Yangi retseptlar

Murakkab pivo va oshpazlik juftligi Denverga keladi


Denverning yuqori darajali pivo va oziq-ovqat mahsulotlarini ulash bo'yicha yangi tadbiri BrüFrou, [broo-froo] deb talaffuz qilingan, pivo ixlosmandlari uchun har qanday chiziqli narsa bo'ladi. Alesdan lagergacha, Koloradodagi 40 dan ortiq pivo zavodlari 19 -aprel, shanba kuni Wings Over The Rockies havo va kosmik muzeyida eng zo'rlarini namoyish etishadi. Boulder Beer, Left Hand Brewing Company va Wynkoop Brewing Company kabi taniqli pivo zavodlari qatnashadi. Boshqa bir xil kalibrli kamroq e'lon qilinadigan ismlar orasida Yak & Yeti Brewpub, Wild Woods pivo zavodi va Ashar Brewing Co.

Ovqatlanuvchilar ham xafa bo'lmaydi. Denverning o'ttiz ikkita sevimli restorani ham bo'ladi. Basta, Jax Fish House, Tag va The Kitchen Denver restoranlarning diqqatga sazovor joylaridan biridir. Biroq, BrüFrou - bu shunchaki pivo va taom. Har bir juftlik diqqat bilan o'ylangan va lazzatlanish uchun ideal iltifot yaratish uchun tuzilgan.

Boshqa restoran tanlovlari mehmonlarni hayratda qoldirishi mumkin. "Hamma narsa chiroyli bo'lavermaydi", deydi tadbirni ishlab chiqaruvchi An Idea Trading kompaniyasi xodimi Jon Xayns, "lekin hamma xizmat yaxshi taom bo'ladi". Mish -mishlarga ko'ra, tadbirda mahalliy sevimlilar Biker Jimning Gourmet Dog va Masterpiece Deli (shuningdek, Master P's nomi bilan ham tanilgan) ishtirok etadi, ular yaxshi, lekin yoqimsiz taomlar toifasiga kiradi.

So'nggi yillarda Koloradoda mikro pivo zavodi portlashi bilan Denver haqiqatan ham BrüFrou hajmi va ko'lamiga ega bo'lgan tadbirga tayyor. Sharob va oziq -ovqat mahsulotlarini birlashtirish - bu yaxshi sayohat qilingan yo'l; Endi odamlar haqiqatan ham yuqori sifatli pivo va oziq -ovqat o'rtasidagi ajoyib juftlikni ko'rishni xohlaydilar. BrüFrou, albatta, bu joyni to'ldiradi.

Koloradoda allaqachon pivo sevuvchilar uchun ajoyib bo'lgan Amerika pivo festivali o'tkazilgan bo'lsa -da, unda pivo va oziq -ovqat juftligi yo'q. Kolorado shtatida bir nechta sifatli kichik festivallar ham bor, ular juftlik qiladi, lekin katta tadbirlar bilan bir xil bo'lmaydilar. BrüFrou haqiqatan ham noyob bo'ladi va bu manzarada o'tkazib yuborilmaydi.

BrüFrou faqat bir kun, 19 -aprel shanba kuni, ikkita juftlik seansi o'rtasida tanlov bo'lib o'tadi. Kunduzgi mashg'ulot soat 11:00 dan 15:00 gacha, kechki mashg'ulot esa 16:00 dan 20:00 gacha davom etadi. Har bir mashg'ulot to'rt soat davom etadi, shuning uchun mehmonlar bo'sh vaqtlarida hamma narsani sinab ko'rishlari uchun ko'p vaqtga ega bo'lishadi. BrüFrou uchun chiptalarni tadbir saytida sotib olish mumkin. To'liq juftlik chiptalari 95 dollarni tashkil qiladi va faqat tushlik chiptalari 55 dollarga sotiladi. Alkogolsiz ichimliklar va stakan yonidagi sharobni ham tadbirda sotib olish mumkin bo'ladi. A 15% chegirma kodi chiptalarni sotib olayotganda uni tadbirda qatnashadigan ba'zi pivo zavodlari va restoranlarda topish mumkin.


Moviy oy ichishdan oldin bilishingiz kerak bo'lgan 12 ta narsa

Hatto pivo ichmaydiganlar ham Blue Moon & mdash-ga kira oladilar, ular Belgiya uslubidagi sharbatli apelsinli bo'lakka qo'shilmasliklari mumkin. Lekin bu pivo biznesdagi boshqa yirik nomlarga qarshi tura olmaydi, degani emas. Brend ajoyib pivo zavodlari va tatib ko'rish xonalarini ochdi, butun dunyo bo'ylab shuhrat qozondi va doimiy ravishda yangi lazzatlar va ingredientlar bilan tajribalar o'tkazdi. Bu erda sevimli Belgiyalik Oq haqida bilish uchun 12 ta qiziqarli fakt.

20 yildan ko'proq vaqt oldin, Keyt Villa ismli ijodiy pivo ishlab chiqaruvchi Denverdagi 2700 kvadrat metrlik SandLot pivo zavodida pivo chiqara boshladi.

SandLot pivo zavodi birinchi liga plyonkasida joylashgan birinchi pivo zavodi edi, shuning uchun krujkalardagi pivo o'sha erda o'tkazilgan o'yin sharafiga nomlangan. Slugger Stout va Rightfield Red yaxshi o'tdi, lekin Bellyslide Wit hamma narsani o'zgartirdi. SandLot hali ham Kolorado Rokki uy o'yinlarida xizmat qilish uchun yiliga 1500 barrel pivo ishlab chiqaradi.

Siz, ehtimol, Bellyside Wit -ni yutib yubordingiz va buni hozircha sezmagansiz ham, brendning eng mashhur pivosi Blue Moon Belgian White nomi bilan mashhur bo'lib, kimdir: "Bunday pivo har kuni bir marta keladi", - deganida paydo bo'lgan. ko'k oy ". U o'sha paytdan beri yopishib qolgan va bugun siz uni butun dunyoda topishingiz mumkin.

Blue Moon asoschilaridan biri Keyt Villa, SandLotda ijodiy pivo ura boshlagach, nima qilayotganini bilar edi. Darhaqiqat, u Belgiyada pivo tayyorlash bo'yicha doktorlik dissertatsiyasini oldi, bu erda xorijiy ingredientlarning kombinatsiyasi uning retseptini ilhomlantirdi: solodli arpa, oq bug'doy, apelsin qobig'i, koriander va jo'xori. U pivo limonli bo'laklarga xizmat qilayotgan evropalik barmenlarni ko'rganida, yangi apelsin bo'laklari uning belgiyalik uslubdagi aql-idrokini mukammal darajada to'ldiradi.

Siz bilasizki, Blue Moon doimiy ravishda pivoning yangi turlarini yaratadi. Takliflar biz biladigan va yaxshi ko'radigan Belgiya Oqidan tashqariga chiqadi, pivo tayyorlash tizimi tufayli mijozlar yil davomida 20 dan ortiq aylanadigan kranlarni, shu jumladan muzli qahvali sarg'ish va Chili Golden Ale-ni yaratadilar.

