We have never talked about Beer


Hey, if I ever do, trust me, we will need a beer day (or two.) I would like to do a bit of a road trip up there, taking a rental car and going around in a big square from Grand Rapids to Lansing, then Marshall, then cutting back to Kalamazoo. I’ve done a few beer trips like that, but Michigan I haven’t yet tried.

Michigan has some great beer.


Hehe cheers for the offer, I’m in the UK mind you. :)


Sometimes even a company one despises comes up with an awesome PR stunt. Well, their horses are pretty cool, too.


That’s…actually pretty neat. I mean, “dilly dilly” is dumb as fuck, and the beer is horrible (the Bud), but the town crier thing is cool.


I’ve been working my way through a six pack of this:

The espresso taste is quite bitter and overwhelming, a bit like a Starbucks dark roast coffee. Definitely not my favourite stout but fairly refreshing. If you like Starbucks dark roast then you will like this.


I made beer bread last night for a work potluck.

Made my standard Cheddar-Chive-and-Herbs mix using Sierra Nevada’s Celebration IPA and then also made a spiced cranberry-walnut sweet bread using Traveler’s Winter Shandy (spiced + orange juice). They were both a huge hit!

Tell us what you have cooked lately (that's interesting)

I am definitely making at least one of those, and soon, too. Thanks!


Maybe this is a question for the cooking thread, but do you find the beer makes a lot of difference? Whenever I cook with beer (chili, beer battered fish, etc), I never know if I’m actually accomplishing anything, or just giving myself an excuse to drink half a bottle while cooking.


It may be because I’m pretty hyper-sensitive to the bitterness in beer, but I find it makes an enormous difference, personally. To the point that some beers in some recipes can ruin things. I made beer battered fish with a strong IPA I had lying around after a party once and found the flavor to be miserable.

In something extremely intense already, like chili, it can be more subtle. In that case, you’re bigger benefit comes from “unlocking” extra flavor compounds in the tomatoes that are alcohol-soluble, but still, the added richness/depth from a heavy stout can be a nice background flavor in the same way that cracking a few ounces of intensely dark chocolate into the chili can help.

But in something like beer bread or especially beer batter? I find the flavors come through noticeably, though, again, I’m unusually sensitive to especially the bitterness from hops.


Yeah, kinda like adding a cup or so of red wine can really help enrich the richness of flavors in a beef stew, for example. It doesn’t taste like wine, but the flavor profiles get that much deeper.


Wine I get, I’ve just never really gotten it with beer. I probably just need to try stronger flavored beers.


Yeah, I mean, if ya toss a can of Bud Light into a gallon of chili, it’s probably not gonna make a big bang. But after a lot of experimentation, I can conclusively state that the only way to eat cod is enveloped in a crispy Newcastle Brown Ale-based batter swaddling.


Yeah brown ales or porters are perfect compliments to something like chili. Rich flavor without overwhelming bitterness of a double hopped IPA.


So, when you read up on beer recipes, there are a lot of methods of getting coffee into the beer. Some end up really nasty tasting, like old stale coffee, and some end up being overly bitter, because coffee is already bitter, and the brewer doesn’t compensate for added bitterness. I’ve had some really good ones, and some that just tasted nasty. Sorry to hear that this one was probably one of the latter ones.

I’ve cooked a lot with beer, but it’s a mixed bag. The hoppier it is, the harder it has been for me to cook with, but it could have just been the dish I used it in. It’s no different than cooking with wine, you get a depth of flavor that combines with the food and adds to the result. Even a light tasting beer can affect a recipe. Like a light, fizzy lager in breading for frying adds a king of airy-ness to the resulting batter. You don’t taste the beer so much as recognize that the overall breaded food tastes different without it.


These guys have just opened up a new taproom near me. Picked up a sampler six-pack on my way back from work yesterday. They also have a great selection of bottles from other UK craft breweries. Looks like a great addition to the neighbourhood, though I haven’t had any food yet.


Being both a coffee nerd and a beer nerd, I have Ideas™ on how best to make a coffee stout. A lot of the recipes I’ve seen seem to miss some of the essentials when it comes to brewing coffee.


I find that most coffee stouts are pretty mediocre, if not terrible, but luckily a Norwegian microbrewery that makes one that is actually good was willing to share their recipe. It is probably the one I’ll select the next time it is my time to decide what my brewing guild makes.

It has a complicated malt profile, is pretty strong (8% abv) and dark candi sugar to balance out the bitterness.


Fish, the best homebrew I’ve had with it was a cold brewed coffee from a french press, added into secondary.

But the best tasting professional one I had was coffee added to a milk stout. The lactose sweetened things up a bit so it wasn’t so damned bitter.


This surprised me in the local library’s e-newsletter: a home brewing event!

I’m not a home brewer, but I look forward to the release of the winners’ full batch next summer!


We have a couple of breweries here that do that, called ProAm brew competitions. The same result applies, the homebrewer with the best submission gets to brew on the big system with the pro brewer, and the brewery gets to can/bottle that beer.

I don’t know if the homebrewer gets any monetary pay for that, however.