Beth Fish Reads: Beer

Showing posts with label Beer. Show all posts

01 September 2018

Weekend Cooking: Belgium in the Glass

You would think that after more than two weeks in Europe, I'd have a couple dozen photos of the wonderful meals I enjoyed while traveling. You would, however, be wrong.

My recent trip to Brugges proves once again that it's a good thing I'm primarily a book blogger instead of a food blogger. I have only a few not very good photos of what I ate.

It turns out that I'm happy to snap pictures of the drinks I ordered, but once the dishes arrive at the table, I'm more interested in savoring my meal than in taking a photo. Oops!

We ate very, very well in Belgium. I had (among other foods) tapas, olives, croquettes, rabbit, Flemish stew, salads, chocolate, salmon, croissants, pasta, steak, cheeses, cured meats, breads, meatballs, croque monsieur, macaroons, and smoked chicken. One of my most memorable meals was eaten in the restaurant shown above, which is just across the border in Lille, France.

We did our best to sample all that the region had to offer in drinks. Hot chocolate, espresso, gin cocktails, champagne, wine, and lots and lots of beer. We even visited a jenever (Flemish gin) museum and tasted a couple of varieties. The photos show just some of what I drank.

Next week, when I'm a bit more rested (I'm still trying to get over the jet lag), I'll have more to say. For today, I just want to thank Deb from Kahakai Kitchen for taking over as the Weekend Cooking host, despite starting a new job and dealing with the hurricane threat!

Here are some quick beer notes. The Gruut beer is brewed in Ghent, and that's where we drank it. Although the Westmalle quadrupel was my favorite beer, I forgot to photograph it (despite having ordered it two or three times). Shown instead is their tripel. Westmalle is a Belgium Trappist brewery.

The Bourgogne des Flanders and Straffe Hendrik are both brewed in Brugges. The breweries offer tours, and each also has a restaurant. I prefer dark beers, though some of the tripels were good.

When you travel, do you take photos of your meals or drinks? Am I the only slacker?

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Weekend Cooking hosted by www.BethFishReads.com

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.
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04 March 2017

Weekend Cooking: Books and Beer

I'm definitely a wine kind of person, yet sometimes a beer is just the better the choice, and I've had fun exploring different kinds of beer over recent years. Of course enjoying a cold beer on a hot summer day is not the same as having any real knowledge about the different kinds of brews and which ones to serve with which foods. In an effort to school myself, I, naturally, turned to books, both serious and fun.

Here are three such beer books I've been meaning to share with you. One is a good starting point for learning more and the others are for entertaining or just having some fun. Besides showing you the cover of each book, I've also included a scan from between the covers so you can get an idea of what's inside. (Click the images to see them more clearly.)

The Pocket Beer Guide by Stephen Beaumont and Tim Webb (Sterling Epicure, 2014). My copy of this beer guide is an ARC dating from 2014, but I still find the book to be plenty useful. The handy paperback covers thousands of beers from around the world. The listings are by country then by region and finally by brewery, and each one includes descriptions of the beer plus a star rating. You'll also find a little bit of information about the brewery itself as well as a few recommendations for local brew pubs. Note that the guide sticks to some of the better-know brewers rather than the small artisan (craft) breweries that are springing up everywhere these days. One complaint is that there's no index. Still, it's a useful reference to take to the store or bar or to slip into your bag when traveling.

Cheese & Beer by Janet Fletcher (Andrews McMeel Publishing, 2013). When I look at this book, I think of hot summer evenings on the deck with friends just as readily as cold winter nights entertaining guests in front of the fireplace. The heart of the book, of course, are recommendations for finding delicious pairings of beer and cheese. The book is organized by type of beer (ales, porters, lagers, pilsners, and more) and for each one, Fletcher provides tasting notes, and other information, recommended beers, and matching cheeses. The lists of beers cover both regional hits and national favorites, and the range of cheeses follow suit. There's enough information so you can easily create your own pairings from local resources. Useful beer and cheese indexes make it a snap to plan your next get-together.

