Much is made these days of local, independent, craft beer. The Brewer’s Association is pushing the Independent Craft Brewer seal, to help educate consumers to not fall victim to the subsidiaries of InBev masquerading as craft breweries. At Intrepid Sojourner, we have happily adopted the seal and will continue to champion independent and craft beer. As a brewery focused on global influences however, we sometimes struggle with the idea of ‘local.’ Not because we don’t want to source ingredients from local suppliers, or support our local community, quite the opposite. But because some things just aren’t local.
A couple of weeks ago, I argued that beer is art because it fulfills the primary functions of art: it possesses Intentionality, it reflects Individuality, it is Unifying, and it creates Narratives. In Part II, I want to address two possible objections. First, that beer is not art, because art is not meant to be literally consumed; and second, that beer is not art, because art is not intended for mass production.
Is beer art? The short answer: yes.
To be honest, I anticipate a significant amount of pushback on this idea. One day, however, I hope it will be accepted as obvious, at least by brewers, brewery owners, and those associated with the craft beer industry; and hopefully also by a large majority of craft beer consumers, connoisseurs, and aficionados, if not everyone. Beer is art. Why? Because it fulfills the primary functions of art: it possesses Intentionality; it reflects Individuality; it is Unifying; and it creates Narratives.
The world of beer and food pairings is endless. Breweries are constantly pushing the boundaries of flavor, which only serves to open more possibilities. At Intrepid Sojourner Beer Project, our beers are heavily influenced by cuisine and thus in the perfect position to be paired with incredible meals. Today, I want to explore some of the basic rules of pairing beer and food with you.
I unknowingly started my brewing career as a Classical Archaeologist. While spending the school year at Colorado University in Boulder doing graduate work, I spent my summers working abroad in Germany, Turkey, Greece, and Jordan. I was there for linguistic work & survey archaeology, but quickly developed an interest in the incredible flavors of the culinary world of the Middle East. There were new vegetables like aubergine & adana peppers, mouth-watering spice blends such as harissa & ras el hanout. The cultures were also incredibly welcoming, excited to educate, which meant lots of free samples!
There is a story I like to tell about my time as a TA. In graduate school, I had the opportunity to be a Teacher's Assistant for several introductory courses, one of which was Intro to Archaeology. It was a huge class, nearly 300, for two reasons. One, the professor was fantastic—extremely engaging and everyone loved watching her teach. Two, the class fulfilled the Humanities requirement for majors such as business and engineering.
From embalming pharoahs to sea dragons to warding off the devil to determining women's chastity basil has had many odd uses. We thought beer would be a great one to add to the list.
We toiled under the shadow of one of the many mountains on which Zeus was fabled to have been born. In the evenings, we relaxed on a small patio at the farmhouse where we stayed, looking over Lake Marmara to the east and the great Lydian tumuli to the west; some as big as Egyptian pyramids. On those evenings, we drank Efes, named for Ephesus, home to one of the ancient wonders of the world, the Temple of Artemis. There was however, nothing wonderful about the beer.