![tnbja15 kettle souring](https://cdn.brewersassociation.org/wp-content/uploads/2021/03/25061412/tnbja15-kettle-souring.jpg)
![tnbja15 kettle souring](https://cdn.brewersassociation.org/wp-content/uploads/2021/03/25061412/tnbja15-kettle-souring.jpg)
![tnbja14 Lichtenhainer 600x400 1](https://cdn.brewersassociation.org/wp-content/uploads/2021/04/30151703/tnbja14-Lichtenhainer-600x400-1.jpg)
Lichtenhainer
This pale, top-fermented, unfiltered, effervescent, fairly low-alcohol, mildly tart, and slightly smoky wheat beer was all the rage in the city of Jena in 1800s Germany.
![tnbma14 springtime ale 600x400 1](https://cdn.brewersassociation.org/wp-content/uploads/2021/04/30151230/tnbma14-springtime-ale-600x400-1.jpg)
French Springtime Ale
Today, bière de Mars is most closely associated with the city of Strasbourg and environs, in the French region of Alsace, where it is a regular part of breweries’ seasonal portfolios.
![tnbnd13 Imperial Sticke Collab 600x400 1](https://cdn.brewersassociation.org/wp-content/uploads/2021/05/25140855/tnbnd13-Imperial-Sticke-Collab-600x400-1.jpg)
Imperial Sticke Collaboration
A dozen brewers from four continents assembled at a small brewery near Talagante in the Santiago Metropolitan Region of Chile to brew a “doppelbock-like” version of altbier.
![tnbnd12 pharaoh ale 600x400 1](https://cdn.brewersassociation.org/wp-content/uploads/2021/07/01161209/tnbnd12-pharaoh-ale-600x400-1.jpg)
Pharaoh Ale
The author and companions at the Portsmouth Brewery set out to replicate an ancient Egyptian brew using some concessions to modern tastes and equipment.