Adam Dulye, Author at CraftBeer.com

Beer & Food

Spring Means Simple and Balanced

Adam Dulye March 7, 2023

In pursuit of the perfect spring beer and food pairings, Chef Adam encourages you to simplify—to take something off the plate—instead of over-working the pairing.

Beer & Food

‘Tis the Season to Be Beery

Adam Dulye November 18, 2021

Tis’ the season for some craft-beer delight and gathering ‘round a table full of holiday cheer as celebrations begin with family and friends from far and near. Ooof. OK. Let’s pause …

Entree

Perfect for the cooler months, this basic brine with beer is an instance where the power of beer can be highlighted during the cooking process. Brining is salt's ability to denature proteins, causing some of the muscle to unwind and swell. The brine then gets trapped in these proteins and when cooked, the liquid binds to the muscle creating flavor pockets and a juicier result.

Beer & Food

Hoppy and Bitter: The Misunderstood Beer Styles

Adam Dulye June 11, 2018

Hoppy and bitter beers are often misunderstood, especially if you're new to craft beer. Chef Adam Dulye has advice on how you can learn to appreciate these flavor combinations, especially when pairing food and beer.

Beer & Food

7 Summer Food Flavor Trends and Beer Pairings

Adam Dulye May 21, 2018

Food and beer famously change with the seasons. Chef Adam Dulye discusses flavor trends for the season along with summer food and beer pairing tips.

Beer & Food

A Chef’s Thoughts from the James Beard House Kitchen on National Beer Day

Chef Adam Dulye to cook at James Beard House Dinner

Adam Dulye May 8, 2018

On National Beer Day, chefs and craft brewers gather to put on a beer pairing celebration dinner. Experience this one-of-a-kind celebration of independent craft beer with CraftBeer.com’s Chef Adam Dulye.

Entree

Braised Pork Shoulder in Adobo with Pickled Vegetables

Adam Dulye April 30, 2018

After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.