First Sign That Beer is Getting Trendy?

22 07 2010

The New York Times’ Wednesday food section came out yesterday with not one, not two but THREE separate mentions of beer. My mind was blown.

Occasionally, the Times has given us beer drinkers a bone by mentioning beer. There was that article about Belgian beer. Then there was that article about sour beers. And then there was that article about why Growlers are cool again.

But this week, there were three totally separate articles about beer.

1. There is apparently a beer tasting happening this week in SoHo. (Or TriBeCa?) Tickets cost $40. So, if you are in SoHo and have $40 to spend on a tasting, there is one somewhere.

2. Building a Better Beer Can Chicken. Correspondent Melissa Clark apparently hasn’t had much success in the past making a beer can chicken. It involves placing a can of beer inside of a whole chicken and then cooking it with indirect heat. Her complaints were that the outside cooks too quickly and the inside cooks too slowly. The solution: more consistent heat and give your chicken a good slathering of spiced mayo. The pictures look pretty good.

Andrew Scrivani for The New York Times

3. Did you know that you can cook with beer? Yes you can! (Long time readers know this to be true). The author, John Willoughby, begins the article by admitting he would rather drink a pilsner than a stout. But using stout in food can help emphasize earthy, roasty or smoky flavors. (It is not often that we let our snark flag fly high, but in this case we are going to let it fly wildly in the wind.) < snark>It is precisely this “forward thinking revolutionary idea” or cooking mushrooms in stout that makes the NY Times the paragon of trend setting of our time!</ snark> In all seriousness though, it is a good idea to cook mushrooms in stout. And their lamb chops in a stout-citrus glaze look pretty amazing. One thing they neglected to mention in the article was that when cooking with beer, a little can go a long way. Cooking beer tends to accentuate the hop bitterness. Adding a little bit of beer toward the end of the cooking process can caramelize the sugars without increasing bitterness.

Sabra Krock for The New York Times

Keep up the good work New York Times! It is stories like these that help you seem current in these times of new trends. We hope to see more cooking with beer as well as some beer and food pairings. Maybe there will be less emphasis on wine and more on beer in the future. At least we can dream.




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