It is an interesting, if perhaps unneeded, concept for a book… at least for true wine lovers. But hey, what do I know.

As to craft beer’s moment and the rivalry with wine, we had a good discussion about that earlier this week on this thread:
http://www.drvino.com/2012/10/24/craft-beer-is-overtaking-wine-sf-mag/

https://twitter.com/EricAsimov/status/260411540048576512

To be honest the brewed under license beers taste like a cross between cats piss and shite. Extremely unattractive much like the mass produced main stays they peddle – VB, Fosters, Tooheys, et.al – except worse & at a premium.

Not to be a beer nazi, but I’ve asked at a few restaurants whether I’m getting the real deal or a local bootleg. I’ve been comped a few times when I’ve been told erroneous information. I’ve asked them to check, to confirm, it’s really not that hard is it? (pst it says on the bottle where it’s made)

In saying that it’s made for a couple of successful parallel import business that are brining the “real” beers into Australia (Peroni is a good case(‘scuse the pun), example for the Melbourne market). The crazy thing is is that I can buy the authentic imported “real” Peroni for less than what it would cost me to buy the locally brewed version. And taste wise there’s no comparison(there was a blind tasting done on a few real vs. locally brewed beers gave interesting results – see if I can find the link).

(All bets are off with Corona though, I don’t think anyone can make it cheaper than what it costs to import from Mexico – Fosters/CUB tried and failed now they just ship it over by the boatload)

The other thing is the micro/artisan/craft-brew market is exploding in a massive way here in Australia. I actually think we maybe peaking in the interim before another thrust upwards. Be good to see the stats/figures and the like behind the Oz craftbrew market and see where we are compared to the US and ROW.

I do love my wine, but I’m actually quite fascinated and taken with the craftbrew beer thing at the moment.

Also, my comment about AB InBev opening ground to craft beer wasn’t related to Becks new bottling in St. Louis after decades of marketing about the german purity law. The article talks about how Brito is a relentless cost-cutter and has swapped out whole grains and a beechwood provider and many hops in an effort to cut costs. Meanwhile, he has raised the price. So tactics like those are the ones that I see leaving a widening gap in the market, which craft beer is pouring into.