Pic(k) of the Week: Spring Soup

An anodyne for a hot May afternoon ...

Chilled 'English' Pea Soup, at Eventide Restaurant, in Arlington (Clarendon), Virginia. Served with a can of Mama's "Little Yella Pils, from Oskar Blues Brewery (Colorado): a tasty pair.

If you're resistant to the possibility of quality beer in a can, consider this: a keg is, in reality, a large can.

Unlike bottled beer, canned or kegged beer is impervious to skunking —a reaction of sunlight (or florescent light) with a compound in hops— and it is better protected against the staling effects of oxidation. Since all beer cans are lined, there is no 'metallic' taste derived from the interior of the can itself.

More and more 'craft' breweries are packaging their beers in cans, although the total number remains small.

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• From a different restaurant, here's a recipe for Chilled Pea Soup, pared down to a home-size portion.
• More on beer in cans: here.
• Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as a subject.