My father doesn’t drink. He isn’t an alcoholic or anything, he just doesn’t really care to drink. Which didn’t seem so cool when I was a kid but is actually quite liberating now. Because, as an adult, I’m not forced to drink a shitty beer or two just to honor him.
For others, though, “dad beer” is big business at the moment. The hottest new spot in Manhattan is Boilermaker, a just-opened East Village joint trying to revive the lost art of a (dad) beer and a shot. I’ve likewise been noticing of late a lot of quality establishments—craft beer havens even—devoting a small portion of their well-curated beverage programs to dad beer with no shame whatsoever. The acclaimed Dinosaur BBQ even has a menu section titled “My Father’s Fridge,” which features those usual dad beer suspects (Genesee Cream Ale, Schafer, Yuengling, etc.) as a cheaper antidote to the pricy pints of local IPAs they also offer. And, dad beer made major headlines last week when Michelin-starred chef David Chang, had the gall to admit his favorite beer is…Bud Light... CLICK HERE TO READ THE FULL STORY AT ESQUIRE
