The refreshing bitterness of an English pale ale, the clean light taste of a Pilsener, the dark, almost burnt graininess of Irish stout. To Dr. Alex Maltman, these are prime illustrations of the power of geology. Beer and geology are closely entwined, Dr. Maltman said last month at a meeting of the Geological Society of America.<br />
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Beer is more than 90 percent water, and because almost all brewers use water from wells, not rivers or lakes, the different styles of beer were traditionally derived from the rocks that the breweries sat upon.<br />
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Read the full story at <a href="http://www.nytimes.com/2004/12/14/science/14beer.html"><strong>The New York Times</strong></a>. Warning! You May Actually Learn Something
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