Can too many good beers ever be a bad thing? If you like drinking it, the answer is definitely “no”. If you’re a new brewery trying to break into the scene, or an established one trying to keep your product flowing, the answer is probably “yes”.
The terms "sustainable," "local," and "seasonal" have become as ubiquitous on local menus as those annoying posters for Tito's Handmade Vodka I see in every bar lately. Do chefs and restaurateurs really think they're fooling us? They must.