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

“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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