There are two things we find completely delightful about this post on Food & Wine’s ‘Mouthing Off’ blog.
One, we’re swooning over the idea of warm beer. It’s not just for boiling your brats — like sake or wine, heating your beer releases scents and flavor elements that might not have been noticeable at room temperature:
In Chicago, the Quebecois Quelque Chose cherry beer is served warm at restaurants like Naha and the recently opened Eve, where chef Troy Graves rationalizes it this way: “Chicago is so cold in the winter. Drinking a warm beer now is as satisfying as drinking a cold beer is in the summer. Plus the aroma and flavor comes out more when beer is warmed up.” At Avec, run by Koren Grieveson (an F&W; Best New Chef 2008), they’ve been serving the heated-up Swiss dark winter honey ale “La Dragonne” for a year.
La Dragonne is a carbonation-free beer that’s specifically designed to be consumed warm. If you can’t find it (or don’t want to shell out for its hefty pricetag), there’s the second thing we think is super adorable in this blog post: The paragraph about how to do hot beer yourself, at home (recipe provided by Philip Ward of The Bristol), along with a (presumably accidental) glimpse into their blog-editorial process. Emphasis (on the stuff that probably wasn’t intended to print) is ours.
Heat a bottle of Samuel changed to Samuel Smith’s Organic English Ale with some (changed from “a little bit of”) coriander seeds, cardamom pods, star anise and cloves to 90° to 100° for about 5 minutes, then serve immediately.
Aww, editors for blogs. So cute.