Beer and Pizza, ah a match made in HEAVEN for good tate, good times, for MONEY, and for sure!!!!! :-)
For the complete article, Google the title, "Beer seizes the spotlight"
Entrepreneurs both inside and outside southwest Ohio are finding new and creative ways to tap into the surging thirst for craft beers.
Local restaurant owners are launching beer tastings and dinners to help fortify their bottom line, national pub chains are jockeying to open new locations in southwest Ohio, and more than a half-dozen brewpubs and microbreweries are in various stages of development throughout the region. Beer has quietly and quickly become one of the hottest trends in the restaurant and food-service industry that employs 13.1 million people, or about 10 percent of the U.S. workforce.
“Over the past several years, more restaurants have begun embracing the popularity of specialty beers, on-site microbrews and meal pairings,” said Jarrod Clabaugh, director of communications for the Ohio Restaurant Association. “Members who’ve embraced this trend often say that guests no longer consider wine to be the only drink that can be paired with their meal. This trend is something we’ve witnessed throughout all of Ohio’s larger markets.”
Restaurants are embracing locally produced beers and beer-based cocktails to enhance their customers’ experience, Clabaugh said. “And whenever our member restaurants can please their guests, the return-on-investment is going to boost their bottom line,” he said.
Shanon Morgan, president of the Miami Valley Restaurant Association, has seen craft beer’s popularity surge along with its importance to local restaurants. The MVRA just wrapped up a “Miami Valley Takes Flight” promotion in which local restaurants matched flights of beer or wine with special small-plate dishes.
“There is a new generation of drinkers who think that beer can be just as sexy to pair with food as wine is,” Morgan said.
Restaurants in every segment of the industry are cozying up to cold
"A few weeks ago, Tom Ryan, founder and managing partner of the Denver-based Smashburger, came to the restaurant chain’s location across from the Dayton Mall to evaluate potential beer-and-sandwich menu-pairing recommendations with Luke Purcell, brewer for Cleveland-based Great Lakes Brewing Co.
Together, the two sampled five of Smashburger’s signature burgers and two chicken sandwiches, each with its own flavor profile of condiments, with five different Great Lakes brews to come up with suggested pairings. Those suggested pairings will show up on the menus at the three Dayton-area Smashburger locations in May. Smashburger is doing the same thing with the Christian Moerlein brewery to suggest pairings in the chain’s Cincinnati-area restaurants.
The chain started the beer-pairing menu suggestions in Denver and other western markets late last year, and customers have embraced the idea. Ryan said Smashburger’s beer sales in the Phoenix market jumped 33 percent after the pairings showed up on menus.
The Smashburger founder said his chain’s ability to serve beer differentiates Smashburger from many of its competitors — and he wants to take full advantage.
“I believe there’s a lot of change going on in the marketplace,” Ryan said between pairings. “Craft breweries are inventing beer for the next generation. They’re taking beer to a new level.”"