This article in the Times the other day had me scratching my head:
It talks about "Abbaye de Saint Bon-Chien, an unfiltered, unpasteurized, limited-edition ale brewed by Brasserie des Franches-Montagnes in Switzerland."
Does anyone know this beer? If so, how the heck can it be "unpasteurized"? Isn't the entire brewing process pasteurization? If you do ferment an unboiled wort (which would ultimately result in a sour beer, if I'm not mistaken), how do you get any bitterness into the beer? Wouldn't this be a ridiculously cloying 0 IBU brew?? Is there something about the "bugs" in an unpasteurized wort or in what they pitch that would make this drinkable?
I'm so confused.