In light of my “research” regarding beer as food, the history of beer, and brewing styles, I have been sampling my way around the Right Brain menu. Ideas abound when one is a few pints in… In preparation for the … Continue reading →

“that animal that fears the future and has a desire for fermented beverages”- Brillat-Savarin, gourmande and author of La physiologie du goût (The Physiology of Taste), describing mankind Andy and I recently met with the boys down at Right Brain … Continue reading →