Statistics released last week by the Beverage Information Group indicate that overall beer consumption in the U.S. is down, as it has been trending over the past few years. It would be easy to jump to conclusions and fret that the beer boom is over, but a closer look at the numbers shows just the contrary: Although the Light segment continues to decline and contribute to the overall losses in the industry, growth in the Craft and Import segments remain significant despite their higher-priced items.

What does this mean, in a nutshell? Americans might be drinking less, but we’re drinking better! Hooray for us!

That’s right: More Americans are trading in fizzy yellow stuff for flavorful, artisanal selections created by brewers both abroad and across our great nation, looking for exciting selections and interesting, complex flavors that they’ve never experienced before. And with the most domestic breweries the U.S. has had in over 100 years (since about 1905) producing the widest array of styles, we have more delicious options available to us than ever.

Of course, the fabulous breweries that started this current craft trend about 25 to 30 years ago deserve the majority of the credit, followed closely by their later-blooming brewing brethren, but I have to believe that education has played a major role here as well. Associations like the Brewers Association and their array of consumer-education driven events like the Great American Beer Festival (which is coming up next week in Denver, CO) and Savor, homebrew groups and competitions throughout the country, savvy restaurateurs and programs like the Cicerone certification, and yes, media outlets including newspapers, magazines and even television shows have all helped to get the word out to consumers that there’s a world of flavor to be had for beer lovers.

And it seems like the people have heard. We all knew with the economic turmoil over the past couple of years that this transition wasn’t going to be easy, but it seems apparent now that while people are not as willing to spend more on alcoholic products, as they maybe once were, they’re comfortable getting less quantity for overall better quality.

But there’s still so much to learn, and so many beers to try. So keep up the good work, America. Keep drinking new and exciting brews, especially those made by small brewers right here in the USA.

To celebrate tonight, I’m gonna head to my local distributor after work and pick up something I’ve never tried before.  I’d love to hear what’s in your glass!

Cheers!

Personally, I think it’s a great idea; who doesn’t want another reason to drink a stellar IPA aside from the fact that it’s there and it’s good? But moreover, it’s a nice lead in to International Beer Day, which this year is Friday, August 5th. It’s like a warm-up to the grand fête, an IPA appetizer to the all-style bacchanalia, and it forces beer lovers to think about why they love the fizzy stuff so much and what great selection and diversity is now available to consumers around the globe.

It also encourages people to try something new, whether it’s a different style than they’re used to or a brewery they’ve never heard of. Any concept that gets folks to try something new or talk about good beer or wine is A-OK in my book.

I’m reviewing South African wines today for the November issue of the magazine, but I’ll definitely be celebrating IPA Day tonight with some of my personal favorites. To start will be a Samuel Smith India Ale, a good opener that will ease me into the style and prep me for the more assertive American offerings. Then will be a Smuttynose Finestkind IPA, one of the more available and delicious selections in my neck of the woods. For the final act? Definitely an Imperial IPA, and I’m thinking I have to check out the cellar to see what’s ripe for the picking: If memory serves me right, there’s a bottle of Avery’s Maharaja from a couple of batches back I’ve been holding on to as an experiment of DIPA evolution that I can’t wait to check out. What better night than tonight!

You can find some more recommendations and descriptions of reviewed IPAs in our Buying Guide. You can also check out some informational articles on Winemag.com by searching for “IPA”.

For more information on how people are celebrating, what they’re drinking, local events or stories and specials from your favorite brewers, check out the buzz on Facebook and Twitter with #IPAday. For a list of events for International Beer Day, check out their Web site, Facebook page or @IntlBeerDay Twitter feed.

Prost!

Since I live outside my favorite team’s television coverage area, I have to subscribe to DirecTV’s NFL Sunday Ticket so that I can watch every minute of the Buffalo Bills‘ efforts on Sunday afternoons. And since I coach my son’s travel soccer team, which also plays its games on Sunday afternoons, I also have to record the football games to watch them in the evening–and avoid hearing or reading the outcome in the meantime. The result is that during the season, Sunday evenings in our house turn into their own little ritual, complete with food and drink.

