Running into an Old Friend: Sierra Nevada

Rye is the worst. Nobody worth his salt ever has a sandwich made of rye bread. When you go to a fancy restaurant and they offer a selection of breads which one is always left on the table? Rye. Sure, Martin van der Griten will tell you it's "a hardy grain, more tolerant of frost and drought than is wheat. It is the most winter hardy of all cereals." Nobody eats rye cereal, do they? Rye is used to make animal feed, flour, and...beer.

Tonight, I'm sipping on a Sierra Nevada Ruthless Rye IPA. There's a parallel between rye and Sierra Nevada. Craft beer snobs, of which I am one, are always looking for something new. Preferably something small, niche, hard to find. Same thing with rye. I don't have scientific data to back me up but it's safe to assume it's not the first choice of most bakers.

The point is that I'm regularly scouting grocery stores, beverage stores, craft beer stores, along with pubs and restaurants looking for something  new. Virtually every one of which offers Sierra Nevada. It's easy to forget they are craft brewers. It's also easy to forget they make damn fine beer. Prior to this evening, I can't say when I last had a Sierra Nevada. In the early days they were one of my favorites. The same can be said for brewers like Dogfish Head and even Troegs. Shame on me for letting so much time pass.

So, here's to you Sierra Nevada and all the other craft beer trail blazers who get unnecessary shit from beer snobs (aka idiots) like me. Now, off to renew some old friendships.


C'mon, you were thinking it.