Cooking with Hops
Throughout history, people have been cooking with hops. One of the greatest chefs ever, Auguste Escoffier, writes about using hops shoots as a vegetable. The bitterness of the hops can balance out the sweetness or fat in a dish. In addition to adding bitterness, hops can afford an herbaceous or spicy note. Professor Douglass Miller from the Culinary Institute of America and Chuck Bassford of Brooklyn Brewery will do a tasting of sweet and savory food dishes that utilize hops. The dishes will be paired with a variety of beers from Brooklyn Brewery.