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Basic Brine with Beer


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.

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Coq Au Brun with Beer

Coq Au Brun Craft Beer

Coq au vin is a delicious traditional French dish composed of braised chicken, lardons, mushrooms and, typically, earthy red Burgundy. All across France there are many variations on this recipe depending on the wine made in the region. In Alsace, crisp white wine is used; in the South an orange wine or rosé. For our uniquely American craft beer approach, this recipe has been adapted to bring out the fall notes of a brown ale. This recipe can be made richer by changing to a dubbel as well. Served over potatoes this dish is a perfect complement to a cold autumn night.

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Beer & Food

Going Beyond Pairing Basics

beer pairing

As craft brewers experiment with more and more beer styles, the old adage of pairing lighter styles with lighter dishes is evolving. The next challenge is to match flavors according to where they will hit the palate.

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