Unlike a lot of the other folks here, I am not a perpetual chef. I’m much more likely to, say, make the same omelet every night for three months (in order to perfect the technique) than I am to flit from recipe to recipe. This has left me searching for things to discuss here — although when I find them I’m usually prepared to talk about them emphatically.
Beer is one of those things. Emily and I have made homebrew; we’ve gone to beer festivals; we read Mid-Atlantic Brewing News; and we spend a lot of time in Philadelphia (which, trust me, is probably the best qualification of the ones listed). So naturally the first post I wrote for the IFA was about beer: the reinheitsgebot, barley enzymes, the lyricism of the word “sparging” — all of it. I was particularly excited as I went to bed last night, having just found a map of relative water hardnesses in England that, I thought, would really cap the thing off nicely.
But damn if Burkhard Bilger hasn’t beaten me to the punch, cramming a tremendous amount of beer information into a New Yorker article that profiles Dogfish Head Brewery. The result is a fantastic read.
So go have a look at that instead — I should have something for you about omelets in a few more months.