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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
