Date read: 10-11 March 2015 (Re-read); originally read 24-27 June 2014
My rating: 4 of 5 stars
Paperback, 232 pages
Published 2013 by F&B Communications
Source: Backed on Kickstarter 6 Sep 2013 ($25) by wife, received 31 Jan 2014
[Sara helped Kickstart this book so we have a signed copy that randomly arrived one day a couple of months later. Some days that’s a joy of Kickstarter. Some days not. I read it last June but failed to review it at the time. As part of my goals for the year, starting this month, one a month, I am to review a beer book that I previously read but failed to review. That schedule may be a little tight since it will involve so much re-reading but if I can get through about six before year’s end then that’d be most of them.]
Well-illustrated with color photographs. Lest the title distract you, this is a cookbook. There is no text wasted on philosophies, disputations or similar arcana. There is an acknowledgments, a recipe index and an ingredient index, along with photo credits and an author bio. In between each recipe section there are short “profiles” of some beer gardens and related topics. Otherwise it is mostly recipes, each of which comes with a suggested beer pairing.
While this book does not eschew meat entirely, as the jacket states, “It’s a cookbook for people who like carrots and kale—as well as butter, fish, cheese and chocolate!”
Table of Contents (and commentary):
- Appetizers (9 recipes – Bock pretzels and other sweet and/or savory things for various seasons)
- About Tasting and Pairing Beer with Vegetables
- Beans & Legumes (6 recipes – From salads to fried)
- Bavaria’s Biergartens (by Lindsay Bosslett and Rick Hadsall)
- Cheese (9 recipes – French toast to gnocchi to turnovers)
- Estabrook Park Beer Garden (Milwaukee, WI)
- Eggs (8 recipes)
- August Schell Brewery Gardens (New Ulm, MN)
- Fish & Seafood (7 recipes)
- New Glarus Brewing Co. Hilltop Beer Garden (New Glarus, WI)
- Greens (7 recipes)
- Boundary Bay Brewery & Bistro (Bellingham, WA)
- Noodles & Pasta (6 recipes)
- Brewery Farms (Rogue, Bell’s, NY farm brewery license program, Sean Paxton, Sierra Nevada, Stone)
- Roots (7 recipes)
- Building a Better Beer Garden: Advice from a Pro Brewer (advice from Aaron Rzeznik, landscape designer and brewer at Witch’s Hat Brewery, South Lyon, MI)
- Squash & Vegetables (12 recipes)
- Virginia’s Brew Ridge Trail (Blue Mountain Brewery, Afton; Devils Backbone Brewpub, Rosedale; Wild Wolf Brewing, Nellysford; 6 breweries, Nelson and Albemarle Counties www.brewridgetrail.com )
- Grains (6 recipes)
- Botanical Garden Brewfests (Fest-of-the-Ale at Missouri Botanical Garden (Oct); Fest-of-Ale (month of Oct) by Atlanta Botanical Garden; Chicago Botanic Garden festival; Oregon Garden Brewfest, Silverton)
- Sauces & Soups (8 recipes)
- Bière de Garde Jelly by Christina Ward, Milwaukee County Master Food Preserver
- Fruits & Desserts (13 recipes)
- Recipe Index
- Ingredient Index
- Photo Index, Participating Breweries
I have already identified several recipes of interest, including a Basil-Walnut Pesto and Udon with Ginger-Garlic Broth under Noodles & Pasta; Potato-Leek Cakes with Almond Cream Sauce and Manchego Potato & Chard Tarts under Roots; Sesame Miso-glazed Squash and Cauliflower-Chickpea Cakes under Squash & Vegetables; and Carrot Risotto Cakes with Spiced Plum Relish and Millet Flatbread with Manchego and Rosemary under Grains. No doubt, others will sound scrumptious when the proper ingredients are in season.
For the Udon with Ginger-Garlic Broth she suggests a black IPA or hoppy American stout. I might use less ginger; in fact, would, so maybe not so big. I’m thinking Firestone Walker Wookey Jack. The rye in that can add a little of its own spice.
For the Potato-Leek Cakes with Almond Cream Sauce she suggests “a yeasty Belgian strong ale with plum and caramel notes …” (127). Mmmm. Several possibilities here.
For the Sesame Miso-glazed Squash the recommended pairing is “malt-forward lager such as Vienna or Oktoberfest [which] balances the salty miso sauce” (159).
Once in a while the recommendations are oddly specific; I am not referring to the odd Rogue or Goose Island beer or so on as several breweries did support her with locations and/or photos. But, for instance, for the Millet Flatbread with Manchego and Rosemary the recommendation is “a golden ale aged in merlot barrels, or a farmstead dry cider with enough tannins to take on the Manchego and rosemary” (178). OK. We get two recommendations. But both are incredibly specific. I agree that either, but especially the merlot barrel-aged golden, would be exquisite. Not the easiest thing to put one’s hands on, though.
I would love to go to the Fest-of-the-Ale at Missouri Botanical Garden. [ I love MOBOT! I grew up in St. Louis County and visited MOBOT many times when a kid and made it back a couple years ago.]
The Bière de Garde jelly sounds quite tasty but it involves canning. [I must say, I adore this contributor’s title, “Master Food Preserver.” Of course, I just registered for our second year at the C.O.M.G.A. Spring Gardening Seminar.]
All-in-all, this is an excellent book of primarily fruit- and vegetable-centered recipes covering dishes of all sorts to pair with beer. And while these foods could certainly be enjoyed anywhere—without or without a well-paired beer—they would be even better in a beer garden among loved ones or friends. That is what this book celebrates.
I recommend it if you can get your hands on it. Seems to be used copies out there.
This post is cross-posted at my other blog, habitually probing generalist, for purposes of the below reading challenge.