The incomplete A-Z of beer

Time to get this project jump-started.

In short: I'm looking for contributions / information / opinion / enlightenment on various beery topics. The idea is that I learn something and share it with the rest of the tinternet.

It won't be comprehensive, some parts may be overly-detailed and specialist but that's the way the crumble cookies.

The first four topics are:

* Attenuation
* Brettanomyces
* Chill haze
* Diacetyl

I'm particularly keen on hearing from brewers and academics for their practical and theoretical insights. Links to useful papers / presentations / learning resources are most welcome. Happy to chat to people over a pint if it can be arranged.

Tweet-me-up at @simonhjohnson or email me at beer-removethisbit-@haddonsnet.co.uk.

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