Icelandic Beer
The beer that was banned until 1989: Iceland prohibited full-strength beer until 1 March 1989 (now Beer Day, Bjórdagurinn) — the craft scene that followed (with breweries using Icelandic barley, thyme and even whale-testicle-smoked beer as a Þorrablót novelty) is one of Europe's most inventive…
What it is
The beer that was banned until 1989: Iceland prohibited full-strength beer until 1 March 1989 (now Beer Day, Bjórdagurinn) — the craft scene that followed (with breweries using Icelandic barley, thyme and even whale-testicle-smoked beer as a Þorrablót novelty) is one of Europe's most inventive per capita. Origins: prohibition (1915) banned all alcohol; wines returned 1922, spirits 1935, but beer stayed banned as a 'gateway' — Icelanders mixed non-alcoholic pilsner with vodka instead (bjórlíki). Made from: barley (local where possible), creative botanicals, glacier water. How it's made: 1) Brew modern styles (IPA to stout). 2) Seasonal Þorri beers embrace the old foods theme. 3) Serve in Reykjavík's dense bar scene. Served: on Beer Day tours of every bar in town. Flavor: everything from clean lager to smoked oddities. Strength: 4-7%. Culture: Bjórdagurinn is a national holiday in spirit — the day beer came home. See also: Brennivín.
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