It’s said that evidence of the first beers consumed by man dates back over 3,900 years: a boozy recipe is referenced in an ancient Sumerian poem honouring Ninkasi, the patron goddess of brewing. These days, good pints still inspire literature—most recently, Food & Beer, a collection of prose and personal stories inspired by Daniel Burns’s Luksus—the only Michelin-starred restaurant to pair dishes exclusively with beer. A plot twist: to enter Luksus, one must first pass through the inside of “Evil Twin” brewer Jeppe Jarnit-Bjergsø’s boutique Brooklyn beer bar, Tørst. Prefer to choose your own adventure? Why not mix up a genre-bending craft beer cocktail? Or, if you prefer the classics, the fruits of time-tested methods of beer-making are also best-sellers; read: super-sour barrel-aged brews. Though incomparable, both are delicious enough to incite one to wax poetic.