Wednesday 20 July 2016

Craft Beer Explained

From July's Scandinavian Traveler, inflight magazine of the Scandinavian Airline System ('traveler'? - yes, SAS recently went over to US English. A surprising move in view of the fact that most of the English-speaking world uses British spelling), in an article about food in Boston:
"'We consider ourselves a craft beer bar, so we take a lot of pride in serving unique beers...' Hays says as she offers a couple of drinks to try with the oysters.
One is Lightning Fields, a sour ale, that is brewed with the citrus fruit Buddha's Hand. It has a lovely (sic) lemony-zesty flavor...
'A similar effect to squeezing a few drops of lemon on oysters,' Hays explains."

Of course - and what could go better with fish and chips than a foaming pint of nut brown vinegar?

I'd prefer to reserve the right to limit my consumption of sharp-flavoured appetisers to a few drops squeezed onto something I'm about to eat, rather than them being listed on the drinks menu and served in pint measures, but as I've pointed out before https://robocono.blogspot.no/2015/09/booze-ocide.html, it's becoming increasingly unusual to find any beer on offer that doesn't taste like bitter- or sour-tasting fruits or condiments.

A bulldog chewing a wasp/enjoying a craft beer