Beer, it’s what’s for dinner
Well, here it is, Everyone’s favorite holiday: It’s drink beer day! That’s right the only holiday with instructions in its name. And, if you can’t figure this one out, you may have a problem. For most of us, though, it’s the time to enjoy the fruits of the zymurgic arts (aka beer). Back in the 90’s there was an ad campaign for beef. But, I think their people misspelled it. Instead of an F, there should have been an r. Because, for those of us enamored with Suds, the saying is: Beer, it’s what’s for dinner.
Remember: Beer, it’s what’s for dinner
Photo courtesy of https://imgflip.com/memetemplate/55518423/Airplane-Drinking-Problem
People denigrate beer because of its image. And, there is potential for abuse. But, as with all things in life, moderation is the key. Consuming a beer or two a day actually has some surprising health benefits. First, it’s low fat, generally has low sugar, and is rich in anti-oxidants. The darker the beer, the higher the anti-oxidants. It is high in potassium, magnesium, phosphorous, calcium, niacin, and folate. This makes it good for heart health, preventing free radicals, improving blood sugar levels, and increasing bone density. So, those people who look down on beer aren’t recognizing that it is indeed “food”. Jimmy Tingle once said that when he found out beer was food, he started pigging out. People said, don’t you think you’re over doing it? The reply was, Nah. I’m just hungry.
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Move over meat. Beer, it’s what’s for dinner
We aren’t suggesting you forego other foods. Again, everything is about moderation. Remember, too much of a good thing… But, making beer part of your daily routine definitely has it’s benefits. Some people (like the replacements) even advocate beer for breakfast. I suppose that’s okay if you don’t have anything to do for the day. However, the alcohol may affect your ability to do things like work, drive, or stay awake (Just saying). Anyone who has done any extensive day drinking will attest to the loss of time. At the same time, beer does have a lot of calories, and its made from cereal ingredients. So, drinking it during the day does make some sense, since you may want to try to burn off some of those calories. So, it can be any meal (just with other stuff, like food).
On other beer holidays, we talk about cooking with beer, and history. While we have plenty of recipes and ideas on how to cook with beer, today is all about Drinking beer. so, why not combine the 2? We’ll give you some beer cooking ideas that go well with beer drinking. As some of you probably already know, beer goes well with heavier comfort foods. Not to say it can’t accompany a gourmet dish. But, it’s happier with something like a burger or battered food product. And, of course: Pretzels. Perhaps, Beer, it’s what’s for dinner. But, it doesn’t have to be the only thing. So, let’s do some pairing.
Ale or Lager?
There are hundreds of beer varieties in the world. But, they can be narrowed down to 3 types: Top fermented, bottom fermented, or wild fermented. Top fermented beers are what we generally call ales. The yeast floats on the “wort” during fermentation, and works at room temperature. Bottom fermented ales like lagers and pilsners are brewed at lower temperatures with yeast that works from the bottom up. Wild yeast ales are left open to natural air. So, bacteria, yeasts, and other flavors are introduced during the fermentation process resulting in some unique flavors. These are usually referred to as sour ales.
The most popular beers in the world are lagers and pilsners. The golden color, crisp, clean flavors, and colder temperatures make them easy to consume, and refreshing. They are pretty versatile. But, they also lack some of the depth and character found in heavier ales. So, if you drink bud or Heineken, you may want to branch our into an IPA or lighter ale before diving into brown ales, porters, or stouts. However, you will be missing out on a whole new level of brewing delights. Guinness is well known for being a meal in and of itself. And, a well poured pint is a work of art to behold.
Time to pair some food. Because, Beer, it’s what’s for dinner
While you can get beers from around the world delivered to your door. One of the best ways to really discover the world of beer is to visit your local brewery. Over the last three decades, micro breweries have flourished. This was a welcome change after decades with only major breweries supplying beer. Before prohibition, there were tons of local breweries. Post prohibition, only a handful survived. The art of brewing different varieties suffered. In the 80’s and 90’s, we had a renaissance. Micro brewing and home brewing became booming markets. Today, there are dozens, if not hundreds, of breweries in each state. So, visit one today, and experiment with different styles of beer. Your tastebuds and general demeanor will thank you.
While you are drinking, don’t forget to eat something to make the meal complete. Today, we offer a meatless Monday recipe that works well with beer: Black Cumin Red lentils with Sweet Potato and Date Hash. The Sweet and savory combination accents beer perfectly. We recommend a medium bodied ale to drink with this dish. I recently made a summer pale ale that would do well. If you only have a pilsner or lager, that’s fine too. But, today is drink beer day, a good time to branch out and try something new. Beer, it’s what’s for dinner.
Sweet Potato and Date Hash (Vegan)
Ingredients
- 4 Cups Sweet Potatoes, Cut into 1/2 inch Cubes
- 1 Cup Sweet Onion, Diced
- 2 Cups Brussel Sprouts, cut in 1/2
- 1 Cup Fresh Grilled Corn, cut off the Cob
- 1/2 Cup Medjul Dates, cut into 1/4 inch cubes
- 1 Cup Orange Juice
- 2 Tbsp Chopped Fresh Basil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
Instructions
- Spray fresh ears of corn with pan Spray. Grille over high heat until cooked (about 5 to 10 minutes). Allow to cool. Then cut the kernels off the cob.
- Heat Coconut oil in a large saute pan over high heat. Add the onions and stir. Add the sweet potato. Cook until the potatoes begin to get some color. Stir, then continue cooking. When they begin to soften, add the brussels. Allow them to get a little color. Stir as needed. Then, add the orange juice and cook until half the liquid is gone. Add the Corn and dates and continue cooking until the liquid is mostly absorbed. Season with salt and pepper. Fold in the basil. Serve hot.
Vegan Black Cumin And Red Lentil Ragout
Ingredients
- 2 Cups Red Lentils
- 1 Cup Diced Sweet Onion
- 1 Tbsp Chopped Fresh Garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup Fresh Grape Tomatoes, Cut in 1/2
- 2 Tbsp Black Cumin Seeds
- 1 Tbsp Brown Cumin Seeds
- 1 tsp Ground Turmeric
- 4 Cups vegetable Broth (may substitute water)
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Saute the onion, Both types of cumin seed, garlic, and ginger in olive oil over medium high heat until translucent. Then add in the lentils. Stir and cook until well coated with the olive oil.
- Heat the stock over high heat. Fill the pan of lentils with stock so that they are completely covered. You may not need all of it, as red lentils cook quickly. Reduce by 1/2 the volume, stirring as needed. Be careful not to overcook the lentils. Add in the tomatoes and Turmeric. Continue cooking . Add more stock if needed. You want the lentils to be soft, but not breaking apart. Fold in salt, pepper, and Cashews. Serve hot. For today's recipe, we want most of the liquid absorbed, so it can stand on a plate. But, you can leave it wetter if you want more of a stew that you can serve in a bowl.