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Drinking Your Way to Craft Beer Enlightenment in New York City
Prohibition nearly killed good beer. Only the most tasteless macro-breweries had pockets deep enough to survive those dark, dry days, and their corn- and rice-heavy beers came to dominate the American market for decades to come. Until the '80s, when craft beer—brewed in small batches with 100% malt grains—began coming out from under the shadows. New York still has some catching up to do, but Brooklyn pourhouses like Spuyten Duyvil and The Gate, along with Manhattan evangelists Blind Tiger and The Ginger Man, are doing their part to bring us back up to speed. Their bartenders are the professors of the movement, their patios its library, and we their dedicated researchers. The West Coast school of thought dominates, but local upstart brewers Sixpoint, Captain Lawrence, Two Brothers, and Dogfish Head are worthy of a little extracurricular study. In the name of science, of course.
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