Share this
Twitter
Myspace
Digg
Del.icio.us
Reddit
Slashdot
Furl
Yahoo
Technorati
Newsvine
Facebook
Export PDF
Print
E-mail
TagsBY JOHN HOLL
NEWJERSEYNEWSROOM.COM
Last month in California, the contest was settled.
By one vote, beer was the preferred beverage – over wine – with dinner.
This was the third year in a row that the Rancho Bernardo Inn in San Diego, hosted a dinner where a multi-course meal was paired with both a glass of wine and a pint of beer, according to Matthew Steele the Social Media Coordinator for Stone Brewing Co., one of the better known and more celebrated American craft breweries.
The wines were hand-selected each by Barry Wiss of Napa's Trinchero Family Estates. The beer was picked by Greg Koch, CEO & Co-Founder of Stone. Neither, according to organizers, had any say in the food menu.
"The premise of the dinner – the motivation for me to do it – was to prove a point," said Koch. "I intentionally picked a wine-centric, fine dining, chef-driven restaurant for the Beer vs. Wine Dinner. I wanted to show that even in this ‘hostile territory' the ability of great craft beer to pair amazingly with great food was equal, or better, to that of fine wine."He proved just that in 2007 when the first dinner was held. At that meal, each beverage won three courses, but brew got the high end of the final vote. The following year, wine won. Again, each beverage took three courses, but wine got the most total votes.
The tiebreaker dinner, held on Oct. 16, "was so fierce that the ballots had to be recounted twice, but it was eventually determined that beer won by one single vote," said Steele.
There has been a growing awareness from serious foodies that beer can often compliment a beer better than wine. Brewers from around the country are trying to bring more people to the table.
Craft beer, according to Julia Herz of the Brewers Association, "can both complement and contrast flavors and elements of today's American dishes where as wine mostly just contrasts."
She said the carbonation of craft beer cuts through the fat and richness of food getting diners ready for the next bite.
"So many chefs today understand the versatility of craft beer with food and that's why you're starting to see more selection available in today's finer restaurants and specialty beer stores," she said.
John Holl writes about craft beer for NewJerseyNewsroom.com. He may be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
