Slightly off the topic, but that's not too unusual here.
One of the trendy things in craft beer these days is sour beers. I need to immediately point out that if you haven't tried them, don't criticize them. Sour beers have been popular in Belgium for decades.
When I was at the Great American Beer Festival in Denver recently (I'm one of the judges, so I go every year), I was in conversation with a brewer who boasted of making a beer with a pH "lower than stomach acid". The rest of us listening to him just kind of blanched and changed the subject. We didn't ask the actual pH he meant, so I can't comment on that.
But really, a nice sour beer (and there are many today) makes a wonderful pairing with so many kinds of food that you really should try one.
One of the trendy things in craft beer these days is sour beers. I need to immediately point out that if you haven't tried them, don't criticize them. Sour beers have been popular in Belgium for decades.
When I was at the Great American Beer Festival in Denver recently (I'm one of the judges, so I go every year), I was in conversation with a brewer who boasted of making a beer with a pH "lower than stomach acid". The rest of us listening to him just kind of blanched and changed the subject. We didn't ask the actual pH he meant, so I can't comment on that.
But really, a nice sour beer (and there are many today) makes a wonderful pairing with so many kinds of food that you really should try one.