Popular Science


Ubiquitous (Bud, Coors, and Miller are the top sellers in the U.S.) and bland. Unlike craft-darling India pale ale. No longer. Heineken’s H41 Wild Lager, now on tap in some U.S. cities, is the first in a new breed of complex-tasting brews, fermented with the burps of . It’s the newly domesticated mother of . But unlike its progeny, slowly digests sugars in the malty beer base (called the wort), so H41 comes out of its 28-day brew with the clove-like aroma of a Belgian beer, the heft of a German hefeweizen, and a lager’s crisp drinkability. Over the next few years, beers fermented with yeasts from other regions—perhaps a citrusy brew of Himalayan origin—and new hybrids could rewrite lager’s humdrum rep.

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