Warning: You are using an outdated browser and may not be able to checkout. Please upgrade your browser to improve your experience and security.
Known as a Filet Américain in Belgium, the steak tartare is one of the great dishes. But what to pair with it? Our Beer Sommelier Maggie Cubbler picks out a classic
Our Beer Sommelier Maggie Cubbler shows how even the most mundane meals can be lifted by beer
It’s hard to be inspired by the everyday meal. Sometimes we eat something out of habit, routine or just because we’re rushing from one thing to the next and need something to keep us going. But what if we were to take the humble, down-to-earth dinner and do just one thing to make it out of this world? We’re probably already doing it anyway—pair it with beer!
Finding unexpected delights in the ordinary doesn’t require molecular gastronomy or a special occasion beer that had been aged in a gypsum cave. Indeed, exploring fantastic pairings with things that we eat all the time brings a certain beauty to that which is common and, dare we say, life. There’s a reason why certain beer and food pairings are considered classic.
There’s no secret to these
Our Beer Sommelier loves just about everything about Belgian beer and food--especially when she puts them together! Maggie Cubbler shares another of her favourite Belgian food and beer pairings: Ham and Endive Gratin with Rodenbach
Ham and Endive Gratin
While a certain weeing statue in Brussels may be more famous, the ham and endive gratin is not far behind. A favourite of home-cooks and chefs, endives are wrapped in ham and then smothered in a creamy, cheesy sauce. Beer is sometimes added to the recipe but it’s hard to improve upon this national classic.
Mixing fine French cuisine with the heartiness of German dishes, Belgian cookery is the ultimate in comfort food. As the days get more drab, look to one of our Beer Sommelier's favourite Belgian beer and food pairings: Pheasant à la Brabançonne with Tripel Karmeliet.
Whether you're lounging at home or on an intergalactic voyage through the stars, there's hardly a better pairing in the universe than Belgian beer and food. Here's why:
Pheasant à la Brabançonne
The Ardennes region is famous for its wild game. Coming from this densely forested area is the classic Belgian dish, Pheasant à la Brabançonne. Made by roasting a pheasant in butter with bacon and chicory, it showcases the best of the autumn hunt. How do you make butter and bacon better?
There's something about the homely comfort of Belgian food that's sure to satisfy on the chilliest of days. There are a lot of classic Belgian beer and food pairings but here's one of our Beer Sommelier's, Maggie Cubbler, favourites: Carbonnade à la Flamande with Westmalle Dubbel.
Carbonnade à la Flamande
This hearty dish is the quintessential Belgian meal. While recipes may vary from cook to cook, usually it’s beef and veg slow-cooked in beer, herbs and spices and sometimes mustard. Served with some frites, it’s hard to beat a Carbonnade à la Flamande on a blustery day.
With the change of autumn leaves giving way to Halloween, there's no better time for a warming bowl of soup. Maggie Cubbler's recipe for Pumpkin Cream Soup makes use one of the other great uses for pumpkin this time of year: Flying Dog 'The Fear" Imperial Pumpkin Ale!
The delightful pumpkin makes more than just pie! Its naturally sweet flavour and creamy texture is perfect for all sorts of recipes from pies to soups and, well, beer! Since pumpkin and spice are the first signs of autumn it also makes sense to put them together in a beer like Flying Dog's The Fear Imperial Pumpkin Ale. This 9% beer rates high on the malty scale due, in part, to the addition of pumpkin. It carries along with it a hint of spice and an earthy chocolate.
I like to use this beer in my recipe for this creamy pumpkin
Maggie Cubbler's visit to the Schlenkerla brewpub gives her a newfound appreciation for the historic, traditional Rauchbiers from Franconia.
It's 10 am. We walk under the solid timbered doorway and into the Schlenkerla brewpub in Bamberg's historic old town. I'm with a fun group of new beer friends who are on a tour through parts of Germany with Owen Ogletree of Brewtopia fame. Morning beers have been served for 30 minutes now, accommodating those popping in for a quick one on their way to work. We pass through a series of rooms under oppressively dark beams responsible for holding up a building which has existed in various forms since about 1310.
