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What we taste and how we taste it Beer Off flavors in beer What is Beer Cuisine? Ideas for dishes and combinations of
flavor Do’s & Do Nots
Malt What can we do to highlight the flavors in beer
Malt Malty/Toffee/Caramel
Savory Application Caramelized onions Roasted Garlic Mirepoix/Soffritto/Trinity
Sweet Ripe/Dried Fruit Carmalization of sugar
Roasty/Chocolate Adding Coffee/Espresso/Dark Chocolate Mushroom/Soy Sauce/Umami
Wheat/Rye/Oats Different Adjuncts
Wild Rice/Black Rice Buckwheat/Millet/Amaranth/Quinoa
Other Uses For Brewery By Products
Roasted Banana in Imperial Porter Spent Grain Spent Grain Flour & Granola
Beyond Malt: Sugar What can we do to highlight the flavors in beer
Designing a food recipe to highlight the beer Sugar
Soft Sugars: Rochefort/Westmalle/Westvleteren Candi Syrups Different Sugars
Date Syrups Jaggery/Palm Sugar Piloncillo/Mexican Cane Sugar Turbinado Sugar
Hops The Bitter, Flavor and Aroma
Hops are flowers Understanding bitterness Thinking about flavors and desired
outcome of the dish and pairing(s) Possibilities in the Kitchen
Hop Salt Hop Extract Hop Pesto Hop Oil Infusions
Understanding Hops Unique Flavors
Diagram from “Brewing Classic Styles by Jamil Zainasheff and John Palmer
Hop Oils A world of flavors to offer
Monoterpenoids Myrcene- Spicy Linalol- Floral Geraniol- Floral Limonene- Citrus, fruity Terpineol- Woody, resinous Pinene- Spicy, Piney Cirtral- Citrus Cadinene- Citrus - Associated with fresh /
non-oxidized dry hop aroma
Sesquiterpenoids Humulene Caryophyllene Humulene epoxide
- When in oxidized form they are associated with “hoppy” “noble” aroma.
Slide courtesy of Matt Bryndilson
Spices/Herbs What can we do to add flavors to support the hop profile
Reflections on a Gruit Spices
Coriander/Cumin/Peppercorns Herbs
Thyme: Pannepot Bay Leaf Basil
Bison Honey Basil The Bruery Trade Winds
Brian Hunt/Moonlight Brewing Out to Lunch Working for Tips
Off Flavors in Beer
Acetaldehyde: Apple, Pear Diacetyl: Buttered Popcorn, Butterscotch Dimethyl Sulfides (DMS):
Cooked Vegetable Flavors: Cabbage, Corn, Rancid
Light Struck - Skunky
Cooking with Beer: Where to Start?
Designing a recipe around a beer brand or style What is in season? Theme? Cuisine? Multi-Course/Menu Items? Dietary concerns?
Think of Beer as an Ingredient When cooking with beer
Why cook with beer? What flavors does beer bring to a dish? What flavors does that beer have that will
Compare Contrast
IPA and Pale Ales Do’s and Don’ts with Bitter Beers Do use them in recipes, just think about
how to use them Ceviche Crudo Pesto sauce
Don’t Braise Deglaze, unless you want to add
bitterness
The Art of the Chef
Taking an ingredient Overlaying an idea/theme/concept/
memory Applying technique and experimentation Adjusting the flavors
Bitter/Sweet/Sour/Salty Citrus/Acid Spice Herb
Beer Cuisine
What is it? Using a beers flavor/style profile to create
a pairing that is better than the separate elements
It crosses international cuisine borders It enhances the dinning experience
Infusing the Idea of Beer What elements does beer have?
