Beer (& More) In Food

Beer: The Condiment With An Attitude!

Joliet Herald: Beer hops into history of U.S. cooking

Posted by Bob Skilnik on June 8, 2007

This summer, when you’re screaming for ice cream, try mixing up a batch of fresh berry sherbet — only make sure you have plenty of Samuel Adams white ale on hand since the sherbet recipe will flop without it.

Or, for a more adventurous barbecue treat, whip up a batch of Sauerkraut and Malt Extract Crunch bars. Local beer expert Bob Skilnik of Plainfield posted an instructional video of that delicacy at www.beerinfood.wordpress.com/tag/cooking-with-maltextract.

“They’re actually very, very good,” Skilnik said. “People flip out when they’re told what’s in it.”

In his sixth beer-related book, “Beer & Food: An American History,” Skilnik documents the history of the brewing industry in the United States and illustrates though 90 recipes how Americans use beer as a key ingredient in cooking.

Skilnik will sign copies of his book from 6 to 8 p.m. on June 8 at Barnes & Noble, 2621 Plainfield Road, Joliet. For more information about the event, call the store at (815) 254-2253.

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