L’Homme pressé di Paul Morand
can you tell me where this picture was taken?
Wait, wait, wait ... expressions whose meaning we lose every day that passes but that should never be forgotten, especially when it comes to craft beer. Without falling into nostalgic rhetoric as an old observer, it is clear that the modern world is constantly moving us away from certain values. "Everything and immediately" is the mantra that guides our decisions and is also spreading in the brewing sector, forcing us to redefine the way we understand the drink.
It is clear that the idea of waiting is becoming more and more a chimera in the world of craft beer and to find it we have to look at very traditional breweries. For Cantillon and other Lambic producers, for example, the maturation of the product lasts months, even years. We do not talk about special editions passed in wood, as it can happen for any other company that decides to try its hand with barrels and barriques, but of the normal production process. Moreover, the temporal cognition is not only associated with the maturation of the Lambic, but also with the crush: many breweries of the Pajottenland brassano only when the temperatures do not exceed a certain threshold, thus limiting the operations to the colder months.
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