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Even Roadfood folks who don’t love drinking beer appreciate it for all the good eats that go with it. Beef on weck in Buffalo was created primarily to stimulate thirst for beer. Also in Buffalo, wings got popular in taverns as a beer companion. Crisp-fried munchies of all kind, from chips and o’rings to cheese curds and pickles to anything that is beer-battered, are at their best in bars and taverns where beer is the beverage of choice. Beer was for many years considered a mostly blue-collar beverage (as opposed to wine), but the proliferation of artisan breweries has pushed it up the status latter to the point that some upscale eateries have beer sommeliers to discuss which beer goes best with which food.