I have spent many glorious years working in the beer industry and for over half of it I have extolled the virtues of pairing beer to food. I have also been witness to one of the greatest drinks revolutions of all time.
Craft breweries have popped up on street corners, farmhouse ciders are everywhere, artisan distillers are creating incredible gins and whiskies, mixologists have turned cocktail making into an art form and yet…. wine continues to be the default term, the catchall, when it comes to referencing these incredible alcoholic beverages as a collective or when discussing food pairings.
Think about it. Restaurants still proudly offer up their ‘wine’ list even though we know that it’s also where they’ve listed cocktails, spirits and beers. The plethora of ‘food and wine’ festivals that focus just as much on other booze, (this completely baffles me that they’re not called ‘food and drink’ festivals). And then, there is the common belief that wine is the best partner to cheese, taken as gospel by the majority. Think about how many wine and cheese events you have sat through, and how many other cheese pairing events there are by comparison.