Belgiyalik Oqdan tashqari, Blue Moonning sodiq muxlislari javonlarda va mdashda Mango Bug'doy va Yozgi Asal Bug'doyini (hozirgi mavsumiy) topa olishadi, lekin agar sizning uzoq vaqtdan beri yo'qolgan yoqtirganingiz yillar oldin aylanib ketgan bo'lsa-chi? Sizga omad kulib boqadi, brend vaqti -vaqti bilan malinali krem ​​Ale kabi nostaljik tanlovlarni qaytarib beradi.

Blue Moon Belgiya White va Honey Moon ikkalasi ham pivo bo'yicha jahon chempionati va Jahon kubogi musobaqalarida oltin medallarga sazovor bo'lishdi, va brendda, albatta, yaxshi, sifatli pivo tayyorlash uchun nima kerakligini biladigan mutaxassislar bor. MillerCoors -da pivo ta'limi bo'yicha menejer Daniel Imdieke, shuningdek, sertifikatlangan Master Cicerone va mdash pivo dunyosidagi sommelierga teng va mdash dunyoda atigi 16 ta.

To'qqiz million barrel pivo har yili Golden, CO -dagi MillerCoors pivo zavodidan chiqadi, lekin Blue Moon Denverning RiNo tumanida alohida joyga ega. U erda tatib ko'rish xonasi har doim o'zgarib turadigan pivolardan iborat bo'lib, ularning sotuvini kuzatib, muvaffaqiyatini tekshiradi. Norfolkda (VA) joylashgan Blue Moon TapHouse ham bor.

RiNo pivo zavodining ekskursiyasi tufayli tashrif buyuruvchilar sahna ortiga qarashlari va bosh pivo ishlab chiqaruvchi Jon Legnard va boshqa pivo zavodining xodimlari har hafta bitta yangi pivo ishlab chiqaradigan asbob-uskunalarni ko'rib chiqishlari mumkin.

RiNo pivo zavodida Blue Moon pivolari va mdash bilan iste'mol qilinadigan menyularga ega to'liq xizmat ko'rsatuvchi restoran mavjud, ba'zida pivoning o'zi uni retseptlarga aylantiradi. Daniel Imdiekening so'zlariga ko'ra, pivo qo'shilishining maqsadi ovqatni to'ldiradigan, lazzat profiliga qarama -qarshilik ko'rsatadigan va tanglayni tozalaydigan pivo tanlashdir.

Bu brend Aspen shahridagi bu yilgi FOOD & amp WINE Classic pivosining yagona homiysi edi, u erda pintlar mamlakatning eng yaxshi oshpazlari va oshpazlik mutaxassislarining taomlari bilan birga quyildi.

Agar siz Las -Vegasdagi Stripga borayotgan bo'lsangiz, Blue Moon -ga ega bo'lgan barni uzoqdan qidirishingizga to'g'ri kelmaydi, Planet Hollywood Resort -da Blue Moon Bar joylashgan bo'ladi, u erda Belgiya oqi hech qachon etishmaydi. Shuningdek, xaridorlar maxsus sug'orish joyida mavsumiy, pivoga asoslangan kokteyllarni ichish imkoniyatiga ega bo'ladilar.


Denver pivo kompaniyasi Dauning -stritdagi janubiy manzilini ochadi

17 -mart, chorshanba kuni Denver pivo kompaniyasi Sent -Patrik kunini nishonlamoqchi va Janubiy Dauning -stritdagi manzilini ochmoqchi. Yangi joy - Rosedale mahallasida joylashgan - pivo etishtirilmagan joylarga ko'proq imkoniyatlarni taqdim etadi, bu esa kengaytirish va tajriba o'tkazishga imkon beradi.

Yangi joy Denver Beer Co. kompaniyasining uchinchi xonasi bo'ladi va u sobiq "Maddie ’s" restoranida - sobiq nonushta joyida joylashgan. 2563 kvadrat metrli bino o'tgan yilning yanvar oyida sotib olingan bo'lib, u katta ta'mirdan o'tib, ochiq hammom, ochiq hovli, pivo zavodi, bog 'va to'liq qarshi xizmat ko'rsatuvchi restoranga ega bo'ldi.

"Yangi hammom xonasida tegishli ijtimoiy ajratish va COVID-xavfsiz muhitni ta'minlash uchun ochiq havoda ko'p joy bor. Shaxsan men ham DBC Eats qo'shilganidan juda xursandman. Chef Webb oshpazlik san'ati bizga pivo pivolari bilan mukammal birlashish uchun izchil va moslashtirilgan taom tajribasini taqdim etish imkonini beradi ”,-dedi Denver Beer Co asoschisi Patrik Krouford.

Bu slayd -shou JavaScript -ni talab qiladi.

DBC Chef Jeffri Uebb va uning jamoasi tomonidan yaratilgan “ baland barli taomlarni yeydi va taklif qiladi. Chef Webb ilgari Denverdagi Fruition, Il Posto va The Kitchen Bistro kabi Denver restoranlarida ishlagan. Bu Denver Beer Co. kompaniyasining birinchi bo'lib, to'liq ishlaydigan restoranida.

Denverda joylashgan pivo zavodi, shuningdek, yonidagi 761 kvadrat metrli binoni sotib oldi Muzqaymoq Denver Beer Co. va bu yozda ochiladi yangi pivo bilan birga shirin taomlarni taklif qiladi. Bino oldida qariyb 10 ming kvadrat metrlik ochiq veranda maydoni bilan siz o't o'chirish joylarida dam olishingiz, maysazorda o'yin o'ynashingiz, pivo bog'i stollarida o'tirishingiz va hokazo. Joy, shuningdek, yozda ba'zi ehtiyotsiz sarguzashtlar uchun velosiped to'xtash joyini taklif qiladi.

Bu slayd -shou JavaScript -ni talab qiladi.

Janubiy Dauning -stritda joylashgan pivo qatorida malika Yum Yum Raspberry Kolsch, Graham Cracker Porter va Incredible Pedal IPA kabi etakchi pivo ishlab chiqariladi. Tarkib, shuningdek, atirgul barglari bilan o'ralgan Rosedale Golden Ale, Opacity Imperial Hazy IPA va Sunrise Sensei Black IPA bilan tayyorlangan joyga ega.

Bu slayd -shou JavaScript -ni talab qiladi.

Janubiy Dauning-strit joylashgan joyda, shuningdek, pivo bilan tajriba o'tkazish, pivo tayyorlash va Denver universiteti bilan pivo tayyorlash bo'yicha mashg'ulotlar o'tkazish uchun hovliga olib chiqish mumkin bo'lgan pivo tayyorlash moslamasi joylashgan.

Krouford tushuntiradi, "COVID -ni 12 oy davomida ob -havodan keyin, nihoyat, Janubiy Dauningning eshiklarini ochish juda mazmunli tuyuladi."

Denver Beer Co., South Downing Street, Denver, South Downing Street 2425 da joylashgan.


Murakkab pivo va oshpazlik Denverga keladi - retseptlar

Wit - Belgiya Bug'doy Alesining identifikatori. Ular nemis yoki AQSh bug'doy pivosidan mutlaqo farq qiladi. Wit kamida 25 % bug'doy maltidan tayyorlanishi kerak. Belgiyalik bug'doy pivosi mevali, ozgina limonli, chunki koriander, apelsin qobig'i va boshqa ziravorlardan foydalanish juda keng tarqalgan.

