Topic: Food Recipes

Pairing Food by Beer Style

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Photos c/o Voyageur Press, an imprint of Quarto Publishing Group Style guidelines exist to give beer lovers a methodology to describe, compare, and contrast different beers in existing categories. Are guidelines needed to enjoy beer? Of course not, but guidelines are helpful when it comes to beer education and figuring out how similar ingredients and

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Baking with Beer: Homebrewed Desserts

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Barley and wheat have been around since the beginning of our civilization. These two grains are the building blocks for our society as we know it. Yet these grains are used and treated so differently. Wheat is a very complex grain. When one looks at wheat, there are many types that are all very different

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Pairing Beer and Food: Tips from the Pros

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For a long time, a wine that is served with a meal has been selected based on the foods they are accompanying. While beer used to be overlooked in many high-end dining establishments, the nuances and diversity available in beer has made it increasingly available at restaurants. And, like wine, it’s important to consider what

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Making Your Own Flavored Syrups for Berliner Weisse

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Berliner weisse is a style of beer that is frequently sweetened in the glass with a dash of flavored syrup, which is known as “with a shot,” or “mit Schuss” in German. Adding a flavor syrup to Berliner weisse is a German way of lightening up and sweetening the sour beer while also getting around

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Fermented Foods: Making Sauerkraut, Yogurt, Sourdough & Malt Vinegar at Home

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It may come as a shock to some homebrewers, but beer isn’t the only delicious thing that fermentation is responsible for creating. If you already know how to brew beer, it is an easy leap to other alcoholic beverages such as hard cider, wine and mead. In fact, starting a batch of one of these

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Cooking With Tripel

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The Trappist tripel ale is a beautiful beverage. My first experience with a tripel was back in 1993 when I had generally been consuming mostly what could be found in the grocery aisle; lots of pale ale, amber, a few porters and stouts and a couple of German imports. I was then introduced to the

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Hops in the Hog

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Farm to table at Sierra Nevada

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Blood Orange and Coriander brined Chicken (with Blood Orange Wit)

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Blood Orange Wit.

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Coffee Malt Pulled Pork (with Threefold Cord Robust Porter)

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Threefold Cord Robust Porter recipe.

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Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)

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Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.

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Honey Cured Bacon (with Honey Kölsch)

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Honey Cured Bacon (with Honey Kölsch) Ingredients 1 each pork belly, skin on, trimmed 2 square and cut so you have equal halves (approximately 5 pounds/2.3 kg for each half) 10 oz. (283 g) Kosher salt 1.5 oz. (43 g) sodium nitrite (aka: “pink salt”) 16 oz. (453 g) honey Step by Step 1. Mix

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Homebrew Brined Turkey

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Put more homebrew on your holiday table by preparing your Thanksgiving turkey with homemade beer.

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