Craft Beer & Brewing recommends cookies and stouts. Photo via beerandbrewing.com.
It’s always a fun time of year when the Girl Scout Cookie craft beer pairings come out. I was a Girl Scout for many years (like, the most years — all the way up to the Gold Award, the highest honor in Girl Scouting — that’s right, I am that cool) and the posts that pop up every winter leave me both salivating and nostalgic.
Craft Beer & Brewing always has a well-produced (and I trust, well-tested) list of Girl Scout Cookie pairing selections, and their 2016 rendition is no different. The key takeaway is that basically any GSC (that’s Girl Scout Cookie) will be delicious with basically any strong stout, but there are certain nuances to be attune to. Like… Continue reading
Photo via BeerBitty.com: Roasted Brussels Sprouts and Butternut Squash tossed in a Warm Bacon and Brown Ale Vinaigrette with Sage and Toasted Pecans.
It’s Thanksgiving week, which means a barrage of recipes and relatives are probably vying for your attention and food coma threshold. To make it a little easier on you, I’ve gone through ladle-loads of beer and food recipes from all around the web and reduced it down to five easy ways to infuse your food with craft brews.
Swap out your usual side dish or soggy vegetable mush with the same dish, only better—because it has beer in it, and making it isn’t any harder than without beer. In fact, it’ll probably be easier because you’ll be enjoying it more while you sip on some extra brew. It’s a win-win.
With recipes from some of the best beer and food resources—like the Brewers Association’s Cooking with Beer Recipes (with insider tips from Julia Herz, Brewers Association craft beer program director and CraftBeer.com publisher), Brooklyn Brew Shop’s Spent Grain Chef, and the Beer Bitty—you won’t regret giving these a try.
Go HAM on 5 Beer-Infused Thanksgiving Recipes >
Check them out in my latest beer school feature for Rally by Eventbrite.
Featured Image: Chestnut Brown Ale Stuffing by Brooklyn Brew Shop.
There are a few places where the harmony of beer and cheese have been brought to my attention: at the Mondial de la Bière festival in Montreal, where trays of cheeses I’d never seen before sat casually beside rows of Quebec-brewed beer; at Otter Creek Brewing in Middlebury, Vt., where one can enjoy a plate of award-winning cheeses with a pint of award-winning Wolaver’s Pumpkin Ale; and of course, in my own kitchen, where we regularly experiment with flavor combinations in our favorite foods and brews. (There are few last-minute lunches more satisfying than a gouda and sharp cheddar grilled cheese with a homebrewed American pale ale—I urge you to try it).
The practice of beer pairing can be applied to any food item or cuisine, but doing it with cheese has a history older than the swiss you’ll want to pair with a bock after reading this. For those new to the practice, this infographic from Visually* slices beer and cheese pairing into bite-sized guidelines that anyone can enjoy and experiment with.
Please do try this at home: