Membership questions? Log in issues? Email info@brewersassociation.org
Darn, it's been corrected. As of 8 a.m. PT today, the last paragraph in a NYT article about a trendy ice cream maker referred twice to "wart syrup," as in: "sticky toffee pudding, soaked in wart syrup (unfermented beer)" (with another reference, "Wart Syrup? Really?"). http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html I do wonder if it's actually wort, or if it's beer a little farther along in its fermentation process. I live in SF and can check this out...