Blogger Roundup of Cooking with Beer for The Session #47

For the past 47 months beer bloggers have been coordinating on a single topic to blog about on the first Friday of the month. This phenomenon is called The Session, which was started by Jay Brooks of Brookston Beer Bulletin and Stan Hieronymus of Appellation Beer. The topic of 47th installment of The Session, hosted here at Beer 47, was Cooking with Beer. The following is a recap of what the participating bloggers had to say about the subject. This subject brought out 21 bloggers and it made me very hungry reading all of these great blog posts.

Update (Jan. 18, 2011): The next Session will be hosted by Simon at The Reluctant Scooper. The topic will be Cask, Keg, Can, Bottle? Simon asks beer bloggers to talk about the container from which the beer is dispensed and how it affects the beer, if at all.

Appelllation Beer – Session #47: A recipe for Stilton Cheese Soup

Stan Hieronymus shared on of his favorite brewpub recipes for Stilton Cheese Soup. This is a recipe that did not make it into a recipe book collection that he and his wife (Daria Labinsky) compiled, called The Brewpub Cookbook. This particular recipe was fromGreat Lakes Brewing in Cleveland, Ohio. “It’s rich, with a powerful, sharp Stilton flavor.”

Bathtub BreweryThe Session #47 — Cooking With Beer

Delran, NJ: Mel and Ray give us a recipe for Pulled Pork in Kolsch Sauce with Sauerkraut. It looks quite tasty and I wonder if you could make this in a slow cooker? The recipe calls for Kölsch but they also give some other good recommendations. “Your best bets are probably kolsch, anything Belgian (especially dubbel), brown ale, malty English beers and sweeter stouts (perhaps even a coffee stout).”

The Bitten BulletBlack Beer Chili (Session 47)

Germany: Barry hasn’t written a post for The Session in ages but couldn’t resist this topic because he tries to use beer in his cooking as often as he can. He provided a recipe for Black Beer Chili made with Schwarzbier, specifically Köstritzer. “I like adding beer to things. In small quantities, like in the chili below, it adds a little depth, a touch of sweetness, and a little bite. Too much, and it might dominate in the wrong way, especially true with bitter beers.”

Pencil and Spoon – The Session #47: Cooking with Beer: Scotch Eggs and Beer Mayonnaise

Kent, United Kingdom: Mark also loves cooking with beer and provided 6 links to some of his favorite recipes, which all sound great. He goes on in detail about a recipe he enjoyed for Scotch Eggs and Beer Mayonaise and even provides some tips on how to make it. “Some people seem to think that cooking with beer is a terrible waste, but I’m not one of them. I love how it adds a different depth to food, how parts of the beer’s make-up come through in unique ways.”

Yours for Good Fermentables – The Session #47: Cooking with Beer [Beer Rice]

Washington D.C.: Thomas tells us about a recipe called beer rice which calls for Budweiser. “From prep to eat, it’s no more than 60 minutes … And, yes, that’s a Bud in my blog.”

Ramblings of a Beer Runner – The Session #47: Sharp Knives, Boiling Liquids, and a Good Beer Buzz

Belmont, CA: Derrick writes his post about drinking beer while cooking but warns us to be careful while we’re doing it because those knives are sharp. “When cooking, drinking a beer that pairs well with what’s on the menu helps me to focus better on what I’m preparing.”

Musings Over a Pint – The Session #47 – Cooking With Beer

Fredericksburg, VA: David creates a virtual meal of dishes made with beer or dishes that pair well with beer. On the menu: Red Pepper Crostini and Olivada, served with Heavy Seas Red Sky at Night, Slow Cooked Pale Ale Spicy Beef, and Beeramisu. David says the following about the spicy beef dish, “This simple recipe has become a staple in our household. It’s a crock pot recipe, so it is easy to prepare and it especially fitting for those days when we know we’ll be needing a quick dinner that evening.” – Session #47: Cooking with beer

Southeast Pennsylvania: Although Steph doesn’t cook with beer very often, she provides a few suggestions and recipes for using beer in your food. Steph suggests braising meat such as beef and sausages, beer bread, and beer ice cream. “Play around with different styles — light, dark, mild, bold, malty, hoppy, low-alcohol, high-octane, whatevs. If it sucks, learn from that and try something different next time. If it’s awesome, revel in your culinary genius!”

Reluctant Scooper – The Session #47: Cooking With Beer

UK: Simon writes about a few successful experiences with beer in food but focuses on the problems that you can encounter when adding beer to your dishes and why those problems occur. “I have some real issues with beer as an ingredient. Because I’ve had too many great-sounding dishes that wasted good beer and too many basic dishes that buggered up the very notion of using beer as an ingredient.”

A Good Beer Blog – Session 47: Putting Beer In Your Cooking Is A-OK

Alan suggests using Allagash Odyssey in a mushroom dish with shallots, onions, leeks, and a bunch of mushrooms. “My favorite thing? Odyssey by Allagash in Maine is the greatest beer for making mushroom dishes.”

