|Yes, the mag's mentioned.|
Wait -- you don't think a few of Powell's razor-sharp observations (well, only two or three dozen of them) are applicable to "craft" beer?
Substitute the words "beer snob" for "foodie," and have a deep think.
Curb Your Foodieism: How pretentiousness undercuts Louisville’s food scene, by Michael C. Powell (LEO Weekly)
... Additionally vexing, many people who fall somewhere on the spectrum of the creative class often toss around this term carte blanche, even though there’s nothing particularly creative about being a foodie. You’re not creating something — that’s what the chef just did, even though “foodie” is a badge worn proudly with at least a modicum of self-congratulatory importance by the same folks. Identifying as a “foodie” does not define anything about an individual, save for one simple fact — it is a public proclamation that a certain amount of disposable income is available for you to eat at trendy restaurants at will. And that, friends, is an odd thing to brag about in the same sentence as your preferred sports franchise, unless actively posturing a sense of exclusivity based on your means is worthy of note. In which case, nuts to you. A pox on your loft.