I make Buffalo-style chicken wings; my wife makes pizza. We break out the TV trays so we can eat in the living room while we watch the game. Because I’m eating wings and pizza and watching football, I gravitate toward beer as my beverage of choice–either something our beer guru Lauren Buzzeo has recommended, or my default selection of Chimay Red. While I adore the Chimay Triple and Chimay Blue, I find the Red is best for football, as the 7% alcohol is easier to take than the higher alcohol levels in its richer counterparts.

While beer is my choice for regular-season viewing, a friend of mine hosts an annual no-holds-barred football playoff wine tasting. Last year, the theme was Châteauneuf-du-Pape, and I think we had 20 or so wines that we blind-tasted before and during the two playoff games scheduled that day. Because of the typical foods involved and Buffalo’s blue-collar image, I favor the beer connection myself, but I wouldn’t miss one of Howard’s playoff wine soirées.

How about you? Do you have any favorite booze-y sports pairings outside Mint Juleps and the Kentucky Derby? If you are a fan of FC Barcelona, do you drink Cava Mimosas at 10 am EDT while you watch them beat up on Mallorca? Sip Central Otago Pinot Noir with your All-Blacks Rugby? Swig Molson or Labatt’s with Hockey Night in Canada, or maybe sip a delicate Riesling from the Niagara Peninsula? Whatever they might be, please share some of your favorites here.

Photo courtesy, Brewer's Association/Jason E. Kaplan

Let me rephrase that… reflections on the beer fest. Last week was the 29th annual Great American Beer Festival in Denver, Colorado, America’s biggest beer festival and Guiness record holder for the most beers tapped in one location as well as the largest selection of American beers gathered together on the globe. With close to 50,000 attendees over the course of four sessions in three days (Saturday afternoon is for Brewers’ Association members only), this is by no means a small production. Considering the amount of beers to try (over 2,200) and new experiences and information to be absorbed, all I can say is, good thing they give you a tasting book with the names of all the breweries and beers!

It’s a lot to take in, but after a week the haze begins to clear and coherent reflections can be assembled. Here are some of the highlights and epiphanies I experienced that I can’t wait to examine further:

Number One: What’s in a Name?
One of the hottest topics discussed among brewers and industry professionals was the question of style definition. While the festival itself is a great opportunity for the public to purchase tickets to try an outrageous assortment of beers, the heart of the event for the breweries themselves is the beer competition. More than 3,500 beers were entered into the competition this year in over 79 categories representing 133 different styles of beer (i.e. the fruit beer category is split into Fruit Beer and Fruit Wheat Beer subcategories). And definitely be sure to check out the winners here. But how many of these style definitions really mean anything to the general consumer?

Photo courtesy, Brewer's Association/Jason E. Kaplan

There are a couple of questions to be considered. First, how many of these styles are actually listed on any given beer’s label? Is it actually a benefit to segment all of these categories, hoping that they will provide some guidance and flavor profile reference to shoppers, or will it just inevitably lead to more confusion and intimidation á la some wine classification systems? Can we really expect beer lovers to know the differences between Vienna-style lagers, German-style Märzens and American-style amber lagers, and to know which beers fall in each category while perusing the aisles of their local distributor for their weekend stock-up?

It’s an interesting topic, and it’s something that plagues the wine business as well: how much should we assume consumers know about a product? The European school of thought (mostly) assumes that people will know where exactly their wine is from, what grape(s) they’re made of and how they are produced with the simple listing of a controlled appellation. Should beer be taking such a similar approach to definition? The amazing thing about beer, to me, is that the possibilities are endless, but it is important for customers to have some idea about what to expect in a beer they’ve never tried, or else they maybe are reluctant to even give it a shot in the first place.

