Beer makers adopt a high tech solution to one of brewing’s oldest problems.
image via (cc) flickr user thomashawk
When it comes to beer, I don’t have a particularly discerning palate. “Cold” and “not too much foam” are pretty much my only criteria for whether or not I’ll drink a pint (and even then I’m pretty flexible). But, at the end of the day, I’d like to think I have enough sense of taste to know the difference between “good” beer and “bad,” even if I couldn’t necessarily tell you why.