Beer (& More) In Food

Beer: The Condiment With An Attitude!

Archive for January, 2008

Anniversary of Canned Beer, January 24, 1935

Posted by Bob Skilnik on January 29, 2008

An American HistoryOn January 24, 1935, the Gottfried Krueger Brewing Company in Newark, New Jersey introduced the so-called “Keglined” can. This non-returnable container, manufactured by the American Can Company, offered a number of advantages over breakable deposit bottles. Retailers and tavern owners liked them since a twenty-four-can case weighed about half as much as a case of bottled beer, took up less shelf space, were easily stackable and offered some control over employee pilferage over draft products. Beer drinkers took notice of the fact that canned beer took up less room in household refrigerators, mechanical dwarves at the time in comparison with today’s giants. For those brewers who could afford canning machines, the lighter canned beers gave them a lower-cost alternative in shipping their beers into distant markets. American Can’s efforts were soon duplicated by the National Can Company and the Continental Can Company. Although the use of these dinosaurs of beer packaging was phased out by 1970, their lasting legacy is the pointed can opener, nicknamed a “church key,” that’s still employed in today’s kitchens to open some canned fruit and vegetable juices.


The cost of a canning line, however, was more than many of the smaller breweries could afford. A conical-shaped can offered an alternative for those breweries with bottling lines; the coned cans could also be run through the same lines. Regional brewery G. Heileman of La Crosse, Wisconsin was the first brewery to use conicals, with Schlitz following soon after. In addition to the newly introduced flat and coned cans, stubby-shaped, non-returnable bottles called “steinies” were introduced, lighter in weight than standard beer bottles, but still no match for cans’ retail advantages.


By the beginning of World War II, packaged beer had surpassed sales of draft beer, 51.7 percent to 48.3 percent. For those breweries that had settled on the distribution of draft beer after Repeal, the continued shift to drinking at home and the introduction of these new containers now made the purchase of a bottling or canning line imperative for breweries.

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The Beer Drinker’s Guide to Weightlifting

Posted by Bob Skilnik on January 22, 2008

extreme_muscle_man.jpg

Coming Soon!

Does My BUTT Look BIG In This BEER?

Aside from the <ahem>, “literary style” that this fellow blogger offers (self-described as “…a single, sexually deprived guy who spends way too much time at the corner bar”), maybe there’s a tid-bit or two of information for you beer-drinking weight lifters in his entry at The Gravitation to the Corner Bar.

“Ok, so you want to start lifting weights. You may not want to get huge, you may just want to get in shape, but the bottom line is you want results. Wait, what’s that? You think you have to give up beer in order to get in shape? You think you have to give up partying and watch the big game at home instead of at the bar with your friends? Nonsense! Are you crazy?

I’m going to let you in on a little secret here… ”

And this little nugget: “This is The Beer Drinker’s Guide to Weightlifting, not The Weightlifting Guide for Beer Drinkers. Beer comes first.”

I like a guy who has his priorities straight.

Posted in beer diet, Drink In General | Tagged: , , , , | 1 Comment »

Superbowl Chili #2

Posted by Bob Skilnik on January 16, 2008

chili.jpg2 tbsp. olive oil
1 lb. ground beef
1 large onion (chopped)
1 28-ounce can chopped tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. chili powder
1 tsp. red pepper flakes
1/2 tsp. paprika
1/2 tsp. ground cumin
1 can/bottle beer (Negra Modelo would be nice, but use a soft pilsner in lieu of)
1 28-ounce can kidney beans, preferably the spiced beans made for chili

Heat olive oil in heavy fry pan or Dutch oven. Add meat and onion. Cook until lightly browned, stirring frequently. Add remaining ingredients except kidney beans. Stir and cover. Simmer one hour, stirring occasionally. Drain kidney beans and add to the pot. Simmer 20 minutes. Stir frequently. Serve with grated sharp cheddar or jalepeno cheese, sour cream and chopped green onions.

Open windows during half-time.

Serves 6.

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BUDWEISER & CLAMATO CHELADA AND BUD LIGHT & CLAMATO CHELADA ARRIVE NATIONWIDE

Posted by Bob Skilnik on January 14, 2008

budclamato.jpg budlightclamato.jpgComing Soon!Does My BUTT Look BIG In This BEER?

Anheuser-Busch and Cadbury Schweppes Team Up on Latin-Inspired Beers    

 ST. LOUIS (Jan. 14, 2008) – As one of the hottest new products to hit markets in California and Texas cities, followed by tremendous success in Arizona, Colorado and Nebraska, Budweiser & Clamato Chelada and Bud Light & Clamato Chelada will arrive in convenience stores, supermarkets and grocery stores nationwide today. Latinos, specifically those of Mexican descent, have been mixing beer with Clamato for decades.  Budweiser & Clamato Chelada and Bud Light & Clamato Chelada honor that tradition by combining Anheuser-Busch’s classic American-style lagers with the spicy, invigorating taste of Clamato Tomato Cocktail, made by Cadbury Schweppes Americas Beverages (CSAB). Due to their tremendous test market success, adults across the country are clamoring to enjoy this convenient, great-tasting drink.  “This is a recipe that combines cultures and flavors,” said Ana Vitrano, product manager, Anheuser-Busch, Inc.  “Budweiser, Bud Light and Clamato are all highly respected brands that, when combined, produce the authentic-tasting recipe many Latinos love.  It’s la combinación perfecta!”