I don’t think there’s one right answer, and we’ll just have to see what evolves from the debate and discussions. All I know is it’s nice to hear that the producers of these goods are concerned about making it easier for their supporters to enjoy good craft beer.

Number Two: A Rose by Any Other Name is… a Rose?
Speaking of names, there’s a controversy that’s been brewing in the beer world for quite some time about what exactly to call a certain kind of beer. What started on the East Coast as Black IPAs in the early 90s evolved to what Pacific Northwest brewers affectionately dub Cascadian Dark Ales today, and neither wants to play nice (in a fun, faux coast war kind of way). For the 2010 GABF style guidelines, the Brewers Association stepped in and officially named the category “American-style India Black Ale”, or IBA for short. So, be it Black IPA, CDA or IBA, the category was hot and seemed to be all over the place at the festival.

With examples on display from both coasts and even in-between, the floor was loaded with different samples to try from numerous breweries. I have to say, I enjoyed (almost) all of them. Matt Van Wyk from Oakshire Brewery, who makes his own version called O’Dark:30, explained that the CDAs are supposed to retain more of a porter profile in the mouth in addition to the hop aromas, while Black IPAs don’t have that distinction. He adds, “CDAs are more than just a black colored IPA. There is a marriage between the subtle roast malt flavors and the citrusy American hops that should not be lost. It’s a different beer style for sure.”

But gotta love the label with the shoutout to both names, and no matter what they’re called they are definitely worth a try. I also reviewed a few for the November issue of the magazine, so be sure to check those out for some stellar recommendations when it hits newsstands.

Number Three: Three Cheers for Wood!
One word: oak. So many breweries are playing with all different kinds of wood, from chips to barrels to flooring (hello Dogfish Palo Santo Marron) from all over the world. New oak, used oak, different coopers, varying toast levels, barrels from wineries, Bourbon producers, Scotch houses, Port and Madeira casks… you name it, they have or will try it.

And they’re aging in wood, too, anywhere from one month to three-plus years. It’s quite amazing to pick up on the different elements that the assorted barrels have on the finished beers, and it’s producing some of the most masterful and complex offerings today from the cult brewers of our generation (check out Russian River Brewing, Allagash, and Lost Abbey’s stellar selections, just to name a few). Bringing us to…

Number Four: Time to Stock Up the Cellar
I don’t know if there has ever been a better time to stock up on beer than today. I’ve never heard more discussion about cellaring beer than I did at the festival, and the trend was even more prevalent with the numerous offerings of aged or vintage beers being served on the festival floors. Then there was the Pints for Prostates Rare Beer Tasting, where some fantastic aged beers were served to the paying attendees like Bell’s 2004 Eccentric Ale (a specialty spiced strong ale that showed almost no sign of age whatsoever and in fact still had legs to run another 5-10 years easy), Samuel Adams Kosmic Mother Funk (a sour ale that’s been developing in oak in their barrel room for over 12 months), and Weyerbacher 2005 Decadence (a spiced amber ale) just to name a few.

Despite their age and development, and though they were all enjoyable now, they showed the promise of what can be achieved with a great, well-balanced product and proper storage. Like wine or vintage Champagne, the experience is different than enjoying them young, but it’s certainly worth a try (especially for some of the big barleywine or imperials available today) and worth considering. I’m almost at capacity myself… time for a new cellaring unit!

If you missed this year’s event, be sure to save the date for next year, the 30th anniversary of the festival, on September 29th to October 1st, 2011.

What do you think about my observations? Are you on board with any of these trends, or was there something else you experienced at GABF that I didn’t get to touch upon? I’d love to hear what you’re thinking about… what’s brewing in your brain?