Each room is tastefully decorated, a nod to the conservative traditions of Bamberg. Deep, dark wood trims the walls, ceilings, floors and even tables in every nook and cranny. The main room, the Dominikanerklause,
We're officially sad: summer is gone. And it took with it all of the great festivals, and sunshine and delicious summer food. We're not going down without a fight though, so as a last gasp, here's another badass food truck match by our own, Maggie Cubbler: Tacos al Pastor with Stewart Black IPA
Food Truck Name: Nacho Taco
Main Ingredient: Pork and pineapple
In other words: Spit-cooked pork topped with pineapple
Influenced by Lebanese immigrants to Mexico, al pastor is a way of cooking pork on a rotisserie similar to a doner kebab. Sitting in a bus stop at 2am, however, is no way to enjoy
Part of the crew here at Beer Hawk had the exciting opportunity to visit Munich's famed Oktoberfest. While we did eat our fair share of bratwurst while donning our lederhosen and our dirndls, take a look at some of the other Bavarian delights we washed down with a delicious Oktoberfestbier.
Despite many beers on the market claiming otherwise, a true Oktoberfest beer only comes from six breweries which brew within Munich's city limits. We had the fortune of enjoying an evening in the Spatenbräu tent on the famed festival grounds. While the food menu is limited to fare that goes well with the golden-hued festbier, suffice it to say we found plenty to keep us dancing until the last song.
Does it surprise you that we had many a delicious brez'n? The carbs helped with the foot-stomping.
Hearty fare like this red cabbage and duck really hit the spot. Nevermind the using a knife and
The last gasp of summer is closing in on us but if you have one last chance to partake in a street food festival, we suggest you do so. And quickly. If cloudy skies make it hard to venture outside, Maggie Cubbler's favourite food truck & beer pairing match are hopefully worth the effort! Peruvian Ceviche de Pescado and a Rodenbach Grand Gru sound pretty good to us!
Food Truck Name: Cómo Ceviche?
Main Ingredient: Seabass, Lime, chili peppers
In other words: Peruvian Fish Ceviche
The unofficial national dish of Peru, ceviche de pescado can
Street food festivals have taken the country by storm and with food truck fare becoming increasingly more exciting there isn't a better way to go on a culinary trip around the world without leaving your local park. As we inch ever-closer to summer's swan song, Maggie Cubbler gives us one of her favourite food truck & beer pairing matches: Gua Bao with Poperings Hommelbier.
Truck name:Made in TaiwanMain ingredients:Pork, pickled greens, corianderIn other words:Pork belly in steamed bun
Street food festivals have taken the country by storm and with food truck fare becoming increasingly more exciting there isn't a better way to go on a culinary trip around the world without leaving your local park. As we inch ever-closer to the end of summer, Maggie Cubbler gives it some final hurrahs with one of her favourite food truck & beer pairing matches: Supplì with And Union Beast of the Deep.
Truck name:Rice, Rice Baby
The delicious simplicity of the summer harvest at your local Farmers' Market makes for a great opportunity to get back to basics with beer. Our Beer Sommelier, Maggie Cubbler, offers her favourite beers to go along with nature's best this season.
I love taking a wander around the Farmers' Market. The colours are so vibrant and all the veg, fruit, meat and even the in-season game are in their peak condition. The piles of beautifully red tomatoes, lush greens and fresh-caught fish inspire me to get back to the basics of food and beer to appreciate them in the form they were meant to be in. If you, too, are excited to eat a peach for the sake of eating a peach--without any fuss--here are some of my favourite beers that will go along perfectly with the best that the deep summer offers.
Artichoke: Birra del Borgo My Antonia
Thanks so much for joining us on our epic Beer Hawk Summer Recipe Series. We hope you found something delicious to enjoy during this lovely British summer. Our final recipe is Maggie Cubbler's recipe for a Yeastie Boys Bigmouth Session IPA Steamed Clams. You're going to want a big mouth when you taste these!
