Five Beer Articles You Need To Read And Why, 7/15/15

There is a lot of Denver and a lot of food in this version of the Five Articles.  Also, some of me being annoyed that my fall plans were disrupted this year, by my friend’s falling in love and deciding to get married.

  • The Great American Beer Festival is expanding. This is great news for those who will be attending this year.  Unfortunately, I won’t be one of those people.  I have two friends who have selfishly decided to get married in October.  So, I have two weddings to go to this year instead of a week in Denver (one of my favorite places) drinking beer (my favorite past time).
  • Speaking of Denver. There is now a beer kiosk in the Denver International Airport.  Have I mentioned how much I love Denver?
  • This is why people love Louisiana. Everything comes down to food and having a good time.  Thinking of beer as part of food and as part of your meal is something more people should do.  Beer and food pairings are fun to do.  The primary way to do it is to find complimentary flavors. In this case the Maillard reaction is the basis of pairing.  The Maillard reaction is what makes food brown when it is cooked.  Darker beers usually work well with seared and pan fried meat.
  • Greensboro is going to be home to the National Folk Festival for the next 3 years and Natty Greene’s and Foothills Brewing will be the beer sponsors. Since, I won’t be going to the GABF this year (as we have already discussed) this might be a good alternative.
  • Beer brunches are a growing thing. I love beer as much as the next guy, but drinking at 9 am even if it is a breakfast beer cocktail is a bit much for me.  I drink enough from noon until I go to sleep that it never occurs to me to have a beer in the morning.  I have enough trouble waking up that I don’t need alcohol to make it any harder. However, people love to drink during Saturday and Sunday brunch and drinking something like a breakfast stout makes as much sense as anything.