Avstriya va Germaniyada bug'doy pivosi Vays deb nomlanadi. Pivoni faqat suv, arpa, xamirturush va aniq xamirturush bilan tayyorlashni talab qiladigan Germaniya qonuni Reinheitsgebot tufayli ishlab chiqaruvchilar orasida bu pivoning haddan tashqari o'zgarishi biroz cheklangan. Sizni aldashiga yo'l qo'ymang, bu pivo uslublari Belgiya Vits kabi murakkab. Ko'pincha ularning murakkabligi banan va ko'pikli saqichning chuqur ta'mini yaratadigan xamirturushli efirlardan kelib chiqadi. Dunyoning eng yaxshi oq pivolari Germaniyadan keladi va ular lazzat chuqurligi va yengillik o'rtasidagi muvozanatni juda yaxshi saqlaydi.

Butun dunyoda bu uslubdan o'tadigan umumiy mavzu shundaki, ular yorqin, tetiklantiruvchi va yorqin bo'lishi kerak.


Pishirishni ushbu etti oshxona darslari bilan oling

Denverning mustaqil ovozini qo'llab -quvvatlang va Westword kelajagini erkin saqlashga yordam bering.

Ko'pchilik uchun bahorgi ta'til tugadi, demak, kitoblarni o'qish va yangi ko'nikmalarni o'rganish vaqti keldi. Bu holda sizning sinfingiz oshxona bo'lib, sizning jihozlaringiz pechka, o'choq, pichoqlar, kesish taxtasi va ko'plab mazali ingredientlar ko'rinishida bo'ladi. Pirog ustaxonalaridan tortib dengiz mahsulotlari seminarlarigacha, Xitoy taomlarini qayta yaratish bo'yicha ko'rsatmalarga qadar, bu kurslar va maktablar sizning oshpazlik o'yiningizni yaxshilash uchun boradigan joylardir. Shuni yodda tutgan holda, darsga buyurtma bering, qulay kiyim va poyabzal kiyganingizga ishonch hosil qiling, so'ngra apron taqing va kostryulkalar bilan o'ynang.


Oshxona taqvimidagi bu haftadagi eng mazali voqealar

Denverning mustaqil ovozini qo'llab -quvvatlang va Westword kelajagini erkin saqlashga yordam bering.

O'tgan dam olish kunlari cheklovlar olib tashlanib, restoranlar asta -sekin biznes va mdash -ga qaytadilar va 100 foizlik sig'imga ega bo'ladilar. Siz Larimer maydonida film suratga olishingiz yoki Janubiy Brodveyda tiki ichimligiga sho'ng'ishingiz mumkin, bundan tashqari, gyoza, yashil chili va Oltinning yaxshi vaqtlaridan bahramand bo'lishingiz mumkin.

Kelgusi bir necha kun ichida barcha imkoniyatlarni chaynab bo'lgach, taqvimingizni chiqarib oling va yozda o'tkazib yubormoqchi bo'lmagan barcha bo'lajak voqealar sanasini bloklashni boshlang.

17 -may, dushanba
Bu hafta ichish va ovqatlanish uchun Oltinga boring. May - Golden's Restaurant minnatdorchilik oyi va keyingi ikki hafta mobaynida siz tangani shahar restoranlarida o'tkazganingiz uchun tekin sovg'a olishingiz mumkin. Restoran kvitansiyasini kamida 10 dollarga olib keling va 2021 yil may oyida Vashington shtatining 1010 -chi Oltin mehmonlar markaziga esdalik shisha idishlar, "Oltin chiptalar" va boshqa chegirmalar uchun sotib oling. Oltin tegirmon (1012 Ford ko'chasi) va Tributary (701 12-chi ko'cha) oziq-ovqat zallarida, shuningdek, shahar atrofidagi boshqa taomxonalarda bir martalik xaridlarni olasiz. Visit Golden -da ko'proq ma'lumot oling.

Bistro Vend & ocircme -da, Denver -2021ning eng yaxshi frantsuz taomlari restorani, kechki ovqatni iste'mol qilishdan ko'ra yaxshiroqdir. va dushanba kuni kechqurun filmlar seriyasida film. Kechki soat 6 da Larimer maydoniga boring. 17 -may kuni, siz zavqlanishingiz mumkin Quvonch omad klubi shuningdek, $ 55 uchun besh kursli, prix fixe menyusi. Uyda variant bor, bu haqda ko'proq bilib oling.

18 -may, seshanba
Siz o'ylashingiz mumkin bo'lgan hamma narsani sharob va viski bilan bog'ladingiz va siz o'z bazangizni sidr va seltser bilan yopishga tayyormiz. O'zingizning ta'mli repertuaringizga zavq qo'shish vaqti keldi. 18 -may kuni, Larimer ko'chasidagi 3559, Kolorado Sake kompaniyasi soat 16 dan 9gacha sake va bonbon juftligini taklif qiladi. Eventbrite-da o'z ta'mingizga oldindan buyurtma bering va 20 dollar evaziga siz Colorado Cocoa Pod-dan to'rtta saxiy va to'rtta fotogen shokolad olasiz. Sake lazzatlari hali e'lon qilinmagan, lekin pivo zavodi muntazam ravishda Green Machine (cilantro va zanjabil va mdash bilan biz yoqtirgan!), Lychee, lavanta va horchata kabi ijodiy lazzatlarga ega.

Oxirgi paytlarda hovli ob -havo bo'lmasa ham, Adrift Tiki Bar & amp Restaurant 18 -mayda yangi yozgi menyu debyuti bilan quyoshli vaqtni va Janubiy Brodveyga qaytib kelishini intizorlik bilan kutmoqda. bizning jonli makonimiz va boshqa dunyoga ko'chirildi, - deydi Adrift egasi Loren Martines. & ldquoTropik bo'ladimi yoki ko'cha -ko'yda bo'ladimi, Adriftdagi har bir luqma va ho'plamaning o'zi sizni oshpazlik sarguzashtiga olib chiqadigan ta'tilga o'xshatishi kerak. & rdquo Iflos Danni bir qultumi - bu sarguzasht. Mezkal, greyfurt, uy qurilishi Mole siropi va Fernet qo'shilishi bilan. Yoki ananas, Paranubes Rum, tarvuz sharbati, guava, rovor, kokos yong'og'i va Aquavit o'z ichiga olgan Flamingo Lingoni sinab ko'ring. Adrift 5 dan 11 gacha ochiq. Seshanbadan shanbagacha.

19 -may, chorshanba
Agar sizning miyangiz 2020 yil mobaynida xiralashgan bo'lsa va pandemiyadan oldingi o'tkirligini hali tiklay olmasa, Ironton Distillery & amp Crafthouse, 3636 Chestnut Place, siz uchun yozgi filmlar seriyasi bor: Sandler Summer. 19 -may, chorshanbadan boshlab, dequstatsiya xonasida har chorshanba kuni Adam Sandler ijodining eng yuqori nuqtalari ko'rsatiladi, o'tirishlar esa soat 19.30da tashqarida boshlanadi. va kechqurun namoyishlar. Birinchi to'lov - bu Billi Madison keyingi filmlar kiradi Baxtli Gilmor, 50 birinchi uchrashuv va To'y qo'shiqchisi. (Komediyachining jirkanch harakatlarini tark etishga qaror qilgan distillash zavodining tayyorlovlari va boshqalar. Endi men sizni Chak va Larri deb talaffuz qilaman va Kulgili 6 & mdash kesish xonasida.) Chiptalar atigi 5 dollar va Eventbrite-da mavjud.

