Beer (& More) In Food

Beer: The Condiment With An Attitude!

Archive for March 10th, 2007

Stout Cooking, Day 1, Counting Down To St. Paddy’s Day With A Double Chocolate Cake

Posted by Bob Skilnik on March 10, 2007

Well, St. Paddy’s Day is on its way, and I’m sure my Irish mother, Mick McCarthy (no joke!), would have appreciated this week’s worth of beer & food recipes, splashed with some stout and layered with a bit o’ blarney. Let’s begin with this quick and easy recipe for a double chocolate cake with a wee bit of stout (your choice).

Whether your Irish heritage is Shanty or Lace Curtain, I’m sure you’ll enjoy this cake receipe that came over from the Old Sod nearly 100 years ago. As least that’s what the Irish bricklayer who was buying beers in Schaller’s Pump in Bridgeport in Chicago told me. I wanted to ask him how the recipe was 100 years old when it starts out “One package of Duncan Hines,” but hell, he was buying.Murphys Irish Stout

1 package of Duncan Hines Devils Food Cake mix
1  12-ounce package of bittersweet chocolate chips
1 small package of instant chocolate pudding
1.5 cups of sour cream
12-ounces of stout

Preheat your oven to 350F. Throw everything except the stout into a Kitchen-Aide stainless steel bowl. Drink 8 ounces of the stout and pour the last 4 ounces into the bowl. Beat it on “slow” until the conncoction is thoroughly mixed, stopping the beater to push the mix off the sides of the bowl. Spray a bundt pan with vegetable oil and sprinkle it with some flour so it’s completly coated with the flour. Pour the batter into the pan.

Bake for 1 hour or the time it takes you to go through 4 more bottles of stout. If you haven’t hit the 1 hour mark but have drunk 4 bottles of stout, grab another stout and be patient. Rome wasn’t built in a day.

In an hour, both you and the cake should be baked. Since the cake will be very moist, don’t rely on the old “clean toothpick” method to see if it’s actually cooked. Better yet, take it out of the oven and give it a thump to see if it’s done. If so, carefully remove the cake from the bundt pan and allow to cool on a wire rack. Now you have to wait.

If you have any Jameson’s on hand, relax and have a few. You deserve it!

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Will Craft Brewers Finally Lighten Up?

Posted by Bob Skilnik on March 10, 2007

beerdietpyramidgood.gifA few years ago, I wrote a book titled The Drink Beer, Get Thin Diet: A Low-Carbohydrate Approach. The premise was a simple one; design a low-carb diet around the moderate consumption of beer…even high carb brews. By knowing the carbohydrate content of your favorite brew, you (as the dieter) could determine how many carbs you took in daily.

The problem was getting brewers to cooperate in this little literary endeavor by giving me information that I could use to calculate carbohydrate counts for their beers. In the case of the bigger breweries, that wasn’t a problem. They had already done a nutritional analysis on their products and willingly gave out the information to inquiring minds.

In the case of craft brewers, however, it became a daliy battle. Some breweries, such as New Belgium or Bricktown Brewery (a brewpub) were extremely cooperative, others were downright combative. One brewer demonstrated that he understood the emerging market. “Health is about information, choices and moderation.”

Others, however, told me to do sexually impossible tasks, adding that “We don’t brew our beer for nutrition, we brew it for taste,” while their websites were filled with references to the vitamins in yeast and grain. When I would bring up the argument that what the customer wanted was probably more important than the opinions of the brewer (and maybe better for sales), well, let’s just say that it wasn’t pretty.

Slowly but surely, since 2003 or so, I’m finding more and more brewpubs experimenting with their own interpretations of “light” beer. Things are also changing with bottling craft breweries as Brew Blog has pointed out. Why the change in attitude? As BB notes “In short, they’re going after light for the same reason Willie Sutton robbed banks: Because that’s where the money is.”

But there’ still a long battle to wage before every craft brewery has at least one “light” beer in its portfolio, and the nutritional analysis info to back it up.  West Coast beer writer and reviewer William Brand has a different opinion about craft-brewed light beer…”My opinion of light beer: Argggggg.  Personally, I’m going to crack open a bottle of Double IPA tonight.” And Bill’s not alone with this kind of opinion.

But when 50% of beer sales come from the light sector, what’s a brewer to do?

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There’s Chelada…And Then There’s Chelada — A-B vs Miller

Posted by Bob Skilnik on March 10, 2007

CheladaAnheuser-Busch’s Clamato and Bud (or Bud Light) will meet some head-on competition in the marketplace this summer when Miller Chill is introduced. Described as a “Chelada-style” superpremium light beer, it will contain lime and salt, actually more in line with this beer-based drink of Mexican origin

You can actually make your own version and all its variations at home, including this recipe for CHELADA POPS
https://beerinfood.wordpress.com/2007/06/28/make-your-own-chelada-pops/

A refreshing beer concoction that is a Mexican favorite, originating in the 1950’s when Tecate introduced beer in a can and promoted the now ritualistic lime wedge and salt on the rim. The tradition evolved along the Mexican Rivera into the “chelada” – a slang variation of “helada” – which means “iced”. This evolved even further into Michelada, or “My iced beer.” The variations created are as numerous as the regions of Mexico, but the foundation is always the same…Mexican Lager served over ice with a slice of lime and a salted rim.

GATO:  fresh squeezed lime, ice and a salted rim

TRADITIONAL: Tabasco, Worcestershire sauce and pepper

ROJO: Spicy tomato juice, Tabasco & Worcestershire sauce

Go can also go to Michemix at MexGrocer.com and make an instant version

Posted in Beer & Food In The News, Beer Styles | 3 Comments »

As We Like It, Beer Promotional Film (ca. 1952)

Posted by Bob Skilnik on March 10, 2007

Nice propaganda piece from the United States Brewers Association (USBA)

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Henry Weinhard Documentary, Part 3

Posted by Bob Skilnik on March 10, 2007

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Henry Weinhard Documentary, Part 2

Posted by Bob Skilnik on March 10, 2007

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Henry Weinhard Documentary, Part 1

Posted by Bob Skilnik on March 10, 2007

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Blitz Weinhard Brewery Pre-Tour

Posted by Bob Skilnik on March 10, 2007

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Miller Brewery Tour

Posted by Bob Skilnik on March 10, 2007

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Guinness Brewery Tour

Posted by Bob Skilnik on March 10, 2007

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Buffalo Brewing History Teaser

Posted by Bob Skilnik on March 10, 2007

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