Sorry, this was way too difficult to shoot for another beer .gif
Just finished reading a stupendous article from the New Yorker about Sam Calagione, founder of Dogfish Breweries and maker of “extreme” beers. I recommend it for home brewers and beers snobs alike, as it touches on things like his thought process for inventing new beers or even re-inventing old ones from ancient texts and chemical analysis of petrified tomb hooch. It also has a fair bit about the history of brewing in the US, and why we’re getting the micro brew boom today.
My favorite two ideas in the somewhat lengthy and culturally through article (it is the New Yorker, don’t forget) :
1) American macro beer lost its flavor around the turn of the century because the generational palate had grown up on cheap sweats and coca cola and didn’t like bitter, among other reasons.
2)Beer is brewed, wine is made; Wine can happen naturally if you leave out juice and is expected to vary from vintage to vintage , but beer is coaxed into being through elaborate man-developed processes and precise science to be the same again and again.