The Naked Pint
Page 29
matching intensity levels
matching with cheese
thinking about environment
matching intensity levels, in pairing beer with food
Maui Coconut Porter
McCombs, Chris
mega-brewery
artisanal and craft beer vs.
Pilsner and
menu, for beer pairing dinner
methodé champenois
microbrews
description of
history of
mild ale
Milk Stout
minerals, in water
Mohajer, Samir, Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta recipe by
monks
Moonlight Brewing Company’s Reality Czeck, in Rosemary-Thyme Beer Bread
Moortgat Brewery
Morland Old Speckled Hen
Mount Hood hops
mouthfeel
adjuncts and flavorings and
alcohol and
of Barleywine
beer style and
of Bock beers
carbonation and
description of
hops and
malt and
of nitrogen
of Oatmeal stouts
of stout
wheat and
yeast and
mug
Munich Dunkel Lagers
mushrooms
Australian Suzuki with Beer-Braised Mussels, Leeks, Trumpet Royale Mushrooms, and Chorizo
Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta
mussels, Australian Suzuki with Beer-Braised Mussels, Leeks, Trumpet Royale Mushrooms, and Chorizo
Nathan, Zoe, Flourless Chocolate Cake with Allagash Curieux recipe by
National Beer Wholesalers Association’s “Real Women Drink Beer” Dinner
Nativité Rousse
Nautical Nut Brown Ale
Negra Modelo
New Albion
New Belgium Brewing Company
New Holland Full Circle
nitrogen, carbon dioxide vs.
nitro taps
Nogne Klin Kokos
North Coast Russian Imperial Stout
nut brown ales
Oaked Arrogant Bastard
Oakham Asylum
Oatmeal Stout Panna Cotta
Oatmeal stouts
off-flavors, in beer
Old Ale
Older Viscosity
Old Rasputin Russian Imperial Stout
Olfabrikken Baltic Porter
Olympia beer, in Two-Can Chili: Heirloom Bean and Beer Short Rib Chili
Ommegang Bière de Mars
on draught only theme, for beer tasting parties
orange, Grilled Fennel and Orange Salad
Orchard White
ordering, of beer
original gravity
Orval
Orval Brewery
Orval Trappist Ale
Osiris
Otter Creek Copper Ale
oxidation
barrel-aging and
off-flavors and
Oyster Stout
Pabst Blue Ribbon
pairing beer with food
creating balance
letting food and beer enhance each other
making unpredictable pairings
matching intensity levels
pairing with cheese
thinking about environment
pale ale
bitters vs.
Black and Tan
pale lagers
European Pale Lagers
Pilsner
in Rosemary-Thyme Beer Bread
Palo Santo Marron
Pangaea
panna cotta, Oatmeal Stout Panna Cotta
Pannepot Old Fisherman’s Ale
partial mash
Pasteur, Louis
pasteurization, history of
Paulaner Hefe-Weiss Bier Naturetrub
Pêche Mortel
People’s Brewery
phenols, off-flavors and
Pilgrims
Pilsner
in Rosemary-Thyme Beer Bread
pilsner (glassware)
Pilsner Urquell
Pink Boots Society
pint glass
Pissa Mauvais
pitch
pitchers
Pliny the Elder
Pliny the Elder Double IPA
polenta, Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta
Pomegranate Tart
porcini, Kölsch-Braised Rabbit with Wild Ramps and Roasted Porcini
porter
Black and Tan
stout vs.
substyles of
preservation, with hops
Prima Pils
priming
Prohibition
Quadrupels
Quelque Chose
quintessential, styles
rabbit, Kölsch-Braised Rabbit with Wild Ramps and Roasted Porcini
Racer 5 IPA
rack
ramps, Kölsch-Braised Rabbit with Wild Ramps and Roasted Porcini
rare beers
Rauchbier
Rauchbier Marzen
Real Ale
Reality Czeck
recipes for beer
Bière de Garde
Evil Monk Belgian Pale Ale
Little Mac Scottish Light -/60
Pomegranate Tart
Saison Noir
Stone Vertical Epic
Sunset Boulevard Amber Ale
Tripel
West Coast Belgian Ale
Yellow Brick Road Wheat Beer
recipes with beer. See cooking with beer
red ales
Red and White
Reidel
Reinheitsgebot
history of
wheat exception to
Reissdorf Kölsch
in Kölsch-Braised Rabbit with Wild Ramps and Roasted Porcini
research, for beer tasting parties
residual sugar
of ale
malt and
resources, for homebrewing
Reudrich’s Red Seal Ale
ribs
Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta
Two-Can Chili: Heirloom Bean and Beer Short Rib Chili
RIS. See Russian Imperial Stout
Robust Porter
Rochefort Brewery
Rochefort Trappiste
Rodenbach
Rodenback Grand Cru
Rogue Morimoto Black Obi Soba Ale, oysters paired with
Romans
Rosée d’hibiscus
Rosemary-Thyme Beer Bread
Royal Weisse Ale
Rudrich’s Red Seal
Rue, Patrick
“running beers.” See mild ale
Russian Imperial Stout (RIS)
Russian River Consecration
Saaz hops
Saccharomyces cerevistae. See yeast
safety, of guests attending beer tasting parties
Saison
Saison Noir
Saison D’Erpe-Mere
Saison DuPont
in Australian Suzuki with Beer-Braised Mussels, Leeks, Trumpet Royale Mushrooms, and Chorizo
Saison Foret
Saison Noir
Saison Rue
salad, Grilled Fennel and Orange Salad
Samichlaus Bier
Samuel Adams Black Lager
Samuel Smith’s Nut Brown Ale
Samuel Smith’s Oatmeal Stout, in Oatmeal Stout Panna Cotta