Clams aren't necessarily in season right now. Yet since you should be able to find some in the stores anyway, I'm hard-pressed to come up with something I love to eat outdoors on a rustic picnic table more than steamed clams (mussels too!) There's just something about chucking the shell aside as you enjoy the sweet clam meat dripping in garlicky, creamy butter. When steaming clams in beer, I like to go with something that isn't too bitter but has a lot of bright citrus character. The tropical fruits and notes of lemon, grapefruit and orange
Beer Hawk's Beer Summer Recipe Series will soon be coming to a close! We hope you found some inspiration for your next beery picnic or BBQ. This week Maggie Cubbler gives her recipe for a Goose Island 312 Urban Wheat Ale Grilled Farmer's Market Chowder. Yum!
This Grilled Farmer's Market Chowder is a fantastic way to use up your latest haul from the farmer’s market. I included this recipe in our latest edition of Hoptical--keep your eyes peeled for it!--but thought everybody should get a chance to try this delicious summer chowder as soon as possible. Feel free to toss in whatever veg you prefer but chucking them all on the grill before making this soup takes it all to the next level. I love the Goose Island 312 Urban Wheat Ale alongside this soup. It is a refreshing American Wheat Ale with citrus notes which awaken
Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for a picnic in the park or manning the grill with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Liverpool Craft Beer Co. Rye Pale Ale & Sriracha Grilled Steak Sandwich.
I love the hint of peppery spice in The Liverpool Craft Beer Co.'s Rye Pale Ale and what it brings to the--ahem--table in this fantastic Grilled Steak sandwich. Of course, marinating the steak in Sriracha sauce before popping it on the grill really helps take the heat up a notch too. There's also a sweet, cracker maltiness in the beer that forms a good base for the spicy-sweet marinade and a dry, bitter finish that helps wash it all down. This is all
Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rogue Mocha Porter BBQ Shrimp Taco.
I love the addition of chocolate or cocoa powder to a BBQ sauce, it just gives an earthy and sweet richness that's hard to duplicate. The addition of Rogue's Mocha Porter and its notes of cocoa and coffee brings just that to this BBQ Shrimp Taco party. Swirling some cheddar or pepper jack cheese into the sauce gives it some body and thickness nevermind a bit of extra cheese! Top it off with some salty feta and pickled red onions and you're ready to roll.
Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for an Anchor Old Foghorn Habanero Pulled Pork Sandwich.
There’s just something about a spicy-sweet pulled pork that makes me feel patriotic and want to have a cookout to celebrate treason/independence. Well, would you have a look at that? It’s the Fourth of July! To celebrate, let’s look to one of America’s finest beery institutions: Anchor Brewing. Anchor Brewing’s Old Foghorn is noted for its complex and sweet character. Notes of treacle, molasses and dark fruits swirl about in this decadent, rich barleywine and is the perfect base for a sticky BBQ sauce. Let's do
Join Beer Hawk's Beer Sommelier each week through the end of July for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rodenbach Shallot Vinaigrette.
Rodenbach Flanders Red Ale has just the right amount of sweet and sour and is the perfect addition to this summery vinaigrette. I like to toss dried cherries into the salad so that it picks up the cherry notes from the otherwise rather tart ale. I also toss in a a few crumbles of creamy goat's cheese as an interesting contrast to the refreshing quality of the beer. And hey, it's summer, throw in some oranges for some extra colour! Best thing about this dressing is that it's so simple to make--and you won't find yourself sweating over a stove if it ever gets warm enough to matter.
Root beer floats were a big part of our Beer Sommelier Maggie Cubbler's childhood. There was nothing better on a warm summer night than mounds of vanilla ice cream covered by creamy root beer.
Here you can make your own vanilla ice cream – even if you don’t have a machine – and top it off with a fantastic Mocha Porter (or stout, if that tickles your fancy). This recipe is Maggie's adult version for those who are kids at heart but don’t want their friends to know they still watch cartoons.
YOU’LL NEED250ml whole milk150g sugarA pinch of salt1 vanilla bean, split lengthwise500ml double cream5 large egg yolks1 teaspoon pure vanilla extract
1. Heat the milk, sugar and salt in a saucepan until steam rises and sugar is dissolved. Scrape the insides
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the long history of the Pork Tenderloin
Our Beer Sommelier has paired some fantastic brunch dishes with each beer from Beer Hawk's Top Dad Beer Box gift set. Treat your No. 1 Man to an epic Father's Day beer brunch and make this Father's Day one he won't soon forget!
