Greg Kitsock writes today in his Washington Post column about the growing interest in organic beers. His article begins:
“All beers were organic 100 years ago,” says Christopher Mark O’Brien, Silver Spring-based author of “Fermenting Revolution: How to Drink Beer and Save the World.
He goes on to announce the launch of Clipper City’s newly organic Oxford line of beer which includes a raspberry wheat and an amber.
Check out the whole article in the Washington Post right here.
awesome!
Finally, a really local (in my state) organic beer…
Tim and SJ: Yeah, cool hunh?
Chris
[...] Vegetarian Beer Dinner After last month’s successful pair-up at Magnolias Mill, I’m happy to announce that I’ll be joining Clipper City Brewing again for another beer dinner celebrating their newly organic line of Oxford Ales. [...]