Tag: brown ale

BBQ Beers

I’ve been known to fire up the grill on Christmas, so for me, outdoor cooking knows no seasonal bounds. Still, summertime grilling, and drinking, are institutions, at least in newspaper food sections. And so I wrote about them.

First, for Bon Appetit, I subjected a friend’s dinner party to the spectacle of beer-can chicken. When I say use indirect heat, I mean it. Beer will bubble out of the bird, and all over the coals. One trip to the fridge, and your chicken’s on fire. It’s a spectacle, like I said.

But what to drink while aimlessly poking the grill? I stocked the Wall Street Journal‘s ice bucket with lighter fare (a Dortmunder, a pale, a saison), the all-rounder Brooklyn Brown, and, for those whose burger is naked without bacon, a smoky rauchbier. I even got to drink some Hennepin on camera while Skyping into the Journal‘s afternoon news show. When you’re serving beer-can chicken, lingcod, steak, sea urchin, and roasted prince mushrooms, it’s good to stock a versatile bar.

Relax, It’s Not a Cupping

Here’s a peek at our coffee-beer tasting at the Ritual roasting plant. Note: a Chemex is the absolute worst way to serve beer.

We are still deep in the spit-cup experimental stage, but on the right track. Still, after the tasting, the entire Ritual crew retreated to City Beer Store for a palate cleanser. Tough crowd.

Stay tuned for updates and recipes.

Back in Brown

They say Texan homebrewers invented brown ale. (At least, the modern version.) Knowing their reputation, we don’t doubt it. It’s the hardest style to make, in our opinion — not too sweet, not too dry, not too roasted… It needs an experienced hand.

Makes sense too that the folks at Anchor perfected it.

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