Beer and cheese have a lot on common. As Brooklyn Brewing’s brewmaster, Garrett Oliver, is fond of pointing out, cheese is grass processed by microbes in the cow’s stomach, and beer is grass processed by the brewer and the action of a microbe, yeast.
Food - Full Pints - REVIEWED_POSTS March 1, 2008 - Randy Mosher
Food - Full Pints - Travel Features January 1, 2008 - Kerry J. Byrne
The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly, would be nice.
Food - Full Pints September 1, 2005 - Julie Johnson Bradford
A fervent beer lover I know was sitting in a multi-starred restaurant. He’d made his food selection, and was studying the drinks menu. After glancing at the beer list, he scanned the wine pages before calling the sommelier. “I was looking for something in a jug red,” he said. “I beg your pardon?” asked the... View Article