Tag: Middle East

  

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Cucumber Salad with Za’atar Cooking with Beer 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.

Mediterranean Stuffed Leg of Lamb in a Stout Marinade Cooking with Beer by

A Stout-based marinade brings Mediterranean flavor to a stuffed leg of lamb, while a citrusy IPA dressing brightens a cous cous salad.

Nectar of the Gods BYOB by

A Witbier recipe with pomegranate juice, inspired by the fruit’s place in Greek mythology and February’s ubiquitous pink color scheme.

Ancient Egyptian Brewery Site Discovered in Israel News by

An archaeological excavation on a construction site in central Tel Aviv, Israel, has unearthed what may have been an ancient Egyptian brewery. The dig revealed fragments of large ceramic basins used by Egyptians to make beer approximately 5,000 years ago.

Turkish Köfte with Stout or IPA Cooking with Beer by

Combine lamb with roasty Stout, cumin, parsley and sumac to create a delicious main course, or substitute Stout for a citrusy IPA in chicken and turkey köfte.

Middle Eastern Beer Cuisine Cooking with Beer by

Middle Eastern dishes are enjoyable in hot weather, perfect for the late summer months. Most of these recipes can be made in advance, pulled out at a moment’s notice, or packed up and brought to the beach, the park or a gathering with friends.

Milk, Honey, and Microbrews: Craft Beer in Israel Beer Without Borders by

As many brewers are quick to mention, fermentation is an ancient science, and is even referenced in the Bible. So, perhaps microbreweries are not such a new idea in Israel.

Being Fundamentally Misguided The Politics of Beer by

At times of rapid change, people crave rules. For many British beer drinkers, it is a definition of good beer devised in innocence a few decades ago, when we worshipped yeast.

Make a Date with Mead BYOB by

There are fun legends about mead, but they’re probably all bunk. What is legendary, is just how quickly they’re brewed. I routinely brew my meads at a sleepless 3 a.m. and hit the sack at 4 a.m.

Beer News News by

CAMRA steers cars to “real ale” pubs; the global real ale collaboration; the birth of beer weeks; iPint gets iSued; and Palestinian beer attempts to unite.