Beer is Better than Wine Because, Well, Because
Maybe it’s bad reporting. Maybe it’s just a matter of click-bating. Maybe its just a case of someone throwing a ball through a window then running away. No matter what it is, a story claiming that “beer is a better drink to serve with food” breaks one of my cardinal rules: if you are going to make a bold statement, at least make the slightest effort to back it up with reasoning.
As explained in the Telegraph and at Drinks Business, England’s Beer Sommelier of the Year Jane Peyton claims that “It’s actually much better pairing with food than wine and there are so many special beers for fine dining.”
I kept reading and reading. Found different stories concerning the claim. Searched through the articles. Nothing. It’s not a case of an over-anxious headline writer. Ms. Peyton actually said this about beer. And it might be true. But for heaven sake, make an effort…and that goes for those writing the story as well as for the subject of the story.
Ms. Peyton does, however, display what appears to be a somewhat hefty chip on her shoulder:
“But snobbery means it’s an uphill battle to convince people of all that. Wine as the drink of people of high status for 5,000 years and the wine industry, with its good PR has maintained that reputation.”
Well, I thank her for the compliment, considering that I am involved in the PR effort to advance the case of wine. But really, is it just all spin that wine, with its hundreds of varietals, various means of crafting the beverage, its long connection between terroir, culture and cuisine, etc, etc, etc, etc, is only granted a spot as the drink of choice with food due to PR?
In any case, I genuinely would like to know how one makes the case that beer is a better drink for pairing with food. But alas, until some intrepid reporter, writer, blogger or editor actually asks Ms. Peyton, all we have is a claim and a chip. And that’s too bad, because I’d love to see a good square off between the wine and the food advocates over this issue.