Lucy Saunders edits the award-winning website BeerCook.com, and thinks of beer as food. Her latest cookbook is Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades & More, Made with Craft Beer (grillingwithbeer.com).
Event organizers across the US ask for donations from craft brewers who support charity events, festivals, dinners, tastings, tourism and more. Are “thanks” enough reward?
Is packaged sex appeal really what’s needed to sell better beer in America’s restaurants?