There’s a Tinge of Green in the Glass

Oxford OrganicGreg 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.


4 Responses to There’s a Tinge of Green in the Glass

  1. timjo62 says:


  2. satjiwan says:

    Finally, a really local (in my state) organic beer…

  3. beeractivist says:

    Tim and SJ: Yeah, cool hunh?


  4. […] 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. […]

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