October 4, 2010
One of my all time favorite meals is brunch. It is such a delicious combination of foods from all courses coming together in perfect harmony. Everything from eggs and pancakes to bacon, roast beef, shrimp, pastas, desserts and more make it onto the table. Beyond that, there is usually a wide selection of juices, coffees, cocktails, beers, spirits, and usually mimosas; the classic brunch drink of orange juice and champagne.
I do love champagne, but honestly the classic mimosa leaves something to be desired. It always ends up a bit to sharp, and unless you are using very expensive sparkling wine, a bit to tart. Ah ha, beer to the rescue. Here is one of my most favorite beer cocktails that people are always shocked, and then astounded by; the Blanch de Chambly Mimosa! It is smoother, creamier, has a soft vanilla and warm spice character to it, and just compliments orange juice better than champagne can. Read on for the directions, and I dare you to try it! Read the rest of this entry »
August 25, 2010
One of the most remarkable things about beer is how well it can compliment or contrast with food and create a perfect pairing. I always try to recommend food and beer pairings, or beer and cheese pairings to people, but I am often met with a lot of resistance. So many people are still so focused on pairing wine with food and cheese that they can’t see beyond the vinyard. Others only know of commodity grade beers, and of course those are terrible pairings – they are not beers designed for flavor.
Real beer though; real beer with ripe and distinct flavors and aromas, unique textures and ranges of flavor can create food pairings that can not be rivaled by any beverage. Not even wine! I just happen to be doing some cooking the other day, and took advantage of the opportunity to write about this perfect pairing. The Dogfish Head 60 Minute IPA and a Spicy Asian Stirfry. Read the rest of this entry »
August 24, 2010
A few weeks ago I was in the mood to do some beer cooking (as usual) and whipped up a Spaghetti Squash with Veal Meatballs, Unibroue Maudite and San Marzano Tomato Sauce. I’ll tell you this much, it was delicious! So delicious in fact, than Uniboue has just posted it in the recipe section of their website! Thanks Unibroue! It should be no surprise by now that I love Unirboue’s beers, and the Maudite is for sure among my favorites. Next us I am going to find something spicy to make with the Fin du Monde!
August 20, 2010
My love and passion for real beer… In video form.! Read the rest of this entry »
August 4, 2010
Not only is beer a wonderful pairing with food, but it can also be a wonderful ingredient to incorporate in your cooking. Real beer has a distinct range of flavors that few other beverages can match, and certain dishes simply call out to a certain flavor.
A spaghetti squash has been sitting in my pantry for a week or so now. I was getting sick of seeing it there, so I decided to finally cook it. If you have never had spaghetti squash before, it is exactly what it sounds like. After 40 minutes in the oven this squash’s flesh will fork into strands of spaghetti like vegetable noodles. Its a low carb, and light way to replace your pasta but still get the pasta sauce! It also gave me an idea for a new pasta sauce, one with San Marzano tomatoes and Unibroue’s Maudite! Read the rest of this entry »
August 2, 2010
Beer Muffins? You got it! In an effort to prove beer’s versatility I have been cooking and baking with beer every time the opportunity arises. Late last week I was pondering a banana muffin with beer, and decided to make it rather than ponder. I had some frozen bananas already, and the rest of the ingredients are basic – so the next step then was to pick the beer.
What beer goes with banana muffins? It had to be something smooth and creamy with mellow malts, not much bitterness, and a nutty or chocolaty side to it. While I was dreaming of Belgian Dubbels, what ultimately ended up in the mix was the Neustadt 10W30. This Mild Dark Ale from Neustadt Ontario fits the bill perfectly. It is smooth and elegant with nutty malts, hints of espresso, and light cocoa. Its one of my favorite beers on its own, so I thought it would be the perfect pairing! Read the rest of this entry »
July 30, 2010
Slowly but surely people all over the world are realizing the pleasures of pairing food and beer. More and more restaurants are featuring craft beer on their menus, pubs are springing up that exclusively cook and pair their dishes with beer, and people are starting to bring bottles of beer to dinner parties realizing that a good Belgian Dubbel will match that succulent roast beef better than most any Merlot can.
But its still a new world, and as people open themselves into this vast world of flavor that is real beer it is important to have a guide along the way so that you can make informed choices about how to pair beer with food properly. The Brewers Association has created an easy quick reference guide that briefs you on the flavor characteristics of a beer, what glass to serve it in, at what temperature, and what meats, cheeses and deserts it would work well with. Download a copy here, it is a great guide to real flavor.