Beer Break Vol. 2, No. 40
Grilling with beer
July 25, 2002
In the third part of Real Beer's "Women and Beer" series for American Beer
Month, Lucy Saunders provides a closer look at grilling with beer. It
contains lots of useful tips, including the startling fact that many people
don't know how to properly grill a beer brat.
"The biggest mistake you can make is to cook the brats over too hot a fire,"
says Chef Mike Zeller of Johnsonville Sausage. "Cook brats slowly over a
medium-low heat -- when your coals are just glowing -- and they will cook
evenly without charring."
We suggest sitting in for all of Lucy's online "class" but if time doesn't
permit, file these recipes for future use:
Here's a stout glaze for large wedges of bell pepper, zucchini and onion
12 oz. stout
2 oz. balsamic vinegar
2 oz. apricot nectar
4 oz. fruity olive oil
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
Mix all ingredients in a saucepan and bring to a simmer. Cook for 15 minutes,
uncovered. Let cool, and brush on vegetable slices while grilling.
For those of you who are more meat oriented, here's a recipe for a mop to
brush on your barbecue:
1 cup vegetable oil
Both recipes copyright Lucy Saunders.
1/2 cup cider vinegar
12 oz. lager
3 tablespoons soy sauce
1/2 cup catsup
1/2 teaspoon cumin
1 teaspoon chipotle chili powder (or more to taste)
SAMUEL SMITH PALE ALE
Brewed at the Old Brewery in Tadcaster, England
Michael Jackson's tasting notes:
I drank this beer regularly as a 16-year-old (and therefore underage) visitor
to the pub opposite the newspaper where I worked. It was malt accented then,
and still is, especially for the style. Though note a subtlety of hop aroma
and bitterness that is typically English. Touches of licorice, too.
Brewed by Unibroue in Quebec
Stephen Beaumont's tasting notes:
This is a massive ale with extraordinary complexity and balance, particularly
so for a beer of its impressive weight. Almost stout-like in colour, its
aromatics are impressive if a tad muted, with notes of black licorice, Asian
spice molasses and alcohol. In flavour, Terrible is even more complex, with
an almost chewy body that brings forth flavours of clove, very dark
chocolate, espresso bean and blackstrap molasses. The spicy finish is so
intense in alcohol and flavour that it actually leaves a faint but appealing
numbness on the tongue, much as would a fine single malt.