Cooking with Beer
Chelsea Mitchell of Drink and Spoon takes us through the culinary exploits of cooking with beer. Check out her recipes and try making your own delicious boozy treats.
Lori Rice is here to save us from lackluster beer bread.
In many beer bread recipes, the brew itself is an afterthought. The recipe will recommend adding “beer”—type unspecified—in place of water, and since most people will reach for a light lager in these moments, they might as well have just used water in the first place.
Rice’s new book Beer Bread: Brew-Infused Breads, Rolls, Biscuits, Muffins, and More (Countryman Press) tears down the tyranny of mediocre beer bread recipes and offers over 60 exciting alternatives in which beer plays a significant role in the finished flavor.
Super Bowl Sunday is one of my favorite days of the year. My friends and I gather for an evening of celebration and friendly competition: the annual Dip Party. The football plays on mute for any plus ones who care about sports, and the game is only un-muted for the half-time show. Everyone attending brings a homemade dip and dunker, with first, second, and third place prizes based on a popular vote.
From sweet to savory, nostalgic classics to fresh takes, the party is all about the dip — a quintessential snack at any gathering. And as dip is the perfect party food, beer is an obvious beverage choice. This is especially true on Super Bowl Sunday when the industry is inundated with heightened awareness for beer’s biggest players. Whether enjoying a small spread or hosting a dip feast of your own, below are fail-safe beer pairings for some classic party dips.
I love the Super Bowl solely because of the food. Chips and guac, Italian heroes (or wedges, as they call it where I’m from) and chili are all great, but wings are my favorite. Since beer and wings go hand in hand, it’s fun to take this pairing a step further and combine the two. There are many ways to do this and we’ve provided a few easy ideas.
Although craft beer fans are becoming more keen on pairing beers with their favorite cheeses and meals, I’ve always found that cooking with beer to be a challenge. If you’re not acclimated to the natural bitter flavors of hops and malts, then beer can turn your dish into an overwhelming, unwieldy experience. The upside to this we can now discover new recipes by experimenting with more beer styles. In all my years of cooking, these crowd-pleasing pork rillons may be the perfect vehicle to harness the true flavors of beer.
Does it get any better than a cheesecake made with beer? Maybe. But this Raspberry Cheesecake made with WeldWerks Brewing Co.‘s Raspberry Cheesecake Berliner is definitely one that you don’t want to miss out on trying. The beer itself was inspired by this mouthwatering dessert; it seemed like a no-brainer to incorporate the beer into a recipe to further enhance the flavors before pairing it with the beer itself.
While Colorado’s New Belgium Brewing Co. boasts the oldest wood-aged sour program in the country and a stable of well-crafted IPAs, their biggest brand remains their Fat Tire Amber Ale. First introduced in 1991, the iconic Amber Ale remains a pivotal beer in the U.S. beer scene. Now you can consider it a part of America’s grilling culture as well.
In partnership with Niman Ranch, New Belgium recently introduced their Fat Tire BBQ Collection, which combines the malty deliciousness of Fat Tire with Niman Ranch’s Certified humane pork and beef raised by independent U.S. family farmers. With five current offerings at launch, the Fat Tire BBQ Collection offers a variety of great grilling options perfect for a Saturday tailgate or backyard grill session.
The best beer to pair with a Labor Day BBQ is light and smoky. Beers like Schlenkerla’s Helles, or the historic Polish beer known as Grodziskie (“Grätzer” in Germany), can’t be beaten. They have the perfect combination of being refreshing and low-alcohol, with a smoky character to complement whatever’s cooking on the grill.
May has arrived, my friends! Summer seasonal beers are already being poured and decks everywhere are itching for a summer cook-out. If you haven’t cleaned off your grill and fired it up yet, then you are behind the game. Cinco de Mayo may have passed, but you can still practice your grill skills with this deliciously picante recipe!
Las Vegas is the definition of excess. From swanky pool parties to bougie night clubs and incredible hotels, Sin City is never one to lack in any type of entertainment. I recently took my inaugural trip to Vegas and came back with more than a few stories—with one in particular I’m keen to share.
Vegas has a world-renowned dining scene that offers cuisine that appeals to every palate. Every hotel on the strip boasts a bevy of great fine dining options but tend to lack in their craft beer offerings. While many house robust wine lists that you can’t find anywhere else, the beer pairings are typically not up to par. So, when I checked into my hotel for the trip, the SLS Las Vegas, I pinpointed one dining and beer experience that I was excited to try: The Umami Burger, Beer Garden—and Sports Book (it’s Vegas after all).
