It used to be that the word “pairings” automatically turned our thoughts and palates to wine, but the rise in craft beer production, small breweries and brewpubs has brought food and beer pairings to the forefront.
About 1,200 of the 2,700 U.S. craft breweries are brewpubs, many of which are honing the art of finding the perfect brew to go with at least some of the dishes on the menu, says Julia Herz of the Brewers Association in Boulder, Colo.
Beer is gaining an ever-bigger place at the table when it comes to America’s foodie culture, as evidenced by the rise in beer-related shows on the Food Network, including a recent episode of “Chopped” that challenged chefs to create appetizer, entree and dessert to go with three different beer styles.
That question may be asked as MillerCoors brings out a product in a growing category of the estimated $30 billion American beer market: brews with higher alcohol by volume, meant to compete against liquor for the favor of consumers ages 21 to 27. The new product, called Miller Fortune, has recently been arriving in stores; the introductory advertising is on the way.
(For those wondering how Fortune could be a beer when it is already a magazine, it is not unusual for marketers to use a name already selling one type of product to sell another. Examples include Dove, for soap and chocolate, or Delta, for airplanes and faucets.)
By: Draft Magazine
Colorado Vixnu Imperial IPA: This 9.5%-ABV Brazilian brew reimagines an IPA with Rapadura cane sugar, which weaves tasty burnt sugar notes through peachy hops and toasted bread flavors.
Founders Sweet Repute: Residual syrup inside the maple barrels that aged this 12.6%- ABV wheat wine kick-started an unintentional secondary fermentation and laced the brew with lip-smacking sweetness.