Samuel Smith’s Organic Lager
Saunders, Lucy, Grilled Fennel and Orange Salad recipe by
Scaldis Prestige
Schimenti, Catherine, National Beer Wholesalers Association’s “Real Women Drink Beer” Dinner menu by
Schneider Aventinus
Schneider Aventinus Weizen Eisbock
Sc
hwarzbier
Sea Dog Blue Paw Wheat Beer
selecting beers, for beer tasting parties
Selins Grove the Phoenix Kriek
session
description of
mild ale for
setup, for beer tasting parties
Shakespeare Stout
Shandy
Shiner Bock
short ribs
Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta
Two-Can Chili: Heirloom Bean and Beer Short Rib Chili
Sierra Nevada Bigfoot
Sierra Nevada Pale Ale
Sierra Nevada Pale Bock
Sierra Nevada Wheat Beer
Single Abbey Ales
single brewery theme, for beer tasting parties
Single-Style Ales
Sixpoint Brownstone
Smithwick’s Irish Ale
smoked beer
Smoked Black Lager
Snakebite
snifter
soft water
sommelier, beer
sour beers
American Wild Ale
Berliner Weisse
Flanders Red Ale
Gueuze
sourness
of Berliner Weisse
of Saison
wheat and
Witbier and
yeast and
sparging
specialty grain bill
spiced beer
spontaneous fermentation
American Wild Ale
Lambics
Sprecher Abbey Tripel Ale, in Grilled Fennel and Orange Salad
Sprecher Black Bavarian
St. Bernardus Prior
St. Bernardus Witbier
Stange
Stange
steam beer
steeping grains
stein
Steiner, Andrew
Sterling hops
Stone Brewing Company
Stone Vertical Epic
stouts
Black and Tan
Oatmeal Stout Panna Cotta
porter vs.
straining bag
Strong Golden Ale
in Grilled Fennel and Orange Salad
styles. See also specific styles
balance and
of beer
IBU range for
quintessential
Sunset Boulevard Amber Ale
Surly Brewing Mild Ale
suzuki, Australian Suzuki with Beer-Braised Mussels, Leeks, Trumpet Royale Mushrooms, and Chorizo
sweetness. See also residual sugar
balance and
hops and
mouthfeel and
Sweet Stout
tannins
balance and
in Barleywine
in hops
mouthfeel and
Tap Merrimack Mild Ale, The
taste. See flavor
tasting, hosting beer tasting parties
Tea-Bagged Furious IPA
Telegraph Brewing Company
Telegraph Reserve Wheat Ale
temperature, of beer service
Temptation
terms
for brown ales
for describing beer
for mouthfeel
tests, of beer knowledge
Tettnang hops
Thiriez Xxtra
Thompson, Brian
Three Floyds Dark Lord Russian Imperial Stout
Three Philosophers Belgian Style Blend
thyme, Rosemary-Thyme Beer Bread
Tod, Rob
tools
for beer consumption
for homebrewing
Trade Winds Tripel
Trappist Ales
rules for
Trappistes Rochefort
trappist tasting theme, for beer tasting parties
Trappist Westvleteren
Trappist Westvleteren
2-trichloroanisole, off-flavors and
Tripel Karmeliet, food paired with
Tripels
Rob Tod recipe for
Trois Pistoles
tulip glass
Two-Can Chili: Heirloom Bean and Beer Short Rib Chili
unique beers
Up-In-Smoke Ale
Urbocks
Vanilla Bean Aged Dark Lord RIS
Victorian Ruby Mild
visual characteristics, beer style and
Waldmeister
water
in beer
flavor and
Watermelon Wheat Beer
Weihenstephaner Hefeweissbier
Weihenstephaner Hefeweissbier Dunkel
Weihenstephaner Kristallweissbier
Weihenstephaner original
Weizen (beer style)
Weizen (glassware)
Weizenbock
West Coast Belgian Ale
Westmalle Brewery
Westmalle Dubbel, in Belgian Beer-Braised Short Ribs with Wild Mushrooms and Soft Polenta
Westmalle Tripel
Westvleteren Blonde
Westvleteren Brewery
wheat beer
American
Berliner Weisse
fruity
Hefeweizen
Kristallklar
Lambics
Reinheitsgebot and
Weizenbock
Witbier
Yellow Brick Road Wheat Beer
Wildman, Jacob, Two-Can Chili: Heirloom Bean and Beer Short Rib Chili recipe by
wild yeast, off-flavors and
Willamette hops
wine fridge
Wisconsin Belgian Red
Witbier
Witkap Pater Single
women, beer and
World War I,
wort
yard
yeast
in Altbier
in American Wheat Beer
in American Wild Ale
balance and
in Baltic Porter
in beer
in Biére de Garde
in Dubbels
flavor and
in Hefeweizen
for homebrewing
in Kölsch
for lager
in Lambics
mouthfeel and
in nut brown ales
in steam beer
in Witbier
Yellow Brick Road Wheat Beer
Young’s Double Chocolate Stout
ABOUT THE AUTHORS
Christina Perozzi, Beer Sommelier and “The Beer Chick”
Named Best Beer Sommelier in Los Angeles by Los Angeles Magazine, Christina Perozzi has gained a large following as the top female beer expert in the United States. She was born and raised in St. Louis, Missouri. Graduating with degrees in journalism and speech communication from Indiana University, Christina realized her affinity for the beer world while managing the famous Father’s Office in Santa Monica, California. Seeing the need for beer education everywhere, she founded the popular website Beer for Chicks (www.beerforchicks.com) and started working as a consultant, a beer educator, a writer, and a beer sommelier in 2006.
