Ben's Beer Blog

A place for all things beer.


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How to talk to your friend about drinking shitty beer

Have you noticed that a friend or family member is still drinking beers like Budweiser, Molson Canadian, Coors Light, Miller Light, or even Pabst?

It can be difficult watching someone you care about drink shitty industrial lager. You may feel torn about how to discuss foreign ownership, adjuncts, and the fact that much more interesting beer exists. But while the conversation about dad beers is never an easy one, it’s necessary.

Before talking to your friend about their shitty drinking habits, it’s important to understand that they may not realize they have a problem. Some people happily picking up a 2-4 with a NASCAR shirt in it or grabbing a “suitcase” of “crushable” cans for a trip to the cottage may deny they have a problem entirely. Regardless of your friend’s reaction, stay calm and know that you have their best interest in mind.

First and foremost, collect your thoughts and think about what you’re going to say ahead of time. A supportive message will be received better than negative, hurtful language. This is a difficult time for your friend, so your reassurance will help them realize they’re not alone. Millions of people have learned to put down the industrial lagers and drink well-made, interesting beer. Macro abuse should be discussed sooner rather than later. The earlier you have the conversation, the quicker your friend can seek treatment and start accompanying you on brew pub visits, ordering flights of small batch beer, and taking part in your bottle shares. Continue reading


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The problematic relationship between small brewers and new restaurants

Siotap

Starting a restaurant is a risky and expensive endeavour. In Toronto especially where there is a plethora of great places to eat and a handful of new places opening (and closing) every week, it’s exceedingly difficult for new restaurants to set themselves apart from the crowd and even if a new restaurant manages some modicum of success, it’s likely that for the first little while their profit margins will be razor thin.

Accordingly, restaurateurs often look for places to cut costs and rely on innovative marketing techniques and partnerships to get themselves known. Many restaurants in Toronto start their businesses as pop- up shops or food trucks hoping to build a reputation for their food so that they might either save up the capital or seek backers for the larger financial investment required to start their own restaurants.

To anyone with any involvement in the craft beer industry, this story might sound fairly familiar. Continue reading


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Why are you still drinking shitty beer?

Not so long ago, I started writing about beer on a regular basis.

Initially my involvement with beer was a pretty casual affair, allowing me to pair two things I’ve always loved; drinking and writing.

Though after a few months writing about beer, meeting with local brewers, attending beer events, and drinking great beer, it became clear I was becoming a little obsessed with beer.

These days I spend a considerable amount of my time reading about, talking about, writing about, and of course drinking, beer and it’s my hope this obsession will soon expand into the world of making beer–but more on that later.

So while I currently cover general beer happenings for the Toronto-centric blogTO, I thought it was high time I had my own place to collect my thoughts on all things beer and document the sure-to-be-messy process of learning how to make my own.

And so, given that I have this new forum, I thought I’d use my inaugural post to pose a question to the city’s beer drinkers: Why are you still drinking shitty beer?

Continue reading