Screaming Into the Void (February 10, 2017 Edition)

Each week, Tony Budny pens SCREAMING INTO THE VOID and looks at the best in writing and social media conversation around the biggest issues in beer. If you feel something should be included, have a tip, or just want to sound off, feel free to look him up on Twitter @DrinksTheThings or email DCBeer.

Greetings, dear readers, and welcome to this, the rare regularly scheduled edition of The Void. We have screamed into it extra loudly lately, and I want you to know I’ve been listening. I have another outrage to add to the pile.

You know, I like a good cask beer. Hell, I like a good cask beer with additions, assuming the additions are things that make sense, like vanilla bean or cocoa nibs into an imperial stout or hops into a pale ale. But I also like a good English brown ale that’s just there, in that cask, waiting for you to drink it in all its clarified, bright glory. But something’s off. You look at it, and it’s unnecessarily turbid. You take that first sip and you get…

Pretzels. Sal