This week at la Domestique, we take a look at the magic that happens when malted barley and hops combine and ferment, resulting in beer. We’ll cover the spectrum from light, crisp and refreshing lagers to full-bodied, hoppy ales with a bite. It’s a world adventure spanning the globe from Irish stout to Belgian ale to German wheat beers and micro-brews from the United States. As fall settles in and the last of the golden leaves drop from the trees, I begin to crave a good beer with a nice foamy head. I seek a nice warm pub and a pint to escape the misty gray days. But beer isn’t just for drinking. The unique flavors found in beer (just as in wine) are well suited to autumn stews. Beer adds body, herbal notes, and a bitter edge to steak pies and braised chicken. Beer is used in sweet as well as savory dishes. The Irish add their beloved Guinness to cakes and breads. Join me this week to explore the many ways to cook with beer inspired by cuisines across the world. Learn the different types of beer and recipes they are best suited for. Understand how beer is made, and expand your palate by trying something new- maybe a seasonal brew by a small, local producer? I’m excited to cook in the moment with you here at la Domestique!

What is your favorite beer for drinking? Let me know in the comments section. Click Here.