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More Adventures with Beer and Food
Posted: June 28, 2007
(continued from page 1)
In the end, the pairings were fantastic, but begged the question: why has the concept of food and beer suddenly become the foremost topic in the beer industry at the moment? Oliver offers an excellent answer.
|Panna cotta made with low-alcohol ginger brew and paired with Samuel Smith's Imperial Stout.|
"It's an exciting time to be a beer drinker in the United States," says Oliver, recalling the golden age of American beer brewing when, in the early part of the twentieth century, thousands of breweries dotted the American landscape. "People are realizing that it's weird to have only one type of beer and so are rediscovering beer culture. It's the new affordable luxury."
And one that more and more people are finding does just as well with food as wine does.
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