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The Morning Brew: Tuesday, 10/30

Congress will soon review the controversial practice of using carbon monoxide to make older, discolored (but not, in theory, spoiled) meat appear red. (Washington Post)

firkin_barrel.jpg
www.oak-barrel.com

If you read Mike's STL Hops blog, you might remember a few of us discussing how much we enjoyed the cask-conditioned version of O'Fallon's 5-Day IPA. Fantastic wine/beer/spirits writer Eric Asmiov offers a look at the growing popularity of cask-conditioning as well as a primer on what it is. (New York Times)

Finally, think of this as Gut Check's version of the Cosmo quiz: Are you shy about eating in public? (Detroit Free Press)

-Ian Froeb


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