That said, I’ve noticed a positive trend in that many people know what Hefeweizen is, all the brewpubs make an IPA (one has two), and there are an increasing number of brewmaster’s dinners.

Regarding the latter point, I’ve been encouraging the brewpubs and beer-friendly restaurants to not think of beer as just a drink, but as part of a full dining experience. Not only should there be a variety of styles available, but they should be proactively paired with food. One brewpub had a special cheese plate in conjunction with a cask night every week, which was very popular. Unfortunately, upper managment got wind of it and shot it down!!!

Garrett Oliver of Brooklyn Brewing was in town in August, hosting a brewmaster’s dinner and a special cask evening. They were very popular and many bought his book, “The Brewmasters Table.” I think that was very inspiring to people and may be responsible for some of this momentum to reclaim beer’s rightful position vis-a-vis wine. Therefore, I’m very interested in seeing what Lucy Saunders has come up with.

I’ll know when we’re near accomplishing our mission when beer is commonly served at the proper temperature in the right glass and people will know the beer equivalent of “red wine with red meat, white with fish and poultry.”

Rick Green
Secretary & Webmaster
Campaign for Real Ale Vancouver
Campaigning for Real Ale, Pubs, and Drinkers’ Rights
http://www.camravancouver.ca

She seems like a great person, and I can’t wait to pick up the book for myself.

Unlike Randy, I picture beer as the rough & tumble bar leaner and wine as the over-pretentious guy at the white clothed table — beer wouldn’t be skittering as much as swinging a punch! Though it gives him as seamy a reputation as a rodent, at least it’s more human!