But Dewey’s warmest memories were of the after-hours get-togethers and McQueen’s fondness for Old Milwaukee beer, an inexpensive brew known as an acquired taste.
“He was in character drinking that awful stuff,” Dewey said. “It just brings a smile to my face.”
- Steve McQueen’s life as average Joe, LaTimes.com, November 30, 2008.
2. It’s in the back of a dingy old storage basement. The floor is made of dirt and there is the faintest, rhythmic trickle of water dripping somewhere nearby. The stale scent of must fills the air. In the depths of a fermentation cellar lies one lonely little bottle that looks so dusty that it’s near the point of being reclaimed by Mother Nature herself.
Yet within this bottle, for some time now, a war has been waging. It’s a microscopic war with bacteria and yeast as the pawns and a certain delicate flavor profile as the objective.
There was a time when the products of these molecular battles were almost as minute and marginalized as the battles themselves. But recently, that is all changing. Sour beers, the very draft of history that they are, are on the rise! They might not be the crisp, straight-laced lagers that we used to know. In fact, some of them are approaching the very antithesis of that. They are deep, complex and mysterious.
With more and more bottles of this esoteric elixir being pulled out of the depths of various fermentation cellars all around the world, sour beers are exploding onto the American craft scene. But, many know so little about them. How do these beers tempt the tentative novice or prompt the IPA loving consumer to deviate down the delicious rabbit hole? It’s simple. They wait for you to talk to someone who knows, like a brewer or bartender.
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