Too many topics, too little time

The New York Times > Science > With Great Beer, It’s All in the Rocks (and That Doesn’t Mean Ice): “When commercial beer making started in the 19th century in Europe, brewmasters came across a problem similar to those experienced by the Andean brewers, that the beer spoiled easily. Yet there were places that were exceptions. Burton-on-Trent in England was one, a small town that had more than 30 breweries, producing a style of beer called pale ale or English bitter.”

(Via .)

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nice little article on beer and geology