What else are you going to do?
There are many beer holidays throughout the year, like New Beer’s day, International Beer day, and beer lover’s day. But, this one comes with instructions. It’s national drink beer day. What else are you going to do? Of course, you could cook with beer, or brew beer. But, the ultimate expression of beer is in the drinking. So, for those of you who were simply staring at or hording it, now’s your chance to do what it was made for: Drink beer. But, please, don’t just swill it down. That’s what the Superbowl and St Patrick’s day are for. This isn’t just a time to drink to oblivion. It’s a time to savor one of the oldest, and storied, beverages on the planet. You’ve heard of mindfulness. Well, today, we ask you to be mindful of your beer. Enjoy it for what it is, not just for intoxication.
The marketing world sold millions of people on mass produced watered down beer. Their strategy targeted kids to create lifelong customers. Despite being underage, most beer drinkers start during their teen years with a spike around college age, continuing through mundane adulthood. But, beer is so much more than fratboy fodder. It’s an art form with centuries of tradition. And, when in an areas where the water is suspect, Beer is a good alternative to keep you hydrated (even though the alcohol actually dehydrates you, but never mind that). It contains anti-oxidants to ward off disease, helps with bone, kidney, and heart health, and contains lots of vitamin B. Of course, those benefits only occur when taken in moderation. Those are just some of the health effects. Let’s not forget the flavors though.
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What else are you going to do besides drink beer?
Between Religious zealots blaming beer and alcohol for society’s woes and the slobbering drunks who bolster their points, Beer developed a bad reputation over the years. It’s low brow, boorish, and a drag on the very fabric of society. If you go to a fancy dinner or gala, you don’t drink beer. It’s all vintage wines and Artisan cocktails. Just for the record, Beer has been around a lot longer than wine. Archeologists discovered evidence of beer making 13,000 years ago, while wine dates back about 6,000. And, beer comes from the same stuff we make bread from: Gains, water, and yeast. It’s literally, what we sustain life on. So, screw you nay-sayers. Beer is basically liquid bread. So, as Jimmy tingle implied: I’m not an alcoholic, I’m just hungry.
Not to take alcoholism lightly, It’s a serious problem. The key to the benefits of beer (as with everything) is moderation. It’s like medicine. At the proper dose, it’s great. Too little is ineffective. Too much causes its own problems. What does that mean in real terms? A beer or two on occasion = good. 6 beers a day = bad. Not to worry, though. Today, we’ll take our medicine in the proper dose. But, we don’t want to drink just one beer. So, we suggest a flight. Sample several beers of varying styles and flavors. The best way to do this is at a brew pub or beer establishment. But, if you have a few friends, open a few different beers and each drink a bit of each one. Today, we show the world what beer is made for: Drinking. What else are you going to do?
Lager, ale, porter, or stout?
The most popular beer style in the world is Lager. It’s a deceptively simple style. But, it requires precision and temperature controls to get it right. Mass manufacturers have boiled it down to a cheap, somewhat insipid formula. This is another reason beer has a bad reputation. It’s brewed for the masses, so there’s nothing unique about the top selling beers because they try to get as many drinkers as possible. But, this gives the wrong impression of what beer can be. Most lagers are refreshing and light. But, beer and ale cover a large spectrum. It is a brew, so compare it to coffee. Lager is like a light roast coffee with lots of milk and sugar. Stout and porter are like espresso. And, then there are hundreds of variations in between.
Stylistically:
While there are hundreds of beer styles, and countless variations on each theme, There are 4 major categories of beer depending on the type of fermentation. To classify this, remember the old adage: All ales are beer. But not all beers are ales. Ales are a class of beer that are top fermented, meaning the yeast sits on top of the “wort” and works its way down at room temperature. Conversely, Cold and/or bottom fermented beer starts on the bottom and works at colder temperatures.
While ales are considered beer, they develop fuller body, sweetness, and fruitiness through higher temperatures and the way the yeast works. These include IPA’s, porters, Belgian style ales, some porters and stouts among others.
Cold or bottom fermented beers generally fall under the lager category. They require refrigeration during fermentation, and are characterized by clean, crisp flavors. These are your lagers and pilsners, what most people call “beer”. While most mass produced beers fall in this category, there are some people who elevate the art form. But, in general, they tend to be more approachable to the masses.
The other two categories are rarer, but a place for more experimentation. There are hybrid styles incorporating multi-step fermentation using both top and bottom fermentation processes, kolsch for example. Then there are “spontaneous” fermented beers using wild yeast occurring naturally.These can vary wildly, and develop what most people refer to as sour flavors. While most brewing requires a sterile anaerobic environment, these ales are exposed to air and take on unexpected characteristics. While there is some control, the results can vary. These are experimental ales mostly from smaller boutique breweries.
Just drink it. What else are you going to do?