A savory beer, Budweiser & Clamato Chelada and Bud Light & Clamato Chelada were developed with the adult consumer in mind.  Budweiser, a classic American-style lager, and Bud Light, a classic American-style light lager, are the world’s best-selling beers, and Hispanics have been enjoying the great taste of Clamato since its introduction in 1969. 

An estimated 60 percent of all Clamato is purchased with the intention of using it as a mixer, so the combination of the three brands means the adult consumer can more easily enjoy a recipe they already love.  To best enjoy Budweiser & Clamato Chelada and Bud Light & Clamato Chelada, gently rotate the chilled can once before pouring.  Then, serve cold, or pour over ice, into a traditional goblet-style glass and garnish with a slice of lime or celery stalk.  Salting the rim of the glass or adding a dash of hot sauce to the beer allows adults to further customize Chelada.  The beers also pair well with traditional Latino dishes such as ceviche, chicken enchiladas and tamales.“The combination of Clamato with Budweiser and Bud Light provides a refreshing beverage – one that Clamato fans have been mixing themselves for ages,” said Andrew Springate, vice president, marketing, CSAB.  “This is a convenient way for consumers to enjoy the flavorful and authentic recipe they’ve come to crave.”The launch of Budweiser & Clamato Chelada and Bud Light & Clamato Chelada marks the first time Anheuser-Busch and CSAB have worked together.  The agreement between the two companies specifies that CSAB will supply Clamato to Anheuser-Busch for use in mixing the Budweiser and Bud Light Chelada, and that Anheuser‑Busch will produce, package and distribute the beers through its network of wholesalers.   The name Chelada is a shortened form of the Spanish word michelada which loosely translates to ‘my cold beer.’  To order Budweiser or Bud Light & Clamato Chelada, one might say: “Una michelada con clamato, por favor.”  To shorten that but still keep the beer recognizable as the traditional recipe, Anheuser-Busch focused on the name Chelada.“One look at the can and you know that this beer is the real thing – Budweiser and Bud Light mixed with authentic Clamato,” Vitrano said.  “This is a savory beer that will appeal to adult beer drinkers, particularly those who enjoy beer mixed with Clamato.”

Brewed at Anheuser-Busch’s St. Louis brewery, Budweiser Chelada contains 5 percent alcohol by volume (ABV) and Bud Light Chelada contains 4.2 percent ABV and is available in 24-ounce single-serve cans and 16-ounce, four-pack cans. 

Based in St. Louis, Anheuser‑Busch is the leading American brewer, holding a 48.4 percent share of U.S. beer sales.  The company brews the world’s largest-selling beers, Budweiser and Bud Light.  Anheuser‑Busch also owns a 50 percent share in Grupo Modelo, Mexico’s leading brewer, and a 27 percent share in China brewer Tsingtao, whose namesake beer brand is the country’s best-selling premium beer.  Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2007.  Anheuser‑Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. 

For more information, visit www.anheuser-busch.com Clamato is a leading brand in the beverage portfolio of Plano, Texas-based Cadbury Schweppes Americas Beverages (CSAB), a subsidiary division of Cadbury Schweppes plc (NYSE:CSG).  CSAB is one of the largest producers of soft drinks and premium beverages in the Americas.  CSAB’s brand portfolio includes Dr Pepper, 7UP, Snapple, Accelerade, Mott’s Apple Juice and Sauce, RC Cola, A&W Root Beer, Sunkist Soda, Canada Dry, Hawaiian Punch, Schweppes, Diet Rite, Clamato, Mr & Mrs T Mixers, Holland House Mixers, Rose’s, Mistic, Yoo-hoo, Orangina, IBC, Stewart’s, Nantucket Nectars and other well-known consumer brands.  For additional information on CSAB and its products, visit www.brandspeoplelove.com

 # # # 

Posted in Beer & Food In The News, Plugs | Tagged: , , | 4 Comments »

Superbowl Chili #1

Posted by Bob Skilnik on January 10, 2008

shinerbockpouredinchili.jpg

Ingredients

3 tablespoons olive oil; more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
5 cloves garlic, minced
1 teaspoon kosher salt; more to taste
4-1/2 pounds boneless beef chuck, cut into 1-inch cubes
2 bay leaves
2 cinnamon sticks, 3 to 4 inches long
3 tablespoons New Mexico chile powder (or 2 tablespoons ancho chile powder)
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
1/8 teaspoon ground cloves
12-ounce bottle amber ale, such as Shiner Bock, Dos Equis Amber, or Huber Bock
1-1/2 quarts homemade or low-salt beef broth
For the garnish:
2 14-ounce cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
12 ounces sour cream or whole-milk plain yogurt

how to make

In a 12-inch skillet, heat 2 table-spoons of the oil over medium-high heat. Add the onions and saute’ until softened, translucent, and starting to brown, 8 to 10 minutes. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 minutes. If the pan seems dry, add a little more olive oil. Add the garlic and 1 teaspoon salt and sauté for another 5 minutes. Set aside.

