Hi, Wine. Beer Here.

You’ve probably heard this, “Beer is the new wine nonsense.”  I’d like to apologize.  I’m really the same beer that I’ve always been.  It’s just that more people are starting to notice that I have a flavorful food-friendly side.  There is more to me than what you see advertised on TV and at sporting events.  (Do people have a hard time getting you out of the bottle without a vortex or figuring out how cold you are?  Silly huh?)

Coffee and I have been getting along quite well lately.  Roasted malts have always given me wonderful coffee aromas and flavors with just a touch of bitterness.  Brewers coax out a little vanilla, chocolate or berry too in velvety stouts and rich porters.  It was only a matter of time before breweries added cold-steeped coffee to me.

Spirits?  Well, we’ve forged a new friendship!  Bourbon and rum barrel-aged beers are all the rage lately.  Those barrels still have enough spirit, character and wood to really add complexity and depth.  They’re even making things called beer cocktails. I’m not entirely sold on all of them, but hey, they’re trying.  Together we’re reaching out to new people.

Wine, you and I have always shared the table at mealtime.  We go back about ten thousand years and I’d like to think that we could help each other out.  Here’s the thing.  All too often, restaurants carry your best varietals – the wines that work well with the foods they serve – and they forget all about me.  When it comes to beer, typically, you see the same three domestics and one or two wussy fizzy yellow imported variations of the same thing.  Restaurants take great pride in local produce and feature local wineries.  I’m local too.  Most people live within ten miles of a brewery.  They recommend food pairing with you all of the time.  Me?  Not so much.

All I want is for you to ask about beer at your favorite places – the places that exceed your expectations and get you to think about food in new and exciting ways.  They really don’t look like they are trying very hard with light lagers, do they?  Let them know.

New beer drinkers that like my craft side are going to like you too.  As they start to understand beer they will begin to appreciate your contributions.  We have things in common, though most people don’t yet know it.  Some beer styles are known for their vinous qualities. I’ve got that acidity that your Sangiovese and Barberas have in my Belgian and American sour ales.  I’m using your barrels and your Pinot and Chardonnay grapes to make new and exciting beers.  We should be working together.