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The Science behind Bud and Burgers

07-10-2015

Legendary chef David Chang has always been a fan of the bud and burger combo.

 

“Both burgers and beer are experiencing a renaissance of sorts.” said David Chang, who is well-known for elevating classic dishes, and for his love of lagers. “I love that there’s nothing pretentious about the combination – it just works. A full-flavored lager brings out the taste of a savory burger.” – Anheuser-Busch

 

 

Chang is 100 percent correct that a full-flavored lager can bring out the taste of a savory burger. Alcohol, and beer specifically, work in magical, chemical ways to heighten the foodie experience. Through evaporation, molecular bonding  and penetration the beer is able to maximize the flavor potential of dishes, especially meat options like the classic American burger.

 

Aroma plays a key part in taste. Alcohol is a volatile chemical and it is this volatility effect that makes the aroma of beer so pungent. When used in food, the alcoholic molecules bond with water and fat molecules before they evaporate and, in doing so, helps to convey the smell of an especially juicy burger to our nose, making our mouths water and resulting in an enhanced flavor experience.

 

The same molecular bonding is key for bridging flavor gaps. Fat and water molecules that bond to alcohol molecules are able to not only enhance the aroma of the food but assist in creating more flavor by bridging those gaps.

 

Bonding with fat soluble molecules also creates the perfect situation for these flavor components to be carried into the meat for optimum seasoning. Additionally, alcohol is able to penetrate meat much better than other liquid marinade options, further increasing the opportunity for maximum flavor.

 

For a stellar bud braised burger, check out this recipe that incorporates onions into the mix for a savory bud and burger experience.

 

 

Sources

Cooking with Alcohol The Kitchn.

Alcohol's Role in Cooking. Fine Cooking. 

 

This Bud's for Burgers

04-24-2015

America’s number one full-flavored lager has finally found their tastiest partner in the burger. The savory, complex and rich burger is matched by the full-flavored Budweiser that serves as a refreshment and palate cleanser between bites.

 

 

In collaboration with Chef David Chang, Budweiser is challenging all grillers out there to participate in a nation-wide best burger competition to find the Champion of Bud and Burgers, who will then go on to compete on the United State of Burgers competition. With $100,00 on the line, amateur burger chefs are lining up to take part in the “United States of Burgers” cooking competition that will air on the Esquire Network. The six-episode series will air over the summer and will culminate with the crowning of the perfect burger to pair with Budweiser.

 

With competitions firing up across the country, we too can participate in Michigan with this featured Bud and Burger recipe. To start, try out this Budweiser Backyard Burger recipe from Chef Hubert Keller and featured on Good Morning America. Follow along online through the Budweiser Facebook and Twitter and use the hashtag #BudandBurgers to show off your own beer and burger pairing skills.

 

 

Ingredients

  • For the shallot jam:
  • 2 tablespoons Olive oil
  • 2 cups Shallots, finely chopped
  • 1 ?? teaspoon Fresh thyme, finely chopped
  • ?? cup Budweiser
  • ?? cup Sugar
  • 2 tablespoons Aged balsamic vinegar
  • Salt and freshly ground pepper
  • For the burger:
  • 2 pounds Coarsely ground chuck, chilled
  • 2 tablespoons Olive oil
  • 1 bunch Fresh spinach, stemmed
  • 4 Onion buns or ciabatta buns
  • 4 ounces Crumbled blue cheese at room temperature
  • 8 tablespoons Caramelized Budweiser shallot jam (see recipe below)
  • 4 Leaves of butter lettuce
  • 1 Large ripe tomato, cut into 4 thick slices
  • 8 slices Crisp apple smoked bacon (optional)
  • Salt and freshly ground pepper

 

Cooking Directions

 

For the shallot jam:

In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.

 

While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.

 

Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.

 

Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.

 

For the burger:

For the burgers, shape the meat into 4 evenly-sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

 

Cook the burgers in the skillet, turning once or twice, 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450?? F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

 

While the burgers are searing, heat up one tablespoon olive oil in a skillet over high heat, and cook the spinach stirring occasionally. Season with salt and pepper. Saut?? until the leaves are wilted but bright green about 3 minutes. Keep warm.

