a few weeks ago i threw my first 'beer dinner', where i attempted to match
beer to the courses of the dinner. i thought it went fairly well.... the
theme was homestyle.

first course-
butternut squash soup paired with reed's ginger beer: since i haven't done
this type of thing before i went pretty literal with the pairings. there
was ginger in the soup so i figured what the heck. and the ginger beer is
light and non-alcoholic so it was a nice start to the meal.

second course-
meatloaf (onion, garlic, dijon mustard, rosemary, oregano, egg, bread, dried
red chilis, salt, pepper) w/ beef broth based mushroom sauce, mashed p's and
green beans. the star of the show was the sierra nevada bread. i did a
basic white bread recipe substituting the water for sierra nevada. it was
light and had a nice malty characteristic. i paired this course with sierra
nevada if you didnt already guess. the green beans were an after thought to
get some color on the plate. i didnt care for them much but the rest was
great.

third/dessert-
i took the easy route and got a volcano brownie from a local bakery and
topped it with ice cream and a chocolate sauce made with
chocolate/cream/butter. this was paired with tripel karmeliet. the
sweetness of the two went together well.

question: has anyone done a beer dinner? id like to hear what others have
done.

-tom

Tom wrote:
> a few weeks ago i threw my first 'beer dinner', where i
> attempted to match beer to the courses of the dinner. i
> thought it went fairly well.... the theme was homestyle.
>
> first course-
> butternut squash soup paired with reed's ginger beer:
> since i haven't done this type of thing before i went
> pretty literal with the pairings. there was ginger in
> the soup so i figured what the heck. and the ginger beer
> is light and non-alcoholic so it was a nice start to the
> meal.
>
> second course-
> meatloaf (onion, garlic, dijon mustard, rosemary,
> oregano, egg, bread, dried red chilis, salt, pepper) w/
> beef broth based mushroom sauce, mashed p's and green
> beans. the star of the show was the sierra nevada bread.
> i did a basic white bread recipe substituting the water
> for sierra nevada. it was light and had a nice malty
> characteristic. i paired this course with sierra nevada
> if you didnt already guess. the green beans were an
> after thought to get some color on the plate. i didnt
> care for them much but the rest was great.
>
> third/dessert-
> i took the easy route and got a volcano brownie from a
> local bakery and topped it with ice cream and a chocolate
> sauce made with chocolate/cream/butter. this was paired
> with tripel karmeliet. the sweetness of the two went
> together well.
>
> question: has anyone done a beer dinner? id like to
> hear what others have done.
>
> -tom
I haven't tried a beer dinner but it sounds challenging.
I'm invited to a potluck which will include a brewery tour.
I'm casting around for recipes which I can include the local beer in.
Probably will do some Jalapeno Beer Cheese.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

"Tom" > wrote in message
...
: a few weeks ago i threw my first 'beer dinner', where i
attempted to match
: beer to the courses of the dinner. i thought it went fairly
well.... the
: theme was homestyle.
:
:<snipping cool menu>

: question: has anyone done a beer dinner? id like to hear
what others have
: done.
:
: -tom
:
: =========

No. I haven't but it's a neat idea. Normally, I don't care for
beer but have been known to occasionally (okay, very rarely) have
one or two...

We recently were invited to join some of our family members in
creating/brewing our own beer at a local microbrewery. It was a
neat experience and I actually had a couple of beers that I
thought were decent. I tried my DH's glass of 'black & tan' mix
that was great - the first time. He then ordered me one and the
mix wasn't the exact proportions and I didn't care for it. Oh
well. The beer that we made is a Cream Ale and was surprisingly
(to me) very good.

Sorry, went off on a tangent.

I have prepared meals where alcohol was used in virtually all of
the dishes... and I've made a liquor to represent a specific
nationality (It was an International Buffet that I hosted).

