Sometimes you just find the perfect Beer Haiku. In November, I’m doing a wedding speech so this poem, “Advice for the Best Man“, was timely:
A good rule of thumb:
When they try to tackle you
Your toast is finished
From the New York Times, Eric Asimov has a considered look at the highs and lows of the New York beer scene. His article is called “A beer please, and a (Good) Menu“:
Great beer abounds today in New York, and the choices keep getting better. Nowadays, almost every neighborhood bar has at least a few craft beers. The better beer bars offer an expanded selection, scouring the world for unknown brewers and new beers. And the mark of a top-flight spot is one or two cask beers, served unpasteurized and unfiltered with natural carbonation, rather than from a pressurized keg.
Yet an imbalance exists that threatens to undercut the pleasure to be found in a perfectly drawn pint. While aficionados yearn to have beer taken as seriously as wine, too often beer is presented in a context that diminishes the respect it deserves.
Glass Tip – Beer Haiku Daily for the poem and Mr Martin Bosley for the article
Beer and food matching is fun. The most fun about Beer is your not bound by a bunch of pre-conceived wine matches everyone seems to accept like, “Gewurztraminer goes with Asian food” not only is this stupid it also very boring.
The hurdle to beer and food matching in NZ is the lack of character in the mainstream brands. The real challenge for the chefs the Monteith’s Wild food challenge is making the dishes bland enough to match the beer. Hallertau has set about changing that with a range of beers bursting with delicious food matchable flavours.
People carp about food and beer pairings, griping that they’re just made up pretentions that have no right being associated with something as inclusive and democratic as beer. “It’s the drink of the common man,” they cry, “Beer goes with everything!” To which I respond, uh, no, it doesn’t. And to prove my point, here are ten food and beer partnerships guaranteed to make you wish you had chosen something else to drink.
10. Spicy food and mainstream lager: Icy beer calms the spice, does it? Anesthetizes the palate, more like. Take a dish with a good, healthy spice to it and just try to taste a plain, mainstream lager after a bite. You’ll soon find that the subtleties of the beer, such as they are, will be lost underneath a blanket of fire, leaving nothing to taste.
What does work: IPA
The latest column from the Wellingtonian newspaper looks at some of the beers that didn’t make it.
New beers continue to spring up to take their place and the overall selection for consumers is steadily growing. That does not stop me occasionally pausing to raise a glass to some of those beers which didn’t make it.
In the Free Radical, an article on beer and food including a recipe from that annoying guy who hosts the otherwise excellent Iron Chef:
It is unclear exactly when New Zealander’s decided that pouring a bottle of wine into a stew was classy but using a cup of ale in a sauce was not. Certainly, the Belgian, Germans and French would laugh at our notion that only wine could be used as an ingredient when cooking. When the Germans are laughing at you then it is clear you have a problem.
Finally, a full report from the All Hail Pale Ale tasting at Cellar Vate which featured two guest presenters.
The voting was briefly interrupted by an unscheduled appearance from Rodney Hide MP who was in the building for a television show. While seemingly baffled by proceedings, he was adamant that everyone in the room had to vote for Act.
From the Wellingtonian with kind permission, a column on beer lists, and beer and food matching:
I once bemused an impeccably dressed waiter in a fine (and expensive) Wellington restaurant by asking to see the beer list when ordering. “We do not have a beer list, sir. Why don’t you tell me what beer you would like and I will see if we have it?”
The latest Salient column details the on-going Bud war:
However, the mailbag was recently bulging with a plethora (“two”) of messages regarding comments made about the American beer Budweiser and the Czech beer Budvar in a law lecture at Victoria. The anonymous writers alerted me to the fact that Reader in Law Geoff McLay (known affectionately around the Law School as “Mr McLay”) had devoted part of a lecture to the global legal battles between Budvar – “the beer of kings” – and Budweiser – “the king of beers”.
Finally, the report and results from last night’s tasting at the Treasury:
The first ever commercial beer tasting I ever ran was on the May 22 in 2003. It was at the Treasury and there were eight people there. Last night I returned to the same venue to run another tasting to a crowd twice that size!