I’m sure there was audio all the way through the tour, but portions of it were cut out, likely for time editing, but I kind of wish the whole thing was there… I could probably listen to this kind of beer talk all day long. I would also appreciate a more chemistry-based technical approach to the topic as well.
The question of the definition of craft beer versus industrial beer is a very good, yet subtle one.
I’m actually curious to try a beer that’s based on legumes to see what the increased protein percentages do to the flavor. It’s also interesting to hear about the potential creation of a signature Italian style beer.Syndicated copies to: