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Explore the blog of French-speaking Swiss craft beer
La Nébuleuse's blog guides you through the fascinating world of Swiss craft beer. Brewing tips, tasting tricks, and discoveries of exceptional beers: everything you need to understand and appreciate the unique characteristics of Swiss craft beer.
Beer in Switzerland
72 Posts
Is a craft brewery tour worth it?
Louis Maechler
07/07/2026
Have you ever wondered if looking at stainless steel tanks would really change the way you drink an IPA? It's a legitimate question. Craft brewery ...
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Launch or kill a beer, the real strategic choice
Louis Maechler
07/07/2026
Pilot batch, blind panels, commercial review: discover the 3 filters a craft brewery applies before launching or discontinuing a beer.
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At what temperature should you serve your craft beer?
Louis Maechler
22/06/2026
"Beer should be drunk ice cold." Everyone knows this rule. Except that it comes from industrial breweries, not from brewers. Iced beer simply masks...
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Why is craft sour beer so divisive?
Louis Maechler
17/06/2026
Before the end of the 19th century and the industrial mastery of fermentation, all beers were more or less acidic. Acidity was not a flaw; it was t...
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Stout and Porter are making a comeback on the Swiss craft scene
Louis Maechler
19/05/2026
You’ve probably already turned down a stout after a Guinness served too cold in some pub. That's understandable. And yet, the Stout and Porter segm...
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NEIPA or West Coast IPA, hops are not drunk the same way
Louis Maechler
19/05/2026
West Coast IPA invented the American craft movement. And yet, in 2026, it’s considered the rebellious choice in bars. The reason? NEIPA (aka Hazy I...
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Renting a beer tap: your stress-free guide for the big day
Louis Maechler
19/05/2026
You're organizing a BBQ for 30 friends, you pick up a beer dispenser the day before, you hook up the keg on the day of, and from the very first gla...
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How does an experimental brew become a production beer?
Louis Maechler
21/04/2026
Behind every new beer you discover at the bar or in a can, there are dozens of brews that never left the brewhouse. Scribbled recipes, failed attem...
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