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How do you feel about food?

I like it a lot. I spend even more time thinking about it than I do beer. Those two subjects pretty much command every waking moment. And, if I'm planning on having beer with dinner, as I do on many — OK, most ... OK pretty much every — night, I contemplate what beer or beers it will be.

Beer has a vastly greater range of flavors than wine. It just does. Therefore it should, and does, go better with a wider variety of dishes and cuisines than wine.

Who are you going to believe, me or Garrett Oliver? Oliver, he of Brooklyn Brewery and author of the canonical "The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food," is a world-renowned authority on beer and wine and food. He says there's no comparison and regularly hosts food pairings with both beer and wine facing off, deliberately salting the crowd with wine-centric types. At last count, when it comes time to vote which overall went better, beer always won. Beer's carbonation cleanses the palate, and the variety of beers versus red or white makes for no contest. (Although if I'm having a steak, I'll probably go for a big cabernet. Some things just can't be beat.)

Read this article and more by Patrick Beach by clicking here!
 


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