This spring I might host a desert (as in sand and heat) party...
depends upon $$ and rattlesnake availability. I was supposed to
have done this last year but couldn't get the snake meat in time
and what I was willing to pay for it. I'd hoped to have gotten
some from a dealer (?) that was at/from the Swee****er, Texas
annual roundup but he only sold in volume. I only wanted 2
pounds and he sold in minimum blocks of either 10 or 25 pounds!
I think his price was around $ 13.00 per pound, too. Oh well.
We'll see what this year brings.

Cyndi

>question: has anyone done a beer dinner?

Not a multi-course one, but I normally match the beer to the main course.

Hot dogs/sauerkraut: Ballantine Ale
Duckling with orange sauce: Guinness Stout
Potato Omelet: Estrella/Damm
Creole Chicken OR Roast Pickled Pork: Corona

Neil

"Tom" > wrote in message >...
[...]
> second course-
> meatloaf (onion, garlic, dijon mustard, rosemary, oregano, egg, bread, dried
> red chilis, salt, pepper) w/ beef broth based mushroom sauce, mashed p's and
> green beans. the star of the show was the sierra nevada bread. i did a
> basic white bread recipe substituting the water for sierra nevada. it was
> light and had a nice malty characteristic. i paired this course with sierra
> nevada if you didnt already guess. the green beans were an after thought to
> get some color on the plate. i didnt care for them much but the rest was
> great.
[...]

The concept of a beer dinner is very interesting - I'll have to try
it. One of my favorite summertime (okay, any time) meals is a grilled
burger and a Sierra Nevada Pale Ale. The two are lifelong partners in
my book. Speaking of burgers, I have to throw in a plug for Wickles,
distributed by a family-run company called Sims Foods (simsfoods.com).
They're delicious. Last year I ordered a case, but they accidentally
sent me a case of relish rather than pickles. Rather than have me go
to the trouble of returning them, they simply sent me a case of the
pickles free of charge. But I digress...

I'd like to try the bread you described above. Did you warm the beer
to an appropriate temperature and use active dry yeast? What kind of
yeast:beer ratio did you use?

"Tom" > writes:
> question: has anyone done a beer dinner? id like to hear what others have
> done.

I haven't done one myself, but the microbrewery (and I mean micro,
about 200 barrels a year) at a small local inn (Norwich Inn, Norwich,
VT) has done these a few times, and the results were very good. One
time they matched the food to the beer (pairing each beer with a food
item made with that beer[1]) , and another time they contrasted each
course (servign a food item and beer that complemented each other).
I'll see if I can find the menus to give you some ideas.


[1] The dessert was a beer sorbet, which was actually very good.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Steve Wertz wrote:

> On Wed, 7 Jan 2004 20:22:03 -0600, "Pete Romfh"
> > wrote:
>
>
>>I haven't tried a beer dinner but it sounds challenging.
>>I'm invited to a potluck which will include a brewery tour.
>>I'm casting around for recipes which I can include the local beer in.
>>Probably will do some Jalapeno Beer Cheese.
>
>
> Since St Arnold was Austrian, perhaps something along those lines
> would be appropriate. Maybe a dessert such as gelhupf, apfelstrudel,
> or a Sacher-torte.
>
> -sw
Steve! How dare you! Saint Arnold was from Metz, France(there was
another from Belgium). You obviously have never visited our website and
read the story of Saint Arnold! Homework for you.
www.saintarnold.com
Frank

Richard Kaszeta wrote:

> "Tom" > writes:
> > question: has anyone done a beer dinner? id like to hear what others have
> > done.
>
> I haven't done one myself, but the microbrewery (and I mean micro,
> about 200 barrels a year) at a small local inn (Norwich Inn, Norwich,
> VT) has done these a few times, and the results were very good. One
> time they matched the food to the beer (pairing each beer with a food
> item made with that beer[1]) , and another time they contrasted each
> course (servign a food item and beer that complemented each other).
> I'll see if I can find the menus to give you some ideas.
>
> [1] The dessert was a beer sorbet, which was actually very good.
>
> --

