Ever notice that when you’re organizing a beer tasting or pairing a beer with a dinner course, someone always wants to have other drink options “for the people who don’t like beer?" So why is it, then, that when a wine event is organized, no one ever suggests getting in a few good beers for the people who don’t like wine?
Nobody is really interested in touring a winery or a brewery. We all just want to get to the tasting room at the end.
Corks, artificial corks, screw caps... Hey guys, the pry-off cap works just fine!
Restaurant truth: It’s always easier to get a decent glass of wine at a beer-focused place than it is to get a good beer at a joint with a great wine list.
And along those same lines: Why is it that restaurateurs who would never consider stocking Yellow Tail think that it’s perfectly acceptable to have Corona as the highlight of their beer list?
Locavores take note: Local beers are often a whole lot better than local wines, unless you’re living in Georgia and consider Sonoma wines to be “local.”
A bottle of 2002 La Tâche from Domaine de la Romanée-Conti at New York City’s Gramercy Tavern: $1,100. Two bottles of the classic 1997 Harvest Ale from the British brewer J.W. Lees at the same place: $40. Who’s laughing now?
Wine distilled is brandy. Beer distilled is whiskey. Okay, we’re even on that score.