Payshanba, 20 may
Izakayalar Denver aholisiga bir necha yil avvalgidan ko'ra ko'proq tanish va mdash, lekin agar siz yapon taomlari menyusida osonlik bilan harakat qila olsangiz ham, siz karaage, cho'chqa go'shti sosli cho'chqa go'shti, sarimsoq va zanjabil mol go'shti yakatorini aylantira olmaysiz. yoki o'z oshxonangizda bok choy va shiitakesli udon noodle. Centennial's Unkorked Kitchen, 8171, South Chester Street, 20 -may, payshanba kuni Yapon Pub Food sinfiga yordam berish uchun. Dars soat 18 dan 9gacha davom etadi. va er -xotinlar uchun mo'ljallangan, shuning uchun eng yaxshi ichadigan do'stingizni oling va yuqorida aytilganlarning hammasini mdash va yashil choy bilan muzqaymoq qilishni o'rganing! & mdash 275 dollarga ikki kishiga (bu narxga bir shisha sharob kiradi). Uncorked veb -saytida ro'yxatdan o'ting.

21 may, juma
Do'stlaringiz kelganda, siz hali ham Tostitos sumkalarini va salsa idish-tovoqlarini tayyorlayapsizmi? Birga yig'ing, do'stim. Siz voyaga etgansiz va xuddi shunday dam olishni boshlash vaqti keldi. Agar siz uni qanday kuchaytirish haqida hech qanday tasavvurga ega bo'lmasangiz (chiplar va salsani piyolalarga o'tkazishdan boshqa), 21 may, juma kuni "Tajribali oshpaz" ning kokteyl partiyasi uchun ikkita darsini ko'rib chiqing. Jasmin ko'chasidagi 999 -maktab sizni kattalar bilan jihozlaydi. -retseptlar, siz oldindan tayyorlay olasiz, shuning uchun siz uyning mehmonlari bilan oshxonada o'tirishdan ko'ra ko'proq vaqt o'tkazasiz. Olti taomli menyuda chipotli aioli va limonli kubikli yashil chili qisqichbaqali keklari, panjara-ohakli qaymoqli bodringli avakado gazpacho otishgichlari va ancho biftekli sosli biftekli shishlar bor. 18:30 da ro'yxatdan o'ting. sinf, har bir juftlik uchun 180 dollar, Tajribali oshpaz veb -saytida.

Kelgusi oziq -ovqat va ichimliklar haqida o'qishni davom eting.

KO'CHIRISH

22 -may, shanba
Hamma narsaga cho'chqa go'shti qo'shib qo'ygan muhabbat 2012 yil dahshatli ko'rinadi, lekin bu yilgi Bekon va Pivo Klassikasi pandemiyadan oldingi davrning yoqimli ta'mini qaytaradi. Mehmonlar 10500 Sharqiy Xampden prospekti, Kennedi golf maydonidagi yo'l bo'ylab olib boriladi, u erda ular pivo, sidr va cho'chqa go'shtini tashlab yuborish uchun bekatlarda to'xtashadi. Bu yilgi Klassik shuningdek, namuna o'lchamlari o'rniga to'liq hajmli, pastırma asosidagi taomlarni taklif qiladi. Eventbrite-dan chiptalarni sotib oling ($ 79 yoki $ 59), bu erda & pashsha chayqash, pivo chayqaladigan golfchi va mdash kabi pivo va pastırma o'limini boshlash uchun "b" vaqtini (soat 11 dan 17:30 gacha) tanlashingiz kerak bo'ladi. yurish. Tafsilotlar uchun tadbir veb -saytiga tashrif buyuring.

Agar siz Ukraina haqida figurali uchish va quruqlikdagi urushlar haqida bilsangiz, siz yutqazasiz. Shanba, 22 may kuni bilib oling aynan Ukraina oshpazlik darsida sizga nima etishmayapti. 14:00 dan 18:00 gacha, siz borscht (lavlagi sho'rvasi) kartoshka, karam va qo'ziqorin varenyky (pirogiga o'xshash) banush (an'anaviy ravishda pastırma, pishloq va qo'ziqorin bilan to'ldirilgan makkajo'xori go'shti) va syrnik (pishloq sufle orasidagi xoch, pancake va cheesecake). Kurs sizga 45 dollarni tashkil qiladi, bu sharobni ham o'z ichiga oladi va Leykvuddagi 15250 G'arbiy Evans prospektidagi Solterra shahridagi Retreatda o'tkaziladi, tafsilotlar uchun Facebook -ga tashrif buyuring, keyin chiptangizni shu erdan sotib oling.

KO'CHIRISH

23 -may, yakshanba
Yakshanba, 23-may kuni Family Jonesning cheklangan miqdordagi asalli likyorini-Nektar Jonsni taqdimotida shirin ho'plang. Ichimlik 2018 yilda MCA ko'rgazmasi o'tkazilgan rassom Kristen Xatgi Sink yordamida yaratilgan. Asal, asalning odamlar va narsalarga tomchilab tushayotgani haqidagi fotosuratlar va videolar, shuningdek, yopishqoq moddaning idishida o'ralgan leopard kiyingan ayolning shaxsiy yodgorlik qismi. Bu asal oxir-oqibat Nektar Jonsni tayyorlash uchun ishlatilgan (germofoblar, distillashda to'liq tanali asal ishlatilganligi haqida hech narsa aytilmagan). Tadbir Englevud shahridagi 900 Sharqiy Xampden prospekti Grow & amp Gather da bo'lib o'tadi, soat 16 dan 19 gacha, va sizning 80 dollarlik chiptangizda Nektar Jonesning to'liq o'lchamli shishasi, mayda chaqishlar, kokteyllar, asalarilar ta'limi va jim auktsion bor. Chiptalarni Family Jones veb -saytidan sotib oling.

KO'CHIRISH

Yakshanba, 30 may
Agar sizning nonushta haqidagi fikringiz "Menga itning sochlari kerak" va undan ko'p bo'lsa "Men juma kuni kechadan beri qatnashaman va mdash nega endi to'xtaysan?", "Munchies va Mimosas - bu siz uchun tadbir. Bir yildan ortiq tanaffusdan so'ng, partiya Avroradagi Dallas ko'chasi, 2501 Stenli bozoridagi Hangarga qaytadi, u erda tubsiz pufakchalar va biber -vibes bilan kechki tadbir o'tkaziladi. 40 dollarga, tushdan kechki 6gacha. sizga nonushta tarqatiladi, siz ichishingiz mumkin bo'lgan barcha mimosalar va KScott, Simone Says va KDJ DJ -larining kuylarida yuzdan ortiq odam raqsga tushadi. Tafsilotlar uchun Munchies va Mimosas Instagram -ga tashrif buyuring, so'ng Eventnoire -da chiptalarni sotib oling.

