And I think she nailed it when she wrote
As I look at the beers of Belgium, I realize that one reason their beers stand out is their willingness to add anything to the brew to see what the end result will be. While Germany has their brewing traditions steeped in the Reinheitsgebot, a regulation that restricts what ingredients can go into a beer, the Belgians have no such law holding them back. Fruits, herbs, and spices can and do make their way into various mash tuns throughout the country. The Beer Judging Certification Program recognizes fifteen different beer styles that can be considered Belgian. That's quite an accomplishment for a country that's smaller than the state of Maryland.
Then there are the Belgian beers that are takes on other regional types. There are breweries in Belgium that make their own stouts, pilsners, and India Pale Ales. So not only are there the traditional Belgian Beers, there are also brands that reflect the other cultures.
To frustrate other international brewers even more, not only do the Belgians make all of these beers, they tend to make them very well.
What struck me is how what is said of these Belgium brews could just as well apply to Michigan brewers. Especially northern Michigan's own Right Brain Brewery and Short's Brewing Company.
The willingness of the breweries to experiment is what has led to their success. They were the most popular tents at the TC Microbrew and Music festival and as Rick Coates recently wrote in the Northern Express
Both Short’s and Right Brain are among the most innovative breweries in the state. Both breweries have built their success not only on quality but by stretching the envelope when it comes to expanding and interrupting beer styles. Right Brain recently had a Wasabi ale and a couple of years ago Shorts made a Wild Mushroom ale with local mushrooms.Northern Michigan is a nice place, and having these brewers who do not hesitate to try new recipes makes it even more so, it is a lesson many of us can apply to our own lives.
