According to this article, the rise of Thai, Moroccan and Ethiopian foods are increasing the profile of craft beers. Wine doesn’t have the body to stand up to the heat and the spice. It has relatively narrow range of flavors that are really best suited to more elegant, delicate, Cordon Bleu and northern Italian type dishes. Beer lists are growing by the foot at ethnic restaurants across the nation.
My favorite quotes :
Beer as a sophisticated drink is not a new concept. Until the '60s it was beer, not wine, that was the alcohol of moderation - what Koch calls a country club drink that respectable adults drank after attending the symphony.
"I love beer commercials cause they're great pop art. But nobody was really educating beer drinkers about the dignity of beer, the history of beer, the tradition of beer, the brewing process, the nature and the quality of the ingredients."
"Your definition of beer and your expectations for beer are too low. We brewers have not really elevated your expectations for what beer can be."