The world of bespoke beers is currently mired in its own multi-faceted version of the space race. On one side you have the high-octane stakes, significantly raised by the recent, much-reported release of Scottish brewery BrewDog’s wincingly alcoholic “End of History”—notable for its 55% alcohol content, $765 price tag and the fact that each one of the 12 available bottles comes neatly encased in the carcass of a rodent. Thirsty? Thought not. On the other side of the field, a far more—ahem—sober battle is being waged, one based on the premise of taste and drinkability. Where once beers were solely considered a mollifying match for fiery Asian dishes, respectable food publications now regularly tout the merits of white ales and Belgian saisons as flattering compliments to refined cuisines of the world. While common consensus dismisses the vast majority of Spanish beers, Barcelona-based mega-brewer Estrella Damm has fired an admirable salvo with its latest offering, Inedit, the world’s first beer to be expressly crafted as an accompaniment to food. Developed by a committee with fearsome pedigree (gastronomic mastermind Ferran Adrià, alongside his El Bulli colleagues Juli Soler, David Seijas and Ferran Centelles), Inedit is recommended to be served chilled in an ice bucket and poured slowly into a white wine glass, no more than half-filled—perhaps pedantic directions but, given the panel’s collective experience, entirely worth listening to.