Ah, how true

All things Beer

As part of my mentor group at Trader Joe’s, I have chosen to learn more about the beer section (and the wine section – that’ll come later). A comprehensive list of styles and descriptions can be found at Beer Advocate and at Beertown.

Over at Beertown.org, the principles of matching are outlined. 7 main points are highlighted:

1. Match strength with strength
2. Find harmonies
3. Consider sweetness, bitterness, carbonation, heat (spice), and richness
4. Look to classic cuisines
5. Practice makes perfect
6. Consider seasonality
7. Contrast and complement

A more direct listing of parings of beer with food and cheese can be found here.

Some health benefits of beer (taken from http://beertown.org/education/facts.html):

1. Lower rates of heart disease. Consuming alcohol in moderation (defined by the U.S. government as no more than two drinks per day for men or one drink per day for women) may lower coronary heart disease risk for some people by 30 to 60 percent, even those at high risk because of diabetes, hypertension or a previous heart attack.
2. Aid in bone formation. Beer contains silicon, a mineral that helps build bone mass. Dietary silicon has been shown in one study to improve bone density in the hips of men and premenopausal women.
3. Prevent cell damage that can lead to cancer and heart disease. Hops and malt used to make beer are rich sources of disease-fighting antioxidants. Beer also contains polyphenols, the same antioxidants found in wine, fruits, vegetables, and green and black tea. Ales and lagers generally contain more antioxidants than light and nonalcoholic beers.
4. Lower rates of diabetes. In one 12-year study, regular light to moderate alcohol intake was associated with a 36-percent lower risk of diabetes. Moderate consumption has been associated with reduced insulin resistance and reduced diabetes (conversely, heavy drinking and alcohol dependence is associated with increased insulin resistance and increased diabetes).
5. Protect against ischemic stroke (responsible for 80 percent of all strokes), Alzheimer’s disease and dementia. Moderate consumption has been linked to improved cognition and memory.
6. To drink moderately is to drink within the limits set by your health, the society in which you live and your obligations towards your family and friends.
7. Moderate consumption of alcoholic drinks can be good for your heart. Numerous studies throughout the world have shown that there is strong evidence that people who are moderate drinkers of beers, wines and spirits have a substantially reduced risk of coronary heart disease, heart attack, when compared to teetotalers and heavy drinkers.
8. Per drink (of equivalent alcohol content), beer contains more than twice as many antioxidants as white wine, although only half the amount of red wine. However, many of the antioxidants in red wine are large molecules and may be less readily absorbed by the body than smaller molecules found in beer.
9. Beer does not contain fat or cholesterol and is low in free sugars. The calories in beer come largely from the alcohol content.

Since this is for Trader Joe’s, it seems that a listing of the beers we carry would be pertinent. An exhaustive listing will be added later this week.

Bizarre Foods

I absolutely love Bizarre Foods with Andrew Zimmern for many of the same reasons that I love No Reservations as well.  Traveling to far off locales, totally immersing oneself in the culture (well, as much immersion that is possible with a camera crew), and eating what the locals eat – this is an ideal vacation for me.  Mind you, I would not be crazy to visit the all penis restaurant that was showcased on Bizarre Foods on Monday night, but I would eat there if the opportunity arose.  What I enjoy most about these two shows is the respect shown to the cultures that are being invaded.  I think invaded is the right word, too, but not in the George Bush sense of the word, rather these close to primitive cultures allow these television crews to come in and  film their lives for an extended period of time.  Both Zimmern and Bourdain appear to be totally open to any and all new cultural and food experiences.  They may not enjoy what they are being fed, but they respect all that is given to them.  I don’t know if I could be a totally good sport when served warthog anus or fermented whale blubber.  I do know that I would love to be offered just a fraction of what Bourdain and Zimmern have been able to try.  Traveling and eating for a living – yeah, that sounds pretty cool.