My husband is an identical twin born in 1969. If I’m counting right, that means he is 50 years old now. While I have no problem whatsoever with his age, the passage of time does have me thinking about the fact I’m not too far behind him and that does bother me. I know that 50 is the new 40, or is it 40 is the new 50? Well, whatever the phrase is supposed to be, I am pretty sure someone is trying to convince us it is not really a whole half a century OLD. Since I don’t ‘feel’ nearly 50, I am not even sure how we got this old. Regardless of how we feel, look and behave, it sounded like a good reason to host a party and even though he would have been content with a quick trip to the brick oven pizzeria, I had to have a little fun.
Theme is always my first step to planning a party. He’s a guy, a 50 year old guy at that and what is his greatest vice? BEER. I don’t remember beer being such a significant staple in our home until we lived in Europe for 7 years. All of a sudden, he was a self proclaimed expert on craft beer, Belgian beer, US beef, pale ales, stouts, lager, pils, you name it, there was beer involved. So, the theme was pretty darn easy.
Cheers & Beers, Here’s to Brett’s 50 Years….
Theme in hand, I could also quickly decide on decorations. Since beer cans stack pretty easily, I scoured Google and Pinterest for quick ideas for creating a beer can tower. Easy, peasy, 50 cans of three different beers (one per level), I was on a roll.
I thought about how I have cooked with beer sufficiently before, so what if I build a menu around beer as the ingredient? Now, if you know me, you know I don’t drink beer. Not a drop! I never have and I seriously doubt I ever will. So, some will think this was quite a stretch for a non-drinker, but it’s really not much different than cooking with wine. I can’t taste it, and the best part is you definitely cannot smell it, and that is usually what sends me to the hills. Keep in mind, my father has grown malt barley for Budweiser for over 30 years and my husband and son drink probably more beer than water but I don’t even like the smell of it. Just like you, the internet and my collection of cookbooks served me well as I set out to select my menu. I can’t take credit for any of the creative genius, merely the pairing and delivery.