Tag: Amber/Red Ale

  
Rack of Lamb Persillade: 3 Pairings Table Mates by

Anthony Sieben, manager of the Dallas steakhouse Knife, suggests three pairings for a classic French lamb dish.

Braised Rabbit Tagliatelle: 3 Pairings Table Mates by

Chef Jason Ritchey of The Village Idiot in Lexington selects three beers to bring out different qualities in the popular winter dish Braised Rabbit Tagliatelle.

A Mostly True Story: Homebrewing Wood Chipper Irish Red Ale BYOB by

A trip to Fargo, N.D., rekindles a love for malt-forward beers and inspires Wood Chipper Irish Red Ale, with an addition of roasted barley for a subtle color boost.

A Tropical Thanksgiving: Hawaiian-Style Beer-Brined Turkey Cooking with Beer by

Ingredients like pineapple, ginger, and coconut play off the tropical flavors contributed by new-school hops in this Hawaiian island-inspired Thanksgiving feast.

Tasso Beer-Brined Pig Head Gumbo Cooking with Beer by

Gumbo is more than a stew and full of history and Louisiana culture. Its origins are a mixing pot—some of the technique is French, its seasoning and flavors hail from Africa and Spain and its vegetables from the South—combining to create an unmistakable dish that varies from family to family.

The Game Changer Unfiltered by

IPA wasn’t always a thing. During the early days of the Great American Beer Festival, the event’s much-lauded tasting competition didn’t even include the style. Brewers didn’t make it and probably didn’t even know what it was.

Brewing with Cheatgrass Zymology by

While out one day surveying invasive cheatgrass fields in Nevada, USDA scientist Tye Morgan thought about the weed’s potential as a brewing grain.

Beer Tacos Cooking with Beer by

Start with these base taco recipes, with the addition of Amber Ale, Pale Ale and Stout, and you’ll be on the way to beer taco heaven.

Mexican Tortas with Beery Fillings Cooking with Beer by

The sandwich: great bread, fresh and delicious ingredients layered together in a thoughtful order, giving way to texture and spices, all composed to pleasure the palate. Mexican Tortas accomplish just that.

Beer Dumplings Cooking with Beer by

Dumplings can range from simple to complex in flavor, texture and ingredients. Influenced by international cuisines, these versatile pouches come in many shapes and sizes and can be steamed, boiled or fried. Here are a few recipes that use beer.

Not So Espresso BYOB by

Coffee and dark-roasted Stouts or Porters are a perfect marriage of flavors, but … screw expectations. Yes, the extract makes a great addition to a sweet Stout, but let’s have some fun! How about Jolted Toasted Oat Amber?

Extracting the Best BYOB by

Of the country’s estimated 750,000 homebrewers, the vast majority are extract brewers. Many of them are brewing vets and produce an excellent tipple. Why does extract beer’s reputation suck so much? Two reasons—old extract and noob brewers.

Thanksgiving Halfway Around the World Cooking with Beer by

These international twists on Turkey Day staples include a pistachio and Apricot Ale couscous stuffing and an orange enoki mushroom sauce made with Tripel.

Brats Gone Wild: Oktoberfest Sausage 2 Ways Cooking with Beer by

Bratwurst is a beautiful thing when prepared correctly. It’s the perfect one-handed meal: a good, chewy roll coated with mustard, filled with a meaty yet juicy sausage, and topped with beer-braised sweet onions and peppers.

4 Beer Soups for Colder Months Cooking with Beer by

In these recipes, beer is used not only to add liquid to these delicious soups, but the brew’s style adds extra-subtle flavors that cannot be created from a spice rack or other ingredient.