Dam olish kunini nishonlash uchun, tubsiz mimoza nonushtasi kabi (lekin umuman boshqacha), g'arbga boring va Oltinda 15725 G'arbiy O'ninchi Avenyu bo'ylab VFW Post 4171 ga boring. Chef Jeff Stoneking (sobiq ChoLon va LeRoux) ertalabki soat 11 dan kechki 4gacha dengiz mahsulotlarini pishiradi. 30 -may, yakshanba. Asosiy diqqatga sazovor joy - midiya, mollyuskalar, qisqichbaqalar, istiridyalar, qisqichbaqalar, qisqichbaqalar va mdash, lekin burgerlar, sosiskalar va tovuqlar, VFW -dan ichimliklar (13 dollar bo'lmagan) bu erda kokteyllar), jonli musiqa va gitara lotereyasi. Mahalliy sotuvchilar, jumladan, Moon Raccoon Baking Co., Mama Sue's Kitchen (chili oil), DittyPop Smoothies va Sasta's Shroom Shack (qo'ziqorinli tacos va quesadillas). Stoneking veb-saytida dengiz mahsulotlari, sho'rva yoki salat, bir stakan sharob va lotereya chiptasini o'z ichiga olgan 30 dollarga plastinkaga oldindan buyurtma berish mumkin, lekin kirish bepul.

KO'CHIRISH

4 -iyun, juma
Hech narsa yozda, pushti verandalar va mdash va Carboy Winery's Denver forposti, 400 East Seventh Avenue, 4 iyun, juma kuni Ros & eacute La La La festivali uchun ishlab chiqaruvchilar to'plamini yig'adi. Ikki sessiyada (15:30 dan 17:00 gacha) 5:30 dan 19:00 gacha), siz Kolorado shtatining o'n uchta vino zavodidan ros va eacute sharobini, shu jumladan Storm Bodrum, Sauvage Spektri, BookCliff uzumzorlari, Jek Rabbit Hill fermasi va Chill Switch vinolarini tanlab olishingiz mumkin. Qabul-bu $ 38 va mdash-ni o'g'irlash, unga ilovalar va uyga olib boriladigan stakonsiz sharob stakani kiradi, ammo sizning COVID-dan keyingi yozgi vinoingizni topishingiz uning og'irligiga teng. Qo'shimcha ma'lumot olish va o'z joyingizni himoya qilish uchun Carboy veb -saytiga tashrif buyuring.

Payshanba, 17 iyun
Restoran va bar ishchilari oxirgi o'n sakkiz oydan keyin ziyofatga muhtoj (hoo bolakay, ular shunday bo'ladimi). 17 -iyun, payshanba kuni bo'lib o'tadigan Drink Red Wear Red -ga kiring, bu 2021 yilda yanada ta'sirli bo'ladi. Buning sababi shundaki, Kolorado restoranlari assotsiatsiyasi (CRA) va Foundation (CRF) tomonidan o'tkazilgan tadbir CRA Mile High Chapter -dan foyda oladi. Qiyinchiliklarga yordam jamg'armasi, shuningdek, butun mamlakat bo'ylab farishtalarga yordam jamg'armasini boshqaruvchi CRF. (Har ikkisi ham mehmondo'stlik ishchilariga qiyin paytlarda yordam berishadi.) Bu yilgi partiya Denver tabiat va fan muzeyida ochiq havoda o'tkaziladigan bayram, 2001 yil Kolorado bulvari, sharob (qizil yoki kurs), kokteyllar, o'nlab Denver restoranlaridan chaqishlar. (Binderi, Esterlar, GQue Barbekyu, Mariya Empanada, Cho'chqa va Sprout va Comida, shu jumladan) va 18:30 dan 21:00 gacha jonli musiqa. Hozirgi vaqtda chiptalar narxi 45 yoki 125 dollar bo'lgan VIP chiptalar soat 17:30 ni o'z ichiga oladi. kirish, shuningdek, Siti Park va Denver markazining manzaralari bilan uyingizda qabul. 1 iyunda narxlar ko'tarilishidan oldin, chiptalarni CRA veb -saytidan oling.

KO'CHIRISH

12 -avgust, payshanba
12 -avgust, payshanbadan 15 -avgust yakshanbagacha Vail Wine Classic -da Vailda uzoq vaqt dam oling. Fest & mdash, raqamli yoki "kechiktirilmagan" 2020 yilgi iteratsiya va mdashga o'tmagan juda kam sonli voqealardan biri bo'lib, soat 13:30 va 17:00 da ikki soatlik katta dequstatsiyani o'tkazadi. juma va shanba kunlari. Chipta sizga o'ttiz daqiqalik kirish uchun $ 129 GA uchun $ 99 yoki to'g'ri nomlangan "er -xotin muammo" chiptasi uchun $ 225 turadi, bu sizni har ikkala mashg'ulotga erta kirish vaqtida olib keladi. Tatib ko'rish - Vail Athletic Fields, 646 Vail Valley Drive -da o'tkaziladigan ochiq ish. Sharob kechki ovqatlari, seminarlar va kechki nonushta haqidagi tafsilotlar hali e'lon qilinmagan, ammo siz to'liq ma'lumot olish uchun tadbir veb-saytiga va chiptalar uchun Eventbrite-ga tashrif buyurishingiz mumkin.

Ushbu taqvimga tegishli voqeani bilasizmi? Ga ma'lumot yuboring [email protected].

Westword -ni bepul saqlang. Biz boshlaganimizdan beri Westword, bu Denverning erkin, mustaqil ovozi deb ta'riflangan va biz uni shunday saqlamoqchimiz. O'quvchilarimizga mahalliy yangiliklar, oziq -ovqat va madaniyat haqida keng qamrovli ma'lumot olish imkoniyatini taqdim etamiz. Siyosiy janjallardan tortib eng yangi yangi guruhlarga qadar hikoyalar tayyorlab, xushmuomalali reportajlar, zamonaviy yozuvlar va professional jurnalistlar jamiyatining Sigma Delta Chi badiiy yozuvi mukofotidan Keysi xizmatlari uchun "Jurnalistika uchun medali" ga qadar. Ammo mahalliy jurnalistikaning qamal ostida qolishi va reklamadan tushgan daromadlar katta ta'sir ko'rsatishi bilan, biz mahalliy jurnalistikamizni moliyalashtirishda har qachongidan ham muhimroq bo'lamiz. Siz "Men qo'llab -quvvatlayman" a'zolik dasturida ishtirok etish orqali yordam bera olasiz, bu esa bizga Denverni pul to'lashsiz davom ettirish imkonini beradi.


Pivo va oziq -ovqat juftligi: AQSh va Buyuk Britaniya

Buyuk Britaniyada hozirda dunyodagi aholi jon boshiga eng ko'p pivo ishlab chiqaruvchi zavodlar joylashgan, biroq bizda pivo va oziq -ovqat mahsulotlariga mos keladigan yo'l bor. Lotte Peplou britaniyalik pivo sahnasi amerikalik hamkasbidan qanday farq qilishini ko'rib chiqadi.

Buyuk Britaniyalik oshpazlar - bu sizga eng yangi taomlar haqidagi hikoyalar, yangiliklar va sharhlarni taqdim etishga bag'ishlangan ishtiyoqli oshiqlardan iborat jamoa.

Buyuk Britaniyalik oshpazlar - bu sizga eng yangi taomlar haqidagi hikoyalar, yangiliklar va sharhlarni taqdim etishga bag'ishlangan ishtiyoqli oshiqlardan iborat jamoa.

