Beer Is Not The New Wine...It's Beer.

People wake up. Beer is not wine. It's friendly, approachable, and while the craft ale market is jacking up the prices, generally cheap. You can chug it if you like. It's sporty. It's the anti-elitist drink of choice, the commoner's drink, both in ancient times and today. So why invent a whole new vocabulary set for it? Why force it into something elitist?

Don't get me wrong, I love the entrepreneurial spirit fueling the craft ale movement, the experimentation with new flavors, food pairings and even cooking with beer. (stout CHEESE anyone? omg yum) In fact, the new flavors is precisely what has motivated me to try beer on occasion, luring me away from my usual spirit drinks. What I'm not enjoying is all the attitude that goes along with it. And let me be clear, I'm not really talking about the consumers, more the interviews and menu blurbs and whatnot that I'm seeing the producers put out.

It's the grating comments like "beer has a wider range of flavor than wine." Yes. Except half of what qualifies for beer is not really beer. Peach lambics, framboise, etc. are not what most consider beer; just as most don't consider pear wine on par with a pinot gris. Yes, they may technically go through similar fermentation processes, but so does cheese and bread. In the end that shouldn't be in the argument. You'll note that barring the odd few, the prime demographic getting into the artsy suds craze are under 40. Why is that? It's kind of like the difference between Miami and Palm Beach. Everyone knows where the old money parties. Don't try to make Miami into Palm Beach. Embrace the vibrant differences and stick to what works.

Are there wine snobs out there? Oh yeah. But that didn't emerge in the last 15 years...that's been around for centuries.

Cinco de Mayo Thoughts

   Today I am sitting on a patio, feet up and sipping a margarita, enjoying the beautiful day and thinking. What is it about this adopted American holiday, Cinco de Mayo, that makes it so popular? DUH. Festivals. Dancing. Bright colors. Mariachi music. Margaritas. But why? To some our celebration of the holiday is inauthentic and disingenuous, but I disagree. Sure, there's a significant chunk of the population that doesn't know about the Mexican Battle of Puebla that the day commemorates...and for some it is about honoring their heritage. I like to think that the celebration appeals to our sense of cultural unity, and the love affair we have with the little-guy-beats-behemoth "against all odds" archetype. There may even be a subconscious expression of solidarity with Mexico, as the Battle of Puebla was the last time any European country attempted to invade the Americas. The Battle was also decisive for keeping the French from intervening in the American Civil War happening simultaneously to the north. Too bad all the history is lost...don't you think a big "thank-you, Mexico" party could be fun too? I digress.

     Apart from our own Independence Day, we don't really have a tradition of widely-known military holidays. Thankfully that doesn't seem to preclude us from trying with flavorful fiestas of food and drink. It's over-commericalized, to be sure, but there are certainly worse ways to pay tribute to our neighbors. How can you not love that iconic drink (of uncertain origins), the margarita. It's so friendly! Not stylish or abrasive. It makes me think of sunshine and salty smiles, and countless happy memories of chatting with friends outside with chips, fresh salsa and a colorful margarita in hand. Not unlike today. :)

Derby Day Drinks

Image courtesy of esquire.com

     Today is Derby Day and of course the staple drink is the mint julep. I had never had one until my trip to Kentucky last year, and frankly I was a little surprised at the taste. All that sugar yields a taste resembling a boozy version of Southern sweet tea. Not really a big fan as it's just too syrupy for me, but the tradition is quite romantic and it can be refreshing in the muggy summer. Oh and the design fanatic in me just loves the cups...there may or may not be some serving as small vases around my home...

Super easy to make...the hard part is just getting the shaved ice.

Mint Julep 
Makes 1 Cocktail

2 - 2.5 oz. Bourbon
1 oz. Simple syrup (1:1 water & sugar, dissolved over medium heat)
5-6 Mint leaves
Shaved ice
Mint garnish

Muddle the mint leaves with the simple syrup at the bottom of a chilled julep cup (or old fashioned glass), add shaved  ice, pour the bourbon on top. Garnish with spare mint leaves.

Notes:  Some people prefer to make the simple syrup with mint in it, but that's not a prerequisite. No need to use the top-shelf bourbon; the flavor gets quite obscured, so use whatever you have without reservation.