The Media Line has an article on the Oktoberfest in Taybeh, happening this month for some reason, which features Taybeh Beer:
It was the first microbrewery in the Middle East. Nadim says that, despite their great success, they operate under harsh conditions.
"We face many challenges; many stem from the Israeli occupation and the harsh restrictions it imposes on our exports and imports of ingredients we need for our operation," he said.
Madees says her goal is to turn her family brewery into a global beer brand, and they must overcome many hurdles.
"But our biggest challenge is the occupation, it's disruptive. We don't have our own water, we don't have enough water, 95% of beer is water and we can't produce as much as we are able to because of the lack of water," she explained.
Which is interesting, because in 2015, Eater.com had a story about Taybeh beer, where they said:
All the beers are brewed in small batches, without additives or preservatives, and using natural spring water flowing from a nearby village. The other ingredients are imported from Europe: Belgian and French malts, Bavarian and Czech hops, and yeast from London that, as Nadim says, "gives good characteristics to the beer."
It doesn't sound like they had any problems with imports then, and...Read More
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