Only a few years ago there was one lonely book that extolled the virtues of Beer and Food, Garrett Olivers, The Brew Masters Table, has now become the bible to a number of people, including myself. But where it once sat forlorn on a shelf (with maybe an old book from Belgium containing the recipe for Beef in Beer) there is now an explosion of books along with websites. All guiding you on the best ways to incorporate your favourite tipple with your chosen nibble.
So which books are currently sitting on my shelf?
An easy to read, good looking book that can be dipped into is, On Beer And Food, published by Gestalten. Laid out in beer styles it suggests what beers match with what and how to make a dish to match with each. My favourite recipe from it is a pure indulgent pleasure.
4 ½ oz of 65% Dark Chocolate; 50mls Double Cream; 2 tbsp Imperial Stout (Printers Ink from Allday Brewing); 1 tsp of Sea Salt Flakes and 4 tbsp Cocoa Powder.
Melt gently the dark chocolate with the double cream and the Imperial Stout. Allow to cool for 30mins. Form into balls and coat with a mix of the crushed salt and Cocoa powder. Chill and serve at room temperature, with a stout or even a fruit beer.
My go to BBQ and more adventurous book is, Paul Mercurio’s, Cooking with beer. A great range of recipes from everyday one pots to something special. I would suggest the BBQ ribs marinade.
3 spring onions (chopped); 1 tbsp of sesame oil; 2 crushed garlic cloves; 1 tsp of mustard and chilli paste; 3 tbsp of hoisin sauce; 3 tbsp of mango chutney; ½ tsp of salt; ¼ tsp of black pepper and finally 125ml of a Malty Ale (think Woodfordes Wherry, but try not to think of the scary Nelson that now adorns the bottle).
Mix it all together and rub into the ribs, leave for 2 hours before cooking on your BBQ.
I have to thank a friend for the gift of my final book. Beer & Food by Mark Dredge. A writer with a strong ‘Craft’ beer pedigree. The book takes you more on a journey of discovery, you are given the tools and ideas before ending with recipes that are a good mix of traditional and modern.
Beer Pizza would be a hit with most people.
1 sachet of yeast is mixed with, 4 cups of white bread flour, 1 desert spoon of sugar, 1 fl oz of olive oil, 2/3 cup of beer (here there is no mention of the type but I would go for something strong and malty, like a barley wine, Lacons Audit Ale?), ¾ a cup of warm water and a pinch of salt.
Mix all of this together and knead it until stretchy. Place in a warm bowl and allow to rise for 1 hour.
Then knead it again and shape into your desired pizza shape. Add the toppings of your choice and cook at 240 or Gas 9 for about 10 mins.
One of the perks of being the cook is that none of the dishes use all the beer, so …. Cheers!