Tag: Soup

  
A bowl of chili with The Fox & the Goat Pale 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.

Thai Red Curry Soup with Belgian Ale Sauce Cooking with Beer by

A Thai red curry paste serves as a flavorful base for a hearty lamb and noodle soup recipe enhanced by the esters and phenols of a Belgian-style ale.

Thai-Inspired Bière Cuisine Cooking with Beer by

Explore the depth of flavor in Thai curry paste by using Duvel and fresh farmers market vegetables to make a yellow curry soup or a sauce.

Viking-Style Chicken Stew with Beer Cooking with Beer by

Doppelbock or Smoked Porter add flavor to Viking-inspired winter dishes like a hearty stew with chicken, root vegetables, and mushrooms.

Chinese Hot Pot with Beer Broth Cooking with Beer by

In Chinese-style hot pot (similar to Japanese shabu shabu or Mongolian hot pot) piping hot broth in a communal cooking vessel is used to cook vegetables, meats and seafood with the goal of sharing ideas and flavors with friends and family around the table.

Tasso Beer-Brined Pig Head Gumbo Cooking with Beer by

Gumbo is more than a stew and full of history and Louisiana culture. Its origins are a mixing pot—some of the technique is French, its seasoning and flavors hail from Africa and Spain and its vegetables from the South—combining to create an unmistakable dish that varies from family to family.

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.

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.

Beyond Corned Beef & Cabbage Cooking with Beer by

The food of Ireland is of simple origins. Most dishes are made with very fresh vegetables and meats, seasoned with salt and pepper. The recipes in this article pay homage to the Old World recipes of the Republic of Ireland, but with a modern twist.

Brown Ale Oxtail Soup and Pale Ale Pork Stew Cooking with Beer by

You will find that the beers used in these two soup recipes help distribute flavors, while adding depth to the final steaming bowl, creating a pleasant dining experience for that cold winter day.

4 Beer Soups for Colder Months Cooking with Beer by

In these recipes, beer is used not only to add liquid to these delicious soups, but the brew’s style adds extra-subtle flavors that cannot be created from a spice rack or other ingredient.

Celtic Cuisine Cooking with Beer by

March tends to lend itself to classic Irish pub fare with the ever-so-popular St. Patrick’s Day. Here are a few creations that provide a little change from the classic corned beef and cabbage dish.