I had the privilege of presenting a high gravity only beer dinner at the J Clyde on Saturday. I call it a privilege, but really it was a dirty job… but I did it, because I am That Kind Of Guy. No, no praise necessary. I Took One For The Team.
Grilled Gulf Shrimp served on [...]
Malty beer, red meat. Good bet.
The beef stroganoff I make is from a 5 ingredient/15 minute cook book. Well, of course I can barely cook a hot dog in 15 minutes. Something like this takes me quite a bit longer. The guts of this are ground beef, mushrooms, a jar of [...]
Had some of Stuart’s homemade bangers today while sipping on a friend’s homebrewed Scottish 80 shilling ale. Excellent combo. Stuart’s going to have to make some more and give them to me and I’ll have to homebrew a Scottish ale to do this again. Loved it.
Continue reading about Scottish 80 Shilling + Homemade Bangers
Continuing my theme of “darker British beers go well with red meat”, I paired Three Floyds Robert the Bruce Ale with beef pot roast.
Three Floyds are one of the best known brewpubs, famed in the beer world for their Dark Lord Imperial Stout. Robert the Bruce is their Scottish style ale, broadly similar to a [...]
Continue reading about Robert the Bruce Scottish Ale, Beef Pot Roast, Cadbury’s Chocolate
In contemplating maillard reactions and their rich contributions to food and beer, it occurred to me that an aging bottle of 80/- homebrew hidden away upstairs would pair beautifully with a beef brisket my wife had prepared with carrots, potatoes, and onions. Sure enough, the true-to-style 80 shilling ale with its extended boil had a nice [...]