Are there still wine people out there who won’t give beer the time of day? Seriously? Sadly, it appears so. When I’ve mentioned to wine friends that I’ve started writing about beer, some act as though I’d told them I’ll be writing about bromance comedies, Hooters’ waitresses and fantasy hockey.


I actually saw a Wine Spectator forum this year that began, “Why do you consider wine to be far superior to drink than beer?” Maybe I shouldn’t have been, but I was surprised by the responses:

“I think the superiority is clear. … For one, I find the flavors of beer to be quite fatiguing. … The range of bright and fruity flavors that wine can portray just cover a broader and more impressive scale than that of beer.”

“Hot wings, hot dogs, potato chips = Beer. Everything else wine…. More…

I love a good argument. I particularly love a good argument about drinks. And I especially love a good drinks argument in which manifestos are published. This is why — whether we’re talking about wine, spirits or beer — it’s endlessly amusing to bring up the topic of alcohol content.


In wine, there are supporters of high-alcohol fruit bombs versus sommeliers who refuse to put any wine over 14 percent on their lists. In spirits, it’s the opposite: Many craft bartenders thumb their noses at whiskey that falls below 100 proof. And in beer, there’s the perennial issue of the session beer.

Session beers are low-alcohol, high-flavor, easy-drinking, reasonably priced beers that one might drink all night long and still be able to walk home without doing something stupid. Essentially, a session beer is the opposite of… More…