I found This while reading the Brookston Beer Bulletin.
The trouble with referencing articles on the BBB is that J is so thorough in his writing. I can do little but add smartass comments. Stick to your specialty, I always say.
The original article is a typical “we need content- pronto” feature piece, done with conclusions already drawn, and backed up with zero research. I should know. I’ve written hundreds of pieces like that myself.
But that’s fine when writing to an audience already predisposed to stick up their noses at beer. Wine snobs certainly aren’t going to dig any more deeply. Hell, when you spend your adult life in restaurants which feature enormous wine lists and three shitty beer choices, you can be forgiven for developing a mindset in which beer is an inferior, unsubtle beverage.
The gastronomic community has done beer lovers a huge disservice, and Ms. Jordan’s mindset as she writes her original article proves it. As Jordan writes:
While there are several different types of beer, most beer tastes relatively the same with some just not being quite as bad as others. Two different bottles of wine, however, can taste dramatically unalike. Wine drinkers are granted with the ability to pick from a variety of years, types, and flavors. They can choose red wine or white wine, wine from places as far as France or as close as Oregon. And, once engaged in a little wine tasting, wine drinkers can find a wine they really love.
That’s not a malicious paragraph, it’s an example of beer’s marginalization in gastronomic circles.
Granted, craft beer has made huge strides, and the industry continues to grow at a healthy clip, but Ms. Jordan has show we have a long way to go.