They converge upon the Colorado Convention Center with such number and force, one never knows what to expect. Hotels are flooded with everyone from beer-belly twenty-somethings to groups of women looking to broaden their knowledge and affluent couples traveling from abroad with the event as the only item on their itinerary. The city of Denver becomes filled with locals and tourists alike, all carrying little 3 ounce tasting glasses with the same ubiquitous logo as the countless banners that adorn the streets.  With 462 breweries pouring over 2,200 beers, there’s a reason this event is listed as one of the top 1,000 places in the US to visit before you die and is the Guinness World Record holder for the most beers tapped in one location as well as the largest selection of American beers gathered together on the globe.

The Great American Beer Festival: need I say more? 

2010 is the 29th anniversary of the Great American Beer Festival. This year’s event promises to be bigger and better than ever, with anticipation of all four sessions selling out in advance as it had in 2007, 2008 and 2009, making it the hottest ticket in town from September 16th to 18th, 2010.  The 1st GABF held in 1982 hosted 22 breweries, 40 beers and 800 attendees; the festival has undoubtedly grown substantially and now welcomes breweries from almost all 50 states. 

The event, presented by the Brewers Association, is an opportunity for consumers and members of the industry alike to mingle and see what is currently going on in the craft brewing scene. It’s also a great opportunity to meet some of your favorite beer celebrewers and try new styles and brands of beer that might not be available in your hometown.

With over 1,595 breweries operating in the United States, almost every American is positioned to live within 10 miles of a local brewery.  The growth and availability of craft beer is helping to drive the segment, with the volume of craft beer sold in the first half of 2009 up 7.2% compared to 2008, and dollar sales up 10.3% by dollars. On top of that, craft brewers sold an estimated 9,115,635 barrels (where 1 barrel = 31 US gallons) of beer in 2009, up from 8,501,713 in 2008. Americans are a thirsty bunch, indeed!  

Attendees of the event are treated to unlimited one ounce samples in addition to a wide array of other activities. New this year is the addition of an enhanced state brewers guilds/Support Your Local Brewery pavilion, an even better Farm to Table Pavillion, and special speakers like Top Chef Season 5 winner Hosea Rosenberg, Sierra Nevada founder Ken Grossman and the Brewers Association’s President and ultimate homebrew champion Charlie Papazian. There’s also the Pro-Am Competition, now in its fifth year, which showcase award-winning homebrew recipes produced with the assistance of a professional brewer; the beers are all offered on the festival floor with the opportunity for all attendees to taste. With a full out awards ceremony, book signings, you be the judge lessons, silent disco and merchandise booth, there is definitely something for everyone.

Denver, and beer, is calling… like a sweet frothy siren, I have no choice but to follow the sudsy song and cross the country to achieve beervana.

If you’re ready to learn more about and, more importantly, taste your way through the beautiful beer bounty the small, independent and traditional (aka craft) brewers of this fine country have to offer, then hop on board. Visit www.greatamericanbeerfestival.com for more information; save the date, buy your tickets, and look forward to seeing you all there!

Here’s a cure for your Monday blues… today marks the beginning of the annual American Craft Beer Week, taking place across the country from May 17th to 23rd. Organized by the Brewers Association, the week-long festivities were designed to celebrate small and independent craft brewers from across the nation, promoting the spirit and value of America’s craft beer scene. The week became the largest national effort focusing on domestic craft brewers in 2006, and remains so even to this very day.

For 2010, breweries are pulling out all of the stops. Special events taking place throughout the week across the country include special brewery tours, beer and food pairing events, special releases, charity fundraisers and even festivals. Participating breweries are also encouraging beer enthusiasts to sign the Declaration of Beer Independence, an official document to support America’s small and independent craft brewers.

Check out the Brewers Associations’ Event Database to find a place to celebrate near you. Not everything has been recorded in their database, however, so if you don’t find something near you be sure to call up your local craft brewer to find out what they have in store and on tap for the week. If you’re not sure who your local brewery would be, or are wondering if maybe you’re missing out on some beer gems located closer to home than you think, you can find a listing of American Craft Breweries at craftbeer.com.

