There’s a Tinge of Green in the Glass

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.