Whether your pops is a Trad Dad, Crafty Dad or just your run-of-the-mill All-Star A+ #1 Superhero he deserves to celebrate his day in style. So if you're looking to do something a bit different for him than a classic Sunday lunch, might I suggest gifting him with our Top Dad Beer Box and pairing it with an exciting Father's Day brunch at home?
The Top Dad Beer Box includes five highly-rated craft beers, our own branded aviero glass and a packet of pork cracklings to finish
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the wonderfully decadent Philly Cheesesteak
Origin: 1930s’ PhiladelphiaBread: Hoagie rollFilling: Slices or lump of steak, cheese, onions
One whiz wit’, one provolone wit’out. Using the correct vocabulary will ensure you get the famous Philly cheesesteak with or without onions and your desired cheese. If ever ordering this Italian-American invention in Philadelphia, make sure you do so correctly and fast – or it’s to the end of the queue for you!
PAIR IT WITH
American Pale Ale
A quintessential pale ale such
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week Maggie Cubbler looks at the wonderfully decadent Lobster Roll
Bread: Hot dog bunFilling: Lobster tailSauce: Drawn butter, lemon and ground pepperOrigin: 1920s’ New England
While some versions mix in mayonnaise, I think using drawn butter displays the sweet lobster meat much better. Stuffed in a basic hot dog bun with a bit of lemon juice, salt and pepper is the best way to reward the hard work of New England’s lobster fishermen.
PAIR IT WITHA light, malt-forward lager like the Camden Hells
Our Beer Sommelier has been earning her beery flier miles eating and drinking her way through some of Europe's great beer cities. Read Maggie Cubbler's (not-at-all exhaustive) list of ten of her favourite places to enjoy an unforgettable beer dinner.
Hands up: this is not a complete list. As much as I'm sure your local brewpub in the Midlands has a great kidney pie, I haven't (yet!) visited them all. This is, instead, a list of some of the most memorable places I've had both an amazing in-house beer and dinner at. Fresh beer, delicious food, great cities--here are the places I deem worthy for making the trip!
Loud, raucous and always flowing with beer: this could be any brauhaus in Germany but here we're
If you're looking for the most bomb-tastic recipe of all bomb-tastic recipes then you'll love our Beer Sommelier's Rauchbier Mac n' Cheese Recipe. As is or filled with your favourite additions, we swear, you'll wonder how you lived without it.
Cheese, bacon and cream. I challenge you to find a better combination on the planet. Sure, it might shorten your life but at least it'll be a good one filled with cheese, bacon and cream. That's why I love to make Macaroni and Cheese. I get to pick my favourite cheeses, drown them in cream, stir in whatever my heart desires and bake it with a buttery crumby crust.
For a creative spin, I made this recipe replacing a bit of the heavy cream with a smokey German Rauchbier. A Rauchbier is a style of beer dating to the 1500s and originating in Bamberg, Germany. It is known for its intensely smokey--some say ham-like--character thanks to the malts being smoked over burning
Beer and food pairing has become a major part of the brewery and restaurant business and is wildly popular for people to try at home. Read as our Beer Sommelier, Maggie Cubbler, lists her favourite beer and food books so you, too, can see what the fuss is all about.
I remember my first one: it was a simple pairing of Hoegaarden and an oyster soup. The broth was creamy with an orange hue from the saffron. There was a frothy, chef-y substance surrounding the one fat, jiggly oyster which sat in the center of the bowl. The oyster had been steamed and I was a little afraid of it because it looked like an alien emerging from the depths. I didn't like oysters.
I remember thinking something like: "I paid $200 for this lunch. I'm at the Pebble Beach Food & Wine Fest. This chef is famous. I better eat the damn oyster." Fortunately, at that moment, a tumbler of Hoegaarden had been placed at my setting; its huge, frothy
Our Beer Sommelier, Maggie Cubbler, visited the Altbier capital of the world: Düsseldorf. Here she talks about the famed Uerige Altbier and some traditional food pairings.