I’d love to hear what you have planned for the week: special beers to drink, tasting dinners, brewery visits. I know I’ll try to check out as much as I can! So here’s to great American craft beer… Prost!

While New Year’s resolutions frequently involve promises of eating less, giving back more or finally kicking that terrible habit, if you’re not ditching booze altogether it might be the best time to take a look at your beverage routines and question whether they are in need of a shake-up of their own. If you think about your purchasing, education and consumption rituals and realize that you have not bought anything different, learned anything new or shared anything spectacular with friends or family, then you might in fact be stuck in a drink rut. Lucky for you, I’m here to help; adopting these 5 simple and fantastic resolutions is certain to spice up your consumption lifestyle, liberating you from monotony and reminding you about all of the possibilities and pleasures you once yearned to find in the world of fine wine and craft beer. Here’s to a happy, healthy and fun new year!

1) Try Something New
People frequently get stuck buying the same wine or beer over and over again because we become familiar with a wine region or the quality of a specific producer and are comfortable with the accompanying price. This year, break away from that Cult Napa Cab, Australian Best Buy, favorite IPA or fizzy yellow cheap stuff to try and find something new and different. Do some ratings research to determine other established and respected producers. Venture to value regions such as France’s Languedoc and South Africa’s Western Cape to discover your new favorite everyday wine. Instead of going for that case of pale ale, try a sample pack with some new beer styles you haven’t tried before. There’s so much fantastic stuff available in the wine and beer worlds, why would you ever want to limit yourself? Be brave, and you might just be surprised at what you find!

2) Remember Your Successes
One of the largest obstacles that people come across is remembering what delicious beverage was consumed at that friend’s party last week or even with last night’s dinner. Not everyone has a photographic memory, and remembering names of producers (especially some of those vowel-heavy Belgian brewery names) can be tricky business, especially if you’re newer to the drink’s scene. Getting a journal can be a big help with this task; I recommend keeping a larger journal in the house that allows you to paste wine or beer labels next to the item description and a smaller travel journal in your car or purse for when you’re out and about. These days, there are also tons of applications that you can download to your iPhone, Blackberry, Droid, etc that will keep this list electronically for you (like Wine Enthusiast’s app available here). It’ll also be extremely handy next time you go shopping.

3) Broaden your Knowledge
One of the great things about this industry is that there is always something new to learn. Whether you are a connoisseur looking to know even more about your favorite beverage or a casual drinker that wants to be more confident in your food and drink pairings, it’s always a great idea to go back to school. There are a wide variety of education centers and universities that offer classes to interested individuals at all levels of experience and expertise. Learning more will not only enhance your appreciation, but will also make you feel more secure selecting a libation while shopping or dining. The International Wine Center (WSET) and Cicerone programs both offer convenient online options definitely worth checking out.

4) Share the Wealth
With your great new discoveries and broader knowledge, it’s time to get the friends and family involved. Be sure to share all of your new findings with the ones you love. And, for those of you who have been holding on to a certain bottle for that “special occasion,” rethink your idea of what a special occasion is—maybe it’s just anytime you are fortunate enough to be surrounded by good company and conversation. Yes, I know, I’ve brought up this topic before, but there’s truly nothing like a good bottle to bring people together for an unforgettable experience.

5) Most Importantly, HAVE FUN!
Don’t get caught up in price tags and labels. Change up typical pairings. Reach out to places unknown.  Buy a bottle that you know nothing about just for the learning experience. Remember that fine drink is something to be shared with those you love to bring pleasure and relaxation, not consumed alone in a basement cellar. Celebrate life and all of the joys that it brings. There’s endless potential out there to find great wine and beer; this year, be proactive in that search and become the true enthusiast you know you are!

Sound good to you? Have something to add? I’d love to hear how you’re going to shake things up for 2010…

Last year, I wrote a blog called “Without Beer … Would We Be Celebrating Thanksgiving?” While no one knows for certain the validity of the claim that without beer (or the need for it) we might not be celebrating Thanksgiving on the day that we do, the main point of the blog remains a valid one: do as the Pilgrims and celebrate with some brews!

