Beer (& More) In Food

Beer: The Condiment With An Attitude!

Archive for November, 2008

Benefits of Beer in Running For Runners

Posted by Bob Skilnik on November 26, 2008

Staying on the theme of beer and exercise, I ran across this posting. The website is aimed at marathon runners, but the consumption of beer by marathon runners is widely practiced. Anybody who can run 26 miles deserves a beer.

“Beer contains predominantly water and carbohydrate, both of which are essential in post-race recovery. A recent study at Granada University in Spain found that the sugars, salts and bubbles in a pint can help athletes absorb fluids more quickly than rehydrating with water.

“The carbon dioxide in beer helps quench thirst more quickly, while the carbohydrates replace some of the calories lost through exercise.”



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Know How To Drink Alcohol While Building Muscle and Losing Fat

Posted by Bob Skilnik on November 25, 2008

Gimme a beer!
Gimme a beer!

Article moved to

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Visit a Beer Spa

Posted by Bob Skilnik on November 23, 2008

“An original curative spa therapy connecting a soothing hot bath, the spring of healing mineral water IL-SANO, the unique dark Bathing Beer and rejuvenating effects of beer yeast with a mixture of hops and dehydrated curative herbs.”

The Real Beer Spa – the way to refresh the power of body and mind!

More Here

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Posted by Bob Skilnik on November 17, 2008



Serve with a Honey-Flavored Specialty Beer, such as Michelob Honey Lager.


1 small Granny Smith apple, cored and thinly sliced

1 small red onion, thinly sliced

½ cup dried cranberries, chopped                                                       

1 package (10 ounces) baby spinach

⅓ cup balsamic vinegar

1 tablespoon sugar

2 tablespoons cranberry juice

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons sour cream

2 bacon slices, drained, and crumbled


  1. In a large bowl, combine the apple, onion, cranberries, and spinach and toss to mix well.
  2. In a small saucepan, combine the vinegar, sugar, cranberry juice, mustard, salt, and pepper over medium heat.  Bring to a boil and cook for 1 minute.  Remove from the heat and stir in the sour cream.  Drizzle the warm dressing over the salad and toss well.  Sprinkle with the bacon.  Serve immediately.


Cook’s Tip: Toss the salad while the dressing is still hot to wilt the spinach leaves.


Makes 6 servings.


*Recipe courtesy of the Anheuser-Busch cookbook – Great Food Great Beer.


From the folks at Anheuser-Busch; Heres our recommended holiday spread (a new take on the traditional offerings) with recipes from Great Food Great Beer: The Anheuser-Busch Cookbook paired with our various specialty and craft-style brews.


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