Beer Industry Reacts to ‘The New Yorker’ Cover
Nora D. McGunnigle
I think it’s interesting that beer finally finds legitimacy as an alternative to wine or spirits when paired with food, specifically high-end food. In New Orleans and Louisiana, food pairing is the best way to convert people to craft beer, because it’s introduced as melding and complementing flavors, something that the locals here are very familiar with as a matter of course. I think that breweries and beer nerds should concern themselves less with being legitimate or high end or upscale and just enjoy the ever-expanding range of flavors and styles available and have fun with playing with the pairings with food. Beer is delicious. Beer is fun. Let’s not lose sight of that.