Cookies & Beer by Jonathan Bender (Andrews McMeel Publishing, 2015). This book just says fun, fun, fun to me. Move over cheese and main dishes and make room for cookies! I have to be honest here, I like this book for the beer recommendations and for the fabulous cookie recipes. I'm not overly taken by the idea of inviting friends over for a cookie and beer party. On the other hand, why not? Maybe you could host the perfect Saturday afternoon open house or even a unique adult birthday party. Regardless, you can't go wrong with the solid beer choices and delicious-sounding cookie recipes, with flavors ranging from chocolate to spices, fruits, nuts, and whole grains. Yum!

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10 October 2015

Weekend Cooking: The Comic Book Story of Beer by Jonathan Hennessey and Mike Smith

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Almost two years ago I wrote about a Discovery Channel documentary on beer and the role the fermented beverage played in human history. The newest entry in the beer and history genre is Jonathan Hennessey and Mike Smith's The Comic Book Story of Beer (art by Aaron McConnell; lettering by Tom Orzechowski).

If you're looking for a light, colorful, and accessible way to learn about the world's favorite drink--from it's earliest forms to the newest craft beer--then this nonfiction comic was written just for you.

The Comic Book Story of Beer follows a similar path as the documentary, starting with an examination of the inextricable link between beer and agriculture. After building that foundation, Hennessey and Smith introduce us to the process of making the brew and then give us a look at all things beer at a few key moments in history (for example, the Middle Ages, Age of Exploration, and Industrial Revolution).

copyright: The Comic Book Story of Beer by Jonathan Hennessey and Mike Smith

Although The Comic Book Story of Beer doesn't offer any new or startling information, it's an entertaining way to get a better understanding of beer through the ages. If you click on the scan to the right, you'll discover one of the reasons beer developed its reputation of being associated with a rougher crowd compared to wine drinkers. Oh those crazy ancient Greeks!

The artwork is colorful, spanning a range of styles to fit the mood of the time period or topic being presented. The facial expressions and body language of the people clearly show emotions, and action is conveyed in conventional ways. I found it odd, however, that several panels were repeated; same drawing but with different text.

Among my favorite sections are the features called "Meet the Beer." These one-page panels are scattered throughout the book, each one presenting a specific type of beer. If you click on the scan to the left, you'll see an example.

Jonathan Hennessey and Mike Smith's The Comic Book Story of Beer is an informative look at how beer evolved from what was essentially drinkable bread about nine thousand years ago to the vast variety of craft beers and home brews that are so popular today. Knowledgeable beer drinkers will want to check the book out from the library. But if you're new to the beer world, this comic is a great place to start learning about the history of your new favorite drink.

Published by Penguin Random House / Ten Speed Press, 2015
ISBN-13: 9781607746355
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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27 June 2015

Weekend Cooking: The Beer Wench's Guide to Beer by Ashley Routson

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

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The Beer Wench's Guide to Beer by Ashley Routson

Although I am much more of a wine and spirits drinker, I have come to appreciate beer. That's saying quite a lot because just seven or eight years ago, I would have told you that I hated beer.

Well, actually, as it turns out, I hate typical American beers made by the famous big beer makers. Once I tasted an Old World beer made without adjuncts, I discovered that beer can be really good. Since then, I've made a point of tasting beer from local microbreweries and trying a variety of craft beers.

I'm no expert and will likely never be, so I'm thankful that Ashley Routson wrote The Beer Wench's Guide to Beer: An Unpretentious Guide to Craft Beer. Her tasting notes, helpful information, and food pairings--all wrapped up in a down-to-earth, conversational style--are just what I need to help me make wise choices at the store and in the kitchen.

The book is divided into three sections, and Routson invites us to flip through her book, reading the information that interests us most. She's pretty straightforward in her evaluations; if she doesn't like a particular type of beer, she's not afraid to say so. At the same time, however, she remains respectful enough to provide the same in-depth discussion of her least favorite beers as she does for the ones she loves.

The first part of The Beer Wench's Guide to Beer is just that--a guide to all the different styles of beer. Routson includes enough facts to make a beer nerd swoon and enough other information to invite the rest of us to the party. Here's where you learn which beers are bitter, hoppy, light, heavy, dark, and smooth. My favorite part is the listing of beers to try for each style. Some of the breweries might be obscure, but most of them, even I (a beer novice) recognized: Dog Fish Head, Spaten, Troegs, Paulaner, and Odell, for example. I love that she recommends beers that are relatively easy to find throughout the country.

