Raw Ale is a very old method of producing beer, mostly found in Baltic and Northern countryside brewing traditions. It’s not boiled, and it’s not soured, but it is indeed a unique beer.
This second recipe is another American contribution to the method. It mashes in with plenty of malty complexity, then fermented with a common American ale strain, followed by a dry hop of an old American hop cultivar. Oh, and of course we skip the boil.
You have to try this. You won’t find anything like it.