by Samantha Lande in Restaurants, August 31st, 2016
by Lauren Piro in Recipes, July 29th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Beer has long been the post-shift drink of choice for chefs, but it’s rarely been the front-runner for pairing with the food in their restaurants. That’s changing as chefs are experimenting with culinary brewing, focusing on the flavors and aromatics of the suds to pair with the specific cuisines that they serve. Seasonal produce, bold spices and pantry items are all fair game when it comes to seeking the perfect balance for a brew.
by Amy Reiter in Drinks, News, April 11th, 2016
Many of us love an ice-cold beer on a hot summer day. A few of your favorite cans or bottles can play a vital supporting role at a cookout (the star, of course, is still whatever you throw on the grill). But if you want to get a little more creative and nudge your beer into the spotlight, we’ve got a killer way to do it — gelatin-ify it.
by Dara Pollak in Holidays, Restaurants, March 12th, 2016
Brace yourself, beer purists. The market for flavored beers — whether pumpkin, habanero and jalapeno peppers, grapefruit, peach, chocolate or coconut — is growing fast. And millennials are largely responsible.
by Emily Lee in Drinks, February 6th, 2016
St. Patrick’s Day is a fun holiday to celebrate, but it’s become more socially acceptable to get drunk off of green beer and do a bar crawl than to actually sit down and enjoy some nice bar fare and a good beer. So, to break with that tradition, we asked chefs around the country to share their favorite Irish pub — no green bagels allowed.
by Amy Reiter in Drinks, News, November 27th, 2015
Game Day is one of the most divisive days of the year, but if there’s one thing that can loosen tightly-wound team alliances and unite us all, it’s booze. Recent Nielsen data shows that the week prior to the Super Bowl generated a nine-percent sales increase in beer nationwide — an impressive spike to be sure, but the same report indicates that the popularity of wine and spirits is also on the rise. The unofficial national beverage has some stiff competition, and perhaps a huddle is in order. Here’s the plan: Rather than piling your brews into a gigantic ice-filled tub, greet your guests with a fizzy (and budget-friendly) cocktail featuring your favorite lager or ale. We’ve got a potent michelada, citrusy beer punch and even a spicy ale-based Bloody Mary to bring beer back into the end zone.
Mauro’s Michelada Supreme (pictured at top)
Jeff Mauro serves this boozy creation in a chilled, salt-rimmed glass just like a traditional michelada, but with a few invigorating additions — namely, fish sauce, hot sauce and a generous dose of chile powder.
by Amy Reiter in Drinks, News, November 12th, 2015
Soon, when you grab a beer with friends, even if each of you orders a different brand, there’s a pretty good chance they’ll all be made by the same brewer.
The recently announced $106 billion acquisition of SABMiller (which currently makes Coors, Miller, Blue Moon, Hamm’s, Leinenkugel, Grolsch, Peroni and many others) by Anheuser-Busch InBev (Budweiser, Corona, Stella Artois, Beck’s, Leffe, Hoegaarden and many others) means that almost one-third — roughly 30 percent — of all beer sold across the globe will be made by a single massive company.
by Sara Levine in Recipes, October 23rd, 2015
Soon even vegetarians and vegans will be able enjoy a nice pint of Guinness. That’s because the stout will no longer include traces of dried fish bladder.
Perhaps you didn’t know Ireland’s favorite beer featured fish bladder in the first place. Indeed, for 256 years, the stout has been filtered using isinglass, a fish byproduct used by some brewers to accelerate the settling of yeast in beer. Most of the bladder is filtered out in the process, but some residue — “minute quantities,” as Guinness put it — may remain.
by Amy Reiter in News, September 3rd, 2015
Got extra six-packs lying around from football Sunday? Instead of drinking them (all), put some of the extra brew to use in beer-spiked recipes. These dishes are safe for the whole family to devour, because the alcohol cooks off during the cooking process. Here are eight tasty ways to cook with beer. Read more
by Lindsay Damast in Holidays, June 13th, 2015
Wine and cheese, the perfect pair? Well, yes, but there’s also beer.
The porters, stouts and ales we favor in winter — rich and sweet, with subtle notes of chocolate and caramel, fruit and spice — make solid companions for a panoply of cheeses, from earthy Stiltons to pungent Epoisses to Basque sheep-milk cheeses, Eater notes. However, the site contends that we shouldn’t overlook summer’s saisons, Pilsners and pale ales for cheese pairings, as long as we make sure these subtler brews are not overwhelmed by a too-strong fromage.
If there’s one thing that dads seem to love, universally, it’s meat. Following closely in second place would be beer (or maybe beer comes first if he’s a vegetarian or other type of meat abstainer). So a lager-filled barbecue is a no-brainer for the ideal (if obvious) Father’s Day celebration. But if Dad isn’t aware of the magically transformative powers of beer in cooking, you just might knock his socks off by braising some meats in his favorite brew.
Beer Can Chicken
Beer can chicken is the sort of classic you might not think to serve when Dad’s got steak on the brain. But trust that he won’t be disappointed by the incredibly moist, crackly-skinned chicken that results from this silly-looking yet effective cooking technique.