People are doing strange things to beer. And I’m not just talking about Dogfish Brewery in Delaware, adding juniper berries and “cardamom, coriander, ginger, allspice, rampe leaves, lemongrass, curry powder, and black tea, custom blended … in India” then fermenting their beer in ironwood barrel staves, for the pungent flavor of the oils imparted.
Across the continent, on the comparatively brewing traditional left coast, I went to a Winter Brews Festival yesterday, and early on I stood in line and enjoyed watching a guy try to order Russian River Brewery’s Rejection Ale. “When they ask if they can have Rejection,” one of the bartenders informed another, “tell them no.”
OmbudsBen 