Tag: Beer and Food

3 Pairings: Chocolate Trio Table Mates by

Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.

Cooking with Stout: Marinades, Beans, and Dessert Cuisine à la Bière by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.

Beer-Soaked English Trifle Cuisine à la Bière by

Create a tempting English Trifle by layering malted sponge cake, beer pastry cream, fresh fruit, and jam or jelly flavored with your favorite beer.

August 2017 News: DE Increases Tax, NC Passes Brunch Bill, and Breweries Adopt Independent Seal News by

In a roundup of beer news, Delaware increases beer excise tax; North Carolina passes “Brunch Bill;” Brooklyn Brewery and Carlsberg expand international ventures; and breweries adopt the Brewers Association’s “Independent” seal.

Mekelburg’s: A Brooklyn Hideaway with a Focus on Gourmet Grub Barkeep by

Located below a red awning advertising fine foods and craft beer in Clinton Hill, Brooklyn, the low-slung basement space that is home to Mekelburg’s is far from a traditional bar and restaurant.

Three-Cheese Board: Pairing French Varieties with Dubbel, Imperial Stout, and Wild Ale Table Mates by

Three cheese and beer pairings, by Steve Jones of Portland’s Cheese Bar, are a study in complementing and contrasting flavors.

Cucumber Salad with Za’atar Cuisine à la Bière by

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

Kegs and Eggs: Across the Country, Breweries Add Brunch The Business of Beer by

Often overlooked when it comes to beer and food pairing, weekend brunch is appearing on the menus of a growing number of US breweries.

Hopped Strawberry Shortcake with Witbier Curd Cuisine à la Bière by

Barley flour, hopped strawberries, and Witbier curd boost the flavor in strawberry shortcake without sacrificing the classic dessert’s nostalgia factor.

Seattle’s Pike Brewing Expands, Adds New Dining Concept News by

Pike Brewing Company, one of the oldest breweries in the Pacific Northwest, will expand for the third time in 28 years when it opens Tankard & Tun next to Seattle’s Pike Place Market at the end of June.

The Baby Kale: 3 Pairings Table Mates by

Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.

Beer Doughnuts: Beignets and Zeppole Cuisine à la Bière by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

Where to Drink in Brussels, Belgium Destinations by

The Belgian capital’s beer scene has grown dynamically in recent years, with young gun brewers turning out world-class brews in contemporary styles. The city’s pub offerings have been updated as well, with historic (and touristy) beer halls supplemented by more modern examples.

Smoked Bone Marrow: 3 Pairings Table Mates by

The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.

Cornish Pasty: A Portable, Savory Hand Pie Cuisine à la Bière by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Pub Royale: Pairing Anglo-Indian Cuisine with Sour Beer in Chicago Barkeep by

Since opening its doors in spring 2015, Pub Royale has been known for offering an atypically large selection of sour beer, designed to accompany the spicy Anglo-Indian cuisine it serves.

Fisherman’s Pie Infused with Irish Red Ale Cuisine à la Bière by

Irish Red Ale’s caramel malts and grassy hop undertones add history and heritage to a Fisherman’s Pie layered with beer-poached seafood and mashed potatoes.

At Minneapolis’ Butcher and the Boar, a Focus on Beer, Bourbon, and Brats Barkeep by

The face of Minneapolis’ rowdier, fresher approach to big-ticket dining, Butcher and the Boar is known for its quirky and obsessively current tap list featuring breweries from the Midwest and beyond.

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.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cuisine à la Bière by

Crispy on the outside and fluffy on the inside, Japanese Okonomiyaki becomes a perfect canvas for an endless number of topping combinations.

Where’s the Beef? Pub Food Takes a Healthier Turn The Business of Beer by

As interest in plant-based diets grows, pub grub has begun to change with the times, meaning beer has a few new healthier, meat-free dining companions.

Drew Fox of 18th Street Brewery 9 Steps to Beerdom by

Three years after opening in Gary, Ind., across the Indiana state line from Chicago, 18th Street Brewery has torched any skeptics with founder Drew Fox’s hard-charging, heavy metal brand of brewing.

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.

Umami Rice with Brown Ale Cuisine à la Bière by

Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.

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