The foam of my beer tells the unfinished history of this universe, from Big Bang to self-reflection to the final pop of maximum entropy.
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.
This summer, England got its first certified Trappist ale. While not yet perfect, it already shows signs that it will honour Belgian abbey ale traditions in an authentically English accent – confident in its own quiet authority.
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.