Honey Balsamic Beer Glazed Shrimp Skewers
“What’s your favorite beer?”
It’s a question get asked all the time. The problem is, it’s a trap. There is no right answer. If I talk about well-distributed beers I love, “Black Butte Porter is a great beer,” or “Rogue Hazelnut Brown Nectar is one of my favorite brown ales,” I’ve disappointed people looking for insider knowledge.
If I talk about the whales (hard to find beers), “Pliny is a great beer, but so is Heady Topper,” people see me as a snob who’s just following the craft beer sheep pack. If I mention a beer they have never heard of, “Wow, Blitz Pack from Huminstat Brewing is amazing,” they have no frame of reference, maybe it’s a terrible beer, or maybe I just made it up (I did).
The real issue is that I don’t have an answer, and it’s mostly a bullshit question. I don’t have a favorite food either, it changes with my mood and what I feel like eating that day. My favorite beer does the same, and I like beer that lives in harmony with the food on my plate.
When I go to a beer bar I ask the bartender what he drinks, or if there is anything exciting on tap right now. Anything special release? Anything new? There are days when I just want a stout, and during hop harvest season I want to drink all the fresh hopped beers I can find.
If I go to a brewery that specializes in a specific style, give me one of those. Maybe it’s because I’m not picky, I’m a very go-with-the-flow person. Or maybe I just believe in adventure over comfort. Or maybe I just love all the beer.
So the answer to the question, “What’s your favorite beer?” is most likely, “Whatever you want to serve me.”
Because you buy the beer, and I’ll make the food. I’ll drink what you bring, and you’ll eat what I make.
- ½ cup stout or porter beer
- ½ cup honey
- ¼ cup balsamic vinegar
- 1/2 tsp red chili sauce (such as sriracha)
- ½ tsp garlic powder
- ¼ tsp ground ginger
- 1 lbs raw shrimp, shell and vein removed
- 2 tbs chopped green onions or chives
- Preheat grill to medium high.
- In a large pot over high heat add the beer, honey, vinegar, chili sauce, garlic powder, and ginger. Bring to a boil. Stirring occasionally, boil until bubbles have mostly subsided and turned glossy and the mixture has thickened, about ten minutes.
- Thread the shrimp onto metal or pre-soaked wooden skewers, sprinkle with salt, brush with glaze.
- Cook on the grill until cooked through and glaze has slightly caramelized, about 2 minutes per side. Sprinkle with chopped green onions prior to serving.