own style and rich, distinctive flavour. According to company president Mr.

Paul Mason, Wilde Hogge and Spinnaker both follow the style of beer popularised in Germany. "The Spinnaker is a Kolsch style of beer which originated in the city of Cologne in Northern Germany,'' he explained. "This style was their answer to the golden lagers that were being produced all across Europe as the new beers from Plzen swept the world. It is a lighter, more delicate style of beer and we think it's well suited for the summers in Bermuda.'' Mr. Mason said the name `Kolsch', describes the style of beer found in the city of Cologne. Cologne has 24 Kolschbier producers within the designated region and no one else may use this name to describe a beer. With more breweries within Cologne's city limits than in any other city in the world, Kolsch is the most protected `apellation controlee' in the world of beer. "This is the beer world's equivalent of the Champagne region of France,'' he said. "The Kolsch style of beer developed around the time of the introduction of the first golden lagers from the Czech Republic. Faced with competition from larger companies introducing Pilsner-style lagers, the Cologne brewers gradually refined their own style, now known simply as Kolsch.'' Also one of the company's founding shareholders, Mr. Mason described Kolsch as an "extremely pale, golden-coloured, aromatic, top fermenting brew'' which is light in body but not in palate and very delicate in character. "It combines the fruitiness of an ale with the paleness of a Pilsner,'' he added. "Producers seek to impart a fruity-winy bouquet with a gentle hop dryness in the finish.'' The Bermuda Triangle Brewing Ltd. has respected the protection of the name, Kolschbier, said Mr. Mason, referring to their beer brewed in the same style simply as "Spinnaker''. "It is brewed with a combination of barley and wheat malts to give an original gravity of 12 degrees Plato. The beer is moderately well attenuated, finishing with a pale golden colour and an alcohol content of around 4.0 percent by volume. "A combination of Perle and Saaz hops give the beer its unique flavour and aroma and a bitterness of about 21 IBUs. It is fermented warm and matured for a minimum of 10 days at 1 degree Centigrade.'' Mr. Mason described Wilde Hogge as an Amber Ale in the style of the altbiers from Dusseldorf. "When the new technique of lager brewing spread west from central Europe, certain areas retained their traditional or `old' or `alt' style of brewing,'' he said. "In particular, the city of Dusseldorf and its surrounding areas use the term Altbier to describe the local style of top-fermenting beer. Altbier is Germany's counterpart to the ales of Belgium and Britain.'' He explained that the typical Altbier has a full, copper colour, a light to medium body and lots of hop character. "The combination of an all malt mash and a period of cold conditioning makes for a smoother, cleaner, less fruity character than is found in most other European ales. The brew-pubs of Dusseldorf observe an old tradition of occasionally making a single brew to a slightly higher gravity.

These `Sticke' or `secret' beers are designed as a bonus for loyal regulars and are discreetly advertised by handbills. They are so popular that they rarely last for more than a day!'' Mr. Mason said that Bermuda Triangle Brewing Ltd.'s Wilde Hogge Amber Ale is brewed in the traditional style of the altbier with a combination of five different two-row malts to produce an original gravity of 14 degrees Plato. "Our special Munich yeast produces a fruity finish with an alcohol content of around 5.5 percent by volume. Perle, Willamette and Tettnang hops combine to give a bitterness of 32 IBUs and a robust aroma. In traditional German style it is fermented warm followed by two weeks of cold conditioning at 1 degree Centigrade.'' The most recent, and perhaps the greatest masterpiece from the Bermuda Triangle Brewing Ltd. is the Full Moon Pale Ale. An English-style beer, it represents the first in a series of specialty brews. "Although the term `Pale Ale' sounds very poetic and delicate, this style of British beer is anything but pale when compared to today's almost colourless lagers,'' explained Mr. Mason. "The description `Pale Ale' arose in the early 1700s to describe a new style of beer that was bright and clear, and hence paler than the dark brown or black beers of the time. Most beers were then very dark and often cloudy because it was not typical to filter them. "This new beer quickly established a following in Europe and throughout `the Empire' during Britain's expansionist period. Pale Ale gave rise to a number of sub-styles, among them the popular `bitter' of England and the potent India Pale Ales or IPAs.'' The beer guru added that classic pale ales have a copper to bronze colour with a clean but complex palate emphasising the fruity characteristics most commonly associated with ale yeasts. The pale ale malt character leaves a slightly nutty taste which is, at times, almost overpowered by hop bitterness so characteristic of the style.'' PHOTO NOTHING LESS THAN THE BEST -- Company president Mr. Paul Mason, left, and assistant brewer Mr. Andrew MacKay make sure only the best reaches the customers.