The New Yorker takes a closer look at the history of sour beers, from their roots in Belgium to the current American standard-bearer, Vermont's Hill Farmstead beers. The reason for the sour beer renaissance? "Some biologists believe that humans evolved to enjoy low-level bacterial sourness to encourage probiotic health." [New Yorker] [Photo: Flickr]
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Food-Filled Pacific Northwestern Day Trips Outside of Portland
Road trips through wine country, a dining crawl through the Columbia River Gorge, and other ways to spend a day eating and drinking around Oregon and Southwestern Washington
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