Food is the one common thread we all share. Since the dawn of time, food, and the pleasure we find in it, has been comprehensively universal. The community and connection found over broken bread doesn’t need explanation. Maybe that’s why beer and food find a seamless union, beer is a communal beverage. Beer begs to be shared, enjoyed, talked about, in a very similar that food does. You can feel it in the community that craft beer has created. It isn’t about competition, it’s about collaboration. It favors quality over quantity and people over profit. It’s why I wanted to be a part of this world.
As my offering to the world of craft beer and her people, I wrote a cookbook, The Craft Beer Cookbook. As a fantastic byproduct of said book writing, I’m going on tour. In a few weeks I’ll embark on a , to sign books, meet people and, of course, drink some beer. If you’re on the West Coast, come out and see me, we can trade beer cooking war stories.
I’ll be stopping at Ninkasi in Eugene Oregon, a sexy, hip kid when it comes to breweries in the Pacific Northwest. With equal parts Consistent Old Soul and Youthful Daringness, these are beers to seek out. I was able to get my hands on a bottle of Believer Double Red Ale, a beer with a great balance of low malty notes and the higher, bright citrus notes. It’s creamy and smooth, but still kicks you some hops, it’s a great beer. I used it to beerify (that’s a word, I swear) some mushrooms, and added some creamy cheese to balance it out on a flakey crust. It’s a beer flavored tart that can, and should, be shared. Over beer.