Brussels sprouts aren’t exactly “mouth watering.”
In fact, I’d be surprised if they’ve ever caused a mouth to water in their entire history. If they have, it’s probably because they were made with beer.
Stone Brewing has turned boring Brussels sprouts into something you actually want to eat by what else – infusing them with beer. Stone Pale Ale to be exact.
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A few months ago I mentioned my new found love for chocolate and beer.
In that post, I explained how a gift of gourmet chocolate to my girlfriend woke me up to a world not too different from the beer world: mainstream crappy products sprinked with delicious gems.
I entered this unexplored world excited but a total noob, so I asked my chocolatier friend Jenny to help me out:
“Jenny”, I said, “What is some chocolate that isn’t hard to find, not too expensive, but is a good introduction to gourmet chocolate?”
“Chocolove”, she replied.
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There was a time in my life when my idea of pairing beer with chocolate was drinking a Natty Light with a Kit Kat Bar.
Ok so I haven’t evolved much. My beer choices have improved but the chocolate I eat isn’t exactly artisanal. That will soon change, and I will tell you why a little later.
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Cooking with beer is best when you can incorporate beer into something you already make on a regular basis. For me, that’s a rib eye steak.
There’s nothing like cooking a steak on the grill, but the drawback is that you can’t make a delicious sauce from all the juices, fats, and proteins come off of it. That’s why I often pan fry them – to make a beer pan sauce.
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The whole is greater than the sum of its parts. When it comes to a great IPA paired with a great cheese, that statement is 100% true.
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Any time I’m able to work cheese into a beer recipe, I’m all over it.
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For beer and food recipes, ’tis no better source than The Homebrew Chef, Sean Paxton. Sean has been cooking with beer for years and spreads his message across the country: beer is a great cooking ingredient, even better than wine.
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Beer brats are easy to make and really hit the spot – my type of beer and food recipe. Since college, I’ve looked forward to the release of Sam Adams Octoberfest. It’s not going to top the charts of a beer geek’s list, but it’s a truly solid beer that will be in my fridge every year.
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Beer and cheese pair well together, but do they mix well together? Darn right they do.
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Deep fried pickles?!? I’ve got to be joking, right?
I was skeptical at first too, but quickly became hooked on these tasty treats. If you like pickles, you will love these. Plus beer can be added to ramp up the recipe, as it so often does.
Here’s how you make them:
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Billy Broas is a craft beer lover, homebrewer, and the founder of
The Homebrew Academy. He lives in Denver, Colorado where he splits his time between imbibing and snowboarding, but often combines the two. Billy's beer philosophy is that we should all be beer geeks but not beer snobs. He'll try any beer once and is currently studying for his BJCP beer judge exam.
You can follow him on Twitter right here.
