Food & Wine magazine gives a nice nod to beer in its current issue (the story even gets promoted on the cover): Great Beer From Around the World Meets its Food Match.
The article is pegged to the fact that one of the country’s “genius” chefs – Paul Kahan – plans to open a beer-friendly “gastropub” in Chicago, and tells you something you probably already know:
The new restaurant exemplifies one of the less discussed (but no less excellent) developments in American gastronomy: Beer, at least good beer, is finally getting its due. Craft beer is now the fastest-growing part of the alcohol industry in the United States, outpacing sales of wine and hard liquor. . . .
Restaurants that offer good food, great beer and modest environs have become another conspicuous trend -vno secret to anyone who’s tried to get a table on a Saturday night at New York City’s top gastropub, the Spotted Pig. In fact, sophisticated diners across the country are choosing to eat in more casual settings.
OK, you might not have known about the Spotted Pig, but the point is that beer often makes a better match for food than wine, and that often diners prefer a casual setting.
Of course, it is encouraging when the chef doesn’t just have his eyes on the latest trend, but truly likes beer. So what beer is Kahan drinking in the story? Pere Jacques from Chicago’s Goose Island Beer Co.
Everything is readable online, including recipes, such as one for Beer-Braised Chicken Stew with Fava Beans and Peas.