Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers

Cover......Page 1
Title......Page 3
Dedication......Page 5
Copyright......Page 4
Contents......Page 6
Foreword......Page 8
Introduction......Page 9
Methodology......Page 10
Brewers’ Toolkit......Page 12
MALT......Page 13
WATER......Page 14
HOPPY & HERBAL......Page 16
DEEP, ROASTY & SMOKY......Page 17
UMAMI......Page 18
REPEAT......Page 20
SERVING TEMPERATURES......Page 21
Chapter 1 CRISP & CLEAN......Page 25
Czechs Mix......Page 27
Chile and Honey Popcorn......Page 28
Kimchi Quesadillas......Page 29
Liptauer on Rye with Sliced Radish......Page 30
Fried Pickled Vegetables with Homemade Ranch Dip......Page 32
Maine Lobster Rolls......Page 34
Duck Carnitas Nachos......Page 36
Gougère Beef Sliders......Page 39
Fiery Lamb Satay with Cooling Cucumber Relish......Page 42
Chapter 2 FRUIT & SPICE......Page 45
Gratinéed Belgian Endive with Gruyère......Page 46
Sweet Corn Griddle Cakes......Page 47
Blue Cheese Biscuits with Country Ham and Pepper Jelly......Page 49
Fried Burrata Sandwiches with Blood Orange–Tomato Soup......Page 50
Seafood Ceviche with Crunchy Quinoa......Page 52
Smoked Trout Board with Pickled Red Cabbage, Crème Fraîche, and Rye Crisps......Page 54
Chicken, Peach, and Zucchini Kebabs with Mint Salsa Verde......Page 57
Bratwurst en Croute with Spiced Ale Mustard......Page 60
Raspberry Liège Waffles......Page 62
Fruit Beer Float......Page 64
Chapter 3 HOPPY & HERBAL......Page 67
Umami Edamame......Page 68
Blistered Padrón Pepper Pintxos......Page 69
Day-Glo Deviled Eggs......Page 71
Glamorgan “Sausages”......Page 72
Hot Reuben Dip......Page 74
Chorizo Pâté......Page 75
Brussels Sprouts and Taleggio Pizza with Melting Speck......Page 76
Stromboli with Sopressata, Rapini, and Provolone......Page 79
Bánh Xèo with Pork, Shrimp, and Lots of Herbs......Page 82
English Bitter Ale Fish and Chips......Page 85
TARTAR SAUCE......Page 87
Wok-Fired Chile Crab......Page 88
Hoisin-Glazed Pork Belly Lettuce Wraps with Pickled Kumquats, Daikon, and Carrots......Page 90
Miso-Marinated Short Ribs with Shishito Peppers......Page 92
Chapter 4 SOUR & COMPLEX......Page 95
Raclette with Roasted Root Vegetables......Page 96
Sardines on Toast with Shaved Fennel......Page 97
Shiitake Gyozas with Plum Vinegar......Page 98
Mussels in Celery-Gueuze Cream......Page 100
Tamarind–Fish Sauce Wings......Page 103
Savoy Cabbage Rolls with Beef and Barley and Ale Cream......Page 106
Meatballs Marrakesh......Page 108
Kriek-Braised Pork Sliders......Page 111
Civilized Steak Sandwiches with Gentleman’s Relish......Page 112
Carbonade Hand Pies......Page 114
Flemish Apple-Bacon Tart......Page 117
Green Tomato and Goat Cheese Galette......Page 118
Chapter 5 MALTY, RICH & SWEET......Page 121
Chimay à la Bière Fondue......Page 122
French Onion Dip......Page 124
Stilton Welsh Rarebit with Fig Jam......Page 125
Caramelized Cauliflowerets with Hazelnut Romesco Sauce......Page 126
Chickpea Fries with Pimentón Mayo......Page 128
Drunken Chicken Hearts......Page 129
Baby Back Ribs with Burnt Orange Glaze......Page 130
Chinatown Shrimp Toasts with Sweet-and-Sour Ale Sauce......Page 132
Buttermilk Fried Oysters with Horseradish Rémoulade......Page 134
Irish Oatcakes......Page 137
Bavarian Soft Pretzels......Page 138
Porter Pecan Tassies......Page 141
Chapter 6 DEEP, ROASTY & SMOKY......Page 143
BBQ Baked Sweet Potato Chips......Page 144
Split Pea Fritters with Grade B Maple Syrup......Page 145
Bamberg Onions......Page 148
Grilled Eggplant Rolls with Cucumber Labneh......Page 150
Roasted Delicata Squash with Robiola and Bacon Bits......Page 153
Huaraches with Black Beans, Green Chiles, Avocado, and Radish Slaw......Page 154
Coffee Stout Tiramisù......Page 157
Molasses Sticky Toffee Pudding......Page 158
Chocolate Salami......Page 160
B......Page 162
D......Page 163
K......Page 164
R......Page 165
U......Page 166
Z......Page 167
Acknowledgments......Page 168
About the Author......Page 169
Chronicle Ebooks......Page 171