The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

John Holl, Lara Ferroni

Language: English

Pages: 352

ISBN: 1612120903

Format: PDF / Kindle (mobi) / ePub


There's a revolution going on in the beer world. The food you eat should be just as delicious as the beer you drink and award-winning beer journalist John Holl captures the best of the brewery and brewpub menus in his latest book, The American Craft Beer Cookbook. The 155 recipes cover breakfast to dessert, with vegetarian and gluten free options along with soups, seafood and more.  
The recipes were contributed by breweries, brewpubs and other beer lovers across the United States. You'll love the new twists on traditional favorites, such as Slow-Cooked Dopple Bock BBQ Meatballs and American Wheat Beer Steamed Clams, as well as unexpected recipes like Crawfish Bordelaise, Roasted Pheasant,Chopped Reuben Salad, Beermosas, and Pineapple Brown Sugar Pale Ale Cupcakes.

It is a celebration of craft beer, food, and the people behind it. 

Homebrew Favorites: A Coast-to-Coast Collection of More Than 240 Beer and Ale Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The 1950s to the late 1980s. That was a period of time that also saw an ideological shift in our general approach to food — we embraced a culture of convenience. Microwavable meals, McDonald’s, Wonder Bread, and Velveeta became routine ingredients in our lives. They are cheap and tasty enough, and above all, they save time in our busy days. For a long time, it seemed like there was not a lot of pride in producing the food we were consuming. Sure, there were restaurants and small community.

That snakes out the door on any given day is a testament to the quality being poured. Double Cream Stout Mustard Bell’s Brewery Kalamazoo, Michigan Mustard is the workhorse of the condiment world. It lifts up an otherwise ordinary sandwich, adds heft to gravies, enhances dips, and is perfectly nice on its own, if you’re into that kind of thing. There are many ways to manipulate this versatile condiment, and when you make it from scratch, the list of potential collaborating ingredients is.

With honey to balance some of the saltiness and accentuate the sweetness of the clams. Ingredients 1 pound shucked clams 21⁄2 cups chicken broth 21⁄2 cups clam juice 1 cup Narragansett Lager Beer, or similar lager 1⁄4 cup unsalted butter 2 medium white onions, diced 2 large celery stalks, chopped 1 pound fingerling potatoes, quartered 3 tablespoons dried dill weed 2 tablespoons freshly ground black pepper 1 teaspoon salt Pinch of cayenne pepper 2 drops hot pepper sauce.

Butter 3 medium carrots, peeled and finely diced 2 large celery stalks, finely diced 1 daikon radish, diced 1 medium onion, finely diced 3 garlic cloves, minced 2 tablespoons minced fresh ginger 1⁄2 cup tomato paste 2 cups sake 21⁄2 cups water Instructions 1. Preheat the oven to 325°F. Heat the soybean oil in a 6-quart Dutch oven over medium-high heat until hot but not smoking. Pat the beef cheeks dry with a paper towel and sprinkle with the salt and pepper. Add the beef cheeks to.

Neighborhood spot with impressive craft beer taps, a great menu, and a knowledgeable staff. Hotel Suggestion The Brewhouse Inn & Suites 1215 North 10th Street Milwaukee, WI 53205 414-810-0146 www.brewhousesuites.com Once home to the famed Pabst brewery, an extensive remodeling and construction project has turned the 1877 building into a modern boutique hotel. Much of the original brewery has been preserved — including the giant copper brew kettle tops — and stained-glass windows.

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