This week I was generously hosted by the Düsseldorf Tourism Authority to come take a look at their great city and have a cheeky taste (or 10) of the city's famed Altbier. Knowing very little beyond the fact that I like Altbiers, I walked away impressed with particulars of the local drinking culture. I also walked away with a couple of unique beer and food pairings which, on paper, sound a bit peculiar. Rest assured, however, these don't become traditions for nothing.
My Altbier tour started with a lunch at none other than the historic Uerige brewery in Düsseldorf's old city (we'll visit the rest in a future piece). Immediately upon being seated I was greeted
Our Beer Sommelier, Maggie Cubbler, lists her 11 favourite beer and food pairings for spring guaranteed to make for a deliciously beautiful day!
The flowers are blooming, the sun is shining once again and the land is gifting us with the delicious gifts of spring. Optimistically, we all venture out to the shed to blow winter's gloom off the grill. Cracking open the door you peer in to see her standing there in all her glory, like a boat moored in the harbour which had been patiently waiting for the ice to retreat. Whispering to yourself "it is time", you step forward to pull up the lid--a ceremonial unveiling fit for the grandest works of art. And there it is: a dried up hot dog from last summer's final BBQ.
To make sure your spring doesn't go on like a dried up hot dog, here are my 11 favourite beer and food pairings perfect for warm spring BBQs or a beautiful Sunday lunch. I could've
Our Beer Sommelier, Maggie Cubbler, has taken Wild Beer Co.'s Epic Saison and made her recipe for Shrimp Creole, well, epic.
Having lived in South Carolina for almost a decade before making my way to the UK, I fell in love with Deep South cooking. Before anybody gets up in arms, I know that this dish finds its origins on the Louisiana Gulf Coast. Yet, living a stone's-throw from Charleston, South Carolina and Savannah, Georgia meant that we had some pretty, umm, epic seafood dishes to choose from. Sadly, I couldn't find much in the way of Cajun, Creole or Southern food in the north of England so I had to perfect some recipes on my own.
One thing that England did bring to the table, however, was Somerset's Wild Beer Co. Epic Saison. This saison brings a hefty spicy, peppery character that kicks this Shrimp Creole up a notch.
Our Beer Sommelier, Maggie Cubbler, discusses some of her favourite beers that will be fantastic along with--or instead of--your Easter chocolates. Your move, Easter Bunny.
I'll admit it. I'm a weak bastard when it comes to all of these seasonal sweets out on the store shelves this time of year. I could murder a full kilo of those chocolate eggs. It's the crunchy coating that does me in. If it's not chocolate eggs, it's those creme eggs that make me want to empty the creamy centers into a bowl, lock the door and grab a ladle.
I guess all this chocolate has Easter on the brain for me because I recently dreamt I was having a dinner party with my friends and the Easter Bunny showed up.* As any good dinner party guest does, he came bearing gifts of chocolate and beer (because why wouldn't the Easter bunny bring chocolate and beer?) While I'm sure my dream Easter Bunny didn't have specific pairing principles in mind,
Just like beer, sandwiches come in all sorts. Smoked, grilled, smothered or fried, there’s something for everyone. This week we're looking at the Ruben.
Since there’s a million ways to make ‘em, you betcha there’s a perfect beer partner somewhere! While we all have our favourites, different regions claim to have the best sandwich in the land. Each is delicious in its own right so let’s go on an adventure of the Good Ol’ USA to discover the best thing to happen to sliced bread.
The origins of the Reuben are up for dispute but one thing’s not: this sandwich is flipping awesome! Stacks of corned beef are piled high and then topped with Swiss cheese, sauerkraut
Our Beer Sommelier, Maggie Cubbler, was recently treated to a visit at the lovely Thornbridge Brewery at Thornbridge Hall in Derbyshire. She came out with a gorgeous Lamb Shank Shepherd's Pie recipe.
I recently had the fortune of finally getting to visit the fantastic Thornbridge brewery. I've been a fan of their beers since I first set foot in the UK, having had my mind blown by the glooorious Jaipur. Still killing it all these years later you better believe my liver did a little flip when I saw that the Beer Now conference agenda included an excursion to visit the brewery at Thornbridge Hall. We were warmly welcomed by a handful of their crew who so kindly stayed late into the eve to give us a brewery and barrel room tour, fantastic burgers and a free, open bar. (Sorry, not sorry).