The second part of the book is all about ingredients, how to make beer, how to taste it, and how to serve it. The final part is where we find the food pairings and recipes. What's cool about the food pairings is that Routson not only gives us the expected lists of beers and food but she also offers tips on how to come up with our own pairings. That kind of information is so helpful and really helps us learn the reasons behind the pairings.

The handful of recipes range from soups and stews to main dishes and desserts. Oh and, of course, there are drinks and cocktails. I'm curious to try her beer risotto (I bet it's great!) and especially some of the sauces. There's a salmon dish that's calling my name, along with a hearty Texas-style chili.

Ashley Routson's The Beer Wench's Guide to Beer is not just for beer geeks. It's a great reference to keep on hand if you want to learn about beer and are curious to try different styles from around the world. I love the beer pairings and will be turning to this book often for tips when we have friends over for dinner. This is the clearest and most accessible beer book I've run across and highly recommend it.

Here's how to make Pale Ale Jalapeno Cheese Dip (click the image to enlarge it). Note that the recipe comes from an uncorrected proof copy of the book.

Photos: The photos were scanned from the book and all rights remain with the original copyright holder.

Published by Voyageur Press, 2015
ISBN-13: 9780760347300
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)

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15 February 2014

Weekend Cooking: How Beer Saved the World (Film)

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How Beer Saved the World: Discovery Channel

In the name of doing research for an up-coming book review for Weekend Cooking, I took the time to see an interesting, yet light documentary film, How Beer Saved the World, produced by Beyond Productions (an Australian company) for the Discovery Channel.

The premise and argument of the film is that beer was the driving force for the development of agriculture at around 9000 B.C.E. From there beer was responsible for the development of cities, writing, math, business, medicine, Church attendance, trade, and modern industrialization.

The filmmakers interviewed a number of well-known experts in history, anthropology, science, and fermentation. But don't think this is some boring study or lecture into the history of modern humankind. How Beer Saved the World puts a whole lot of beer-drinking fun into learning about the rise of civilization in just 44 minutes.

Animated sequences are mixed with discussions and demonstrations from the experts and a few reenactments. The film takes us from the first accidental fermentation of barely to Mesopotamia, ancient Egypt, medieval Europe, and the New World. The documentary ends with a discussion of the problems involved with sending beer into space.

I couldn't find a clip to share, but I recommend How Beer Saved the World for anyone interested in how a single industry can have far-reaching effects. The documentary is available from a number of streaming sites; just do a web search and I'm sure you'll find a source.

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06 July 2013

Weekend Cooking: The Kitchen Journals 11

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I thought I'd take advantage of the holiday weekend (at least here in the United States) to dip into my Kitchen Journal and share some new discoveries and kitchen adventures. I also gave the Weekend Cooking button a makeover. Hope you like it.

Adult Beverages. In the heat of the summer we've turned to beer instead of wine on most nights. For some reason, we're on a German kick and are rotating among our three current favorites, a black larger and two dunkels. I first bought Kostritzer black lager to use in a short rib recipe, and we were pleased to discover how much we liked the beer.

As for the German dunkels, we can't quite decide if we like the Warsteiner or Spaten better, but we bought the Spaten for our Fourth of July of party. Our beer distributor (don't ask, this is Pennsylvania and we have weird liquor laws) has encouraged us to try the Spaten Octoberfest, and I know we'll buy it before the end of the month.

A new wine we like is Coppola Diamond Red Blend, which one of our guests brought to the Fourth party It's fruity without being sweet and went very well with our traditional cookout menu. We haven't been drinking much white wine lately, but I think crisp, dry whites are wonderful in the summer.

Culinary Reading. I recently finished Blue Plate Special by Kate Christensen (Doubleday, 2013), in which the author explores her experiences with the intertwined connections among memory, emotion, and food. The autobiography deserves a full review, but I'm swamped with work, and I'm not sure when I'll get to it. In the style of M. F. K. Fisher, Laurie Colwin, and other great food writers from the last century, Christensen presents a startlingly frank look at her life, her search for love, her relationship with her mother and sisters, and her complex feelings about her father. Throughout it all, and despite a somewhat dismal beginning, she remembers the foods and meals that both comforted her and opened her horizons. Make room for her next to Elizabeth David, Ruth Reichl, and the rest, Christensen has (as I wrote for Bloggers Recommend) earned her place at their table.

