When a miner got off his shift after hours of hammering chunks of coal from the rock in a dark, dusty, hot, and dangerous shaft, sometimes 3,000 feet deep, what he needed was a beer he could respect. 

Regarding Adambier, from Zymurgy magazine, November/December 2015 issue. “Adambier – A Modern Day Interpretation” by Horst Dunbusch. 
Along with tiswin, this beer style sounds like a candidate I should pursue in my home brewing. 

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