A Beer Dinner

Tom said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...
: 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 Sweetwater, 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

Pete Romfh said:

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

Quoted message said:

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" <[email hidden]> wrote in message
news:<[email hidden]>... [...]

Quoted message said:

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 said:

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 [email hidden] kaszeta.orgrichOpen ↗

Richard Kaszeta said:

Tom said:

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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Steve Wertz said:

Pete Romfh said:

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

Michael Ellis said:

Quoted message said:

[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 [email hidden] kaszeta.orgrichOpen ↗

"DB" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Tom" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

[...]

Quoted message said:

second course- meatloaf (onion, garlic, dijon mustard, rosemary, oregano, egg, bread,

dried

Quoted message said:

Quoted message said:

red chilis, salt, pepper) w/ beef broth based mushroom sauce, mashed p's

and

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

light and had a nice malty characteristic. i paired this course with

sierra

Quoted message said:

Quoted message said:

nevada if you didnt already guess. the green beans were an after

thought to

Quoted message said:

Quoted message said:

get some color on the plate. i didnt care for them much but the rest

was

Quoted message said:

Quoted message said:

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

Richard Kaszeta said:

Michael Ellis said:

Quoted message said:

[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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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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Steve Wertz said:

Pete Romfh said:

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

Michael Ellis said:

Quoted message said:

Quoted message said:

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
4/4 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 [email hidden] kaszeta.orgrichOpen ↗

(WardNA) said:

Roast Pickled Pork: Corona

Pickled pork? Sounds intoxicating!

Practice safe eating - always use condiments

Frank Mancuso <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Steve Wertz said:

Pete Romfh said:

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

On Thu, 08 Jan 2004 13:41:43 -0500, Michael Ellis <[email hidden]>

Quoted message said:

Richard Kaszeta said:

Tom said:

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

Frank Mancuso said:

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 :-)

saintarnold.comsaintarnold.htmlOpen ↗

Shame on you! I oughta get a free sixer for this.

-sw

Steve Wertz said:

Frank Mancuso said:

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 :-)

saintarnold.comsaintarnold.htmlOpen ↗

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 08 Jan 2004 15:26:29 -0600, Richard Kaszeta <[email hidden]>

Quoted message said:

Michael Ellis said:

Quoted message said:

> 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