This entire “conscious uncoupling” malarkey has got me thinking.
First of all, “conscious uncoupling” is probably the most pretentious term one could spout out of one’s mouth. But, if I were to be honest (as a self-confessed beer snob) I get the same sort of backlash to my ‘approach’ to beer drinking.
For example, I always ask for a glass.
And, a typical reply might sound something like, “Oh shut it. There’s no difference in the taste.”
This backlash is frustrating to say the least (ever read The Art of Motorcycle Maintenance? If so, you’ll know where I am going here). Beer matters. It’s science as much as philosophy. What am I drinking? What time is it (time of day absolutely matters), why I prefer to drink my bottled beer in a glass and, best of all to consider, what foods go great with the beer I’m in the mood for? These are important questions.
So if Gwynnie and Chris can take the enlightened approach to divorce, I am going to extend the same enlightened approach to beer: a “Conscious Coupling” as it were.
I went there, Gwynnie.
#1: The conscious coupling of the bottled beer and a glass.
You’ve ordered a bottled beer and now you’re asking for a glass.
Lame?
Perhaps. But first, consider the benefit. When beer is poured into a glass something magical happens to the flavor and make up of the beer. Just watch this video.
So, while at first it might feel lame to ask for a glass; do so proudly. It’s sooo worth it.
#2 – A conscious coupling of beer at lunchtime.
You think you can’t pull it off but believe in yourself. You can! Even if you’ve only got that precious hour to refuel and your priority is to still function for the rest of the afternoon …fear not! Just order a Guinness with that sandwich. Guinness is smooth and served cold, so it’s refreshing and, more importantly it doesn’t fill you up. That miraculous pint has less calories than a glass of OJ. And, with a low alcohol content (4.3 % abv,) I promise that you’ll saunter back into the office feeling properly refreshed and dazzle the crew during the 3pm conference call.
#3 – A conscious coupling of beer and dessert.
Why does cognac have to have all the fun after dinner? Chocolate, toffee, raspberry, banana, caramel …all flavors in popular dessert beers. There are so many tasty, drinkable desserts to choose from that the breweries that make these dessert beers actually market their product to “non-beer drinkers.” That messaging speak volumes to the drinkability of dessert beer. Mind your head though …these beers usually have a bit of a kick. Still not convinced? Here’s a “can’t go wrong” list (including the likes of Lindeman’s Framboise), to get you started. Cheers!
http://extondish.com/2011/11/top-ten-dessert-beers/
My hope is that we can co-exist in a world where beer is poured in a proper glass, enjoyed at lunch and even served for dessert. A little ribbing is par the course. I’ll take it, if it means better beer for all. If the fedora fits…….