“Things are changing and it’s exciting. As people speculate about how ‘craft’ beer is a fad or that it is too snobby, elite, expensive, or we see backlash in the media with commentary against good beer (too bitter, too fancy, beer should just be beer etc etc), we can all take comfort in the growing market for, and access to, great beer. And should the fad somehow end, then the exciting thing is, we’ve improved the baseline for what beer should be. Five years ago it was the most generic and bland lager possible. Now it is actually something good. The beer-minimum in bars and restaurants is rapidly rising and should people stop clambering for new releases or rarity we will still be left with something much better than there was.”

Luke Robertson
Beer in Restaurants – Part 5
Ale of a Time