"a better brew"

this is a v. interesting and light article in the new yorker about beers. a certain, specific brew, but beers nonetheless. it starts with paraguay, one of the heaviest wood in the world (palo santo), and dogfish brewery -- goes to the meta of what involves "craft beer" (aka not budweiser) and "extreme brewing" (the people who do it are probably as douche-y as it sounds) -- and ends with a giant beerfest (which is as sweet as it sounds)
Here is how the article starts:

Elephants, like many of us, enjoy a good malted beverage when they can get it. At least twice in the past ten years, herds in India have stumbled upon barrels of rice beer, drained them with their trunks, and gone on drunken rampages. (The first time, they trampled four villagers; the second time they uprooted a pylon and electrocuted themselves.) Howler monkeys, too, have a taste for things fermented. In Panama, they’ve been seen consuming overripe palm fruit at the rate of ten stiff drinks in twenty minutes. Even flies have a nose for alcohol. They home in on its scent to lay their eggs in ripening fruit, insuring their larvae a pleasant buzz. Fruit-fly brains, much like ours, are wired for inebriation.

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