingy goat’s cheese croquettes to complement the dry effervescence. For rustic farmhouse character, seek out Girardin Gueuze Black Label or the iconic Cantillon Gueuze which offers notes of lemony funk.
Japan’s Artisanal Craft Scene
Japan has one of the most diverse and technically proficient craft beer cultures globally. Brewers here eagerly adopt traditional European and American styles whilst also innovating entirely original offerings tailored to local tastes.
A wonderful example is Hitachino Nest White Ale, a Belgian-inspired Witbier using orange peel, coriander, nutmeg and Japanese green tea. This ingenious modification yields a sweet yet bitter citrus flavor with gentle tannins on the finish – a perfect pair for fragrant Southeast Asian foods.
For a Japanese pale ale with serious kick, Yona Yona from Yo-Ho Brewing has an aromatic yuzu aroma with intensely tropical fruit hoppiness. Pound for pound this juicy brew stands with the best of what American and Australasian craft breweries have to offer.
Questionable Delicacies: Iceland’s Hákarl
Sometimes finding yourself with an obscure local delicacy comes down to blind luck whilst traveling. That was certainly my experience sampling Hákarl – Iceland’s notorious “rotten shark meat” – on a visit to Reykjavik last winter. With an eye-watering stench and ammoniac fishiness that permeates the air, this fermented Greenland shark delicacy is certainly an acquired taste!
Thankfully the wise locals have devised the perfect pairing for Hákarl in the form of Brennivín – an Icelandic schnapps dubbed the “Black Death” for its mysterious herbal intensity. The sharp snap of caraway notes cuts the shark’s pungent fattiness beautifully, although its bold flavor stands on its own over ice with pickled herring, sheep sorrel and rye bread.
Whilst not for everyone, pursuing traditional local delicacies like Hákarl offers intrepid gastronomes an authentic connection to regional cultures that more timid tourists may miss. Just be sure to brace your palate before diving in!
Ancient Ales – Egypt’s Spiced Bouza
Some beer styles can claim impressive longevity, but none with as rich a history as Egypt’s traditional Bouza dating back over 7,000 years. A distant early ancestor of the beer we drink today, Bouza is laboriously produced by chewing grains and bread to form an enzyme-rich mash, before being gently simmered with spices into a hazy golden brew.
Moderately hopped yet sweet with hints of coriander, Bouza possesses a smooth & velvety body reminiscent of a Belgian tripel. The ancient Egyptians believed Ninkasi – goddess of beer – infused Bouza with divine qualities to aid spiritual healing and creative awakening. Even Cleopatra was said to be an ardent Bouza devotee.
Although extremely rare today, any opportunity to sip this lightly sour nectar is a genuine delight. Some brewers suggest pairing Egyptian flatbreads or fava bean falafel with this richly spiced ambrosia from antiquity. Just be sure to pour a symbolic splash upon the ground to honor Ninkasi before partaking!
Quenching a Thirst: Mexico’s Tropical Chelada
There are some beers best suited to hot climates, and Mexico’s classic Chelada refresher certainly ticks those boxes. Translating as Mexican “beer cocktail”, the essential blend calls for a pale lager served over ice with lime, soy sauce, Worcestershire sauce and Valentina hot sauce topping a salted glass rim.
The effect creates a thirst-quenching balance of sweet malted barley, salty umami savoriness and tangy chili spice – an ideal match for chargrilled carne asada or punchy Baja fish tacos. While any basic lager can form the base, I’m rather partial to Pacifico Clara for its clean, crisp drinkability in Mexico’s tropical heat.
For the intrepid, a Michelada spins this mix further with tomato juice for a brunch-worthy Bloody Caesar vibe. However you take it, Chelada’s rustic flavors capture the sunny soul of Mexican hospitality perfectly. ¡Salud!
In Closing
From ancient Egyptian elixirs to Trappist brewmasters and Japanese craft mavericks, this voyage across classic and creative beer styles has highlighted the wonderful diversity in brewing worldwide. Wherever your beery travels take you, approach unfamiliar drinks with an open and curious spirit to uncover that perfect pairing.
As traditions endure yet innovation continues, the golden age of beer promises more new and exotic flavors yet to emerge. Stay thirsty, my friends!