The Morning Brew: Tuesday, 10/30



Congress will soon review the controversial practice of using carbon monoxide to make older, discolored (but not, in theory, spoiled) meat appear red. (Washington Post)

If you read Mike's STL Hops blog, you might remember a few of us discussing how much we enjoyed the cask-conditioned version of O'Fallon's 5-Day IPA. Fantastic wine/beer/spirits writer Eric Asmiov offers a look at the growing popularity of cask-conditioning as well as a primer on what it is. (New York Times)

Finally, think of this as Gut Check's version of the Cosmo quiz: Are you shy about eating in public? (Detroit Free Press)

-Ian Froeb