Real Beer

Archive for October, 2009

While there’s nothing which can compare to the frothy enjoyment of an ice cold real beer, it’s also nice to know there’s another tasty thing that can be done with beer.   Cooking with beer can be just as enjoyable as drinking one. 

Remember the thrill of watching outdoor grilling where real beer was a key ingredient for the designated ‘grill master’ of the day.  Either straight up or mixed up into a concoction that usually included adding vinegar, beer has always been the ultimate way to add moisture and flavor to a barbecue.  On top of that, I can’t think of how many pounds of beer battered fish and shrimp I’ve eaten over the years.

Another thing I like about cooking with beer (vs. something like wine) is that it seems so down-home and regular.  Real beer does a lot while remaining a little, in a way beer represents all of the basics of who we really aspire to be at our core.  It puts on no airs, it is what it is.  Beer is loved by the working man and the five star chefs; it is good alone, but even better when put into partnership with another. 

And I won’t stop at the barbecue or the batter; one day I’ll make that real beer bread I once read about or maybe I’ll add it to my next stew.  Whatever I do in food or in life, chances are I’ll keep being glad about having access to a cold beer.