There is an article in The New Yorker called, “A Better Brew: The rise of extreme beer.” At first glance this article seems to focus on extreme beers—the super-hoppy, highly-alcoholic beverages lovingly called imperials, doubles and any other assortment of fear inducing titles. I was happy to find, however, that it delves into the relationship between craft brewers and other beer making entities. Focusing on Sam Calagione, head brewer for the extremely experimental but deliciously rewarding brewery Dogfish Head, the piece gives readers a hearty insight to the mindset of American brewers today. I definitely recommend it.