A Year in Food and Beer: Recipes and Beer Pairings for Every Season (Rowman & Littlefield Studies in Food and Gastronomy)
Emily Baime
Language: English
Pages: 180
ISBN: 0759122636
Format: PDF / Kindle (mobi) / ePub
Beer and food pairing can be as much an art form as wine and food pairing. With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. It instructs readers how to identify flavors in specific American and European-style beers and how to complement those with gourmet foods and cooking techniques by season. Home cooks, beer drinkers, and curious foodies will be fortified learning about beer and breweries and sampling the 40 enticing recipes and more than 100 beer-pairing suggestions.
berries, pink peppercorns, whole cloves, allspice berries, rosemary, coriander, and 4 bay leaves. This recipe does not contain nitrates in the form of pink salt. As such, the beef will not be bright pink when cooked. The benefits of nitrates in food do not outweigh the health implications, but if you prefer to include them, Charcuterie: The Craft of Salting, Smoking, and Curing offers instruction on safely using this ingredient. Omitting nitrates will shorten the time the cooked meat will last.
starchy, earthy flavors to summer’s grilled, fruity, ripe, pungent, and herbal flavors. The weather dictates an indoor/outdoor cooking experience. Foods range from Oktoberfest sausages on the grill to decadent drippy fondue inside on the stove. Fall beer flavors are the jazz saxophone of the orchestra; sultry and seductive in their rich red hues, melodic without being repetitive. Fall beers have a maltier, or thicker, mouthfeel than a light summer beer. Fall brews begin the slow transition into
about 15 minutes. Boiling is an option; however, the chokes can taste waterlogged, even after the blackening process, which eliminates the hint of sweet umami that pairs so delicately with fall brews. After steaming, drizzle with olive oil or melted butter. While the chokes steam, heat the grill or grill pan until it smokes when oil is on the grill, or heat the broiler to 475 degrees. Make a dipping sauce (serves 6) that offers sweet, salty, savory, and spicy flavors. Mix the sesame oil, honey,
high in cream, smooth in body, and accented with charcuterie that is floral and grilled. Pairing the color of the beer with browns and purples in produce and cheese will highlight the robust color of the brew. Consider a beautiful plate of grilled Brie topped with fresh figs, crispy Mexican chorizo, and a smear of pumpkin or apple butter on pumpernickel. Alternatively, small flatbreads with an herbal Spanish sheep’s milk manchego, rosemary, and chestnuts would be wonderful as well. This pairing
(Germany, Belgium) offer a specific glass not just per style but for each individual beer within that style, changing with each glass of beer, each style of beer, and each annual batch. Brews that are highly effervescent like Pilsner and Lambic are best enjoyed in a cylinder or flute-style glass. This shape allows the bubbles to rise to the top and the light flavor of the brew to escape with each sip, similar to champagne. Brews that are light or low must benefit from a scored interior base that