In honor of National Beer Drinking Day, and just because it’s Friday, we wanted to explore the art of brew making. How do people find inspiration for their popular brews? If an establishment serves food and microbrews, does the beer frame the food, or does the food frame the beer?
Sometimes, like with local brewery Four Peaks, the beer is the main event. While the food at Four Peaks is fabulous, the menu doesn’t change on a seasonal basis. The beer, on the other hand, evolves with the seasons, ranging from Pumpkin Porter and Winter Wobbler, to Blind Date Ale and Fools Gold.
In other cases, the beer is meant to frame the food. David Burke just teamed up again with Sam Adams to create B
BQ Peach. Burke is a culinary expert with six restaurants in the New England Area and Chicago. Introducing BBQ Peach is an embellishment on the food, with Burke stating it will be “perfect with Chinese Sausage”.
We want to know, what’s your favorite microbrew? Some favorites around the Miss Details office are Oberon from Bells Brewery in Michigan, and Four Peaks Hefeweizen with a splash of orange juice.