Shawn Vest
Foodie
966
Sun Jul 15, 2007 9:10 pm
850 main street, charlestown, indiana
Will Crawford wrote:No one is ignoring them but why limit your inventory to only small independent producers? Impossible to do. I try to stock as much Pappy Van Winkle as possible but it is always out of stock and has a price point that will put most consumers off the buy. Plus his stuff is being distilled by Buffalo Trace.
My point in this long discussion has been to have a mix of beers so that the consumer can get what they want. When a customer wants to order a Beer at my place my servers are trained to ask if they would like to try a BBC brand beer. Anyone who knows me or who has been to my place knows that I am huge supporter of local ingredients. I sell a ton of locally raised Buffalo meat. I think I was the third or fourth restaurant in town offering the meat. Now it is very widely utilized. Every tasting event or TV show I do I talk about Weisenberger grits or Finchville Farms country ham. Could I do better with my beer and wine program, sure? But a lot of it comes down to inventory. How much can I afford to keep on hand? This is all.
Charles W. wrote:Shawn Vest wrote:i offer bud, coors, and miller at my pizza place
After all this?
Shawn Vest wrote:Ron Johnson wrote:Shawn Vest wrote:hey Ron
unless your dining on grapes or sauces made from grapes
it is pretty difficult to echo the flavors from your meal with your wine
I completely respect your appreciation and knowledge of beer. But, this statement is inaccurate. About the only thing wine doesn't pair well with is very spicy food, and then is the time I will go for a beer. It is actually very easy to beautifully pair wine with food. Wine is a natural counterpart for food. One of the key aspects of wine that make it pair well with food is the acidity.
while i respect your knowledge of wine and food
i find it hard to believe that Wine's acidity is the key reason it pairs well with food
why, is wine a natural counterpart for food??
i provided several examples as to why beer is a "natural" counterpart to food
what about wine makes it bettereers
Carrie Crouch wrote:
Tennent's Lager from Scotland, Stella Artois from Belgium, Schlafly American Pale Ale from Missouri, Kostritzer Schwarzbier Black Lager from Germany, Bluegrass Brewing Company's Porter from Louisville, Ky. Gulden Draak from Belgium.
Carrie Crouch
Ron Johnson wrote: Wine pairs with almost all foods.
Roger A. Baylor wrote:Ron Johnson wrote: Wine pairs with almost all foods.
I can say exactly the same thing about beer, though I'm emphatically not saying one is better than the other.
The trick is having the opportunity to prove it in the absence of recognition that the two are equals, and that's the basis for this whole thread.
Carrie Crouch wrote:
Bottled beer selections from Macro Beer producers are Bud and Bud light
Bottled beer selections from Micro Craft ales and lagers are as follows:
Scrimshaw Pilsner from North Coast Brewery, California/ Hoegaarden White Ale, Belgium/ Bell's Two Hearted Ale, Michigan/ Samuel Smith Nut Brown Ale, England/ North Coast Old Rasputin Imperial Stout, California/
Bell's Java Stout, Michigan/ Gouden Carolus Grand Cru Vintage 2000 750ml. We look forward to beer dinners in the future.
Carrie Crouch
Ron Johnson wrote:
For all I know beer may be the magical nectar of the gods that pairs with every flavor combination known to mankind. If so, good on it.
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