What I've Been Cooking. The farmers' market and our CSA are both in full swing and our dinner table has been overflowing with fresh, wonderful veggies. We buy a full share, and even though there are only two of us, we manage to hold our own week after week. I tried two new recipes for our Fourth party; although neither uses those good CSA vegetables, each was a success.

Every year I make the same old baked beans and same old potato salad. Our guests like my classic versions, but I decided I needed to shake things up. So where to turn? Why America's Test Kitchen, of course. I looked through the Cook's Illustrated Cookbook and found their All-American Potato Salad, which was traditional enough to be a sure hit but included some ingredients I don't normally use. For once, I followed the recipe almost exactly. I loved that the salad was tangy and not mayo heavy. Our guests seemed to agree and helped themselves to seconds.

I knew I wanted to use my slow cooker for the beans, so I pulled out ATK's Slow Cooker Revolution and picked their Barbecued Beans. I did not follow their directions exactly, however. Here's what I did differently: I went ahead and fried the bacon and broke it into pieces. I didn't mind the extra pan and was happy not to have to fish out the limp bacon strips before serving. At the end of the recipe, I was generous with the mustard, and when I stirred it into the beans, I also added chipotle hot sauce and 1/4 cup of bourbon. Everyone loved this dish too.

What food or drink adventures have you had this week?

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29 June 2013

Weekend Cooking: A Year in Food & Beer by Emily Baime and Darin Michaels

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Most of us are at least aware of the idea of pairing wines with food, but I'm often surprised by how often people choose their beers without a thought for what they are eating. Now that Americans finally have more choices than [big beer brand] light in a can, we should be paying more attention to the interplay of flavors.

In A Year in Food & Beer, Emily Baime and Darin Michaels offer a guide for pairing a world of beers with specific recipes and seasons. They encourage readers to pay attention to what they are drinking, noting how summer's heat requires sharper, more citric flavors, whereas winter's chill calls for darker, more roasted brews.

Besides offering their own recipes with specific brew suggestions, Baime and Michaels provide helpful information about the different types of beer so we can start to make our own successful pairings. I particularly like the extras, such as the section titled "Care of Beer and Glassware" and the solid advice on pouring.

The heart of the book is made up of recipes plus beer suggestions, organized by season. Here is where A Year in Food & Beer gives mixed results. Before I get to the details, I want to make it clear that I read an ARC, and some of the issues I mention may have been corrected in the finished book.

The Beer Pairings: As expected, Baime and Michaels tell us which beers go well with each of the recipes in the book. They not only provide a general description of the paired drink (such as aged wheat beer, porter, or fruit-forward beer) but also name specific beers by brewing company and label. In addition they tell us why those beers work well with the recipe, so we are learning, not just following along blindly. I was pleased to see that the authors were not afraid to tackle some of the more difficult foods (asparagus, artichokes, caviar, and desserts), increasing our confidence when serving guests.

The Beer and Cheese Party: The last chapter of the book contains "detailed tasting notes to pair fifteen beer styles with cheese." This section is a gold mine of information about how to host a tasting party, including glassware, serving temperatures, and advice for how to make your party informative but still fun.

The Recipes: Here is where Baime and Michaels were less successful. First, the recipes are arranged oddly within each seasonal category, jumping from desserts to sides to main dishes willy-nilly. Second, the directions are not kitchen friendly. For instance, oven temperatures are not always listed early enough to allow for preheating, and yields aren't provided. Finally, although the dishes are appealing--such as grilled trout, vegetarian lasagna, and pork meat balls--they are common enough that most readers will already have a favorite tried-and-true recipe.

The Bottom Line: Refer to A Year in Food & Beer to help you learn more about beer and how it pairs with the food you plan to serve your family and guests. Although I'm sure there are more comprehensive beer pairing books available, Baime and Michaels offer a reasonable place to begin. On the other hand, you'll probably not be motivated to try the recipes, though you may want to host a tasting party.

