|Empty now, but daunting full!|
See the video and more commentart after the jump!
The message I hoped to convey is that beer is a natural fit for those that enjoy dining and that it is underrepresented in Phoenix area restaurants. We of course looked at this problem in-depth in our Open Letter to Restaurants Participating in AZ Restaurant Week.
The long and short of it (really, the short of it) is that 5 minutes is not a heck of a lot of time. I'm pretty sure that I made it entertaining enough and know from people's reactions that some of the fact sprinkled in managed to take root. The point about carbonation lifting flavors and cleansing the palate seemed to be a common "A-ha' moment for many. A few others that were not as familiar with beer, reacted rather positively to the, "beer is liquid bread" idea.
One of the most interesting pairings was the Nobou at Teeter House braised pork belly bun with pickled mustard greens paired with Coedo Beniaka, a sweet potato beer. There are a dozen or so Japanese beers that run a gamut of flavors at Nobuo from Iwate Kura Oyster Stout to a Oze IPA to a Shizen Bakushu wild yeast ale that are new to even the geekiest beer aficionado. It's nice to see someone really experimenting with beer flavors, so one can forgive the lack of local and regional craft beers.
|Moto usually has hi-strength flavorful beers|
|FNB stands for Food and Beverage|
|Los Dos Molinos Chile Relleno Adovada.|