Beer

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Sour Notes: The Science Behind the Sour Beer Craze

In this new bimonthly ­column, Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.

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Bondir Concord Debuts New Reserve Beer List

For over a year, chef Jason Bond has been accumulating one of the city's most impressive rare beer collections. Now he's offering it to the public.