As with all strata of society, there are levels of beer snobbery, just like wine, clothing, and other contexts. Beer suffers from the same thing. Your frat boys and sporting crowd are happy with Coor’s, Bud, and Miller. While the more erudite will only drink beer if it has been lovingly curated from the finest Yakima hops picked by the hand of an indigenous shaman by the light of the full moon on August 14 during the ritual of the great white wolf. While that is an exaggeration, it’s true there are snobs even in the beer world. When you go into a brew pub, there is an entirely different language. And, they’ll tell you how this ale is redolent of a young child discovering the wonders of the natural world through the evocative scent of sea urchins at sunset. Well, not quite that extreme, but there is a language.
You will hear terms like specific gravity, ABV, attenuation, Alpha and beta acids, esters, phenols, and more. Don’t worry. These are terms intended to describe various aspects of the brewing process and flavor expectations, kind of like wine experts taking about flavors of grapefruit, leather, and wet stone with a bracing acidity to the finish. Don’t let them intimidate you. Just enjoy the beer and pick out the flavors that you like. But, don’t go in the opposite direction and say you only like this one kind of beer. Beer is like anything else: context is everything. If you’re having a pizza after work, a lager may suit you. But, if that pizza has fig, goat cheese, and arugula, you may want a Belgian ale. If it’s a cold winter day, and you’re enjoying a hearty stew, perhaps it’s time for a stout to accompany that.
Don’t settle for mediocre
While mass produced beers have consistency, and affordability, don’t let that be your deciding factor. They go down cold and smooth. But, it takes more to satisfy your needs. If you want a buzz, it may take 3 or more Coor’s light to get you there (at 4.2% alcohol). Or, you could drink just 2 Sierra Nevada Torpedo IPA for the same feeling (at 7.2% ABV). Plus, most artisan or microbrews tend to be heavier, and more filling. Forget the old Miller Ads: tastes great, less filling. That just means you’re going to drink more. And, in the end, you’re not really saving any money. And, you’re compromising on taste and experience. People say think outside the box. Well, today, let’s think outside the can and/or bottle.
To reiterate, we suggest you get together with a few friends and try a few different beers. many micro breweries sell mixed twelve packs of beer, usually with 4 different flavors. This is a good place to start. Or, if you prefer someone else pouring your beer, visit a brewery or bar where they offer samplers. You can try anywhere from 3 to 12 beers in small glasses. You won’t be sorry. Instead of having beer as an adjunct to an event: like a ball game, make beer the event of the day. Just follow the directions of today’s holiday: Drink beer! What else are you going to do?But, don’t forget to eat along the way. We don’t want you stumbling around like a drunken frat boy. And, it would be nice to remember what you drank. So, here are a few beer friendly recipes:
Cheers!
California Sweet Potato Black Bean Burgers with Pico De Gaillo, Avocado, and Micro Greens
Ingredients
- 1 Lb Sweet Potato, peeled and cut into 1 inch pieces (or whole in the skin to be baked)
- 1/2 cup dry black beans
- 1/2 cup grilled corn
- 1 cup onion diced
- 1 Tbsp Chopped fresh garlic
- 2 Tbsp chopped fresh jalapeno
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/4 cup Quinoa
- 1 tsp Ground cumin
- 1/4 cup rice flour
- Salt and pepper to taste
- olive oil
- For pico De gaillo:
- 1/2 cup diced fresh onion
- 1 tsp chopped fresh garlic
- 1 cup diced fresh tomato
- 1/4 cup diced fresh peppers
- 2 Tbsp Lime juice
- 1 Tbsp diced fresh jalapeno
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp Chopped fresh scallion
- Salt and Pepper to taste
- 1 medium Avocado, sliced
- Micro greens for garnish
- Gluten free Burger rolls (If gluten is not a problem, substitute rolls)
Instructions
- Soak black beans for several hours or over night. Drain off liquid and rinse. Cook beans in salted water with cumin until soft, but not falling apart. Drain liquid and set aside.
- Boil sweet potatoes in salted water. Drain well. Let all liquid drain out. You can pop in the oven to dry out more if necessary. Alternatively, you can bake the sweet potatoes whole in the skin for about 30 to 40 minutes,and, scrape out the flesh. Either way works. The important thing is to remove moisture. When cooked, puree in a food processor until smooth
- Cook the quinoa: Saute onions, garlic, and jalapeno in oil in a pot, Cook until translucent. Add Quinoa, stir. Add water at a ratio of 2 to 1. Cook until liquid is mostly gone and the quinoa is soft, but not breaking apart. Drain off any extra liquid.
- Fold all the burger ingredients together. The mix should be pretty stiff. If not, add a little more rice flour to bind. Form burgers from the mix. Freeze them for at least an hour until they are firm enough to stand up to the heat of cooking.
- Make the pico de gaillo: Fold all ingredients together and adjust seasoning. Refrigerate until ready to serve.
