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.
foeder
Four Reasons Why We Should Question the “£22 pint”
Why do we defend beer that is economically unjustifiable and the product of unsustainable late-cycle excess?
Strength in Numbers: at the Mikkeller Beer Celebration Copenhagen 2018
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.
Sais Who?
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.
Time: the Secret Ingredient
With Vintage Beer, Patrick Dawson has given us a handy, easy-to-use book on a topic that is attracting more and more attention from beer drinkers.
