Rounding out the beer coverage in this week's special issue of the City Paper, an interview with two Meridian Pint employees who are also the very first Certified Cicerones in DC, which are "like sommeliers, but for beer instead of wine." Also, Chris Shott visits some of the restaurants around town that are using craft beer to infuse their menus, including Ripple, Boundary Stone, the Argonaut, Birch & Barley and Bayou Bakery. [WCP]
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