After the success of last week’s post, I am happy to report that I am motivated to try some good beers now more than ever. Kerry and Nina offered some hop-tastic wisdom and I hope that many people besides myself could take advantage of it.
I reached out to two more Dishers—editor-in-chief Amy Strauss and contributor Jim Breslin—with the same questions I posed to Kerry and Nina last week. Let’s see where Amy and Jim lead us with their combined wisdom on the matter of beer.
Maggie Mitchell: What is your first memory of drinking a beer and thinking, “Man, this is GOOD?”
Amy Strauss: My gateway craft beer was definitely of the fruity, girly variety: Sam Adams’ Cherry Wheat. I waitressed many nights just as I was out of college, and this was my drink of choice after the particularly painful shifts. Cherry Wheat’s tart, cherry elements worked like a dream in masking the bitter beer characteristics that my palate was then not ready for.
Jim Breslin: Somebody gave my dad a case of Kronenbourg and he let me try some. I was a teenager. So much better than the Rolling Rock.
Like other foods, your beer memories might be complemented by a particular location. What is the most memorable place/event you’ve ever enjoyed a beer?
AS: I fell in love over beer. Excuse me while I get cheesy, but, when I was getting to know my boyfriend, Bob, we’d rendezvous on the repeat at Iron Hill Brewery & Restaurant of Phoenixville. I blame brewer Tim Stumpf and his pumpkin ale for Bob and I starting to date five years ago. Now, every year, it’s important for us hit that particular Iron Hill location around September and October, for many, many pumpkin pints. It’s our “thing.”
JB: Drinking Smithwick’s in a series of little pubs as I backpacked through Ireland in 1987.
Why do you think craft beer has become so popular? Do you see its popularity diminishing any time soon?
AS: It’s like a club that everyone can belong, and everyone supports one another. I’ve never seen a better industry, where breweries are best friends and genuinely care if the other succeeds. It’s an incredible business model that every other industry should follow.
Also, there is always a newcomer reinventing the scene, which keeps things forever interesting and exciting. I could drink a different beer a day for an entire year, and still have many more new beers to discover. I don’t think the popularity will die down anytime soon—or ever.
JB: Craft beers are more flavorful, there’s so many interesting variations to try. Craft beers are still only a small portion of the overall beer market right now. Growth will slow down at some point and it will be interesting to see when that happens.
I am not a beer drinker. If we were meeting up at a local bar, what would you suggest I get? Would it depend on where we were meeting?
AS: If you’re coming with me young padawan, we’ll start with citrusy wheat beers. They are always a great place to start for newcomers, and the blend of subtle grains and juicy citrus mouthfuls instantly hook you, refreshing and enticing your taste buds.
I’d also order up a bottle of Dogfish Head’s Noble Rot—it’s a beer and wine hybrid, crafted with grape must. The end result is a champagne-like golden ale that you will just love. Trust me.
JB: I’d ask a few questions as to what types of drinks you enjoy and then choose something that matches your taste. Also seasonality plays a key. Do you like raspberry? Honey? Chocolate? Coffee? Then there’s a beer for you.
What is the biggest myth that you think exists about beer enthusiasts, if there is one?
AS: That everyone in the craft beer world is a pretentious drinker. Some beer snobs give us beer lovers a bad rap, acting high-and-mighty with their beer cellars, trying to one-up the average drinker with brags of the beer they had last night. Stop it, snobs!
To you, you uber-cool beer drinkers, let people like and drink what they like! Sure, offer up beer recs and suggestions, but don’t shove it down their throats or look down upon them for being uneducated. There’s room for everyone at this party.
Unrelated, many folks think beer lovers only want the hops and the more hops, the better. It’s becoming more and more common that brewers aren’t over-hopping their products, as that kills the palate. Just because you aren’t fond of hops, you and beer can still be friends.
JB: Are there myths about beer enthusiasts? I want to hear them!
Have you ever drank a beer based on the label art? Because that’s totally something I would do and I’m not ashamed to admit it.
AS: The label art for Tired Hands’ limited-edition Only Void is ridiculous; depicting a trippy venture into oblivion courtesy of Baroness’ John Dyer Baizley. To be honest: I would have drank the beer even if the label didn’t rule—but it did, making the tasting experience that much better.
JB: Sure. I think beer labels and names play an important part in beer marketing. The creativity of the names and labels has to match the creativity of the beer though.
Is there room for the non-beer drinkers of the world (like me) to join your club, or are you nearing membership capacity?
AS: The more, the merrier! I’ve met more new friends over craft beer than over other common interests. I can go to bars, brewpubs, tasting rooms alone and have amazing conversations on the repeat, meeting new friends just by bellying up and sipping.
JB: There’s always room at the bar!
If you were stranded on a small island in the middle of the Brandywine River and could only enjoy one beer for the rest of time (or until you decided to wade to shore), what would it be?
AS: Choosing a favorite beer is like naming one of your flesh and blood your favorite! I have so many favorites for the sheer fact that they fit my mood, my environment, etc. But, if you insist, here is my top five (in no order):
1. Grassroots Arctic Saison, collab with Hill Farmstead & Anchorage Brewing
2. Hill Farmstead Vera Mae (tart version)
3. Tired Hands’ Guillemot Nebula (my favorite TH beer ever and still my favorite)
4. Tired Hands’ HopHands (got to have something on hand with a bitter kick)
5. Iron Hill’s Golden Child, and really, any–and every–thing made with brettanomyces, a yeast strain that lends sour and funkiness to your beer.
JB: My favorite go to beer for the past few years is Dogfish Head’s Indian Brown Ale. It’s really a blend of Scotch ale, Brown ale and an IPA and it is so smooth.
Is there anything else you want Dish readers who might be new to drinking beer to know?
AS: There is a beer for you; for everyone! The flavor spectrum of beer is incredible and never ending, with artisanal brewers creating something unfamiliar each and every day. Be open to tasting new things, and don’t give up.
Be aware: your taste buds change! I’ve been hitting the craft beer world for about 7–8 years now, and currently am jonesin’ for IPAs. This time last year, I wanted saisons—and only saisons. Different styles do grow on you. Be open to new things!
JB: Most craft beer bars will let you sample a beer before buying a full pint. Take advantage of that when you are out. Also, visit mix and match craft beer bottle shops so you can buy a six pack with six different beers.
Major thanks going out to my fellow Dishers, Kerry, Nina, Amy and Jim for their willingness to share! Thank you for contributing to what I think will remain a great resource for non-beer drinkers near and far.
- Photo of Amy & Jim: Bonsai Doll Fern Photography
- Photo of Only Void Bottles: Tired Hands Brewing Co.
- Photos of Amy, Beer Cheers, Yards Beer Fest Group Shot & Iron Hill Flight: Nina Lea Photography
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