Comments on: Inelegant Inedit

By: Charles Bockway

Charles Bockway — Mon, 15 Jun 2009 14:15:01 +0000

I think you hit the nail on the head with this column. We still have a long way to go in getting craft beer understood by foodies, restaurateurs and wine lovers. We are making headway and lucid writing such as yours is helping lead the way.

By: Lucy Saunders

Lucy Saunders — Thu, 04 Jun 2009 23:35:14 +0000

Jay, thanks for including the cookbook, The Best of American Beer & Food: Pairing and Cooking with Craft Beer in your suggested reading – it compiles recipes from chefs such as Bruce Paton, and interviews with hundreds of brewers across the country. In the past 20 years, the art of finding culinary complements and contrasts for craft beer served at the table has grown exponentially. The new Inedit is a late arrival, not the trailblazing brew it is hyped to be.

By: beeraholix.com

beeraholix.com — Thu, 04 Jun 2009 10:11:04 +0000

Inelegant Inedit…

Apparently when Ferran Adrià does something new, the food world pays attention. He’s considered one of the world’s great chefs and cooks at el Bulli, his restaurant in Girona, which is in the Catalonia region of Spain. In 2004, he was listed in Time ma…

By: Thomas

Thomas — Thu, 04 Jun 2009 01:14:41 +0000

I had some at the VIP tent at the latest World Beer Festival in Raleigh, I wasn’t aware of it’s ‘history’ but enjoyed it as a nice warm weather beer to be paired with food. It reminded me alot of LaFluerette but a bit more subdued in spice. Worth it for a beer geek who wants something subtle.

By: Todd

Todd — Wed, 03 Jun 2009 18:31:47 +0000

I read about this beer a few days ago, and thought it sounded suspicious. I wouldn’t mind trying it, and $10.00 for a bottle conditioned magnum does sound like a decent deal, but the mind boggles at some of the bizarre claims made by Grupo Damm’s marketing department.