Meanwhile, heat the remaining 1 table-spoon olive oil in an 8-quart or larger Dutch oven over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With a slotted spoon, transfer the browned beef to a bowl. During searing, it’s fine if the pan bottom gets quite dark, but if it smells like it’s burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.

Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 minutes. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.

If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.

To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.

Serves 8.

Posted in Beer And Food Pairing, Beer In Food, Cooking With Beer, Food That Demands To Be Paired With Beer | Tagged: , , | 1 Comment »

Beer Stewed Pork & Green Chile

Posted by Bob Skilnik on January 7, 2008

 Serves: 8                                                                                                        chile_1.jpg 

4 pounds pork shoulder, butt — cut into 1-inch cubes
3 tablespoons flour
1 pound poblano pepper — about 5, aka pasilla chiles
2 whole jalapeno pepper — or more or less to suit your taste, minced
1 pound tomatillos — cut in eighths
1 medium onion — peeled and diced
6 whole garlic cloves — minced
6 tablespoons ground cumin
2 tablespoons oregano
2/3 cup fresh cilantro — or more if desired, chopped
2 cups chicken broth
2 cups beer
1/2 cup masa harina
2/3 cup sour cream
Salt and pepper to taste
 

1. Cut the poblanos in half, seed (and remove the white ribs) and lay out on a roasting pan, skin sides up. Rub each with a bit of olive oil, then broil until blackened. Remove to a bowl and cover with plastic wrap. Set aside for 20 minutes, then gently remove the skin. It should come right off if you’re careful. Dice the chiles and set aside. 

2. In a large Dutch oven or heavy-duty soup pot saute the onion in olive oil until just cooked, about 10 minutes. Add minced garlic and cook for a few minutes more. Do not brown the garlic. Turn off the heat and set aside. 

3. Sprinkle the meat cubes with salt, pepper and some flour. In a large round skillet (or two, if you have them, because this takes awhile) heat olive oil and brown the pork cubes. Do not crowd the pan or they’ll steam rather than brown. The crusty stuff adds lots of flavor to the stew. You may have to do several batches. As the pork is done, add it to the soup pot. 

4. Once the meat browning is complete, add the chicken stock, beer, tomatillos, half the cumin, oregano and the jalapenos. Bring to a boil, reduce heat and low simmer, without a lid, for about an hour. 

5. Add the remaining cumin, oregano and about half of the cilantro, and salt and pepper to taste, if needed. Continue to simmer for 30 minutes, stirring occasionally. If you can see visible fat floating on top, remove with a flattish spoon or ladle. 

6. Add the poblano chiles and simmer for another 30-45 minutes until the meat is fork tender. Use a lid if the mixture is getting too thick (or add a little bit of water). 

7. Remove a bit of the stew liquid to a small bowl and add the masa harina – with some additional water to get it to smooth out to a thin paste, then slowly stir this into the stew. Continue to cook for another 10-15 minutes until thickened. Serve in bowls with sour cream dollop on top, additional cilantro sprigs and hot flour tortillas on the side. 

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Nutritional Info For More Goose Island Products

Posted by Bob Skilnik on January 6, 2008

beerdietpyramidgood.gif  Honker’s Ale  
  12 oz   16.50 g carbs   154 calories   4.5% abv

  India Pale Ale  
  12 oz   21.50 g carbs   206 calories   5.9% abv

  MORE INFO HERE

Posted in Beer And Calories, Beer And Carbohydrates, beer diet, Beer Nutritional Info, calories in beer, carbohydrates in beer | Tagged: , , , , , | Leave a Comment »

Beer Cheese Fondue, Sausage Swirls and more

Posted by Bob Skilnik on January 4, 2008

The Philadelphia Journal’s latest contribution to beer in food, via the Kansas City Star. 

The Kansas City Star newspaper shared this recipe as part of a package on New Year’s Eve appetizers. Enjoy the Beer Cheese Fondue.

BEER CHEESE FONDUE

Posted in Beer & Food In The News, Beer & Food Pairings, Beer In Food, Cooking With Beer, Food That Demands To Be Paired With Beer | Leave a Comment »

Interesting Bar Conversation Topic

Posted by Bob Skilnik on January 4, 2008

Change in diet can clear the air and ease flatulence
By staff reporter

04/01/2008 Baked beans have long been named the culprit for causing flatulence, but researchers have now come up with a long list of foods likely to egg on gassiness.

According to this month’s issue of Mayo Clinic Health Letter, temporarily avoiding certain foods can help identify the individual causes of flatulence, helping sufferers breathe a sigh of relief.

MORE

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