Tamar Fleishman 8:26 p.m., Nov. 27
- Community Blog
To some, drinking a beer for breakfast makes you sound like a drunk, but it shouldn't. That is, unless you're already sloshed, swaggering, and swinging some disgusting malt liquor around in a crumpled-up paper bag. I say: if this above description describes you on a Wednesday morning, please disregard all of my thoughts on this topic.
I was recently out for a beer and breakfast event at Small Bar in University Heights and was happy to see that the place was packed with well-to-do people that find it perfectly okay to consume a brew with their bacon and eggs. Yet, somehow, somewhere along-the-way we've been brainwashed; a "Brewski Madness" effect that tells us that this is wrong.
Perhaps it has something to do with the fact that until more recently the beer we were served tasted more like something that should be spiraling down the gut of a urinal, as opposed to something that should be poured directly down our gullet. Or who knows? Maybe the bigwigs that sell those incredibly cheap bottles of Champagne teamed up with the makers of "fresh squeezed oranges" to scam us American's into thinking that this is the classier road to take at 9:30am. You never know.
I do not recommend going out and downing beers before noon just for the sake of tying one on (at least not all the time), but what I do support is local breweries and local bars like Small Bar that understand this. The goal is not to get hammered. The goal is to try a good beer that compliments the food. This is not a new concept. It's something that occurs everyday in countries around the world. In fact, if you go to the Czech Republic, there's hardly anybody that drinks anything other than beer with their meal. Sure, some may drink coffee or tea, but for the most part the beer is cheaper and more flavorful to pair with food, so that's what they drink. It's perfectly acceptable, and it's odd that it's not as widely accepted here in the States.
San Diego County has exploded in the last few years with new breweries and beer bars popping up all over the city. What's great is that these places are not serving up everyday bar food like greasy fries and chicken wings; they are using fresh ingredients, sometimes grown right here in San Diego and giving people a very tasty meal to pair with the very tasty brew. We're very fortunate to live in a city that's producing some great brews and amazing food dishes. We’re also extremely fortunate to have the opportunity to have a front row seat to the craft beer movement that's gaining momentum across the country. With that being said, I say: belly up to the breakfast bar!
Please drink responsibly. Eat and drink local.