Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
Bееr in thе United Stаtеѕ іѕ manufactured bу mоrе than 7,000 breweries, which range іn size frоm industry gіаntѕ tо brew рubѕ and mісrоbrеwеrіеѕ. Thе Unіtеd Stаtеѕ рrоduсеd 196 mіllіоn barrels (23.0 GL) оf beer іn 2012, аnd соnѕumеѕ rоughlу 28 US gallons (110 L) оf beer реr capita аnnuаllу. In 2011, thе Unіtеd Stаtеѕ wаѕ rаnkеd fіftееnth in thе wоrld in реr capita consumption, while tоtаl consumption was second only tо China. Althоugh bееr wаѕ a раrt оf соlоnіаl life in thе Unіtеd Stаtеѕ, the раѕѕіng оf thе Eіghtееnth Amendment tо thе Unіtеd Stаtеѕ Cоnѕtіtutіоn іn 1919 rеѕultеd іn thе рrоhіbіtіоn оf alcoholic bеvеrаgе ѕаlеѕ, fоrсіng nearly all American breweries tо сlоѕе or ѕwіtсh to producing nоn-аlсоhоlіс рrоduсtѕ. Aftеr thе rереаl of Prоhіbіtіоn, the іnduѕtrу соnѕоlіdаtеd into a ѕmаll numbеr of lаrgе-ѕсаlе brеwеrіеѕ. Mаnу оf thе big brеwеrіеѕ thаt rеturnеd to рrоduсіng bееr after Prohibition, tоdау lаrgеlу оwnеd by іntеrnаtіоnаl соnglоmеrаtеѕ lіkе Anheuser-Busch InBеv, ѕtіll rеtаіn their dominance of thе mаrkеt in thе 21ѕt сеnturу. Hоwеvеr, thе majority оf thе new brеwеrіеѕ that have ореnеd іn the U.S. over thе раѕt thrее dесаdеѕ hаvе been ѕmаll breweries аnd brewpubs, rеfеrrеd tо as "craft breweries" tо dіffеrеntіаtе thеm frоm thе lаrgеr аnd оldеr brеwеrіеѕ. Breweries аrе grоwіng rаріdlу аrоund thе United Stаtеѕ. Pеорlе travel аll over thе wоrld just to try out different brеwеrіеѕ. Different tуреѕ оf beers thаt сrаft breweries nоrmаllу рrоduсе аrе wheats, ѕоurѕ, IPA, раlе ales, and lagers. Mаnу сrаft beer drіnkеrѕ ѕеlесt beer bаѕеd оn thе ABV аnd IBU реrсеntаgе, in оrdеr to dеtеrmіnе the hops аnd thе alcohol реrсеntаgе. Thе mоѕt соmmоn style оf bееr рrоduсеd bу the bіg brеwеrіеѕ іѕ American lаgеr, a fоrm of pale lager; small brеwеrіеѕ, most of which wеrе fоundеd since thе 1980ѕ, рrоduсе a rаngе of ѕtуlеѕ. Beer ѕtуlеѕ indigenous in thе United Stаtеѕ іnсludе аmbеr аlе, сrеаm ale, аnd Cаlіfоrnіа соmmоn. Mоrе recent craft ѕtуlеѕ іnсludе Amеrісаn Pаlе Ale, American IPA, India Pаlе Lаgеr, Blасk IPA, аnd the Amеrісаn "Dоublе" or "Imреrіаl" IPA.
Transform your dishes with the tremendous flavor of craft beer! The Craft Beer Cookbook doesn't think you need to wait until five o'clock to pop the cap off of a quality beer. From tender pork chops marinated in a bold and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, the recipes in this book are not only delicious, but they also capture the complex notes and flavors of a perfectly balanced brew. Filled with a diverse selection of varieties, each dish transforms everyday fare into top-shelf plates that are sure to satisfy even the most discerning fan of craft beers. A toast to the world's finest brews, this cookbook highlights inspired dishes like: Sausage and pale ale frittata Roasted mushroom and brown ale soup Salmon with dijon beer cream sauce over drunken couscous Slow-roasted maple stout baby back beef ribs Chocolate stout cake with chocolate raspberry ganache and whipped cream Complete with 100 imaginative craft beer recipes and dozens of four-color photographs, The Craft Beer Cookbook shows you how to incorporate your true love--beer!--into every meal.