- Right before or while you are cooking the burgers, slice the avocados. Sprinkle with lime juice if they are going to sit for a while. Otherwise, they will turn black or brown.
- Pre-heat a grille to high heat or a saute pan. Spray the burgers with pan spray and cook on the grille or in a pan. Let them sear well about 1 to 3 minutes on either side. They should be heated all the way through. The best way to acheive this is by finishing them in a 400 degree oven. They can be a bit soft, and hard to manipulate on a grille. Serve on buns with pico, avocado, and microgreens.
Notes
Beer Braised New England Pot Roast with natural gravy, Root Vegetable Hash, and Buttered Fiddleheads
Ingredients
- 2.5 LB Eye of the round beef
- 1/2 cup AP flour
- 1/2 tsp each, salt and pepper
- 6 each medium garlic cloves
- 1/2 cup each rough chopped carrot, celery, and onion
- 12 oz beer, preferably a medium bodied ale
- 2 qt Beef stock
- 1 quart water
- 1 each bay leaf
- a few sprigs of fresh thyme, rosemary, and sage
- Salt and pepper to taste
- 1 cup oil for searing the beef
- Root Vegetable hash (see separate recipe)
- 1/2 lb fresh fiddleheads
- 1/4 Lb unsalted butter
Instructions
- prepare all your vegetables and get your mise en place together.
- rinse the fiddleheads with warm water repeatedly to remove any dirt. Then, soak them in cool water to remove dirt that gets in between. Trim the bottoms if they are black. Remove from water, and drain them.
- mix flour, salt, and pepper. Dredge the beef in the flour mix. Save the extra flour
- Heat the oil in a large heavy duty pot or dutch oven. When it is just below smoking, put the flour coated beef in. Sear each side of the beef until golden brown (about a minute per side depending on the heat from your burners).
- In a separate pan heat the beef stock and water mixed together.
- Add in the garlic, celery, carrot, and onion, stir occasionally. Cook until some color comes into the vegetables. Add in 1/2 of the butter and melt. Stir in the remainder of the flour mix. Stir and cook for a couple more minutes to make a pan roux. Add in the beer and stir.
- Pour the Beef stock mix into the pot with the beef and vegetables. Bring to a boil, stirring constantly to avoid lumps. Then cut back to a simmer. Add in the herbs and bay leaf.
- Allow to simmer for about an hour. Check the beef to see if it is tender. Stick a fork in. It should be able to wiggle relatively freely without pulling apart the beef. If it is still tough, but the sauce has thickened, add more stock or water.
- When the beef is cooked, remove it from the pot, and, reduce the gravy until it becomes a pour-able, not too thin or thick consistency. Strain the vegetables and herbs out of the gravy and keep it warm for service.
- Melt the remaining butter in a separate saute pan, stirring occasionally. Add in the fiddleheads and cook over high heat. Add salt and pepper, and stir it in.
- Slice the beef and plate with vegetable hash (see recipe), the fiddleheads, and drizzle with gravy.
Irish Potato Skins
Ingredients
- 3 large Russet Potatoes (size 90 or similar)
- Oil to Fry
- salt and pepper to taste
- 1 cup chopped Pancetta or bacon
- 1 1/2 cup shredded Cheddar cheese
- 1 Tbsp Chopped fresh Thyme
- 2 Tbsp Chopped Fresh Scallions
- 1/4 cup Creme Fraiche or sour cream
Instructions
- Preheat oven to 400.
- Brush the potatoes with oil. Sprinkle with salt and pepper. Place on a baking sheet. Bake for 45 minutes to 1 hour. Test them to see if they are done. The potato will yield to a squeeze. Allow to fully cool. Place in refrigerator when half cooled to facilitate the cooling process. If they are not completely cooled, cutting them will be messy.
- Heat a saute pan over medium high heat. Cook the chopped raw pancetta or bacon until browned. Stir often to prevent burning. Turn down the heat if it is browning to quickly. Drain of the excess fat and set aside.
- When The potatoes are cooled, cut them lengthwise in quarters. Then, carefully, cut out the fleshy part. Cut it so that there is still about 1/4 inch of flesh on the skin. Then cut each 1/4 in half again.
- Heat frying oil in a fryer or a pot over medium high heat. Ideally, you want a temperature of 350 degrees. Fry the skins until golden brown. When you put them in, don't overcrowd. Leave enough room for them to cook evenly. Remove from oil, and, drain on paper towels.
- When drained, Place them on a lined and sprayed sheet pan/baking tray, Flesh side up. Sprinkle with Cheese, pancetta, Thyme, and Scallions. Bake in a 400 degree oven until the cheese is fully melted, and starting to brown around the edges. Place a dollop of sour cream on each one or serve it on the side. Sprinkle with more scallions for garnish (optional). Serve on a platter or in a chafing dish.