Tag: Brown Ale

Three Beers to Pair with a Bowl of Chili Table Mates by

Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.

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.

Wild Heaven Beer’s Ode To Mercy “Nitrode” Beer Reviews by

The nitro works well in Ode to Mercy—just enough to enhance the mouthfeel without tempering the toasted malt flavor or the bitterness and roastiness of the coffee.

Cornish Pasty: A Portable, Savory Hand Pie Cooking with Beer 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.

Chile My Soul: Homebrewing with Peppers BYOB by

Add fresh chile to a Rye Brown Ale in one of three ways to achieve character that ranges from subtle pepper flavors to tongue-scorching burn.

Making Okonomiyaki, a Savory Japanese “Pancake” with Brown Ale Cooking with Beer by

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

Newcastle Brown Ale: A Quintessential, Atypical Beer History by the Glass by

Known as “the Dog” in its home of England, Newcastle’s ubiquitous Brown Ale was atypical in its strength and production methods when it debuted in 1927.

Umami Rice with Brown Ale Cooking with Beer by

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

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

California’s Double Brown Hustle: A Homebrew for Governor Jerry Brown BYOB by

This big, dank Double Brown Ale recipe commemorates California Governor Jerry Brown, who has signed four homebrew bills into law.

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.

Cuban-Style Pork in Nut Brown Ale Cooking with Beer by

After braising in Nut Brown Ale, this Cuban-style pork shoulder is tender and juicy on its own or in a Cubano sandwich topped with dill pickles, cheese, and IPA mustard.

Holiday Beer Fudge Cooking with Beer by

Beers like Founders Breakfast Stout and Short’s Bellaire Brown Ale enhance these recipes for fudge, a perfect make-ahead dessert that travels easily, shares well and can be quickly placed on a candy dish for impromptu gatherings.

Croquettes From Around the World Part 3 Cooking with Beer by

These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).

Summer Salads with Beer Dressings Cooking with Beer by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

Winter Beer Soups Cooking with Beer by

The liquid that makes up the base of any soup comes from water or stock. Adding the right beer can enhance a soup’s flavor profile while the alcohol works to infuse the flavors across the palate.

Memory Lane Unfiltered by

Revisiting the original sources of your passion for beer provides a rare and valuable opportunity for reflection, introspection and self-examination.

Oaxacan-Style Thanksgiving with Help from Brown Ale Cooking with Beer by

Oaxacan cuisine abounds with chilies, chocolate and other flavors. These two recipes takes advantage of Brown Ale’s melanoidin-rich malt bill to enhance the flavors from this Mexican region.

A Case For Brown Ales BYOB by

Brownish ales have a long history, but what we’re talking about is the classic Brown Ale born in Britain and transmogrified here. To me, Brown Ales have roasty, toasty brown bread tones that hang out over a medium malted beer with a restrained caramel sweetness.

Improving the Greek Gyro with Beer Cooking with Beer by

IPA adds a touch of bitterness and accentuates the gyro meat’s herb mix, while a Brown Ale increases the melanoidin malt complexity. A Stout gives the lamb flavor more depth.

Light Ale History by the Glass by

In the middle of the 20th century Light Ale, buoyed by the surge in sales of bottled beer, was a rising star of Britain’s pub trade. The dubious quality of much draft beer prompted drinkers to start mixing it with bottled beer. Light and Bitter—a half-pint of Ordinary Bitter topped up with a bottle of Light Ale—was one of London’s favorite tipples.

Transforming Vietnamese Pho with Dark Ale Cooking with Beer by

Mixing dark ale into Pho, a traditional Vietnamese soup made with beef broth and rice noodles, adds more complexity and rounds out the flavors.

Chilled to Perfection BYOB by

What to do when your slaved-over Macadamia Nut Brittle Brown ends up as something more appropriately named “Nutty Mud Slide.” Fortunately, there are some simple tools to achieve clarity.

Slow Cooker à la Bière Cuisine Cooking with Beer by

Forget the oven. Use a slow cooker to make the house smell good and create tender and flavorful meals. Start with these winter recipes, and experiment with different Brown Ales and Dubbel-style ales.