Tag: Stout

Session Imperial Stout Approaches Its Centennial Fermented Culture by

While it may sound like a style that could only be conceived in today’s genre-pushing beer world, Session Imperial Stout is nearly 100 years old.

Midnight Negroni, a Beer Cocktail with Serrano-Infused Gin and Stout Foam Kindred Spirits by

Pedal Haus Brewery’s Midnight Negroni is a warming cocktail designed to be sipped on crisp autumn nights spent by the bonfire.

Birrificio Ex Fabrica’s Oro Nero Beer Reviews by

Oro Nero is quite drinkable for a slightly bigger beer; the dryness sets in but the flavors don’t fade as quickly as they do in other beers.

Cooking with Stout: Marinades, Beans, and Dessert Cuisine à la Bière by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.

The Tank Brewing Company: Stouts and Stogies in Miami From the Source by

In Miami, where local beer is now as ubiquitous as cigars, The Tank Brewing Company celebrates both.

The Changing Fortunes of Milk Stout Fermented Culture by

How a 1911 court case against a South London brewery producing Milk Stout without a license cemented the style’s definition as a beer brewed with lactose.

Beer Doughnuts: Beignets and Zeppole Cuisine à la Bière by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

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.

Cornish Pasty: A Portable, Savory Hand Pie Cuisine à la Bière 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.

Smoky Joe Whisky Extra Stout by Poland’s AleBrowar Label Approval by

The labels for Polish brewery AleBrowar are designed to separate its beers from mass-produced products and send an unequivocal message that it is artisan beer.

Can You Taste the Music? Breweries and Bands Collaborate on Beers Inspired by Song Feature by

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

Alphabet Brewing Co.’s Style-Bending White Breakfast Stout Label Approval by

To design Alphabet Brewing Co.’s labels, creative director Nick Hamilton starts by imagining the beer into the middle of a vivid narrative.

Umami Rice with Brown Ale Cuisine à la Bière by

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

Big in Japan: Stouts in the Land of the Rising Sun Beer Without Borders by

In contrast to the country’s ubiquitous lagers, a growing number of Japanese brewers are making big, bold Stouts, often with local ingredients.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cuisine à la Bière by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

Beer-Infused Egg Rolls Cuisine à la Bière by

Use one versatile recipe to make Chinese-style BBQ pork egg rolls with Imperial Stout, or braised duck egg rolls with Flanders Red.

Asian-Style Noodles Infused with Stout and Witbier Cuisine à la Bière by

A Stout-infused mushroom sauce and spicy seafood sauce with Witbier bring unique flavors to two Asian-style noodle dishes.

Irish Iced Latte Kindred Spirits by

The Irish Iced Latte, made with a Milk Stout, has the bold whiskey backbone of an Irish coffee, the elegance of a milk punch, and the playful, foamy mouthfeel of a Smith and Curran.

Mediterranean Stuffed Leg of Lamb in a Stout Marinade Cuisine à la Bière by

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

Holiday Beer Fudge Cuisine à la Bière 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.

Tiny Bubbles: Brewers Hope Nitro Beers Will Be a Hit Tech Talk by

Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.

English Stout Fermented Culture by

It’s clear that Guinness, although popular, was far from dominant in the British Stout market. And there were many Stouts not just as dry as Guinness, but far drier.

Celebrate with Cake BYOB by

Cake is a mixture of wheat flour, sugar, flavorings, eggs and butter. The last two ingredients contain copious fats that make it a complicated beer additive. Yet to brew a true chocolate cake beer, one must have chocolate cake.

Chinese Hot Pot with Beer Broth Cuisine à la Bière 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.

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