Christina has been featured on Evan Kleiman’s popular radio show on KCRW, Good Food, and was also featured as guest host for a segment of KNBC’s TV show Your LA and as a guest expert on Los Angeles’s KTLA Morning Show and KCBS’s Evening News. She has been featured in Gourmet magazine, Los Angeles magazine, Patterson’s Tasting Panel, Daily Candy, Urban Daddy, YumSugar.com, Metromix.com, and the Thrill ist, as well as Forbes.com, Delta Sky magazine, Yahoo! Food, Metromix, Angeleno magazine, Los Angeles Times, Imbibe magazine, Eating Well magazine, and Market Watch.
Christina hosts beer tastings, gives seminars, and teaches classes, and also teams with chefs from around Los Angeles hosting beer-pairing dinners. Christina’s consulting clients include celebrity chef Govind Armstrong’s 8 oz. Burger Bar, Rustic Canyon Wine Bar and Seasonal Kitchen, Violet Restaurant, Library Bar, Laurel Tavern, Charlie’s Malibu, and the Essex
in Hollywood. She also lends her beer talents for charitable organizations, such as Heal the Bay, Break the Cycle, and the Geffen Theater.
Christina’s mission is to dispel the myths that women have about beer and to bring beer to the forefront of modern dining. She is currently drinking a deliciously spicy Saison Foret Belgian Ale with hints of lemon rind and pepper.
Hallie Beaune, Beer Expert
Hallie Beaune grew up in the lovely desert of Scottsdale, Arizona, where her first beer was from a can (and it wasn’t good). College took her to the Northwest, where she earned a BA in theater at the University of Puget Sound. In this mecca of craft beer, Hallie discovered the enlightened world of microbrews.
Her Beer Journey brought her to the famed beer bar Father’s Office in Santa Monica, California, where she met fellow beer chick Christina Perozzi. Her knowledge of hops and malt quickly elevated her to manager. At Father’s Office, she taught the illustrious F.O. Beer School to eager, thirsty students. She was also featured on the hit cable foodie show After Hours with Daniel Boulud as F.O.’s resident expert and beer sommelier. She has been featured as a beer expert on KNBC Evening News and KTLA Morning News.
Hallie writes about beer for the web magazine Rundown (www.rundown.com), as its resident beer expert, and for Beer for Chicks (www.beerforchicks.com), spreading the good word of beer all over Los Angeles. Hallie has worked with Christina on sold-out beer dinners at critically acclaimed L.A. restaurants Rustic Canyon Wine Bar and Seasonal Kitchen, which was featured in the Celebrator; Three on Fourth; and Violet. Hallie has also co-hosted charitable beer tastings for Heal the Bay and the Geffen Theater.
Hallie is on a spiritual quest to find the finest beers around the globe and then drink them. She is currently enjoying a nice, dry, earthy, and complex glass of Orval Trappist Ale.
1
If desired, substitute free-range, organic skinless chicken thighs.
2
Skirt steak and flank steak make great substitutes.
3
Try cranberry beans, pinquito beans, vaquero beans, midnight black beans, or red appaloosa beans.
4
This number stands for the degrees Lovibond, which refers to the degree of darkness of the malt. The higher the number, the darker the malt. The unit is named after Joseph Lovibond, who developed this measurement in the 1860s.
5
This specialty molasses can be found in most gourmet or Indian food stores. It’s simply pomegranate juice reduced to a syrup. Regular molasses cannot be used as a substitute.
6
Pure juice, not concentrate, and with no preservatives.
7
Larry says that any American, English, or Belgian yeast would work fine, but he likes the spicy, tart qualities of this specific yeast.
8
Use the lightest you can find, preferably a Pilsner malt extract such as the one Briess makes.