Better Beer Society

Executive Chef Sean Z. Paxton www.homebrewchef.com

Rainbow of Flavors and Ideas

Outline

  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

Taste

  The big four   Sweet   Sour   Spicy/Salty   Bitter

  Then that Unami thing

Flavors in Beer

Flavors in Beer

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

Hop Varieties

Available at: http://hopschart.com/

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

Hop Pesto

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

Beer for Breakfast?

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

Cheese and Beer

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

Whole Hog

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

Bacon, Chocolate and

Beer!

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

IPA Shortbread 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?

The Possibilities are Endless

Contact Info

•  sean@homebrewchef.com •  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

Backup Slides

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

Appetizers

Beyond Pilsners