Beer-braised beans

Last night I made another beer-related dish that I thought I'd share with everyone. It is extremely easy, but preserves the flavor of the beer quite well!

This recipe for braised pinto beans is ridiculously simple, which really allows the beer to come through in the final product. I made the beans using my pressure cooker, but canned would do fine as well.

Notes on a Brewday: St. Edhar 8

Ah, the middle ages.

What is it about monastic beers that's so evocative of older times? The time capsule-like nature of Old World breweries in cloistered communities? The romance of a religious order living outside the flow of secular time, preserving the traditions of brewing, manuscript illumination, healing, and so on and so forth, intact through the centuries?

Whatever.

Chip's Open/Closed Patersbier

[editor's note: this piece was originally published on the Brewing TV blog]



Hello everyone. Chip Walton, the guy behind the camera, here.

When Michael Dawson (or Jake Keeler) says JUMP - I say HOW HIGH?! In Episode 6, Dawson issued our first Brewing TV Challenge. He suggested viewers brew a five-gallon batch of Patersbier, split it into two 2.5-gallon batches, ferment one closed, ferment one open. I took this challenge to heart.

Cooking with the Belgians

I want to start by saying that this is the best cookbook I've ever bought.