Hmm Im planning to make a tequila lime sorbet this weekend

--
Michael Ellis, IAPP



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Michael Ellis > writes:
> > [1] The dessert was a beer sorbet, which was actually very good.
> >
> > --
>
> Hmm Im planning to make a tequila lime sorbet this weekend

I've done that, and it's pretty easy, just make sure you boil off most
of the alchohol from the tequila, else it won't freeze well.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta wrote:

> Michael Ellis > writes:
> > > [1] The dessert was a beer sorbet, which was actually very good.
> > >
> > > --
> >
> > Hmm Im planning to make a tequila lime sorbet this weekend
>
> I've done that, and it's pretty easy, just make sure you boil off most
> of the alchohol from the tequila, else it won't freeze well.
>
> --

*grins* well then wish me luck as I will try to do that but it will be my
first attempt.

--
Michael Ellis, IAPP
Privacy Manager
Date.com

Date.com - "The New Way To Date"




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Michael Ellis > writes:
> > > Hmm Im planning to make a tequila lime sorbet this weekend
> >
> > I've done that, and it's pretty easy, just make sure you boil off most
> > of the alchohol from the tequila, else it won't freeze well.
>
> *grins* well then wish me luck as I will try to do that but it will be my
> first attempt.

Here's roughly the recipe I used last time. From memory:

half a 750 ml bottle of tequila
3/4 cup of Rose's lime juice
1/4 cup of Triple Sec
1 1/2 cups of sugar
2 cups of water

Combined 1 1/2 cups of water and sugar, and boil to make a syrup. Set
aside to cool. Bring the tequila to a boil, and boil until it's
reduced by half. Add syrup and mix. Add other ingredients. Pour
into ice cream maker and let 'er rip.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

I've seen the fresco of Saint Arnold at the brewery and its impressive. I
hear rumors of a top secret IPA coming out of Saint Arnold's. Is this true
and when will I see it on shelves in Austin?

Tom

"Frank Mancuso" > wrote in message
...
> Steve Wertz wrote:
>
> > On Wed, 7 Jan 2004 20:22:03 -0600, "Pete Romfh"
> > > wrote:
> >
> >
> >>I haven't tried a beer dinner but it sounds challenging.
> >>I'm invited to a potluck which will include a brewery tour.
> >>I'm casting around for recipes which I can include the local beer in.
> >>Probably will do some Jalapeno Beer Cheese.
> >
> >
> > Since St Arnold was Austrian, perhaps something along those lines
> > would be appropriate. Maybe a dessert such as gelhupf, apfelstrudel,
> > or a Sacher-torte.
> >
> > -sw
> Steve! How dare you! Saint Arnold was from Metz, France(there was
> another from Belgium). You obviously have never visited our website and
> read the story of Saint Arnold! Homework for you.
> www.saintarnold.com
> Frank
>

"DB" > wrote in message
om...
> "Tom" > wrote in message
>...
> [...]
> > second course-
> > meatloaf (onion, garlic, dijon mustard, rosemary, oregano, egg, bread,
dried
> > red chilis, salt, pepper) w/ beef broth based mushroom sauce, mashed p's
and
> > green beans. the star of the show was the sierra nevada bread. i did a
> > basic white bread recipe substituting the water for sierra nevada. it
was
> > light and had a nice malty characteristic. i paired this course with
sierra
> > nevada if you didnt already guess. the green beans were an after
thought to
> > get some color on the plate. i didnt care for them much but the rest
was
> > great.
> [...]
>
> The concept of a beer dinner is very interesting - I'll have to try
> it. One of my favorite summertime (okay, any time) meals is a grilled
> burger and a Sierra Nevada Pale Ale. The two are lifelong partners in
> my book. Speaking of burgers, I have to throw in a plug for Wickles,
> distributed by a family-run company called Sims Foods (simsfoods.com).
> They're delicious. Last year I ordered a case, but they accidentally
> sent me a case of relish rather than pickles. Rather than have me go
> to the trouble of returning them, they simply sent me a case of the
> pickles free of charge. But I digress...
>
> I'd like to try the bread you described above. Did you warm the beer
> to an appropriate temperature and use active dry yeast? What kind of
> yeast:beer ratio did you use?

