In fact, I can only remember two times in my life when I was excited to gulp down a cold one.

 

In graduate school, I frequently hiked up the steep hill that is Richwood Avenue in Morgantown, West Virginia just to order a fishbowl of Miller Lite at Mario’s. I know I’m horribly disappointing my pro-microbrewery friends, but something about cheap, light and frothy beer served in a frosty goblet (usually the size of my face) tastes so good to me. It also helped that at the time Mario’s only served mainstream beer and Mad Dog; hence, my decision to drink Miller Lite. And I’m quite sure this emotional attachment to Miller Lite has more to do with my memories of great friends and times at Mario’s and less to do with the taste. Seriously, after three fishbowls, it’s difficult to remember much or even care about the taste.

 

What I would call “my first flavor memory of beer” happened only several months ago. My husband Dan, an avid beer collector and enthusiast, was invited to read poetry in Kalamazoo, Michigan, home of Bell’s Brewery. Of course, we visited Bell’s with our gracious hosts, Kim and Adam Clay. Adam homebrews and cellars microbrewed beers.  There was no getting out of drinking a few samples of beer and discussing each in depth. I was afraid my lack of knowledge about beer would put me at a disadvantage. How was I supposed to find language to talk about flavors I’m not familiar with? What terms was I supposed to use? I was actually nervous before the tasting, but then I realized I use the same language for beer as I do for anything else I’m tasting: mouth feel, textures, alcohol ratios, etc. When we set down the wooden tasting trays, handcrafted in the shape of both Michigan peninsulas, my nerves turned into excitement. After my first couple of tastes, I started finding flavors I was drawn to; rye was the stand out. Quite frankly, I was tempted to buy a six-pack of this red rye ale I don’t remember the name of; I just couldn’t get enough of it. That’s a big step for me.

 

After the tasting at Bell’s I no longer roll my eyes when Dan geeks out about a beer. I listen and learn because I realized his enthusiasm about beer is quite similar to my enthusiasm about food. To celebrate the wonderful world of beer, several beer enthusiasts joined From Plate to Palate this month. Frank Cucciarre shares tasting tips and recommendations for his favorite brew, the IPA. Homebrewers Adam Clay and Jennifer McVey included a recipe for Farmhouse Ale, a thirst-quenching beer perfect for hot summer days. In a lyrical essay, F. Daniel Rzicznek links memories with beer, and Cal Freeman’s unflinching mediation on a beer label will satisfy your beer craving and your intellect. Before you read this month of From Plate to Palate, crack open a cold one and kick your feet up.

 

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