This year, instead of providing you with some more recommendations of my own (regardless of how fabulous they are), I decided to reach out to some of my favorite beer authorities to see what frothy goodness they like to recommend for the big Turkey Day feast. You’ll see differences of opinion and personal preference within the recommendations, but you know what… that’s the great thing about pairings! It’s all about what you like and think works best.

So, from brewers to beer journalists, industry insiders to brewery owners, here’s Thanksgiving day inspired advice from some of the best minds in the industry today:

Sam Calagione; President and Founder, Dogfish Head Craft Brewery: “We are gonna use two of our beers in our t-day dinner with the family: our Punkin Ale as a welcome beer and Palo Santo Marron – a strong dark ale aged on Palo Santo wood which gives it nice caramel undertones – to accompany the turkey. In general, with turkey or chicken prepared without a lot of sauce or spice it’s best to veer toward darker ales and lagers and steer clear of hoppy, acidic beers. Malty, full-bodied beers are rich and lush enough to lift and accentuate the subtle flavors of the bird, whereas beers with intense spice or hop flavors will almost certainly overwhelm the main dish.”

Julia Herz; Craft Beer Program Director, Brewers Association: “The main event: Roasted turkey with gravy served with amber ale or an amber lager in the Vienna style. The roasted and caramelized skin and a rich meat gravy really harmonize with the malt and lower hopped aspects of these beer styles. I also like a full turkey dinner with all the trimmings and Belgian golden strong ale. 2 years ago I went to a friend’s house for T-giving dinner and I arrived to impress with a bottle of Russian River Damnation. For effect I beheaded the cork (like they do with a saber, but I used the back of a large knife) and boy did that ever make an impression and a memory. For our veggie friends: Organic squash grilled with butter and honey, dressed with honey and salt served with an American brown ale. You cannot beat this pairing. Dessert: apple pie and Belgian tripel. And although I have not tried it I’d like this year to try apple pie with a weizenbock. It just sounds like it will work. Gobble, gobble.” [Editors’ Note – Check out BeerandTurkey.com for more seasonal pairings from the Brewers Association.]

Vinnie Cilurzo; Brewer/Owner, Russian River Brewing Company: “I like Belgian or Belgian style blonde or golden ales with turkey. The spicy, yeast character goes well with the turkey meat while still having enough mouth feel and flavor to stand up to stuffing and other sides.”

Gregg Glaser; Editor of Yankee Brew News and News Editor of All About Beer: “One of my favorite beers in the world and a perfect match for me with the entire Thanksgiving Day dinner is Saison Dupont from Belgium’s Brasserie Dupont. The aroma is huge — full of citrus and spice. The large, white foamy head and golden color of the beer are beautiful. The taste is magnificent and complex with malt, spice, pepper and fruit. The finish is long and dry. The full-bodied mouthfeel is perfect. All this stands up well to turkey, cranberry relish, sweet potatoes and all the rest that’s on the T-Day table. Even the pumpkin pie.”

Rob Tod; Founder and Brewer, Allagash Brewing Company: “I’d go with [Allagash] Interlude paired with turkey, cranberry sauce & stuffing. It’s a simple one, but the Interlude works very well with the character the Giblets impart on the stuffing, and the fruity/tart character of the cranberry sauce. Also works great with the turkey…”

Thomas Cizauskas; VA Beer and Wine Sales and Blogger, YoursForGoodFermentables.com: “For a beer choice, some gourmands have suggested Abbey-styles, hop-happy IPAs, or weizens. I disagree – these are too flavor-potent for turkey. I would recommend a sour (Flemish) red ale, such as Verhaegge‘s Duchesse de Bourgogne. The beer’s bright acidity enlivens the bird – so to speak – while its cherry-like fruitiness mates well with the traditional accoutrements. And like all beers, it has an underlying biscuity character derived from kilned barley malt, a flavor compliment to the browned turkey.” [Editors’ Note – Full Disclosure: Thomas’ first choice was Saison Dupont, but I told him Gregg Glaser had already chosen that one and to suggest something else. Thanks, Tom!]

