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Brewing, bottling and selling Israel

01/17/2013 11:31 By NIV ELIS

Small beer producers take different approaches to giving their beverage a local flavor.

Photo by: Ella Yerushalmi

The sludgy, foaming, hot, yellow, frothy liquid gives only one indication that it could someday become something delightful – and that is its distinct beerlike smell. Wort, a malty mixture of boiled grain and hops, is cooled to levels hospitable to yeast, which will gobble up the sugars and spit out alcohol and carbon dioxide in the fermentation process. The variance of ingredients and tweaks in the process, however, are what determine whether the stuff will be a porter or a blond, lager or ale, bitter or sweet, heavy or crisp. A beer can reflect the local palate, the local religion, the local agriculture or the local politics. It can reflect the local people or just the imagination of the minds that made it.

In the Jewish state, where beer makes up 40 percent of all the alcohol consumed, a debate is brewing over what makes a beer Israeli.

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Brewing, bottling and selling Israel

Small beer producers take different approaches to giving their beverage a local flavor.

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