Ovqatlanish bilan bir piyola iste'mol qilish Britaniya jamiyatida ko'p asrlar mobaynida to'qilgan, lekin 1990-yillarga kelib, pivoning ko'p qirrali va bir-birini to'ldiruvchi ta'mi turli xil ovqatlar bilan uyg'unlashib, mashhur bo'lib, yuqori darajaga kira boshladi. er sharob bilan tutilgan. Hozirgi vaqtda pivo pivosi Buyuk Britaniyada jon boshiga pivo ishlab chiqaruvchi korxonalar soni dunyoning boshqa joylariga qaraganda ko'proq rivojlanayotgan tendentsiya bo'lib, bu tendentsiya pivo ishlab chiqaruvchilarining global harakatini qo'zg'atadigan kichik va mustaqil amerikalik pivo ishlab chiqaruvchilar tomonidan qo'llab -quvvatlangan.

Britaniya oshxonasining ko'p qismi pivoga to'g'ri keladi - qishki pishiriqlar, güveç, pirog, Ploughman, biftek, qovurg'a va burger haqida o'ylang. Restoran va pablar pivo va oziq -ovqat mahsulotlarini birlashtirishda yangilik qilmoqdalar va pivo taklif etadigan lazzatlarning keng assortimentini o'rganmoqdalar, lekin u hech qachon kechki ovqat stolida sharobni tortib oladimi? Javob Atlantika okeani bo'ylab.

Amerikada pivo va oziq -ovqat mahsulotlarini birlashtirish - pazandachilik mahoratini va pivo tayyorlash tajribasini o'z ichiga olgan murakkab, yuqori darajada rivojlangan san'at turi. Bu, shuningdek, mahalliy hamjamiyatning mustaqil etkazib beruvchilari bilan birgalikda ishlaydigan kichik pivo ishlab chiqaruvchilar bilan yagona hamkorlikdir. Besh pivo va oziq-ovqat mahsulotlarini birlashtirish menyusi odatiy holdir va deyarli bar va kechki ovqatlardan tortib oq dasturxonli restoranlargacha bo'lgan deyarli barcha korxonalar pivo ro'yxatini taklif qiladi. Pivo va oziq -ovqat mahsulotlarini ulash bo'yicha maxsus tadbirlar butun dunyodan qiziqish uyg'otadi.

Kichik va mustaqil amerikalik pivo ishlab chiqaruvchilarni qo'llab-quvvatlaydigan va himoya qiladigan pivo ishlab chiqaruvchilar assotsiatsiyasi Paired (Buyuk Amerika pivo festivalining bir qismi)-yigirma bir oshpaz va yigirma bir ishtirok etadigan ajoyib ta'mli bayramni uyushtiradi. pivo fabrikalari, har biri ikkita lazzatli taom tayyorlasa, to'g'ri ta'mli pivo bilan birlashtirilgan. 120 funt sterlingga teng chiptalar tezda sotiladi va kechaga 1500 kishi tashrif buyuradi. Pivo ishlab chiqaruvchilar uyushmasining bosh oshpazi va "Paired" kompaniyasining bosh murabbiyi Adam Dulye pivo taomning lazzat beruvchi tarkibiy qismlaridan biri bo'lishi kerakligini tavsiya qiladi, farqi shundaki, bu idishda emas, balki stakanda. "Hops ovqatga juda yoqadi", deydi u. "Ularga juda ko'p yog 'kerak emas, ularga ko'p issiqlik kerak emas, lekin ular yuqoriga ko'tarilib, tanglay tomingda, tilingda va burningda o'ynashni yaxshi ko'radilar. Biz odamlarni ilgari bo'lmagan tarzda qiynab, pivo va taomlarga qiziqish uyg'otmoqchimiz. Pivo ishlab chiqaruvchilardan olingan pivoning sifati va oshpazlarning ingredientlari odamlarning ikkalasi qanday birlashishi mumkinligi haqidagi tasavvurini o'zgartiradi.

Shtatlardagi pivo uslublarining juda xilma -xilligi va pivo ishlab chiqarish sohasidagi doimiy yangilik - bu lazzatlanish nikohlari uchun ideal asosdir. Amerikaliklar pivo va taom madaniyatiga chindan ham ishtiyoqlidir. Kimki achchiq va ploughmanni yaxshi o'yin deb hisoblasa, Azacca xopi bilan ishlab chiqarilgan, Earl Greyga o'xshash bergamot xarakteriga ega bo'lgan Maui Blood Orange Lorenzini Double IPA ni sinab ko'rishi kerak. suvsizlangan ko'k pishloq, mikro selderey va shirin, qipiq sabzi keki! Yoki Nyu -Hollandning tuzatib bo'lmaydigan, 4,5% ABV oq nordon, Michigan ko'klari va mayizbog'idan tayyorlangan, dudlangan lososli tatar yog'ini to'ldirish va kesish uchun.

Xo'sh, Paired kabi tadbir Buyuk Britaniyada qanday kechadi? Tomos Parri, Mayfairdagi mashhur Kitty Fisher restoranining bosh oshpazi, shunday deydi: "Biz pivo bilan amerikaliklarga nisbatan boshqacha munosabatda bo'lamiz, chunki biz pivalarda yuz yillar davomida pivo ichganmiz va har doim shunday ichimlik bo'ladi. mentalitet Amerikaliklarning urf -odatlari unchalik kuchli emas, shuning uchun ularga yangilik kiritish osonroq. O'ylaymanki, britaniyaliklar, ayniqsa, pivo sahnalari hayratlanarli bo'lgan shaharlarda, oziq -ovqat bilan pivo haqidagi fikrga tobora ko'proq yaqinlashmoqda. Pivo sharobdan ko'ra qulayroq va xilma -xilligi ajoyib. "

Londonning Brikston shahridagi Salon bosh oshpaz Nikolas Balfe qo'shib qo'yadi: "Amerikada pivo ishlab chiqarish bozori Buyuk Britaniyaga qaraganda ancha rivojlangan va pivo turlarining xilma -xilligi va assortimenti ovqatni ulashni osonlashtiradi. Buyuk Britaniyaning pivo ishlab chiqaruvchilari pivo lazzatlarining chegaralarini oshib borar ekan, oshpazlar pivoga juftlik varianti sifatida jiddiyroq qarashadi. Buyuk Britaniyada "Paired" kabi tadbirni ko'rishimizdan biroz oldinroq bo'lishi mumkin, lekin u Meatopia yoki Taste of London kabi oziq -ovqat festivali bilan yaxshi ishlaydi. "


Sharob juftligi mening vino juftligi haqidagi fikrimni o'zgartirdi

Hech qachon sharob juftlarini olmang. Bu menga hech bo'lmaganda har doim aytilgan. Sizga berilgan sharob uchun juda ko'p pul to'laysiz. Siz juda ko'p ichasiz yoki juda oz ichasiz. Siz ovqatlanishingizni ego ochiladigan sommelier bilan to'xtatishni so'rayapsiz. Kim buni xohlaydi?

