What's Really Brewing

There's a silent revolution going on in fine dining, and it's about time. I'm talking about the slowly widening acceptance of quality beer as a fitting, even superior, accompaniment to most meals. If you have any doubt about how far beer has traveled as a fine-dining beverage in the last few years, drop by New York’s Gramercy Tavern and take a peek at the beverage list. In addition to the 30 or so regular beers, customers can choose from about two-dozen aged brews, including two vintages of Brooklyn Brewery’s Black Chocolate Stout, a 10-year-old from Oregon’s Rogue Ale Brewery and an English ale aged in sherry casks. More in the piece below from the Winter 2009 issue of Flavor and the Menu...)
Flavor and the Menu Beer

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