"This book is the conversation you and Dave have standing next to the barbecue at the neighborhood cookout ... I can't wait to try these recipes!" - John Palmer, author of How to Brew. "There can be no arguing: beer pairs far better and more extensively with food than does wine. There can be no better example than that given here, with passion and belief." - Charlie Bamforth - The Pope of Foam "It's a rare thing to watch creativity at work. It's seldom neat and often makes you wonder what exactly is going on. ...This book is evidence of how committed he is to his craft and to sharing what he's learned, which is a hallmark of the craft beer industry." - BDB2 - Bev D. Blackwood II - Southwest Brewing News "This is definitely a must-have for anyone who likes cooking with beer. ...David has inspired me as a business owner to put my recipes in writing." - Chef Angel Beasley owner of Sun City's Hawaiian Shave Ice and Chef Instructor at El Paso Community College in Culinary Arts. The Sun Brewing Cookbook will get you excited about brewing and cooking like no other cookbook can. David "El Guapo" Slocum's original, beer-and-spice-fueled borderlands avant-garde style cuisine mixes the bold flavors of Mexico with the comforting richness of the American South in ways that often surprise but never fail to get your mouth watering. El Guapo's casual, easy-going style will inspire the most timid of novices and brewers to dare to make something amazing, and even the experienced will find a tantalizing challenge or two. In El Guapo's kitchen, it's all about making it with your hands - and then sharing it with someone special. What you'll find inside... - El Guapo's tips for cooking and brewing beyond recipes - Recipes for fermenting beer bread, pickles, carrots, sauces ... and a lot more. - How to make a grill in your backyard with only cinder blocks and a grate. - How to brew 100% Spontaneous Ales and Avant-garde beers using a wide array of ingredients such as avocados, chiles, beans, Mexican chocolate, tamales or cock bones. The Sun Brewing Company Cookbook has recipes to inspire the novice and challenge the most experienced brewers and chefs. Homebrewers will find a new world of possibilities, and the average beer lover will be encouraged to try something outside their comfort zone. Everyone is promised a good time and the satisfaction of making a meal and a beer with their own hands.
From an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer Right here, right now is the best time in the history of mankind to be a beer drinker. America now has more breweries than at any time since prohibition, and globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism. Drawing on history, economics, and interviews with industry insiders, John Holl provides a complete guide to beer today, allowing readers to think critically about the best beverage in the world. Full of entertaining anecdotes and surprising opinions, Drink Beer, Think Beer is a must-read for beer lovers, from casual enthusiasts to die-hard hop heads.
The Beer Pantry is a primer for cooking for beer and teaches readers how to think like a chef when it comes to marrying the flavors of their favorite craft beers with their cooking. More than 100 recipes to elevate "pub grub" to chef-driven beer cuisine.
As seen on Oprah.com "The beeroness, Jacquelyn Dodd, will help you transform your kitchen into the next pub to be with 100 recipes for sliders, skewers and miniature desserts all made with a complimentary brew." - Parade.com Happy hour classics--with a twist! The Craft Beer Bites Cookbook takes your favorite brewpub grub and kicks it up a notch. From Buffalo Chicken Beer Cheese Dip to Chocolate Stout Cupcakes with Chocolate Stout Cream Cheese Frosting, each recipe captures the complex flavors of a perfectly balanced brew, allowing you to savor the nutty notes in an American brown ale or the zesty bite of an IPA. Complete with dozens of color photographs, this book shows you how to incorporate your true love into every bite-sized snack with 100 delicious craft beer recipes, such as: Hawaiian IPA Pulled-Pork Sliders Belgian Ale–Marinated Grilled Steak Crostini with IPA Chimichurri Beer-Battered Shrimp with Chipotle Lime Dipping Sauce Grilled Barbeque Chicken and Peach Mini Pizzas Peanut Butter Stout Mousse–Topped Brownies So get ready to toast the country's best brews as you transform everyday appetizers into top-shelf plates!
“The only book you need to understand the world’s most popular beverage. I swear on a stack of these, it’s a thumping good read.”––John Holl, editor of All About Beer Magazine and author of The American Craft Beer Cookbook Imagine sitting in your favorite pub with a friend who happens to be a world-class expert on beer. That’s this book. It covers the history: how we got from gruel-beer to black IPA in 10,000 years. The alchemy: malts, grains, and the miracle of hops. The variety: dozens of styles and hundreds of recommended brews (including suggestions based on your taste preferences), divided into four sections––Ales, Wheat Beers, Lagers, and Tart and Wild Ales––and all described in mouthwatering detail. The curiosity: how to read a Belgian label; the talk of two Budweisers; porter, the first superstyle; and what, exactly, a lager is. The pleasure. Because you don’t merely taste beer, you experience it. Winner of a 2016 IACP Award “Covers a lot of ground, from beer styles and brewing methods to drinking culture past and present. There’s something for beer novices and beer geeks alike.”––Ken Grossman, founder, Sierra Nevada Brewing Co. “Erudite, encyclopedic, and enormously entertaining aren’t words you normally associate with beer, but The Beer Bible is no ordinary beer book. As scinitillating, diverse, and refreshing as man’s oldest alcoholic beverage itself.”––Steve Raichlen, author of Project Smoke and How to Grill