Tag: Rauchbier

Gilded Trophy, a Beer Cocktail with Rye Whiskey and Rauchbier Kindred Spirits by

A splash of smoky German Rauchbier adds a layer of complexity to a cocktail with bold notes of pineapple, lemon, and rye whiskey.

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.

5 Sources of Inspiration for Dogfish Head Immort Ale 6 Degrees of Fermentation by

Dogfish Head founder Sam Calagione reveals the five beverages that inspired Immort Ale, from Alaskan Smoked Porter to Pappy Van Winkle.

Mai Time Kindred Spirits by

This simple cocktail enhances the unique characteristics of Tahoe Mountain Brewing Company’s Smoked Mai Bock, a bourbon barrel-aged pale lager made with beechwood-smoked barley malt. Think of it as brunch in a glass.

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.

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.

A Taste of Brazil with a Splash of Beer Cooking with Beer by

Its location near the equator, the amount of sun, and the length of its seasons make Brazil rich in fruits, vegetables, herbs and spices. Brazilian ingredients are fairly easy to acquire and these dishes pair wonderfully with many types of beer.

Smoked Doppelbock and Cinco de Mayo Steet Fair Food Cooking with Beer by

Mexican-style Stewed Chicken is one of those recipes that’s versatile and easy to make, and will totally change how a dish tastes. Adapt it for virtually any Mexican dish, such as a pambazo, quesadilla, or sope.

So, You Think You Can Roast A Pig? Party-Gyle by

Fortunately, it’s a lot harder to mess up pig roasting than it is homebrewing. Yes, you can roast a whole pig for a celebratory occasion this summer, and here’s how.

Let’s Do (Vegan) Beer Lunch Cooking with Beer by

Unless you are a meat eater, you may have never experienced the wonderful combination of flavors in the iconic Reuben sandwich. Use the smoky, almost meaty flavors of a Rauchbier or Smoked Porter to bring umami and flavor to tofu and re-create this classic meal.

Mexican Tortas with Beery Fillings Cooking with Beer by

The sandwich: great bread, fresh and delicious ingredients layered together in a thoughtful order, giving way to texture and spices, all composed to pleasure the palate. Mexican Tortas accomplish just that.

New York 1929 Kindred Spirits by

The New York 1929 is a fantastic year-round brunch cocktail owing its bold flavor to the smokiness of Rauchbier, and the bitterness and deep chocolate flavors to Bittermens Xocolatl Mole Bitters.

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.

Summer Smoke-Out Party-Gyle by

With all the beloved flavors of barbecuing abound, it’s a good time also to get better acquainted with Rauchbier: beer brewed with smoked malt.

The Beers of Bamberg, Germany Feature by

In May 2010, a modern tourist structure was completed in the center of Bamberg, and they launched “Brewery Trail” walking tours that have been designed by the tourist bureau on the east and west sides of the Regnitz River.

Weyermann Maltings: German Roots, Global Reach Feature by

What started as “a tiny shop under a tarp lean-to in downtown Bamberg,” is now the world’s largest organic malt producer, supplying more than 80 different types of malts to clients in 115 countries—and they’re still evolving.

A Taste of the Islands: Hawaiian-Style Beer Cuisine Cooking with Beer by

The Polynesian-, Chinese- and Japanese-fusion cuisine that has evolved over time on the islands of Hawaii can easily become a feast for one or many, creating a mini tropical vacation at home.

Rauchbier: Smoke Gets in Your Beer Style Profile by

The classic style of smoke is Rauchbier (rauch is German for smoke) from the town of Bamberg.

A Twist on a Classic German Snack Cooking with Beer by

Over 300 million pounds of pretzels are made each year. Impress friends and guests with these four flavors that aren’t your everyday pretzel variety.