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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 stock pot or Dutch oven, cook the diced bacon over medium-high heat until the cracklings are golden. Remove with a slotted spoon and drain on kitchen roll.2. Sauté the mince, chopped onions, and garlic cloves in the bacon grease until the onions are translucent and the meat is mostly browned. 3. Stir in the tomato purée and cook for one minute.4. Add the chilli powder, cumin, and cayenne pepper and cook for one minute more.5. De-glaze the pan with one of the bottles of stout scraping up the browned bits. Stir in the bacon, beans, diced tomatoes and the other bottle of stout (you may also substitute 1 ½ cups of water, if desired). Add the chilli powder, cumin, and cayenne pepper.6. Cover and simmer for 2-3 hours over low heat. Adjust seasoning before serving, adding salt and pepper to taste.7. Garnish with shredded cheddar cheese, soured cream or other desired toppings.
Every year, Beer Hawk releases a lineup of limited edition craft beer mixed cases for the holiday season. This year's lineup of festive Christmas beer gifts is guaranteed to put a smile on everyone’s face.
Remember the childhood excitement of opening a new door on your advent calendar every day in the run up to Christmas? It gave each day a little sparkle of festive magic, even though those tiny chocolates behind the doors were always a bit rubbish. How would you like to recapture that childhood magic, but with bottles of delicious beer instead of powdery chocolate? Sounds amazing, right? In that case, you need to get your hands on our Craft Beer Advent Calendar.
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.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
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