How can those elements be translated to the plate
Carbonated Fruit – Cheese Plate, Salad
Pop Rocks Sweet/Bitter Play Foams - Head
An Idea That Plays with the Diner
Monkfish stuffed with lobster meat, poached in lobster butter, dried peach lemon thyme Lindemans Gueuze Cuvée René compote, fermented carrot, Lobster mushroom dust and micro herbs Chimay Spéciale Cent Cinquante 1862 – 2012
Re-Think Flavors and Textures
White Bean Soup Infused with The Bruery Orchard White and Wit Gremolata
Breakfast Ideas for Breakfast Beer poached eggs
Wheat Ales Worts
Biernaise Sauce Eggs Benedict
Smoked Salmon Hop Pesto Beer Braised Pork Belly
Porridge: Add first wort runnings
“Oatmeal” Stout Porter Dried Cherry Oatmeal Cream of Wheat Infused with
Amber Wort Drizzle with Dark Candi Syrup
Beerunch? Blonde Ale Waffles with Fresh Peaches
and Malted Whipping Cream, Wort Syrup Chocolate Stout Waffles with Stout Soaked
Dried Cherries and Chocolate Espresso Whipping Cream
Porter Pancakes with a Bourbon Porter Syrup and a Malted Mascarpone Whipping Cream
Cappuccino Stout Hot Chocolate Beer Donuts
Apricot Ale Custard Black & Tan
Lunch Ideas
Duck Braised in Stout with Cherries, Humboldt Fog, Orange Masa Dough
Bitter Orange IPA Marinated Chicken Salad with IPA Avocado Pumpkin Seed Dressing & Porter Stewed Black Beans
The Ruben “Sandwich” Deconstructed
Thinking about the components of a sandwich
Stout Pastrami Brine Lamb Cheeks Pale Ale Pickled Slaw Swiss Cheese Beer Foam Pretzel Spätzle Two Thousand Island Dressing
More “Gastro Pub” style Showcase beer as an ingredient in the food
Beer & Cheese Wort Honey
Hop Honey
Beer Jelly
Beer Jam
Hop Crusted Nuts
Spent Grain Crackers
Malted Bread
Pickled Veggies
Beer & BBQ
IPA Injected Pork Butt, Smoked with Applewood
Malt Crusted Beef Brisket with Stone Smoked Porter BBQ Sauce
Swine Beer Brines Slow Roasted Shoulders and
Butts Awesome Sandwiches
Carnitas House Made Sausages House Made Charcuterie
Tapas and Beer Have lots of different beers to
taste? Small plates Different temperatures
Hot and cold Spicy/Sweet/Salty/Bitter
Add Surprises To Your Menu
Smoked Tomato Red Ale Shot with Hot Coppa Crisp
Amuse Bouche
Palate Cleanser
Palate Fatigue
Make it personal, tell a story
Beer for The Holidays Re-think the classics
Turducken Deep Fried Turkey Beer Cured Corned Beef &
Cabbage Easter Ham injected/cured with beer
Play Up the Pairing
Golden Gate Oysters: Baked Hog Island Oysters on a Bed of Spinach, Bacon, Fennel and Stout Cream
Enhance the dominate, secondary and tertiary flavors
Where is the course in the menu? How can you play with the diners
palates? Evoke a memory, tell a story Create a road map for their palates Travel doesn’t always involve leaving
Beer Cocktails
Westmalle Tripel, Guava Coconut Foam, Grenadine
Blending two or three beers together Black & Tan Shandy Irish Car Bomb Red Eye
Beermosa White Ale topped with Tangerine
Juice or Mango Nectar Tripel and Guava Nectar
Imperial Stout/Framboise Beer Huricane Create new mixers
Foams Hop Salt or Sugar Rims
House made Soda
Dessert Ideas With Beer In Mind
Brown Ale Crepes Filled with Malted Ricotta, Cherry Orange Stout Sauce
Cookies and Beer “Hold the Milk, I want a Milk Stout with that
Please!”
Rethinking a ‘Bar’ Toronado ‘Bar’ Cookie
Ginger Porter Snaps Oatmeal Stout Chocolate Chip Cookies Malted Shortbread Cookies Lemon Hefe Bar Cookies
Beer Cake
Pumpkin Spice Cake with Porter Vanilla Mascarpone Cheese Frosting,
IPA Glazed Hazelnuts, Pumpkin Ale Creme Anglaise
Beer Caramels and Truffles Beer Caramels Using complimentary spices and
ingredients, creating texture and wonder
A word on chocolate
Celebrate the Anniversaries
Bourbon Barrel Aged Imperial Stout Pecan Pie with Bourbon Crust & Malted Whipping Cream
Tips & Tricks When Cooking with Beer
Understand the style of beer Play them up Hefe/banana/clove
If a long cooking time is involved, save a ¼ of the beer to add at the end, to brighten the flavors.
Over reducing, can cause bitterness/astrigency issues. Use sugar to add balance to the dish/sauce
Parting Thoughts
Play with your food and your beers! Add beer pairings to your meals Seasonal beers and seasonal menus Taste new beers with a variety of foods Train your palate
what are you tasting?
Contact Info
• [email protected] • www.homebrewchef.com • www.twitter.com/Homebrewchef • www.facebook.com/SeanPaxton
• For more, check out my podcast: – http://thebrewingnetwork.com/shows/The-
Home-Brewed-Chef
Fine Dining and Beer Why don’t more restaurants off
a beer menu? French Laundry is now carrying
Pliny White Apron/Blue Apron Cicerone Program Help educate the public, one
guest at a time
A Passion for Flavor
Session Outline Recipe Formulation Understanding what we taste Ingredients/Ideas Food
Breakfast Lunch Dinner Dessert