Here's what I did:

disolved 2 packets of active dry yeast in about 1/2c warm water and a
tablespoon of honey, left it to get active. put 5 cups flour, 4 tbsp butter
and 2 tsp salt in a food processor and mixed to incorporate butter. i then
added the yeast and mixed. i then added room tempature beer while the
processor was running. i never measure the liquid part since it always
takes a different amount but i do remember that it took pretty much the
whole (12 ounce) bottle of sierra nevada. the rest is the same as a basic
recipe. i let it rise covered in a bowl for 1 1/2 hrs then punched it down,
split it in two and made the loafs. i let them rise for about an hour then
baked at 400 for about 30 minutes. i served it with a honey butter made
with 2 parts butter and 1 part honey.

cheers,
tom

On 08 Jan 2004 11:55:28 GMT, (WardNA) wrote:

> Roast Pickled Pork: Corona
>

Pickled pork? Sounds intoxicating!


Practice safe eating - always use condiments

Frank Mancuso > wrote in message >...
> Steve Wertz wrote:
>
> > On Wed, 7 Jan 2004 20:22:03 -0600, "Pete Romfh"
> > > wrote:
> >
> >
> >>I haven't tried a beer dinner but it sounds challenging.
> >>I'm invited to a potluck which will include a brewery tour.
> >>I'm casting around for recipes which I can include the local beer in.
> >>Probably will do some Jalapeno Beer Cheese.
> >
> >
> > Since St Arnold was Austrian, perhaps something along those lines
> > would be appropriate. Maybe a dessert such as gelhupf, apfelstrudel,
> > or a Sacher-torte.
> >
> > -sw
> Steve! How dare you! Saint Arnold was from Metz, France(there was
> another from Belgium). You obviously have never visited our website and
> read the story of Saint Arnold! Homework for you.
> www.saintarnold.com
> Frank


G'day there Frank
Greetings from Bronwyn and Franklin! We still remember our visit to
Austin fondly and meeting up with you at the beer festival.
I wanted to weigh in to this thread about beer in cooking. In 2002 I
found a great website www.alaskanbeer.com which has a marvellous
recipe section. You can find all sorts of curious recipes.
Now, I can't (easily) get Alaskan beer, or St Arnold, in Oz, so my
main quandary is thinking now what Aussie beer might match a 'porter'
or 'winter ale' or 'amber'. I ask at the bottle store, and they mostly
look blank at me!
I am this minute cooking a roast of pork on the bbq and spraying
alcoholic appple cider on it every 15 min.... which reminds me, I must
get back to it...
Cheers to everyone, and make sure you check that Alaskan site.
Bronwyn
Qld Oz

Steve Wertz wrote:
> On Thu, 08 Jan 2004 18:27:27 GMT, Frank Mancuso
> > wrote:
>
>> Steve! How dare you! Saint Arnold was from Metz,
>> France(there was another from Belgium). You obviously
>> have never visited our website and read the story of
>> Saint Arnold! Homework for you.
>
> Maybe its *YOU* who hasn't read it :-)
>
> http://www.saintarnold.com/people/saintarnold.html
>
> Shame on you! I oughta get a free sixer for this.
>
> -sw
Actually, you're both right (and wrong). The legend is: "Saint Arnold was
born to a prominent Austrian family in 580 in the Chateau of
Lay-Saint-Christophe in the old French diocese of Toul, north of Nancy. "

So his family was Austrian but he was born in France.