I've always been impressed
Everything seems bigger in the USA and that includes the food. Our Beer Sommelier returns home to search craft beer bars for the Great American Sandwich
America: Land of the free, home of the brave. Not the best at picking leaders but damn if there isn’t some good beer coming out of those amber waves of grain. In typical American fashion, US beer styles are based on traditional European ones but with the volume cranked way, way up. Yuge flavours, yuge aromas, yuge finish. Crack one of these babies open and BOOM: Freedom. American beer has been setting the standard for the modern beer movement with many traditional and emerging markets drawing influence from it. Thanks to the hops from the Pacific Northwest – like the famed Five C’s of Centennial, Columbus, Chinook, Cascade and Citra – American beers such as the American Pale and IPA are noted for their juicy citrus, resinous pine and intense bitter
Our Beer Sommelier, Maggie Cubbler, explores the fantastic beer that is coming out of the Emerald Isle and pairing it with some of her favourite classic dishes.
It's British Pie Week!
Our Beer Sommelier, Maggie Cubbler, goes on a quest for truth: what is a pie? In doing so, she discovered herself and a killer Beef and Ale Pie recipe.
This week we find ourselves in the midst of British Pie Week. One of the most delicious weeks if there ever was one. When I was asked if I had any pie recipes that I could share this week my first thoughts were "of course! I have a great recipe for Shepherd's Pie or there's my Fish Pie recipe as well!" Suffice it to say, that started a war to end all wars here at Beer Hawk HQ. You see, I'm American and I know a pie to come in apple, pumpkin or even Key Lime form. Also, if the word "pie" is in the name I also know that to be a pie. What I didn't know is A.) how passionate the British are for what is considered a pie and B.) that apparently even if it's called a pie if it's covered in potatoes it is, indeed, not a pie. Under any circumstance. Times infinity.
Beer Hawk's Beer Sommelier, Maggie Cubbler, talks through some of her beer-and-food experiences at Carnival celebrations around the world
As I sit here in my house in my new German home of Eppstein listening to the church bells clang in celebration of Fastnachtsdienstag it came to mind that there is much more to this significant Tuesday around the world than pancakes. Now don’t get me wrong. I love me some pancakes. And I’ll probably have some tonight as I’ve adopted this wonderful British custom for Shrove Tuesday. But considering a huge chunk of the world—from Brazil to Barcelona, Nice to Norfolk—is celebrating this Carnival season let’s uncover a few of the other food (and beer!) traditions taking place right now.
Beer and Food Pairing:
Sweet, imperial, oatmeal or dry, the gloriously versatile stout has been charming us since the 1700s. This famed dark beer is enjoyed all over the globe from the Emerald to the Caribbean Isles and while the stout is fantastic on its own it is sometimes even better with — or in — food. Our Beer Sommelier Maggie Cubbler has designed an amazing chilli that uses stout to really lift the flavour. It'll be the best one you've ever made.
INGREDIENTS½ lb. smoked streaky bacon, diced1 ½ lb. minced beef 2 large onions, chopped5-10 garlic cloves, chopped1tb tomato purée6tb chilli powder2tb ground cumin1tsp cayenne pepper2 bottles of stout (like Ilkley Hanging Stone)1 tin each of pinto, kidney and great northern beans, juice included1 tin diced tomatoesSalt and fresh ground pepper, to taste
METHOD1. In a large
How to match food & beer
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake. Who knew that your dinner could combine the best of art, adventure and undying love? It’s easy to remember the very basic guidelines to help you in your search for your Moules Frites’ beery soulmate (hint: it’s a witbier). Just remember the three C’s: complement, contrast and cut. Here’s what we mean:COMPLEMENTOne of the simplest ways to create a fantastic food and beer pairing is to find complementary flavours
Jolly Pumpkin Artisan Ales’ distinguished chef, Paul Olson, so kindly shared with me his recipe for the best Sloppy Joes I’ve ever had. Flavourful, comforting and appropriately sloppy, his version is made of bison meat but since that’s a bit difficult to find in the UK lamb, venison or lean beef would be a good substitute.
