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Tag: Bock

Beer Doughnuts: Beignets and Zeppole Cooking with Beer by

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

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.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cooking with Beer by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

A Little Perspective BYOB by

This spring, brew an updated, “cheater” version of a Bock—a darker, heartier version of a traditional lager.

Resurrecting Lager Unfiltered by

Considering the substantial resources and opportunities provided by the sales juggernaut that is IPA, it’s time to redirect some of those resources to a noble and long-ignored end: the resurrection of American lager beer.

Cooking with Beer in the Austrian Kitchen Cooking with Beer by

Rustic cuisine that has been around for centuries, these Austrian dishes are rich in heritage, and have a soul-satisfying taste that evokes great-grandmother’s kitchen. These interpretations of Old World recipes will warm the house, take off any chill, and pair perfectly with a variety of beers.

Linzer Torte: 4 Variations Made with Bock Cooking with Beer by

Four variations of the traditional Austrian dessert, the Linzer Torte, incorporate an Eisbock, a Doppelbock, a Weizenbock and a Bock with fruits like apricots, cherries, figs, and prunes.

Beer Strudel: Sweet, Savory, and Super Tasty Cooking with Beer by

When made with beer, a strudel’s tender, flaky and super-tasty dough can become a wonderful meal. There are endless combinations of fillings and flavors that can be tried, but here are two recipes to try during Oktoberfest.

Mexican Oktoberfest Cooking with Beer by

It’s hard not to notice that Mexican beer styles originated from Germany. So this year, for Oktoberfest, I wondered what it would be like to try putting a Hispanic twist on traditional German cuisine. Here’s how to celebrate this year’s Oktoberfest with a Mexican flare.

Bock: Spring’s Dark, Malty, Seasonal Style Profile by

A bartender, explaining the appeal of Bock, told one newspaper reporter simply, “It makes a feller feel good sooner.” It was enough to put a smile on your face, even in the midst of the Great Depression.

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.

Maibock: A Light Bock or a Heavy Helles? Style Profile by

The difference between Maibock and Helles Bock? None, other than the former is what we call the latter when the calendar pages turn to spring.