Ah March 17th, the excuse to imbibe emerald-hued intoxicants that we’ve been waiting for all year. When you toast a Saint named Patrick this year, why don’t you really go green by making that beer organic. Why bother when Natty-Lite already gets your room spinning faster than a dradle on a carousel? Because organic beer is giving both microbrew aficionados and American buzz-chasers a reason to raise their glasses and their expectations.
The fewer the chemicals, the better tasting the brew, and the less green your face will turn the morning after. That was my theory anyway, and like any good scientist, I ran an experiment to test it.
Ah March 17th, the excuse to imbibe emerald-hued intoxicants that we’ve been waiting for all year. When you toast a Saint named Patrick this year, why don’t you really go green by making that beer organic. Why bother when Natty-Lite already gets your room spinning faster than a dradle on a carousel? Because organic beer is giving both microbrew aficionados and American buzz-chasers a reason to raise their glasses and their expectations.
