This past Easter my brother and sister both came to into town. So, I managed to schedule a brew session with my brother and brother-in-law on that Saturday.
Side note: McAdoo and I were going to attempt our first Parti-gyle mash that resulted in 2 beers: a quadrupel and a Belgian IPA. Unfortunately, we found flaked wheat hard to come by that weekend since the local home brew store, LHBS, and Whole Foods were out of it. So we went with our favorite ingredient: flaked rye! So, we’ve added an interesting twist to our quad and turned our IPA into a Belgian RyePA–even better!
Anyway, my brother, brother-in-law, and I stopped by Total Wine on the way to the LBHS the day before to pick up some inspiration beers. One of which was Rochefort 10–an amazing quadrupel! We only had 2 beers in the checkout line and the cashier commented that we didn’t have enough for the 3 of us. Good observation, except that the beers we did select were each over 10% (plus we had a ton more home brews waiting for us, our tripel included). So, I let her know that 2 was plenty given that they were all such high gravity. She responded, “well you may as well be drinking wine!” This kind of rubbed me the wrong way. I mean, I know I’m in a wine store that happens to carry a decent selection of beer. I know that most of these jokers know nothing about the beer in there store too. And, I know that they probably feel that wine is superior. But, that’s exactly my point!
My rebuttal?
“Oh, I’ve graduated from wine to beer!” I don’t think she knew what to say next, because, well, she didn’t say anything; even as we left.
If you’re a wine aficionado, don’t get me wrong. I love wine. Back in 2002, I even used to hate beer. I thought, as most do, that beer is supposed to be like Bud Light. That beer was gross and tasted like watered down urine (although I’ve never tasted that, but it seemed disgusting enough). I stuck to wine–something I knew and had a palate for. I looked for the bargain wine that tasted like $20+ bottles. My favorite, still to date, has got to be Casa Lapostolle. And even their more expensive Cuvee Alexandre Cabernet Sauvignon. I drink wine occasionally for a change of pace.
But, at that price, for a bottle that is still regarded as “decent,” is not worth it to me. Beer is more economical, more diverse, and easier to drink.
My tastes in beer have migrated from (originating at) Stouts, porters, and browns through pale ales, ambers, IPAs, and eventually Belgians of all sorts. I’ve even found a taste for sour and wild ales. I’ve pretty much tried every style. And, I can say with certain fact, that wine (including ports and other aperitifs) doesn’t match as well with food as beer. And, yes, I’m talking about really good food beyond the classical pairing of burgers, pizza, and wings. Take the Rochefort 10 I’ve mentioned above. It’s rich complexity and subtle sweet warming is a bit like a date-filled cognac. I couldn’t think of a better after dinner/dessert beer than that. Even by itself or paired with vanilla ice cream. We’ve even made a Banana Cream Ale. What’d it make you think of? How good it’d be with some rich caramel dessert. Then there’s Lion Stout. A fantastic beer from Sri Lanka that is basically crafted to match super spicy food. There’s a beer for every end of the spectrum. Strong cheese to mild cheese. Sweet to savory. Mild to Spicy.
And the varieties? Oh, so many to count and so many to imagine! Beer is endless in possibilities. Take our Banana Cream Ale for instance. Or, even, Fullsteam’s recent seasonal, First Frost which was made with persimmons. You know that weird orange tomato looking fruit that usually is left on the ground in people’s yards? You can even take old Chardonnay or Scotch barrels and use them to age beer–giving the same recipe a whole new dynamic.
Did I mention it’s more affordable? Think about it. Even Rochefort 10, at ~$7 for an 11.2 oz bottle, is regarded as one of the best beers in the world! That’s 1 beer that needs to be split between 2 people (take the cashiers comment above). Even some of the 750 ml examples are better, more versatile, and more cost-effective than wine. Like Ommegang’s Abbey Ale. That abbey dubbel is the best companion and cooking liquid for pot roast; hands down. And, it’s $7 for a 750! So, next time you’re think of stewing that roast with an expensive bottle of Cabernet, get a bottle of Ommegang instead.
Yes, I’ve graduated and found something so common place to be better. Beer reaches everybody on every level–snob, ruffian, or common man/woman.