Ammo keyin men Denverdagi Bekkondagi yakkaxon taomni buyurtma qildim, 2019 yilning eng yaxshi 50 finalchisi va ta'mga ega bo'lgan opa-singillar restorani 2018 Hot 10 g'olibi qo'ng'irog'iga, men o'tgan bahorda singlimga tashrif buyurgan edim. Bu sakkizta kurs uchun oldindan to'lanadigan, xohlagan qo'shimchalaringiz, soliq va maslahatlar bo'yicha oldindan to'lanadigan yangi kelishilgan chiptalar turlaridan biri edi va men 65 dollarlik vino juftligini qo'shishni afzal ko'rdim, asosan meni qichitganim uchun. ovqat oxirida ichimliklar uchun to'lash uchun hatto kredit kartamni ham olishim shart emas degan fikr. Bu juda qulay bo'lib tuyuldi deb o'ylashdan tashqari, men har doim menga aytilgan narsaning teskarisini qilayotganim haqida ko'p o'ylamagan edim. Bu, ayniqsa, kulgili, men bu yil yaxshi o'ylab topgan narsam, aslida Bekkonning sommelieri Zaxari Byers sharobini birlashtirish.

Ochig'ini aytganda: Men Bekondagi taomni yaxshi ko'rardim. Oshpaz Dunkan Xolms va uning jamoasi peshtaxtadan o'tgan har bir kurs, g'amxo'rlik va ijodkorlik bilan yaratilgan yangi va ajoyib edi. Lekin umrimda birinchi marta men sharobni ijobiy to'kdim elektrlashtirilgan the food. Barely cooked California spot prawns lolling about in a verdant green spring gazpacho was delicious on its own but transcendent alongside a salty, floral albariño from Monterey, California. I went from standing on a cliff overlooking the Pacific to hang-gliding over it. Monkfish in a gripping mussel broth found its voice in between sips of an off-dry Alsatian pinot gris, its honeyed sweetness just evanescing off the brine of the seafood. The experience of each course in its totality was so captivating that I kept forgetting that there was more to come.

But the brilliance of Byers’s pairings went beyond the gustatory they made me think. And not because he was speechifying with every pour—he deftly dispensed just enough information about each wine to clarify without confounding—but because I was experiencing something new with each glass. Come to think of it, I hadn’t had albariño from California before. If I’m not a person who “likes sweet wines,” then why was that pinot gris so damn delicious? I thought about how special and rare it was to drink wines made by two female winemakers in a row—and then thought about how depressing it is for that to be special and rare. It’s easy for one’s mind to wander when dining alone in a situation like this, but I was riveted, present, there the entire time. All that for the price of a middling bottle at another restaurant? Yes, yes, and yes!

When I talked to Byers later about my prejudice against wine pairings and how surprised I was by his, he confirmed that this was all by design. “Beverage programs are responsible for a lot of the profit at restaurants, and a lot of people take advantage of that when it comes to wine pairings,” he explained. “I’m trying to bring that cost right up to the limit, and I feel like I would be cheating people if I didn’t do that.” And in trying to keep the wine affordable, Byers often ends up seeking out high quality, off-the-beaten-path bottles that don’t command the exorbitant price points of more recognizable grapes and regions. “It’s fun to get to play with people’s preconceived expectations,” he shared. “One of the things I’ve learned over the years is that there’s a good version of everything and a perfect context, and when you can get those things together, you can really open people’s eyes to something special.” I wasn’t just presented with the wines that I should be drinking, in that particular moment with that particular plate of food, but the amazing wines I mumkin be drinking if I got out of my comfort zone, thought a little bit harder, explored more boldly.

More than anything, my meal at Beckon was a reminder of how rewarding it can be to take a chance, to put yourself in someone else’s hands and have the gamble pay off. “Trust is such a huge thing, and a really fragile thing,” Byers said. “If someone is giving it to you, then you have to make sure not to mess it up.” And if more sommeliers start thinking like that, then there are going to be a whole lot more wine pairings in my future.


Oskar Blues Chef On the Perfect Burger & Why Never to Cook With Beer

Pour that IPA into a donut batter and you’re asking for it.

Oskar Blues, the craft beer brand famous for being the first to can their homemade Dale’s Pale Ale, has expanded from humble origins operating a bar for the locals of Lyons, Colorado, to a mini-empire of fooderies that celebrate the good things in life: craft beer and burgers.

Enlisted to marry Oskar’s beers to their perfect burger and fry pairing, Chef and Partner of Oskar Blues Fooderies Jason Rogers dishes on making the perfect burger, NOT using beer in everyday recipes, and the juicy new CHUBurger opening in Denver at 3490 Larimer Street (packed with 30 craft beers on tap).

EXPERT CHEF:

After starting his career at 13 washing dishes for a small Chicago restaurant, Rogers went on to become (most recently) Executive Chef at JW Marriott Denver Cherry Creek and Culinary Director at the St. Julien Hotel in Boulder and Aspen. He met Dale of Oskar Blues while living in Lyons and was enlisted to band up with the renegade beer company. “It took some real soul searching, but nobody was eating finer dining,” says Rogers. “It’s all became about cool, simple food made with good ingredients— food trucks and ethnic cuisine especially.”

What’s the perfect food to pair with beer? It’s okay if you don’t say a burger.

It’s got to be a burger. No matter where I cooked, burgers were always on the menu and always #1. I say the burger is what keeps you employed as a chef. My go-to is a Dale’s Pale Ale with a Burk Burger. It’s a super-rich, sweet, salty pork with smoky bacon, sweet and sour onions, and pungent cheese. Dales has that awesome bitter hop, not too floral, and yet it’s super dry and refreshing so you can wash down that burger. It highlights all the sweetness and sourness.

  • Ground Berkshire pork patty
  • Half blue cheese and half herbs butter mix to spread on bun
  • Bekon
  • Balsamic onions cooked down with vinegar
  • Honey wheat bun
  • An ice-cold Dale’s Pale Ale

Any tips on cooking with beer?

The number one tip for cooking with craft beer is don’t cook it. Honestly. When you have an awesome IPA, a beer you want to put in a mayonnaise-style sauce or vinaigrette, even a donut batter, if you really want to feature the flavor don’t cook the beer. Cooking it bitters the hops, which make its floral taste. You heat that up and it instantly loses its aroma.

So… we should stop cooking with beer then.

There have been cook books that include recipes with belgiums and sours, but when you’re talking American craft, don’t cook them. Unless its Oskar’s Scottish ale Old Chub—

A low hoppy beer. It does cook up and gets rich like a veal stock.

What are the food trends you’re seeing today?

What’s old is new. The ethnicity food scene in Denver in general has come such a long way. So many people are doing really cool, deeply soulful food like Work & Class. It’s about harvesting your roots on the plate, not serving greasy tacos in a Styrofoam box. CHUBurger was initially a food truck, born from the idea of making a great In-N-Out style-burger with craft ingredients. It’s americana. It’s for all of us. The new RiNo location opens January 20, with a Hotbox Roaster CBD (coffee, beer, donuts) in the same space. Hotbox is driven by two things: hand-made donuts and nitro cold brew (also canned like the heritage Pale Ale). *The Manual Recommends The Homer donut with strawberry lemonade glaze.

The booths at CHUBurger Denver

What about beer trends?

In Denver, beer trends are flying by within five months of starting. Mexican lager is doing awesome. But everyone’s pallets are becoming hyper specific to what they like. Those who love sours, absolutely love them. Double IPA followers, love them. Weird infused stuff like graham cracker porters or our Death by Coconut English porter, love them. That’s why every brewery in Mile High has 20 different specialty beers.