While many breweries nationwide are focused on developing efficiencies as a means for expansive growth, many more have opted to remain true to their microbrewery roots by focusing on locality, terroir, and quality. The concept of foraging or utilizing locally …
This is my favorite time of year — the warm weather has arrived, daylight is lasting just a little bit longer each day and the flavors of the season are in abundance. I truly get excited when the pineapples are put out on display at my local produce market because that means it’s salsa time! Since Cinco de Mayo is here, I felt there was no better time than now to make my favorite spicy pineapple salsa. This time, I’m throwing in a little twist with this fresh dip. My secret ingredient — mango habanero cider!
There are many dishes that have come to represent St. Patrick’s Day. From shepherd’s pie to soda bread, colcannon to boxty’s, these forms of Irish fare exemplify the simplistic nature of living off of the crops and the land in Ireland. There is one dish that stands out in many people’s minds as being the epitome of true Irish cooking; corned beef.
Chances are you enjoy beer; that’s why you clicked through to read this. And I would bet that you prefer good beer, I mean really good beer. You focus on hunting down rare beers and are always on the hunt for brews that contain new ingredients and push the boundaries of what you think craft beer can be.
But what about food? Do you pursue food with the same passion? For me, I focus a lot of attention on what I drink but not nearly as much on expanding my culinary world. That’s where Brewed Food aims to change our culture.
There is a bar in Philadelphia that makes the most amazing burgers. Good Dog Bar has a burger called ‘Good Dog’. This is a juicy 1/2 lb.of meat, where every salty bite is filled with gooey Roquefort cheese is then topped with fried onions. Am I making you hungry yet? Since I don’t live within a reasonable distance of Good Dog Bar to obtain one of these tasty morsels regularly (which is probably a good thing), I decided to recreate this burger with my own twist: beer. Instinct told me to go with a darker selection, but I defied my better senses and went with a surprisingly delicious choice.
Grilling season is upon us, ladies and gentlemen!! Many will agree that there are few things better than a solid cookout. If your grill skills are a bit rusty, let me help you get back on track. I like taking my food up a notch by creating some great marinades and sauces to accompany my grilled creation. So, when I wanted to make a spicy honey mustard for some bratwurst, I knew that we could make this amazing! With what you ask? Well, clearly with beer. When it comes to making beer mustard, darker beers add more depth and flavor, so feel free to experiment with whatever you have on hand. My choice was a lonesome can I had lingering amongst the onslaught of new spring beers and this was a perfect choice!
Whether you celebrate Cinco de Mayo or not, these marinated chicken tacos are the bomb diggity. Seriously. Full of lime and spice, they’ll have you praying for #TacoTuesday every damn day of the week.
This recipe is featured on These Are My Storys.
I have a hard time understanding why Brussels sprouts seem to be the most-hated vegetable in America. Yes, they are a bit stinky (and if you overcook them, it becomes a MAJOR stink bomb), but they are packed with so many nutrients like vitamin A, vitamin C, beta carotene, vitamin K, iron, folic acid, magnesium and fiber. They are also an extremely versatile vegetable to cook with and the variety of dishes one can create is extensive. I have made several Brussels sprout dishes, but never with beer and I have been missing out!
This recipe is featured on These Are My Storys.
In honor of National Beer Day this past April 7th, I wanted to create a special Cooking with Beer recipe full of flavor, spice, and of course, beer.
Rivertowne Brewing | Old Wylie’s IPA
Rivertowne Brewing, located outside of Pittsburgh, Pennsylvania along the Allegheny River, creates brews such as its signature Babbling Blonde American blonde ale and Hala Kahiki pineapple ale.
For those who have been lucky enough to go, New Orleans is a food mecca. Iconic creations such as jambalaya, fried catfish and po’ boys are abundant amongst the multitude of restaurants, bars and corner cafes. There is one item that is synonymous to this region, that embodies both the French influence of the New Orleans culture and sheer indulgence: the beignet. Sweet, crunchy, yet fluffy, the beignet in some regards is one of the simpler varieties of fried pastries. Usually caked with enough powdered sugar to create a white dust cloud with every bite, they are messy yet simply delightful.
It’s the middle of October, the shelves are filled with gourdy beers and the temperatures are falling outside. If there’s one thing I love about fall evenings, it’s sitting inside and stuffing my face full of delicious treats. On this particular day, I decided butternut squash soup would be the perfect meal to accompany my Netflix binge-sesh. This ain’t your run of the mill butternut squash soup either – I filled it with apples, fennel, onions and garlic. To give it an extra kick, I tossed in a good amount of Kaiser – an Imperial Oktoberfest Lager by Avery Brewing that is chock full of festive spices. The final product is finished with a balsamic reduction drizzle and a few sourdough croutons. Make this meal, cuddle up on the couch, and never leave your house again.