Rowan & Littefield Publishers / AltaMira Press, 2013
ISBN-13: 9780759122635,
Rating: C
Source: Review (see review policy)
Copyright 2013 cbl for www.BethFishReads.com

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06 April 2013

Weekend Cooking: The Kitchen Journals 10

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Although I have a couple of cookbooks and some food writing books to review, I thought I'd take a break and settle in with another entry in my Kitchen Journals.

Adult Beverages. Let's start with drinks, shall we? We've been in a bit of rut with wine over the winter, but this week we bought a new-to-us red blend from Gnarly Head, called Authentic Red. It was quite drinkable for a weekday table wine, and I'm sure we'll be buying it again. We have been long-time fans of their old vine Zin.

The latest star though was the discovery of a pleasant Irish whiskey. Right around St. Patrick's Day, our local state store had an Irish whiskey tasting, and although we're Scotch fans, we couldn't resist giving some a try. Our favorite of the batch was Bushmill's Irish Honey whiskey, and Mr. BFR made sure we brought a bottle home. Despite the addition of honey, the whiskey is not sweet, just very smooth. A little bit straight up, in coffee, and even over fruit salad is a great evening treat.

After taking a 10-mile hike last weekend, we were in the mood for an ice-cold brew. Our choice? Dogfish Head Indian brown ale. We've always liked their beers, and after a fun, active spring day, this ale went down easily. It made us wish for warm summer nights on the deck, sipping a beer and reading or talking.

Culinary Cozies. I have a small stack of food-related cozy mysteries in my sights, and I'm looking forward to nicer weather and some lazy weekend afternoons indulging in one of my favorite escape reading genres. Here are five titles that caught my attention. I haven't read any of these authors yet, so I'm hoping to find a new favorite series. I admit I like the corny, punny titles of cozies and their fun covers. Have you read any of these?

Fonduing Fathers (Berkley Prime Crime, 2012) is the sixth entry in Julie Hyzy's White House Chef series, starring Olivia Paras, the assistant chef to the president. Of course, these books are set in Washington, D.C. Bewitched, Bothered, and Biscotti (Obsidian, 2012) by Bailey Cates is the second book in the Magical Bakery series. Our hero is Katie Lightfoot, a witch and a baker living in Savannah, Georgia.

Liz Lipperman's Murder for the Halibut (Berkley Prime Crime, 2012), the third in the Clueless Cook series, is about Jordan McAllister, a foodie journalist working out of Ranchero, Texas. A Broth of Betrayal (Berkley Prime Crime, 2013), by Connie Archer, is the second Soup Lover's mystery book. Lucky Jamieson, our amateur sleuth, runs the By the Spoonful Soup Shop in Snowflake, Vermont. Finally, Paige Shelton's If Mashed Potatoes Could Dance (Berkley Prime Crime, 2012), is the second book in the Country Cooking School series. Betts Winston and her grandmother run the Broken Rope, Missouri, cooking school when they aren't solving murders.

Like all good culinary mysteries, each of the five novels listed here includes a handful of themed recipes. It'd fun to make one of the treats to serve at a mystery book club meeting.

What I've Been Cooking. You can sure tell that we're in the heart of changing seasons in my kitchen. We started out the week eating kale lentil soup and roasted root vegetables and ended the week with asparagus risotto and fruit salad. That's winter to spring in just a few days! Our Community Sponsored Agriculture (CSA) food shares will start with the reopening of the farmer's market in just a few weeks. I wish it it were already May.

The soup recipe I used came from Ellie Krieger's So Easy, which I reviewed way back in 2010. And I always make pressure cooker risotto following Lorna Sass's directions. I introduced you to Sass a couple of springs ago; check out that Weekend Cooking post if you've been scared to try a pressure cooker.

What food or drink adventures have you had this week?

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03 November 2012

Weekend Cooking: The World Atlas of Beer by Tim Webb and Stephen Beaumont

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. More information at the welcome post.

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Any book that starts with the following words is bound to be both fun to read and informative:

Wine may accompany dinner and fine whisky a good book, but beer always seems to go better with life. Yet as with any companion, it should be chosen well and properly understood.