You'll need1 kg mince lamb/beef1 red pepper, small onion and carrot, finely chopped250ml chicken stock175ml barbecue sauce120ml ketchup50g brown sugar1 1/2 TB yellow mustard½TB Worcestershire sauceSalt and pepper to taste1 large Spanish onion sliced and caramelisedMature cheddarGood burger buns
Method1. Brown meat in large heavy pot over medium heat until cooked through.2. Drain excess fat leaving a little in the pan, remove meat and set aside.3. In the same pan add diced
This comfort-food recipe comes to us courtesy of our Bavarian web-developer, Maria. Well, actually her mother. Pan-fried sirloin steak is covered in a rich gravy and fried onions and Maria's mum suggests serving it with spaetzle and red cabbage. I think she would agree that this dish could only be improved by a tasty Dunkel alongside it.
4 200g sirloin steaks 5tb olive oil 2 onions, thinly sliced 1 garlic clove, sliced 1tsp sugar 3 bay leaves 2tsp tomato puree 100ml Dunkel beer 250ml beef stock 1 onion, grated 2tsp sweet paprika 2tb flour Frying oil 1tb cold butter
Rub 1TB olive oil on the steaks and season with salt and pepper. Fry in a hot pan over medium-high heat for 1 ½-2 minutes per side. Wrap in aluminium foil and set aside.
As our Beer Sommelier, Maggie Cubbler, heads to Germany we see how Germans pair their beers with some mighty fine food
Historically, German beers had to adhere to a strict purity law called the Reinheitsgebot; a law which stated that beer could only be made from water, barley, hops.
This rigid law didn't allow for much experimentation, rather the beers were required to be clean, unadulterated and pure. While the Reinheitsgebot has adjusted over the centuries to accommodate other ingredients like, well, yeast, it's easy to see why German beers are noted for their refreshing, crisp lagers, including the famed Oktoberfest Marzens and German pilseners.
Aside from its crystal-clear lagers, the weizens of Bavaria, kolschs from Cologne and Dusseldorf altbiers are equally revered. Throwing in the sour goses and Berliner
Picture this: the sun is shining, the grill is hot and your friends are telling you what an amazing person you are. The only thing that could make things better would be to have a keg of beer at your disposal. This doesn't have to exist only in your wildest daydreams (well, perhaps the sun actually shining when you want it to) because we can make the keg of beer part happen.
Perfect Draft is, well, the perfect accompaniment to any gathering: birthday parties, team-building events and, of course, BBQs. Keeping the kegs of Leffe Blond, Ruby, Royale and Rituel, as well as the lovely Frankziskaner Weissbier
Stephen Beaumont's book The Beer & Food Companion includes everything you need to know about matching beer with food as well as loads of great recipes, including these easy recipes...
Some may say it’s blasphemous to put sauce on a steak. We think this is a great beer recipe from Toronto’s Jesse Vallins as told to Stephen Beaumont in his book The Beer & Food Companion.
YOU’LL NEED160g dates, pitted 160g raisins 60ml + 1 tbsp Worcestershire sauce 2 tsp molasses 235ml stout30g tamarind pulp 295ml malt vinegar 60ml + 1 tbsp orange juice, freshly squeezed 50g Dijon mustard 4 tsp kosher
Gather ‘round kids! Grab a toffee apple and get ready for the fireworks—it’s time to burn a man in effigy! Yayyy!!!
Four years ago this week, my husband and I landed here in the UK to begin our lives in this beautiful country. It just so happened to be none other than Guy Fawkes Day or--for the kiddies--Bonfire Night; nothing like celebrating the failed assassination attempt of the king by a 17th century terrorist on your first night in a new country. Luckily we were invited to a party at a new friend’s house and we discovered what the holiday was really about: food and beer.
Indeed, these dreary November days (and days and days) are well-suited for rich, bold beers and comfort food. Big pots of chili con carne, homemade baked beans and huge pieces of parkin are the perfect way to fill up before standing in the cold, cheering on the demise of a dummy who inexplicably dons a high-vis vest (safety?) before being set alight. Let the kids enjoy their toffee