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Nowadays beer has a common place in our culture – nearly all pubs, restaurants and supermarkets sell beer and there is a vast array of brands to choose from. Beer is also fast developing strong bonds with food – it could be argued that beer deserves a similar status to wine on our tables simply because it has a wider breadth of flavour which makes it just as well suited, if not better suited in some cases. A striking example is that beer can compliment chocolate perfectly, where no wine can get close.
Would you go into a restaurant and just order a glass of wine without stating at the very least, the colour you want, let alone whether you want it to be dry, sweet or fruity? Would you order just ‘the fish’, without specifying the variety or cooking method?
While this scenario seems unthinkable when related to food and wine, it’s more typical of our approach to beer. How often do we simply ask for a pint of bitter, or lager? Even when we are more specific, it’s usually by brand rather than flavour led, rarely taking into account it’s suitability to the occasion, food it’s to accompany, or the manner in which it should be served.
This approach reflects that more awareness and consideration is needed for the wealth of qualities, varieties and flavours that exist within the beer family and here at InBev – this is what we aim to do.
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