| APRIL 1998 | VOL.3 NO.4 |
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Stephen Beaumont's Brewpub Cookbook |
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A Taste For Beer |
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Great Canadian Beer Guide |
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A World of Beer |
An unapologetically opinionated view of what's brewing across the continent and around the globe.
On Cooking with Beer -- Excerpts from Stephen Beaumont's Brewpub Cookbook, available this month at bookstores across the United States, from Siris Books.
As a cooking liquid, beer is second only to water in its versatility. You may argue that milk has its strengths in that department, and it does, but would you use milk in a chili? Probably not. Wine certainly has its usefulness in the kitchen, but could you imagine blending wine with chocolate ice cream to make a dessert shake? The mere idea is enough to make a person cringe! And while cream has a role to play, its very nature, its creaminess, by definition disqualifies it from many diverse applications. No, for general cooking utility, it is very hard to compare anything with beer.
... read the full story Looking at Lagers
I just got back from a brief sojourn to Philadelphia, where I indulged in a few The Book and the Cook events (an annual festival of cookbook authors, now presented by the Food Network), sampled ten cask ales at a terrific event put together by Beer Philadelphia's Jim Anderson (check him out in print around town and on Philly radio station 1540 AM on Friday afternoons at 1:00) and sampled a few lagers in between. And what made me the happiest were the lagers.
... read the full story Kitchen Table Tasting -- On the Road Again
(Due to circumstances well beyond my control, the vertical tasting of Vancouver Island Brewing's Hermannator had to be postponed this month. In it's place, our Kitchen Table Tasting once more takes to the road to sample a selection of brews from the US Pacific northwest.)
... read the full story
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