Here’s all the reading about beer and pubs that’s made us sit up and take notice in the last week, from sheep dung beer to brewery takeovers.
→ It’s easy to scoff at the silly things silly craft beer sillies but in their silly beer but what if the novelty ingredients have a connection to regional traditional, like salted cod or malt smoked with sheep droppings? Knut Albert reports from Iceland and (spoiler alert) says, ‘the shit does not give any pronounced flavor’.
→ Food 52 has an interview with Rome-based food and drinks writer Katie Parla in which she reflects on why Italian craft beer is so expensive, and so exciting: ‘It’s one of the few facets of food or drinks culture here that is, by definition, creative.’ (And there’s a brief companion piece by Parla herself here.)