Beer, that is:
The refreshing bitterness of an English pale ale, the clean light taste of a Pilsener, the dark, almost burnt graininess of Irish stout. To Dr. Alex Maltman, these are prime illustrations of the power of geology.
...The waters of Dublin, sitting on 300-million-year-old limestone, are even more alkaline and require even more roasting of the barley. "What they call black malt," Dr. Maltman said. "Even then the extraction isn't that good. It means the beer has a distinct grainy flavor and it certainly means the resulting beers are very, very dark, black even." That yields the distinctive taste of Guinness and other Irish stouts.
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