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Entree

Coq Au Brun

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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Craft Beer Muses

How to Build a Better Beer List

Adam Dulye, executive chef for the Brewers Association and CraftBeer.com, shares his simple tips to help restaurants build a better beer list.

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Beer & Food

Spring Means Simple and Balanced

Spring-Means

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.

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Beer & Food

Pairing Beer & Food: My Aha Moment

Adam Duyle

Meet Chef Adam Dulye, the culinary consultant for the Brewers Association, who's focused on elevating the experience of pairing beer and food.

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