If the en soi of a Bourbon barrel constrains the pour soi of the beer that is geworfen into it, the culture of a wild beer is the nothingness—the incipient, the contingent—that creates a space for the transcendence of foeder-facticity.
London’s Beavertown Brewery celebrated its seventh birthday with seven collaboration beers. Here’s what I thought about them.
Craft has an economics, and therefore it has an ethics, and those ethics are grounded in the economy of means. So what to make of a craft beer that feels like a triumph of rigmarole over substance?
Despite its name, most businesses in the craft beer industry are differentiated less by their products or manufacturing processes and more by their brand identities.
Showcasing almost 800 beers from 100 breweries, the MBCC invites us to mash, sparge, boil and ferment its wealth of statistics to see what flavour comes out the other side.
An encounter with Mark Tranter, founder of the Saison-specialist Burning Sky Brewery, coincides with a homebrewed Grisette, inspiring some reflections on these rough-and-ready, Belgian workers’ ales.
How catching the opening hours of Bristol Beer Week and walking across the Clifton Suspension Bridge got me thinking about French beer.