Beer Chemistry in the NY Times

Arthur passes along a piece about the relationship between the geology of an area and the beer styles it has historically produced. (Bypass NYT registration here.)

They get a couple of things half-right...particularly on what makes an IPA an IPA (it isn't just the mineral content)...but interesting and accessible reading nonetheless. Plus, that the science of beer is being covered by the Times at all is a very good sign that real beer is here to stay in the U.S.

Of course the best part of the article is that the geologist lecturing on geology and beer is named Dr. Maltman. You just can't make that up...