BEER - Mixing it Up
Greetings,
One of the first few articles I ever got paid for had to do with the then-new trend at bars in Manhattan (NYC) to pour mixtures of draft beers into various shades of amber and give them a name. But maintaining brand identity has been something every brewery strived for. Whatever would happen to that “identity” if their beers were mixed with beers of another brewery? Well, that problem was solved when microbreweries began brewing both year-round beers and seasonal brews. The resulting selection of “flavors” can find harmony in mixing it up.
This year the folks at Leinenkugel actively solicit ideas from loyal drinkers who are encouraged to mix and match.
One of the first few articles I ever got paid for had to do with the then-new trend at bars in Manhattan (NYC) to pour mixtures of draft beers into various shades of amber and give them a name. But maintaining brand identity has been something every brewery strived for. Whatever would happen to that “identity” if their beers were mixed with beers of another brewery? Well, that problem was solved when microbreweries began brewing both year-round beers and seasonal brews. The resulting selection of “flavors” can find harmony in mixing it up.
This year the folks at Leinenkugel actively solicit ideas from loyal drinkers who are encouraged to mix and match.
Go ahead and play with your Beer, by Greg Kitsock explains the “Black & Tan” traditional pairing…http://www.heraldtribune.com/article/20080319/FEATURES/803190652/-1/newssitemap .
I fondly remember chatting with the young Irish bartender about the proper ratios to mix his “special” beers and enjoying the whole tasting process well through an afternoon.
Don’t be afraid to mix it up… that way you have the perfect excuse to open not just one bottle of beer eh?
Cheers!
Peter LaFrance
