"Ah, the alchemy of good beer. Water, yeast, malted grain, hops. It feels like such a quaint equation, and yet prattling off those four ingredients is where the simplicity ends and the darkling tide of chemistry begins, chemistry from which—after a thousand bubbly incantations—our muse emerges from behind steel and oak. There’s a primitive comfort to good beer’s complexity. While wine strives to tether its story to a geographic place, beer makes a humble home in its glass. Surely, it can be regional, but at its best, good beer is drink for the deconstructionist . . . "
(read more here: sonomanews.com/News-2011/the-beer-engineer/)
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