Greg Koch; CEO, Stone Brewing Co.: “As much as I like creating beer and food pairing combinations, when I’m on my own time I tend to gravitate towards a simpler and more hedonistic approach. As in: ‘What am I in the mood for?’ I open the fridge and pick more from the perspective of which beer I want to drink rather than from analyzing the beer-and-food-factor. And you know what, I end up with a great beer-and-food-factor every single time. Go figure. The ‘let the Force be your guide’ method works. But let’s get specific for this coming Thanksgiving. Being a celebratory event with family, I tend to gravitate towards special beers I’ve been saving. In this case, I’ve got a Southern Tier Jah*Va Imperial Coffee Stout that a friend brought me recently, and that seems like an excellent way to help keep the tryptophan at bay. I’ve also got a bottle of the just-arrived Nøgne-Ø-brewed version of the Jolly Pumpkin / Nøgne-Ø / Stone Special Holiday Ale that we went and brewed in Norway this past summer. I think I’ll pull out an archived bottle of the Stone version, and sample them side-by-side!”

What great advice from everyone! I know I’ll be bringing some craft brewed goodness to the holiday table this year in addition to a couple bottles of wine, and can’t wait to see what pairings surprises who (get ready, Grandma!).

What sounds good to you? What are some of your favorite Thanksgiving day pairings, and what new choices are you going to try this year? I’d love to hear all about them…

And Happy Thanksgiving from all of us here at WE!

One of the hottest (and my most favorite) trends in the restaurant industry right now is the pairing dinner. You know, those dinners that you pay a little extra up front with the prix-fixe so you can enjoy perfectly matched beverages (usually wine) with the various courses of the meal. Now this in itself might not be a new occurrence, but what has been recently updated to make this craze popular again is the format that these dinners are now taking on… battle.

That’s right… they are now a fight to the death for the two worlds of alcoholic beverage choices (sorry, spirits): beer and wine. Last drink standing wins and takes all the glory, being crowned as the best (or better) of beverages to be consumed with food. And the best part about it? They’re crowd ruled, people’s choice verdicts. There are no panels of expert judges, no snobs of the industry, either industry, there to tell you what you should taste or feel or experience. There is only you, the food, and the glass of each libation there for you to deliberate upon and ultimately cast a vote for the better pairing of the two. And man, oh man, is it glorious.

Typically these dinners have anywhere from three to five courses, and each course is matched with one wine and one beer. Patrons receive samples of each, along with the course, and are asked to vote for the better match in their opinion. The votes are tallied, the rounds assigned, and by the end of the evening one of the two comes out on top: beer or wine.

Sometimes books are written to help sort the war out after the battle (like He Said Beer, She Said Wine by Sommelier Marnie Old and Dogfish Head’s Sam Calagione, who have hosted numerous beer vs. wine dinners throughout the country). Sometimes, these events go on for years (check out Greg Koch of Stone Brewing and Barry Wiss of Napa’s Trinchero Family Estates epic 3-year battle at the Rancho Bernardo Inn’s El Bizcocho restaurant here). This is not usually the case, I will admit, but very cool nonetheless.

The great thing about these evenings, however, is not the final outcome. It more frequently than not comes down to the last course, with the event tied, and the final tally being very close with a couple of votes over one way or another. Sometimes it goes to wine, sometimes beer, but ultimately, everyone wins.

 Everyone wins because the best thing about these dinners truly is the surprising conversations and lasting impressions that being offered such options have on the attendees. Having participated many of these smackdowns, it’s amazing to me to watch a die-hard wino come in totally convinced that wine will come out on top only to realize that beer has put up a better fight for the night and vote across party lines. And vice versa with the hardcore beer lovers.

