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Old 01-02-2013, 02:51 AM   #21
jeffjm
 
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Aug 2010
St. Louis, Missouri
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Every so often I braise chicken and root vegetables in something malty (ESB/brown ale/porter/scottish 80/whatever) with paprika and a bit of ancho chile powder. Comes out great. Adding some of whatever I'm drinking to beef stew usually comes out well. And I like beer bread, usually with a hoppy pale ale or IPA.

 
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Old 01-02-2013, 03:12 AM   #22
bottlebomber
 
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Apr 2011
Ukiah, CA
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Quote:
Originally Posted by passedpawn
Anyone making sour beers, use a cup of the trub and some flour to make a sourdough starter. lacto and sacc = win.
That looks fantastic. It's funny, I was just thinking about doing that just yesterday.

 
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Old 01-02-2013, 08:03 AM   #23
crushingblackdoom
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Jun 2012
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Quote:
Originally Posted by passedpawn

I've used an oatmeal stout to make gravy for beef (twice). That beer's gone now though.
Awww. I can practically hear the sadness in those words. I know you miss that beer, but just think of all the new beers you've brewed since. Haha! "that beer's gone now." So so sad. Like a tattoo to remind you... Chin up, buddy! Hahaaaa!

 
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Old 01-02-2013, 09:40 AM   #24
jwwbrennan
 
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Aug 2012
Stratford, PE
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I made fish and chips last night with a stout batter, that was delicious. We often make beef stew with beer in the slow cooker.
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Old 01-02-2013, 01:29 PM   #25
unionrdr
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I just made half a pork center loin in the crock pot yesterday with some light colored beer & cayenne,among the usual seasonings. Topped wih caraway saurkraut.
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Old 01-02-2013, 01:41 PM   #26
LTownLiquorPig
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Sep 2011
Lawrencetown, Nova Scotia
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I drink my homebrew while I make supper most nights, does that count? My wife frowns on booze in food (grew up a Mormon). She'll drink wine/beer before or after a meal, but not while eating.
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Old 01-02-2013, 09:19 PM   #27
KeyWestBrewing
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Quote:
Originally Posted by LTownLiquorPig
I drink my homebrew while I make supper most nights, does that count? My wife frowns on booze in food (grew up a Mormon). She'll drink wine/beer before or after a meal, but not while eating.
That's interesting seeing as how the alcohol is burned off in the process. For you sir I'll make an exception and go ahead and say that counts.
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Old 01-02-2013, 09:26 PM   #28
gl_az
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My wife the chef made 'Beeramisu' for Christmas with my coffee stout. It was awesome, but then, she also made her own ladyfinger cookies for it too....

We use beer in just about everything when cooking. One of my favorites is my smoke roasted rosemary garlic chicken brined in IPA. There are a few good books out that deal with flavor matching beer to food recipes. The one that we seem to keep going back too is Garrett Olivers "The Brewmaster's Table".

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Old 01-02-2013, 09:30 PM   #29
KeyWestBrewing
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I'll have to check that out. In the back of Extreme Brewing by Sam Calagione there's a bunch of great recipes for cooking with beer. There's also good pairings for desserts and cheese IIRC.
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Hefe
Primary : Soon To Be Filled
Primary : Soon To Be Filled
On Tap : Bourbon Chocolate RIS, Helles Lager, Best Bitter
On Deck : Pomegranate Berliner, Dortmunder Export, Espresso Brown

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 01-02-2013, 09:32 PM   #30
unionrdr
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Also,here's a mop sauce recipe for beef chuck roast or ribs in the pit bbq;
1 bottle Cooper's english bitter
1tsp worchestershire sauce
1tsp onion powder
1tsp garlic powder
1/4tsp cracked black pepper
1/2tsp red pepper
Mix & cover the night before intended use. The flavors will soak into the beer & flavor the meat woderfully. Serve the English bitter with the meal as well.
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