When ceases to be beer

There is an article in The New Yorker called, "A Better Brew: The rise of extreme beer." At first glance this article seems to focus on extreme beers—the super-hoppy, highly-alcoholic beverages lovingly called imperials, doubles and any other assortment of fear inducing titles. I was happy to find, however, that it delves into the relationship between craft brewers and other beer making entities. Focusing on Sam Calagione, head brewer for the extremely experimental but deliciously rewarding brewery Dogfish Head, the piece gives readers a hearty insight to the mindset of American brewers today. I definitely recommend it.

"Food is about to demand your attention"

Read this article immediately; it is a letter from Michael Pollan to Obama.

One thing I love of Pollan is his ability to bridge the gap between the past and present. Food is one of the most common denominators between every person, everywhere and in every time period…ever. We need to preserve some of our agricultural history while preventing more food related problems from popping up in the future. While I don’t think all of these suggestions will come to be, they sure would right a lot of wrongs. Even if you disagree with what Pollan is saying, you can’t deny that every will taste better.

Potatoes, Plantains and Beer

I would like to introduce you to the book pictured above—The Brewmaster’s Table by Garret Oliver, the honorable master brewer of Brooklyn Brewery and leader in beer education. I have been reading—studying, actually—the fine pages of the deliciously crafted book nonstop recently. My studies have prevented me from writing much but I think you’ll find it in your heart to forgive me since I’ve been meticulously testing out the beers mentioned in this indispensable tome.

Need to know what to serve with quail, wild boar or game pigeon? This book has it. Interested in the history of monastic Trappist brewery? It’s all there. Just about any question you may have on beer—from the history of styles to pairings—can be found here. I can’t heap enough praise on Mr. Oliver for this magnificent work of thirst-quenching delight.

If you are interested in learning more about Mr. Oliver, I have two suggestions. The first is to read this article on beer and the holidays titled Beer Trumps Wine on Holiday Tables. For the past few years I’ve noticed that the bottles of wine I’ve been drinking at Thanksgiving were being used more to wash the turkey down than compliment it. After a few experiments of my own in the past months, I feel that I am getting the hang of this beer/food thing and can’t wait to unleash my arsenal of tasty brews to my unsuspecting family.

The second suggestion—and one which I am almost giddy about—is an upcoming beer tasting featuring none other than the man himself. On December 4th at 7pm, Garret Oliver will be pairing up with chef Jacques Gautier of Palo Santo Restaurant in park Slope, Brooklyn. I made reservations but have no idea who will be accompanying me.

Five course of pure bliss; I can’t wait.