For an archive of older Brian Morin's Beer Cuisine articles, click here.

Bistro Salad with Fennel, Pears and Walnuts

August 11, 2003 --

Oyster Mushroom and Bacon Baked Mussels

June 18, 2003 --

Blonde Ale Beer Burgers

May 28, 2003 -- Described by many as the ‘best tasting burgers ever’, these barbequed beer burgers are definitely a welcomed addition to any summer backyard lunch or dinner. Cooking them over charcoal enhances the flavours and texture maximizing their full potential!!.

Spaghetti with Clams and Stout

May 27, 2003 -- This light summertime pasta is enhanced by the roastiness flavour and dryish, smooth finish from the stout and vodka

Beer-B-Q’d Honey Brown Wings

May 11, 2003 -- Beer, honey and hot peppers give these chicken wings just the right balance with the charred flavour of the barbeque in this carefree summer lick-smacking dish.

Smoked Salmon with Belgian White Ale Vinaigrette

May 7, 2003 -- This is an elegant, versatile appetizer that can be individually plated or presented as a forkless, casual dish. The tones of orange and coriander in the Belgian white ale help to create a delicate, well–balanced, appetizer that is both substantial and satisfying no matter which way it is served.

Beer-B-Q’d Weisse Ribs

April 14, 2003 -- Ribs are the ultimate in ‘Q’. These succulent, juicy, lip-smacking & tender ribs can be prepared ahead of time on the same day for grilling later in the evening.

Cheddar & English Ale Soup

April 13, 2003 -- Find a well-aged cheddar that you enjoy from your local market to create this rustic, smooth, velvety, soup , Add some crunchy croutons to the top of the soup when serving.

Chocolate and Trappist Ale Fondue

April 12, 2003 -- Finish any special occasion with this indulgent, sinful fondue. The secret to the perfect flavour balance is to ensure that the Trappist Ale is a little sweeter than the bitter chocolate.

Moules au Petit Dejeuner

April 12, 2003 -- These breakfast mussels are a little ’tongue in cheek’ because of the use of the hearty Oatmeal stout These are best served when mussels are fresh (not in warmer summer months) and with a crusty loaf of bread by your side to enjoy dipping in the broth.

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