The New York Times on Beer
This past Wednesday the New York Times published a column by Eric Azimov.
(http://www.nytimes.com/2007/01/24/dining/24wine.html?em&ex=1169787600&en=42a6d23ed65b03e3&ei=5087%0A )
24 January 2007
Now this is not the first time Mr. Azimov has ventured into the fermented malt beverage world.
He visited the "Dark Side" of beer: http://www.nytimes.com/2006/10/18/dining/18wine.html?ex=1169960400&en=9fc8cbf1425217d9&ei=5070
18 October 2006
Wheat beer is his summer quaff : http://www.nytimes.com/2006/07/12/dining/12wine.html?ex=1169960400&en=55b714ff3459d031&ei=5070
12 July 2006
Wild Belgian Yeast - Lambics, were served on 3 May 2006: http://www.nytimes.com/2006/05/03/dining/03beer.html?ex=1169960400&en=ffbbd6b694758893&ei=5070
If the New York Times takes beer seriously enough to publish a piece every three months then the beverage has attained a stature of respect. What's next, fine beers in fine restaurants?
Until tomorrow...
Cheers!
Peter LaFrance