Beer and food reaches parts of the brain that beer alone cannot. – Randy Mosher

At the 2015 Craft Brewers Conference in Portland, Ore., Craft Beer Program Director for the Brewers Association Julia Herz moderated a panel of sensory specialists from the beer world as well as the scientific community including Randy Mosher, Pat Fahey, Lindsay Barr and Nicole Garneau, Ph.D.

The purpose of this sensory culinary working group was to examine how and why we perceive flavor and other important aspects of food and beer (like texture or mouthfeel), how to standardize a lexicon describing those perceptions, and how to spread that information to the larger beer and food worlds to create more mindful pairings.

While this seminar went in several interesting directions, one, in particular, caught my attention: the concept that sensory science supports the idea that pairing food and beer can elevate each into something more than the sum of its parts.

Master Cicerone Pat Fahey, also the content creator for the Cicerone Certification Program, notes, “When you put two things together and get something that wasn’t there before, those are some of the most interesting beer and food pairings–when we’re able to create something new through the pairing.”

As a Louisiana beer writer, I’ve long advocated that underrated local beer needs to be paired with food to realize the true potential of beer brewing and drinking in a food-focused culture. And now, science supports that.

“Science can support intuition in some cases,” says panelist Lindsay Guerdrum Barr, Sensory Specialist at New Belgium Brewing Co. “We’re just trying to put science behind what we intuitively know in the beer-food pairing world.”

For example, IPA and potato chips have been proven to interact in a sense-pleasing manner. “The reason we like that [pairing],” Guerdrum Barr says, “is because of the peripheral interactions that happen at the taste receptor level between the saltiness of the chips and the bitterness of the IPA.”

It’s in this context that often overlooked styles can really shine in food pairings elevating the pleasure derived in drinking them by matching what’s happening on a chemical and biological level with the right dish.

Brown Ale

Adam Dulye, executive chef for the Brewers Association and CraftBeer.com, points to the humble brown ale as an often overlooked sleeper of a beer style, “the pinot noir of the beer world.”

“You can drink it on its own you can pair it with fish, poultry, game or beef. A lot of that is due to the Maillard reaction in the malt,” which references the chemical process which transforms enzymes and carbohydrates through heat to a highly aromatic compound, adding flavor to meat, coffee, bread, and beer.

Dulye says that the brown ale style contains the same range of flavors on the palate as the receptors of the Maillard reaction, hitting the “sweet spot” right where people perceive that chemical interaction. He recommends a roast duck breast or confit to complement the fruit undertones of the darker malts in the beer.

One revelatory pairing I had at Restaurant August in 2013 was roasted lamb with green garlic-oat risotto served with Lazy Magnolia Southern Pecan. I lacked the terminology at that time to adequately articulate the reasons for the pairing’s success–if I tried it now, I would likely point to each component enhancing the other in the roast/Maillard chemical similarities specifically. Also, the increased malt sweetness of the beer style balanced the gaminess of the lamb and the sharp freshness of the green garlic, creating a harmony that remains to this day the best combination of food and beer I have ever had.

Southern Pecan is not a flashy, sexy beer. It’s a 4.4 percent ABV brown ale with sweet malt notes and caramel undertones. It gets fair ratings on various beer sites, but because the style is so standard, it doesn’t get much attention. It could be considered, as Chef Dulye says, a “sleeper” beer, but pair it with the right food and it becomes divine.

Saison

Another often overlooked or misinterpreted style that tends to work well with food is the saison. Dulye enjoys using it for pairing because it’s a good gateway beer for those who are new to beer or beer-food pairings.

He notes, the citrus/lemon notes from the yeast along with the high level of carbonation typical of the style is great with food and dishes like asparagus or a scallop-English pea risotto. The ocean sweetness of the scallop and the bright, fresh peas along with the effervescence and lightness of a saison creates a “springtime party in your mouth,” he says.

Also, risotto has a rich, creamy, fatty rice base, and according to Nicole Garneau Ph.D., Director, The Genetics of Taste Lab at the Denver Museum of Nature & Science, “Fat can be scoured by CO2. We use the language ‘palate cleansing’ because CO2 is one of the best ways to scrub the palate.”

Smoked Beer/Rauchbier

The almost savory aspects of a smoked beer come from the brain’s association of smoke with meat like bacon or barbecue. This can make the enjoyment of these types of beers difficult since the dominant flavor targets a sense memory not typically associated with beer or any beverage.

Dr. Garneau calls this kind of cognitive association congruence, and it is a significant aspect of sensory interaction since the brain is what takes all the input from the senses and makes a decision based on that information. It also makes smoked beer, which can be an acquired taste to drink on its own, perfect for pairing with food.

In a recent interview, Dr. Garneau noted that the aroma of smoke has been associated with meat and the cooking of protein over fire throughout human history and evolution. “Smoke isn’t a flavor, it’s an aroma,” she adds.

Specific cultural and nostalgic associations with smoke aroma layered on top of the more broadly based cognitive recognition create a cross-modal interaction, Dr. Garneau says, which is a point in the brain where two or sense memories come into play to make an even stronger connection to the flavor or aroma in question.

Grilled foods also trigger that cultural and evolutionary association. Also, foods rich in umami, “the fifth sense” that recognizes savory glutemates, also carry that sense memory. Mushrooms, Parmesan, cured meat, and fermented fish sauces or Worcestershire sauce are examples of umami.

According to Karlos Knott, co-founder of Bayou Teche Brewing in Arnaudville, La., when developing their smoked beer in the early days of the brewery’s founding, “We wanted to create a beer that reminded us of my grandfather. When we were thinking of what style to brew, we all said at the same time, it has to be smoked, because he smoked almost everything he butchered on his farm.”

Thinking about how the beer would affect food pairings, Knotts says that while developing the recipe, he and his family wanted a much lighter smoke profile in the beer than the traditional German Rauchbier. “Cajun food is pretty complex with the roux, pork fat, smokiness from the meat, onions, garlic, cayenne pepper and such. You really need beer in South Louisiana to be a supporting partner to the meal, not a standout.”

Chef Dulye says, “Generally if I am working with a smoked beer I will let the smoke in the beer be the only smoke in the pairing. Pairing a smoked beer to a smoked dish can overwhelm the palate as well as make it harder to discern where the smoke notes are coming from.”

Pairing is Personal

Beer is more than the sum of its ABV and IBU numerical parts. The potential to make significant, scientifically sound cognitive connections through the five senses is significantly increased by adding the right flavors, aromas and textures to the equation with food pairings. The number of outcomes exponentially increases by the fact, as Herz says, that “perception is personal, and therefore pairing is personal.”

So in addition to scientific facts and culinary intuition, Dr. Garneau says, “At the end of the day, if you like it, you like it. And it’s not just based on your ability to detect and perceive, but also your experiences that are personal or cultural: social context, where you’re eating, nostalgia, emotions.”

The sensory pairing team of beer and scientific experts that presented at last year’s Craft Brewers Conference has been continuing its work and will be holding another seminar at this year’s conference in Philadelphia to bring the brewing community up to speed on its progress.

“Crowdtasting: A New Approach in Beer and Food,” will be held on Thurs., May 5, and will feature several original members of the group: Julia Herz, Randy Mosher, Pat Fahey, and Nicole Garneau, Ph.D.


Videoni tomosha qiling: Uzbnı qorasuvını pastafshıgı fohshası bunı oldırvorılar bolar (Dekabr 2021).