A group of American brewers has, over the last year, come up with up with a new appellation for traditional, spontaneous beers made using a coolship: Methode Traditionelle. The argued need for this appellation is to avoid confusion and deception about spontaneous beers on the market, to set up best practices, and to side step the terms “Gueuze” and “Lambic,” as these are commonly accepted as referring to a specific region in Belgium. 

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TRVE Brewing announces a new raw ale program. 

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