As I write this I’m sipping on a Miller High Life, are is it’s been dubbed, the “Champagne of Beers”. I acquired a taste for it back in 2010/2011 when I was attempting to freelance during a recession. At the corner liquor store near my apartment was 40s of High Life which only cost in the ballpark of $2.50. So long as you kept the 40 oz. cool it was actually a pretty damn good beer. Even Bon Appétit agrees.
Which brings me to my point, this recent article by David Chang for GQ espousing his love for cheap beer. As he says in the article, which I also agree with, rare, obnoxious, snooty beers are great, this is not the reason for his piece. His argument centers around the area that he cares about most: that cheap beers pairs well with food. Here’s the paragraph where he knocks it out of the park.
For all the debatability of my rant here, let me make one ironclad argument for shitty beer: It pairs really well with food. All food. Think about how well champagne pairs with almost anything. Champagne is not a flavor bomb! It’s bubbly and has a little hint of acid and tannin and is cool and crisp and refreshing. Cheap beer is, no joke, the champagne of beers. And cheap beer and spicy food go together like nothing else. Think about Natty Boh and Old Bay-smothered crabs. Or Asian lagers like Orion and Singha and Tiger, which are all perfect ways to wash down your mapo tofu.
Couldn’t agree more. Also, as I tend to find random things when I research posts, I found the really sweet Miller High Life print by Alan Hynes (at top) which you might want to snag. Only $40.