Good beer, good music

As I compile everyone’s “best cover of all time” submissions (Yes, I’m getting to you. No, Uncle Kracker’s version of “Drift Away” did not make the cut.) while enjoying a lukewarm PBR, I realize I ache for higher quality booze. Until I can afford the good stuff, however, I’ve learned to satisfy my palate with help from The Atlantic’s excellent mixology blog. Here, for example, is an interesting entry on one of my favorite American brewery’s efforts to import a traditional Belgian brewing technique from across the pond.

Please do be so kind as to share this post.
Share

7 thoughts on “Good beer, good music

  1. No, no, no!

    Stick with the cheap beer. First, it’s cheaper. Wouldn’t it be odd for someone to say, “You know, I really like this Chevette I drive. It suits all my purposes. But it seems strange for me to like such a thing, so what I really need to do is develop a preference for Ferraris.”

    Second, do the right thing and succumb to TRADITION. Sure, peasants in Italy’s mountainous regions could have perpetualized their taste for seafood and olives. Instead, they bowed to reality and took advantage of their new geography and developed a new taste for butter and beef.

    And dammit, America is a new reality. What was once plentiful (time) is now scarce. What was once scarce (resources, refrigerated trucking, economies of scale) is now plentiful. Why SHOULD we use the same brewing techniques as Belgian monks from 1420? Put that junk in a 200,000 vat and mix up some McBeer. And to make everyone even more furious, put it in the fridge and get it down to about 30 degrees before you will even think about drinking it.

    It’s the American way. And any culture worth it’s salt will defend its subjective tastes with passion.

    Football. Hot dogs. Big Box. Pringles. And very cold yellow beer that you can see through.

    Sure, you can break from these things from time to time, but in general, you should have a bias for what’s ours. Go ahead. Put some parmesan cheese (from a can) on your seafood and pasta. Ha! Culture!

      Quote  Link

    Report

Leave a Reply

Your email address will not be published. Required fields are marked *