Beer is in the midst of a cultural shift – the craft beer industry is booming and beer tastes are changing for men and women. Despite some growth in the female beer market, it remains that only 25 – 29 percent of American ladies like beer.
Historically, brewing was considered the responsibility of women. Back then, brewing was mainly done in the home. Starting in the 18th century, beer became a major business, and quickly became dominated by men. Despite gains, beer continues to be seen as a man’s drink and business. This fact is perhaps most evident by the way beer is marketed, aka the sexy pin-up or Bud Girl. Most often when beer is marketed to women it is low-calorie, “lite” beer. Even the craft beer industry is guilty of this kind of beer sexism. Take, “Tramp Stamp,” a Belgian IPA brewed by the venerable Clown Shoes out of Massachusetts. If the name and label isn’t telling, the description is even worse: “Like a stamp on a tramp, this beer is about not so subtle seduction. Soft but complex malts, Chambly yeast, sweet orange peel, Columbus, Amarillo, and Centennial hops have merged to create a bodacious Belgian IPA.” Not only is the beer clearly intended for men, this wreaks of “not so subtle” female objectification. This is only one of many examples.
It seems that every day I hear about a new renovation project down in Over the Rhine or a new brewery popping up somewhere. This new plan is all of that plus a tap room, multiple concert spaces (192-seat live theater space and a 300-person music venue) AND there is enough space for a restaurant.
I had heard about the ambitious project to renovate and rebuild the historic “Metal Blast” building, AKA the old Jackson Brewery, a few weeks back. Then, last week I got an email from Scott Hand, one of the brains behind this new project, to see if I might be interested in learning more and spreading the word. Due to my extreme curiosity I agreed to meet Scott at the building and snap a few photos.
For those of you like, “errrrr Grippawhatta?” Let me fill you in.
Grippo’s seasoning is a sweet, salty, spicy bbq mix best known for it’s use on Grippo chips, simply called by local Cincinnatians, “Grippos.” Grippos are easily one of the best things to come out of Cincy, like waaaaaaaay better than Sky Line or Gold Star “chili.” Seriously, what is that stuff?
There are several restaurants in town that actually use the Grippo seasoning in their dishes. My favorite of these is the Rookwood Grippo french fries. The Rookwood is the first restaurant that Mike and I ate at in Cincinnati so we have such a soft spot for everything they do. Plus their burgers are freaking delicious.
There are lots of exciting things going on right now here at LBLF. I can hardly stand it! This weekend I had the honor of touring Blank Slate Brewing Company, a relative new-comer to the Cincinnati craft beer scene. Scott Lafollette, brewer owner, and I chatted about all things brewing for almost two hours. We had a blast as he showed me around the brewery, discussing what BSBC was all about, and tasting a beer, or three.
I ALSO had the pleasure (please-ure?) of meeting up with my new friend, Ryan Santos, chef of the outstanding haute cuisine style pop-up dinner series “Please to Eat You.” He’s graciously sharing a beer&food hybrid with LBLF: how-to make vinegar out of BEER. Me=freaking.out.about.this. Then we’ll be collaborating on a subsequent recipe using the vinegar that can’t be missed. I just love a little DIY in the kitchen. You’ll have to wait for my upcoming Monday food musings for more about the how to, I just couldn’t help but give you a little teaser. Continue reading Beer Diary: Blank Slate Brewing Company is in the ‘Hood!→
the brewing and culinary adventures of a Certified Cicerone®