Beer Search Party – Session # 47

Sean doesn’t really cook so instead he offers up his dream beer dinner. He starts the meal with sharp cheddar quesadillas, moves to a Kobe flank steak in a Flanders Red spiked sauce, and ends with a dessert of apple pie a la mode with an apple beer ice cream. “And since I do not have many beer dinners under my belt either, I can’t really comment on what works really well and what doesn’t. I do know a good amount about beer floats (but that really doesn’t involve cooking).”

Central State Asylum – The Session #47: Cod Brandade

Indiana: Jim made a dish called Cod Brandade, which he found in a recent issue of Beer Connoisseur magazine. Being that this is quite a complicated recipe, Jim provides numerous tips to make it successfully. “The end result is sort of like fancy fish sticks, well fish balls, sitting on top of really fancy ketchup. That might not sound great to you, but it sounds excellent to me.”

Beer PHXation – Cooking With Beer

Phoenix, AZ: The folks at Beer PHXation found a few restaurants, local to Phoenix, that use beer in their food. The let you know where you can get beer bread, beer pizza crust, and an oatmeal stout shake. They’ve also listed a few places that have beer dinners. “We hope you will seek out these dishes and others throughout the valley that use beer as an ingredient and explore cooking with beer at home. Not only does beer deserve a place on the dinner table, it should not be neglected on the plate either.”

Grabbing the Gusto – Shattering All Your Resolutions: Beer Cheese Soup

Raleigh, NC: Dierdre made beer cheese soup and even provides the recipe and it looks delicious. She made the soup with Sam Adams Boston Ale and served it up with beer brats and red cabbage. “It’s important to select the right beer for this soup. If you like light malty lagers (the industry giants) they will probably work well, but they won’t add much flavor.”

A Beer in the Hand is Worth Two in the Fridge – Session #47- Beer Brownies

Central Pennsylvania: Jay has experimented making brownies with stouts and porters and provides us with a recipe from stout brownies from ” What makes eating a delicious stout brownie even better is that you can wash it down with another stout. If you use a milk stout for in the brownie, try Lancaster Milk Stout, I would think that milk would wash the brownie down as well as anything else.” – The Session #47 – Tempura Vegetables

UK: Bob explains that he usually doesn’t like to waste good beer on food but has recently been using a botched batch of homebrew for cooking. He provides a quick recipe for making his tempura vegetables and the beer he chose was Adnams Spindrift. In the end Bob concludes, “To be honest, I don’t think using beer for tempura batter is the best use for your beer, especially a light a fruity number like Spindrift. Neither my wife nor I could detect any beery flavours in the batter, although I thought the beer actually went quite well as a pairing.” – Session 47 – Cooking with Beer

Canada: Devoid loves cooking with beer and gives us a tasty chicken recipe for the BBQ. “I personally love to cook with beer. Some of the tastiest meals I’ve prepared with beer have been the simplest like Camembert cheese and beer melt.”

The Brew Site – The Session #47: Cooking with Beer

Bend, OR: Jon doesn’t really cook with beer so he tried something quite unconventional. He made a hot mulled beer that sounds very intriguing. Jon finishes by making a New Year resolution, “I think for 2011 I will start to do some in-depth exploration of cooking with beer. Beginning with some mulled beer this weekend.”

Thirsty Pilgrim – Session #47: Cooking and Blogging WITH Beer

Joe is another blogger that like to have a beer while cooking and not necessarily using it as an ingredient in food recipes. He did try cooking with beer once and says, “Once I made a carbonnade with Westvleteren. What a damnable waste.”

BetterBeerBlog – The Session #47: Cooking with Beer

San Jose, CA: Peter teamed up with a friend of his, Arie, to cook with beer, specifically beer bread. This is no ordinary beer bread, Peter tells us that Arie has been cooking beer for decades and you can tell by the photos alone. Peter does a great job of chronicling exactly how to make the bread, complete with photos. I can’t wait to try this out. “After having Arie’s bread, I can easily see how civilizations have been powered by the simple loaf.”

Beer47 – Cooking with Beer: Lamb Patties, Kölsch Salad, & Beer Brats for The Session #47

San Francisco, CA: For my contribution I made three different recipes, which I found from various sources: Norwegian lamb patties with spiced baltic porter gravy, Kölsch chevre spinach salad, and beer brats. I also discovered that you need to pay attention to the bitterness of the beer that you are using for cooking. “Be very careful of your selection of beer for your recipe. Try adding a little at a time and see how it tastes to make sure it doesn’t come out too bitter. If the recipe calls for a style that is not normally bitter, then stick with the maltier less bitter styles of beer.”

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About David Jensen

David is a craft beer and photography enthusiast.
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6 Responses to Blogger Roundup of Cooking with Beer for The Session #47

  1. Pingback: Appellation Beer: Beer From a Good Home » Blog Archive » The Session #47 roundup posted

  2. The Beer Nut says:

    Looks like I neglected to drop you a notification, but I wrote one too, if somewhat wide of the theme.

  3. Pingback: Roast Leg of Lamb with Beer Gravy | Shaun Adamson

  4. Jim says:

    Great collection… I love cooking with beer!

  5. Pingback: Roast Leg of Lamb with Beer Gravy « On a Pizza

  6. Mel says:

    Thanks for the roundup, but it’s actually Mel and RAY. Not Ryan. I definitely didn’t marry a Ryan.

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