Ultimately, it’s not about which one is the better match. Or which one is more popular that night. Or what your usual preference is. These sorts of dinners are about opening up the minds of people who might not have experienced what wonderful options the other side of the table has to offer if it had not been for this type of dining experience. The diehard wine geek who would never order a beer with dinner might now see why a crisp IPA might be better with a crab cake salad as opposed to a glass of Sauvignon Blanc. And a beer enthusiast might understand how a Chilean Cabernet Blend might offer more depth to braised short ribs then a robust lager.

If you have never been to a throwdown, it’s time to find one and go! Try searching beermenus.com, Beer Advocate’s event calendar or your favorite local craft brewery’s website or customer service number to see if they have any upcoming local events. I guarantee you won’t be disappointed, and will most likely be more surprised at your taste buds than you would have ever guessed. If you have been, share your experience with the group: was it fun, were you surprised, and would you do it again?

While summer technically goes until September 22nd, I really consider the end of the season to be Labor Day weekend. We have a big party every year to celebrate the end of the summer (check it out here) and honestly, after that, nothing feels the same to me. All of the sudden I notice the wind feels a bit brisker, leaves start to take on a touch of red amidst the sea of green and I no longer need to have the AC on to feel comfortable. I love the fall and all of the changes that it brings, but most of all I love the fabulous beer fests that pepper the season with good drink, great places and awesome people.

The awesome people I’m talking about? Beer lovers, of course! The great thing about beer festivals is that they’re usually outdoors in great parks or recreational areas under those über-iconic beerfest tents with a band playing some sort of oompah music and all kinds of gastronomic delights being served, from Bavarian pretzels and sausage and peppers to fried dough and bratwursts. It’s just a guaranteed good time for all, and if you just happen to be a beer geek, then this is pretty close to heaven on earth.

Of course, the most iconic beerfest of the fall is Germany’s Oktoberfest, which takes place this year from September 19th to October 4th (yes, it starts tomorrow, so start being jealous of attendees… NOW). Unfortunately, we all can’t get to Munich to take part in the fun, but fortunately, we have local options.

That’s right— our own domestic beer culture and homegrown appreciation for all things sudsy has lead to the development of more and more regional and local beer tastings and events. The granddaddy of US beer events would have to be the Great American Beer Festival, which is coming to Denver, CO on September 24th to 26th. With 2,100 beers served and 495 breweries attending, there’s a reason I dubbed the festival a beer lover’s paradise… And that was back in 2007 when the numbers were even less than they are today! I’m sad to not be able to attend this year, but have already marked the dates for next year down in my calendar as this is an event that any true beer lover should never miss.

However, I did get to attend a local beer festival this past weekend in Waterbury, CT called the Brass City Beer Festival. With more than 250 beers and a special Belgian beer tent (that was AWESOME and well worth the additional $10), I was more than satisfied with the experience. Local reps were on hand to answer questions about some of my domestic favorites, including Avery, Captain Lawrence, Dogfish, Southern Tier, Stone, and Weyerbacher, to name a few. The representatives pouring the Belgian selections were also helpful and informative, which certainly was appreciated when trying to pronounce some of the brewery names or understand exactly what style beer it was that you were tasting. Standouts in the Belgian tent included Scotch Silly, Troubadour Obscura Stout, Petrus Dubbel Brown and de Proefbrouwerij Lozen Abbey Style Ale. And the all-around standout of the event that blew my mind? BrewDog from Scotland. Go find some. Now. Trust me.

To find similar beer events, Octoberfests and tastings close to you, check out these great resources:

Beer Advocate’s Event Calendar
Realbeer.com’s Event Calendar
Draft Magazine’s Event Calendar

What’s coming up on your schedule: what fabulous event have you attended or will be attending this fall? Any resource recommendations or musts for people looking to experience the best there is to offer in the beer world?

Photo Credit: Dan Pearson (except Germany’s Octoberfest photo)