WSJ: Tough Day? How About a Frosty Schooner of Pizza or Pond Scum?


#1

#2

They should also make beers that will compliment the beers that taste like food… like say beef, fish, insects, nachos, etc.


#3

Sometimes it seems to me that “craft brewing” in the US is where winemaking was in the late-1970s, early-1980s. Back then, people were harvesting (e.g.) Riesling at 45°, 50° Brix or more just because they could . . . and today, people are brewing beer using all sorts of $#|+ just because they can. (Yuck.)