Gone are the days of TV dinners and bland light lagers. Not only are Americans now taking pride in cooking foods with fresh, local ingredients, but we’re also living in a frothy golden age of American beer, with more than 2,500 breweries in the United States producing upwards of 100 style variations of craft beer. And just as they’ve revolutionized our beer culture, so are craft breweries and brewpubs across the nation elevating the food we eat with a good cold draft. It’s no longer only about chips or burgers or wings (though they do taste great with beer!) — chefs are now taking meals to a whole new level using the complex and intricate flavors imparted by different varieties of malts, hops, and yeasts to realize the full taste potential of dishes ranging from salads to choice cuts of meat and fresh seafood.
The American Craft Beer Cookbook is coming to North Carolina from December 10 – 12, 2013. Book signing with the American Craft Beer Cookbook author John Holl (Editor of All About Beer Magazine) will take place in Durham on Tuesday, December 10th 5:00 – 8:00 pm Fullsteam Brewery 726 Rigsbee Ave. and in Brevard on Thursday, December 12 from 5-7 pm at Oskar Blues Brewery on 342 Mountain Industrial Dr.
In his new book, The American Craft Beer Cookbook, beer journalist John Holl — who firmly believes that beer pairs better than wine with a fine meal — has traveled the country and collected more than 150 recipes from breweries, brewpubs, chefs, and beer-centric restaurants that illustrate the delicious intersection on the culinary road where food and beer meet. In some cases beer is used as an ingredient, and every recipe discusses how to find that perfect pint to bring the meal to a crescendo where the complexity, depth, and breadth of a craft beer beautifully complements, contrasts with, or enhances the flavors on the plate.
