Savor the flavors of beer

By JOSH SMITH  |  June 16, 2010

As I mentioned before, beer doesn’t have to be limited to meats or entrees. Half a bottle of Black Lager worked beautifully in my black bean dip appetizer. When baking beer cheese bread I’ll use a fairly traditional Pale Ale. And supposedly Wit beer is the secret ingredient for the world’s greatest pancakes!

For dessert I recently poached four cored apples in maple syrup and Shipyard’s Prelude Special Ale. Topped with whipped cream, toasted oats, and fresh berries, the presentation is appropriate for the fanciest of dinner parties.

Honestly, though, simpler recipes allow the beer to stand out better. It is hard to beat Rogue’s Chocolate Stout in an ice cream float. Or how about some of Lindeman’s Framboise over vanilla ice cream? Be creative! When it comes to beer and food, if it sounds good, it probably is.

< prev  1  |  2  | 
Related: Beer: It's what's for breakfast, Beer on a budget, The best of Oktoberfest beers, More more >
  Topics: Liquid , Culture and Lifestyle, Food and Cooking, Foods,  More more >
| More

Most Popular
Share this entry with Delicious
  •   A SIX-PACK TO GO  |  July 19, 2011
    A year and a half ago, I started writing this column by trying to assemble the ultimate mix-a-six pack.
  •   OFF THE BEATEN TAP  |  June 21, 2011
    Once upon a time beer was made with just four ingredients: malts, hops, yeast, and water.
  •   BEERS WORTH WAITING FOR  |  June 07, 2011
    Most people agree that fresh is better. The same is true in the world of craft beer. Except when it isn't.
  •   BEER GEEK NIRVANA  |  May 25, 2011
    While it's been said you can't teach an old dog new tricks, two pioneers of the craft beer movement have just released new and exciting mix packs.
    Too often, summertime beers mean watery, flavorless brews. But there is one style native to southern Germany, which guarantees you don't have to sacrifice flavor for drinkability — Hefeweizens, the ultimate summer beer.

 See all articles by: JOSH SMITH