Beer can easily be paired with food!

Wine is fine with food, but pairing food with beer can be just as satisfying.

Typically with wine, the philosophy is contrasting flavors,wine doesn't have the ability to have similar flavors. Beers have so many diverse flavors to bridge that flavor gap.

Historically, wine has been viewed as the beverage of choice for fine meals. Beer, on the other hand, has been viewed as a beverage you enjoy with pizza, barbecue and chips.But, that's not accurate. Beer has an advantage over wine because of the numerous ingredients you can use and the flavors that you can get from different ales and lagers.

Beer can be paired with goat cheese, steaks and everything in between and can be paired with food using similar or contrasting flavors.

As craft beer is growing in popularity, more and more chefs at fine restaurants are beginning to recognize their advantages, both in food pairings and cooking.It doesn't make sense that restaurants carry the finest of wines, and only offer mass-produced American lagers for beer.

When pairing food with beer, Lopez said people can do two things -- after you cook a dish, think about what beer can go with it, or pick a beer and craft a dish to it.

 

Post by Joanne Vanderhoef
Marketing and Media Specialist

 

Bones Steakhouse

http://www.bonessteak.com

 

There is a right and wrong way to BBQ!

Barbecue Tips
Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals,spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions.

Never place meat directly over an open flame. An open flame is an indication of incomplete combustion, the fire will discolor the meat by leaving a black carbon residue on the meat. Actually an open flame has a lower temperature than coals that are glowing red. Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning.

Posted by Joanne Vanderhoef
Marketing and Media Specialist

Bones Steakhouse
http://www.bonessteak.com