In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.
Gabrielle of Honest Fare shares her recipe for beer bread which she uses to create a decadent grilled sandwich made with caramelized onions and Fontina and sharp cheddar cheeses.
The specialty malts in Sierra Nevada Porter yield roasted notes of black coffee and cocoa, accents you can detect in these rich chocolate pots de crème.
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