I made a test batch of Beer Cheese with some of the Brown Ale. Really would
have been better with something darker.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

On Thu, 08 Jan 2004 13:41:43 -0500, Michael Ellis >
wrote:

>
>
>Richard Kaszeta wrote:
>
>> "Tom" > writes:
>> > question: has anyone done a beer dinner? id like to hear what others have
>> > done.
>>
>> I haven't done one myself, but the microbrewery (and I mean micro,
>> about 200 barrels a year) at a small local inn (Norwich Inn, Norwich,
>> VT) has done these a few times, and the results were very good. One
>> time they matched the food to the beer (pairing each beer with a food
>> item made with that beer[1]) , and another time they contrasted each
>> course (servign a food item and beer that complemented each other).
>> I'll see if I can find the menus to give you some ideas.
>>
>> [1] The dessert was a beer sorbet, which was actually very good.
>>
>> --
>
>Hmm Im planning to make a tequila lime sorbet this weekend

Oooooo that sounds lovely. Recipe? Don't make me beg <G>

Lisette

On 08 Jan 2004 15:26:29 -0600, Richard Kaszeta >
wrote:

>Michael Ellis > writes:
>> > > Hmm Im planning to make a tequila lime sorbet this weekend
>> >
>> > I've done that, and it's pretty easy, just make sure you boil off most
>> > of the alchohol from the tequila, else it won't freeze well.
>>
>> *grins* well then wish me luck as I will try to do that but it will be my
>> first attempt.
>
>Here's roughly the recipe I used last time. From memory:
>
>half a 750 ml bottle of tequila
>3/4 cup of Rose's lime juice
>1/4 cup of Triple Sec
>1 1/2 cups of sugar
>2 cups of water
>
>Combined 1 1/2 cups of water and sugar, and boil to make a syrup. Set
>aside to cool. Bring the tequila to a boil, and boil until it's
>reduced by half. Add syrup and mix. Add other ingredients. Pour
>into ice cream maker and let 'er rip.

GOD that sounds great! Thanks so much, I'm definitely going to give
this one a try!!

Lisette

"Tom" > wrote in message >...
> a few weeks ago i threw my first 'beer dinner', where i attempted to match
> beer to the courses of the dinner. i thought it went fairly well.... the
> theme was homestyle.

We do it the other way around - trying to match food to beers! We
frequently do a variety of German beers with Bockwurst, Bratwurst,
German franks, sauerkraut, sweet & sour cabbage, German potato salad
and assorted mustards. Not light fare - but you can't beat it on a
cold Autumn or Winter night! Plus most of it can be made ahead, so
it's an easy meal for a crowd.
Plus, I guess we just don't know enough about beer to do it the other
way around! :-}

- Chris
---
http://www.sudairy.com/

Bron,

you may like to check out www.maltshovel.com.au. Its the brewery for James
Squire range of beers in Australia. They have an Amber and a Porter in their
range. They are a relatively new player (1 to 2 years) in the premium beer
market here in Aus, but you can occaisionally see there taps in pubs, and
almost all decent bottle shops will stock there bottles.

Mr Hahn (I think his first name is Chuck), is the same Hahn as in Hahn beers
you see around, and is ow the head brewer for James Squires. He does a lot
of beer meals, and beer tastings around the country - set up the same way
the familiar wine dining and tastings are done.

Now, just a word on the beer. It is different to the tradtional Aussie brews
such as VB, Tooheys New, West End, XXXX etc. James Squires relies more on
maltiness and flavour, rather than the mainstream beers bitterness (I think
they use bitterness to hide the awful taste). If you haven't moved into a
wide range of beers (or even homebrew for that matter), James Squires is
certainly a nice drop (I am partial to their Amber, their Pale Ale doesn't
quite grab me - I think it needs more aromatics from hops)

Ahh, and everyone might like to try http://www.maltshovel.com.au/menu.asp
from that same site. It actually gives a suggested menu, with accomponying
beers.

PlaneGuy wrote:
> Ahh, and everyone might like to try
> http://www.maltshovel.com.au/menu.asp from that same
> site. It actually gives a suggested menu, with
> accomponying beers.

From that page I found recipes using their beer. One of them looks good for
an upcoming brewry tour - potluck event I'm attending. I will, of course use
the local brewry's product instead.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net