I Think We Can Do Better

“I think we can do better.” – Julia Herz, Beer and Food Summit, CIA, St. Helena CA 2015

Julia’s a wise and savvy person. And I agree with her entirely.

We all have the power & tools to be better.

We all have the power & tools to be better.

I know we can do better to invite women into beer. I know we can do better to describe beer flavors and attributes. I know we can do better to explore pairings of beer and food together. I know women can pull a chair up to the table to get involved. I know beer brands must be fully respectful to everyone they wish to sell beer to. I know we can do better in so many ways.

Doing better means you have to have a mark in which to see what ‘better’ means.

So if we think, say, pairing  beer and pizza is good, I’d say – we can do better. Let’s look at focusing in from the way too generic Beer and Pizza to something like Porter and Crimini Mushroom Pizza. That’s better.

To pair beer and cheese: we can do better by pairing not just any beer and any cheese. We can use a great resource like Janet Fletcher’s Cheese & Beer book to educate ourselves and learn to match flavors.

To market beer: we can do better by universally assuming full respect for all people, all makes, models, identifications and preferences. Who cares what all those ‘things’ are when what the human population simply craves togetherness. Let’s do better by getting together over what is universal: flavor.

We can do better. And we can do a bit better every day. In the interest of continually improvement, we can all do better when we realize that doing better makes the world better too.

Doing better means one thoughtful action at a time, adjusted to be better. Try it. Have fun, see improvements domino.

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Celebrating Diversity

“Celebrate the diversity that’s available.” – Charlie Bamforth

Last fall I had the pleasure to speaking on a panel at the Culinary Institute of America’s first Beer & Food Summit. What a ball! The people present were all very engaged. It was a very mixed group from all sorts of backgrounds and professions.

Charlie Bamforth is a character in the profession of beer who has done much good work for the bigger idea

Friendly folks at the CIA, St Helena CA

Friendly folks at the CIA, St Helena CA

of beer. I’ve heard him speak a few times and he’s lively, funny, and gets to the point. To hear him promote the idea of celebrating diversity in what beer is today is encouraging.

The word Diversity seems to be everywhere today. No surprise there since our world is expanding, exploding and integrating faster than ever before (again, no surprise). Celebrating diversity in our mindbogglinglyfast changing world is a great approach.

Like a good friend of mine tells me, change is coming whether you want it to or not. May as well open your arms and welcome it.

Beer is good for celebrating. Celebrate what you like, what your friends drink and the abundance and variety diversity affords our tastebuds. Cheers to that ~

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Neurogastronomy: What Is It?

The Yale School of Medicine is helping define neurogastronomy.

Anne G/CIA Marketing & Ginger at the Crafting Beer and Food Summit, CIA

Anne G/CIA Marketing & Ginger at the Crafting Beer and Food Summit, CIA

I first heard the term recently at the CIA, St Helena campus, at the inaugural Crafting Beer & Food Summit. As a panelist and participant at the event, the flavor theme came up over and over and over…and it’s one I, daresay, preach about. Flavor first, then style or whatever else. To me it’s the entrance to our sensory gustatory experiences.

While the word hard some immediate familiarity, knowing the richer meaning and further information is fascinating. The book of the same title by Gordon Shepard expounds on the concept. More fascination.

So what’s this connection of brain and flavor? Scent and mental? Perhaps even scentimental…. Queue more fascination, please.

It’s true progress to see an icon recognize and promote beer – just as they have long promoted and championed wine.

Read up, sip, nosh and learn. It’s where everything should start: brains first.

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