Brewing regions

Where Anton Dreher brewed the first amber lager in 1841, a year before the Pilsen pale lager.

Northern Belgium, home of the aged and blended red-brown sour ales of West and East Flanders.

The area south-west of Brussels, in the Senne valley, where spontaneous fermentation survived continuously and lambic is made.

French-speaking southern Belgium, the farmhouse brewing region that produced saison.

The western Czech region whose soft water, Saaz hops and decoction brewing produced the world’s first pale lager.

Where the first pale lager was brewed in 1842, giving its name to the most imitated beer style in the world.

The Czech hop-growing region that gives Saaz its name, cultivating the variety for well over a century.

The northern French brewing region bordering Belgium, home of bière de garde.

The origin of lager brewing and of German wheat beer, and the source of the purity decree that shaped German brewing for centuries.

Historic home of Berliner Weisse, a low-strength sour wheat beer once brewed in the city at enormous scale.

Home of Kölsch, a warm-fermented but cold-conditioned pale beer protected by a formal producer agreement.

Industrial Ruhr brewing city that gave its name to Dortmunder Export, a pale lager built for a working population.

Home of Altbier, a copper-coloured warm-fermented beer cold-conditioned in the manner of a lager.

Northern Bavarian region with the highest brewery density in the world, home of Rauchbier and of the unfiltered Kellerbier tradition.

The largest continuous hop-growing area in the world, in Bavaria, and the source of the classic German noble varieties.

Bavarian brewing capital, origin of Helles, Dunkel and Märzen, with carbonate-rich water that suits darker malt.

Where Irish porter diverged from the London original into dry stout, and where nitrogen dispense was developed.

The New Zealand hop-growing region whose isolated breeding programme produced Nelson Sauvin, Motueka and Riwaka.

The western Polish town that gave its name to Grodziskie, an oak-smoked wheat beer extinct from 1993 until its deliberate revival.

The Staffordshire town whose gypsum-rich well water made it the centre of world pale ale brewing, and gave brewing the verb "to Burtonise".

The historic English hop-growing county, home of East Kent Goldings and the oast houses built to dry the crop.

Birthplace of porter and the first city to brew beer at genuine industrial scale, with hard, carbonate-rich water suited to dark malt.

A distinct British brewing region with its own malt-forward ale tradition and a historical shilling-based strength naming system.

Northern English brewing region known for the Yorkshire Square fermentation system and for beer served through a tight sparkler head.

Origin of both California Common and the West Coast IPA, and the centre of the American craft brewing revival.

Origin of Kentucky Common, a quick-turnaround dark beer brewed largely for the Louisville market before Prohibition.

Where the hazy, soft, heavily dry-hopped interpretation of IPA developed in the 2000s and 2010s.

The American hop-growing region — chiefly Washington, Oregon and Idaho — that produced the varieties behind modern IPA.

The Washington valley that grows the largest share of American hops, under irrigation in a rain-shadow desert climate.