Photo: Romulo Yanes
We all know that beer tastes great with food, but how about in food? As it turns out, ales and lagers are great in a wide variety of preparations, from braising and baking to roasting and stewing.
What’s your favorite thing to cook with beer?
Last Sunday I found myself at a tailgate in Buffalo, pre-gaming the inevitable loss of my family’s beloved football team. Come 8 a.m., a stranger sporting signature Bills apparel handed me my first Labbat Blue of the day in order to join him in a ceremonious “shot gun.” (Ed note: for those of you who didn’t go Greek in college, or haven’t spent much time drinking in parking lots, to “shot gun” a beer means to puncture a hole in the side of the can and drink it rapidly. This usually results in unsafe, immediate inebriation. Or, in my case, a very messy sweatshirt).
By noon, I had consumed more than enough beer, and was desperate for something resembling a cocktail (or water). Suddenly, out of the crowd, I spotted my shimmering Galahad, brandishing a bottle of Smirnoff. He chivalrously offered up his supply of vodka, along with a Crystal Light pink lemonade packet to mix it with. This was exactly what I needed to face kick-off: a low-calorie, bubble-free respite from all of that Canadian ale. I’m sure I’ve just lost any street cred by saying this, but Crystal Light is actually a handy tool in a pinch, especially if you’re trying to reserve your kcals for those nachos. If I haven’t lost you, a true tailgate favorite is the beer margarita. It may not be the most high-brow beverage, but it’s easy to make on the spot (just bring a large container and a ladle) and great for crowds.
What do you drink while you’re watching football?
Photo: CN Digital Studio
We’re right in the middle of football season, and what better way to kick back and enjoy the game than with a cold beer and a hot pizza. A plain pizza is a beautiful thing, but add a few toppings and you’ve got something really special.
What is your favorite pizza topping?
Those who prefer elderflower to brine may not have acquired the taste of the savory cocktail, but salt-aholics rejoice, you’re not alone. This year, one of the biggest bar trends we’ve seen involves mixologists ditching the simple syrup in favor of less cloying alternatives. The dirty martini is a natural choice for anyone who enjoys a nice olive garnish, and of course there’s the ye olde Bloody Mary, but these aren’t the only cocktails with a kick. Bartenders are using peppers, herbs like tarragon and thyme, and even bacon (I can’t personally advocate that one) to make the transition from sweet to salty.
The Michelada, or a sexed up Mexican beer, is among the most accessible drinks in this category. It’s easy to make at home (you probably have the ingredients already, minus the Tecate). This recipe, published in Gourmet, is a good basic version of this thoroughly refreshing zinger, but if it’s too piquant for your tastes, you might want to play with the hot sauce and Worcestershire ratios. Continue reading
Photo: Shipyard Brewery
Every October, I travel from New York City to Vermont for an annual leaf-peeping weekend. Call me an old-soul (or a total dork), but there are few things more idyllic than spending a day gazing at abandoned barns and orange leaves. It helps that my favorite seasonal beer, Shipyard’s Pumpkinhead Ale, also just to happens to be released when the foliage hits its peak. After consuming a few of these sweet and spicy ales, the leaves tend to get a lot more interesting.
Pumpkinhead is rich with cinnamon and nutmeg notes, but unlike other flavored ales, it actually tastes like beer. The natural tannin in pumpkin skin balances out the sweeter elements. It’s like drinking a refreshing, crisp pumpkin pie (with most of the sugar removed). If that description didn’t sell you, trust me, it’s delicious.
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