There’s Pleasure in That Pucker

I kiss you! Photo: Flickr/happyhousze

Hey, buttercup, it’s time to pucker up. In my most newest article for the Daily Meal,  I dropped a wee bit of science on one of my favorite trends in craft brewing, sour beers. Brewers dose beers with wild yeasts and bacteria, which rearrange the suds’ molecular makeup and create earthy, offbeat flavors of Band-Aids, stinky cheese, or perhaps musty horse blanket. Don’t gag. wly creating earthy, offbeat flavors of Band-Aids, stinky cheese, or perhaps musty horse blanket. Don’t gag. Sour ales reward drinkers who make it past the first offbeat sip with a refreshing tartness, Champagne crispness, and a pucker that’s as pleasurable as a glass of fresh-squeezed lemonade. Curious? Check out the full story at the Daily Meal. Drink it up!

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