Available Now: The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries
That’s what happened to John Holl, long-time beer journalist and author of The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries. At his launch, John asserted that beer goes better with food than wine, and many in his audience had a hard time accepting the idea. This revolutionary statement goes against much of what we’ve been told about wine and meals.
It’s also true.
“We can start with a better conversation on pairing,” says Holl. “You can get so many different flavors off different malt and hops. With beer we have a real opportunity to taste specific flavors, and then find ways to bridge them over to the food.”
After all, pub grub is great, but how can you enjoy the taste of the brewpub and gastropub at home?
A beer cookbook for today’s beer lover, home cook and good food enthusiast
Recipes and pairings feature breweries from around the U.S., including Eugene’s own Ninkasi (Roasted Root Vegetable Hash) and Oakshire (Bourbon Sweet Potato Tarts with Imperial Stout Sauce). From the Nashville Hot Chicken Sandwich to the Scotch Egg, Free Range Super Pancakes to Winter Warmer Pumpkin Pie, recipes range from simple to gourmet, basic pub grub to more exotic fare. Each recipe highlights suggested beers and recommends local ingredients where possible. Sections on “Road Trips,” “Beer Festivals” and “Breweries” list beer destinations and events throughout the U.S.
Holl’s book also comes front-loaded with craft beer authority, with a foreword by Garrett Oliver, Brewmaster at The Brooklyn Brewery, Editor-in-Chief of The Oxford Companion to Beer and author of The Brewmaster’s Table.
The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries is available in print and as an e-book.