Bob Skilnik is an alumnus of Chicago’s Siebel Institute of Technology, the oldest brewing school in the U.S.; a former associate editor for the American Breweriana Journal; a contributor to trade journals, magazines, and newspapers, including the Chicago Tribune’s “Good Eating” section; and a frustrated former Chicago deli owner. He has appeared on ABC’s The View, the Fox News Channel’s Fox News Live, ESPN2′s Cold Pizza and WTTW’s Chicago Tonight.
“Think of cooking with beer as more than sticking a 12-ounce can of Bud up a chicken’s behind, putting it on the grill and waiting for the bird to reach a nice golden brown. (But then again, the simplicity of this practice is so darn appealing).
We (and I mean you and me) will be looking at moving beyond just beer to kick-up food recipes. Get inspired and think of all the components of beer; dried malt extract, malt syrup, yeast, grains, and even the more abstract items such as maltose…and beyond! Our forefathers did.
It’s all about beer and history. So put on an apron, grab a beer, and let’s get started in exploring America’s beer and food history, from its earliest beginnings to the drink and culinary marvels of today!”