We appreciate the increased interest, across all the media we track, to the cultural and environmental aspects of beer production. Thanks to the Atlantic‘s intrepid investigators for this one:
In late November of 2009, the town of Cockermouth, in the Lake District of England, had a flood. Heavy rains—16 inches in 24 hours—led the rivers Cocker and Derwent to overflow their stone barriers; the buildings of the medieval town, as a result, ended up submerged in 10 feet of water. Among those buildings was Jennings Brewery, one of the few establishments in the world that brews real ale—a beer, rich and dark and featuring a texture that connoisseurs might call “chewy.” Real ale is, to the extent that beers resemble animals, endangered. This is partly because it requires a very particular type of yeast in its brewing: a yeast that, during fermentation, sits on top of the wort, the sugary liquid extracted from the mashing process, rather than sinking to the bottom. Continue reading




