And indeed The World Atlas of Beer by Tim Webb and Stephen Beaumont delivers on both accounts. Further, this oversize, glossy book is also beautiful to look at, with its large photographs, colorful graphics, and clear design.

But don't be fooled by first impressions. The World Atlas of Beer is much more than a coffee table book. It starts with a section titled "The Nature of Beer," which is a history of the beverage, from its origins in ancient Mesopotamia to the modern-day craft brewer. In several short chapters, the authors cover an amazing range of topics, such as:

How beer is made
The characteristics of the different beer styles
Beer glassware, including their pros and cons
Beer and food pairings

The latter was one the chapters I turned to first because I don't know very much about how to pick a beer to go with a particular dish. Fortunately, Webb and Beaumont make it easy by providing a handy chart for quick reference. One thing I learned is that beer is often a better pairing with a cheese board than is wine. I can't wait to do some exploring along those lines.

The bulk of the book is, as the title tells you, an atlas of beers. From Old World to New and from West to East, Webb and Beaumont traveled the world visiting breweries and tasting and describing more than 500 beers. Their goal was to present a variety of representative styles made in traditional and upcoming brewing regions. They make little mention of the mass manufacturers and limit each brewery to only one type of beer. The authors clearly state that they had no intention of creating a best-of-the-world list but instead wanted to highlight the great variety of beers available to 21st-century drinkers.

Each regional section of the atlas introduces us to the types of beer, describes some of the breweries, and provides a short history. You'll find a chart of the local best-sellers, a map of where to find the breweries, photos of bottles and labels, and tasting notes. Scattered throughout are stories about individuals, festivals, and ingredients. In other words, there's an amazing amount of information in The World Atlas of Beer.

One of the great features of the atlas is that Webb and Beaumont made sure the book could be used in a number of ways. For example, as you plan your next vacation, check the atlas to learn about the beers local to your destination. For more immediate fun, don't forget to plot out some local adventures as well. No matter where you live in the world, there are bound to be nearby breweries.

Thumb through the atlas before your next visit to the beer store. Wouldn't it be fun to take a world tasting tour right in your own living room? Check out the food pairing advice for your next party and impress your friends. Learn about a beer festival and make arrangements to attend. Or simply read The World Atlas of Beer to increase your knowledge of this ancient drink.

Tim Webb and Stephen Beaumont must have felt extremely lucky when they set out to explore the world of beers, from the familiar bocks and porters to the extreme beers flavored with exotic ingredients. Beer lovers across the globe can look forward to many hours reading and using The World Atlas of Beer.

The scans are of pages 78 and 117 in the book, chosen to give you an idea of what you'll find in the atlas. Needless to say, the quality of the book far exceeds the quality of my scans. Click the images to enlarge them.

Buy The World Atlas of Beer at an Indie or at a bookstore near you (link leads to an affiliate program).
Sterling Publishing / Sterling Epicure, 2012
ISBN-13: 9781402789618
Source: Review (see review policy)
Rating: B+
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy).

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03 March 2012

Weekend Cooking: Review: Beer Wars (Film)

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Although my drinks of choice are scotch on the rocks and red wine, I do appreciate a good beer, especially beers from Belgium and Germany or small U.S. craft brewers. I don't know much about beer or the beer industry though, so when I spotted the documentary Beer Wars (directed by Anat Baron) over at Netflix, I decided to give it a shot.

Although the basic premise (that the major American beer companies brew an inferior product and have tons of money) was no surprise, I was completely ignorant about the extent of competition among brewers for the beer consumers in this country. Similar to most other business sectors, including the publishing industry, big brewers are buying up smaller companies and doing whatever they can to maintain their hold on the market share.

The beer wars are fought not just in the glass but on TV (ads), for shelf space, for sports sponsorships, and at beer distributors. The big three--Anheuser Busch, Miller, and Coors--have so much money and influence that they're the second-largest PAC in Washington. Who knew?

The Beth Fish Reads household doesn't drink enough beer to have supported the major American brewers in the beer wars, but I'm glad to know that when we do buy a six-pack, we are spending our money on the good stuff made by little guy.