one with Old Rasputin Stout Beer
and one with housemade Salted
Chimay Beer Caramel. Both feature
100 percent Tahitian Vanilla Frozen
Custard and housemade vanilla
Beer beverages “are a minimal but
growing trend,” Brooklyn Brewery’s
Oliver says. “The influential cocktail
bar PDT in New York makes a drink
with our Brooklyn Black Chocolate
Stout. It's called a ‘Black Flip,’ and
it's mighty tasty.”
Some beer drinks have been
around awhile. Everyone knows
a Boilermaker is a beer and a
shot of whiskey. A Black and Tan
is stout and pale ale. Stout and
champagne make a Black Velvet.
A shandygaff is a cooling mixture
of lager and lemonade. A Michilata
is another summertime specialty
made with lager and ingredients
such as lime or tomato juice, hot
peppers or other spices.
Restaurant Kelly Liken in Vail, Colo.,
has a Michilata on its summer
cocktail menu. It’s made by running
a lime wedge around the rim of a
Pilsner glass, then dipping the glass
in kosher salt. Then, 1½ ounces
pickled jalapeño juice and ½ ounce
lime juice are topped off with a
bottle of Mexican-style beer and
garnished with a lime wedge.
The drink was created by Kelly
Liken, owner/executive chef, with
her husband Rick Colomitz, general
manager and wine director for the
restaurant, “as a way to recapture the
sun and sand of Mexico in the Rocky
Mountains,” Colomitz explains. “Beer
drinkers and open-minded foodies
are the most likely guests to order it.”
“Beer interacts and pairs with
all sorts of flavors from spicy
to herbaceous to citrus and
sweet,” Wertz says. “It has
endless possibilities for both the
consumer and the culinarian.”
Suzanne Hall has been writing about
chefs, restaurants, food and wine
from her home in Soddy-Daisy,
Tenn., for more than 25 years.
Craft beer frequently finds its way onto the fine-dining table at Stone Brewing Co. These barbecue
duck tacos are served with a variety of beer samples.
A little knowledge is helpful when serving beer or cooking and making
drinks with a brew. All beers fall into one of two categories: ales or lagers.
The difference is determined by the type of yeast used to ferment them.
Yeast used for ales coagulates at the top of the fermentation tank and
prefers temperatures in the 60-72°F range. The resulting beer tends to
be complex, with a rich aroma and flavor. Yeast for lagers gathers near
the bottom of the tank and prefers colder temperatures (46-55°F). Lagers
tend to be lighter in aroma and flavor than ales.
Two other key ingredients in beer are malt and hops. Malt comes from
the grain, usually barley, that has germinated in water, then kiln-dried.
Hops are climbing vines. Their flowers are used by brewers to add
bitterness to beer. The balance between the sweetness of malt and the
bitterness of hops creates different styles of beer. Ales and lagers are
crafted in many styles. Here’s a look at some of the most popular types.
A big, complex beer that can be aged;
often compared to cognac
easy drinking with subtle hops and a
Highly hopped with high alcohol
More bronze than pale in color, with
nice balanced malt and hops
Black, dry and hoppy, with chocolate flavors
Opaque black, with coffee flavors and
malty sweetness; made sweet or dry
Cloudy and spicy with subtle hops
dark or amber in color, rich,
malty and often low in hops
Medium hoppy, with caramel
syrup added for color
smooth, with subtle malt and hops
Malty and nicely hopped
Clean tasting, with mild hops
and dense carbonation
Clear gold in color with a
CLICK HERE for executive chef Alex Carballo's
recipe for GARLIC CHEDDAR AND STONE
RUINATION IPA SOUP.