DRAFT Magazine

We don’t like to pick on the New York Times — it has enough problems without us getting all holier than thou — but sometimes the paper publishes a trend story that needs to be discussed. Today’s example: an article explaining barrel-aged beer.

Drink writer Eric Asimov details a testing session he held with beer experts (including Bierkraft’s Richard Scholz!) in which they tried 25 barrel-aged beers. The winner was Switzerland’s Abbaye de Saint Bon-Chien, although at $35 for 25.4 oz, Asimov admits it might be too pricey for the general population.

It’s actually a fine article full of useful information and the more people who know about good beer, the better, but still… first The New Yorker and now the Times? This craft beer revolution might have legs.