 

Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown

For the last minute of cooking, display the blue cheese over each burger to melt lightly. Then top the cheese with the warmed up shallot jam. Top the shallots with the spinach. Then remove to a warm platter, keep warm, and let rest several minutes before serving

 

To assemble the burgers, divide the butter lettuce leaves between the buns and top with the tomatoes. Add the burgers and the bacon on top of each. Cover with the bun tops. Serve immediately with remaining shallot jam.

St. Patrick's Day Beer and Food Pairings

03-11-2015

The countdown is on for St. Patrick’s Day. Now is the time to prep for a singularly excellent day celebrating your Irish pride (regardless whether you’re Irish for a day or life). Keep in the theme for the day by enjoying delicacies from the Green Isle paired with these excellent beers for a day filled with cheer.

 

 

Murphy’s Dry Irish Stout Paired with Shepherd’s Pie

The original rebel stout’s roasted malt flavor holds up well against the hearty shepherd’s pie. The stout’s relatively light body serves as a contrasting note to the heavy meal.

 

Rochester Mills Beer Co. Rochester Red Paired with Corned Beef and Cabbage

The caramel and roasted malt notes in the red ale perfectly match this meaty dish that is a favorite for the holiday. Additionally, the underlying bitterness and crisp finish help as a refresher between bites of this salty dish.

 

Boddington’s Pub Ale Paired with Irish Soda Bread

This English-style pub ale’s creamy head and mouthfeel create the perfect contrasting accompaniment to the dense and dry profile of Irish Soda Bread. It’s clean and simple flavor, with a touch of sweetness, helps bring out the bread’s character while cleansing the palate between bites.

 

 

Magner’s Irish Cider Paired with Shortbread

Crisp, tart and, overall, refreshing Magner’s Irish Cider cleanly cuts through the buttery body of shortbread while adding to the light sweetness of the biscuit.

 

Beer and Cheese Pairing [Infographic]

01-20-2015

Forget peanut butter and jelly, beer and cheese are the ultimate food pairing. 

To celebrate #NationalCheeseLoversDay make a toast with a swig of your preferred beer choice and a bite out of that beloved chunk of cheese. Optimum pairings can be discovered using this handy infographic that acts like a trail to ultimate tasty paradise.

 

 

 

Happy Belgium Day! Let's eat some waffles

07-21-2014

The World Cup is finally over and hopefully we’ve healed somewhat from the USA V. Belgium game. Now we can return to our normal Belgium loving selves and celebrate National Belgium Day by whipping up some beery Belgium waffles.

 

 

 

Stella Artois takes what could be some basic and bland waffles to a whole new yeasty level. Thanks to its light body, clean malty body and crisp finish it doesn’t turn breakfast into a boozed out session. Instead, the addition of a cup of beer adds depth and body to the simple dish. The yeast and malt do wonders for the quick bread while the alcohol is cooked out and lets the flavors meld together and shine on their own. Pairing it with a Stella Artois ensures a perfect complementary pairing for the meal. Thanks to Serious Eats for a delish recipe and foodporn.

 

 

 

Ingredients

 

  • 2 ¼ cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 ¼ tsp baking soda
  • 2 tsp sugar
  • 5 T butter
  • 1 ½ tsp vanilla
  • ¾ cup milk
  • 1 cup Stella Artois Lager
  • 2 eggs

 

 

Directions

1. Whisk together dry ingredients.

 

2. In a medium pot melt butter then add milk and beer. Heat until warm.  Remove from heat.

 

3. In another bowl whisk eggs and vanilla together. Pour warm milk and beer mixture into the bowl. Mix eggs and beer and milk mixture well.

 

4. Pour wet ingredients into a well formed in the dry ingredients bowl. Whisk until smooth.

Pour into greased waffle maker. Cook until perfectly brown.

 

 

 

Served best with a nice side of bacon, a dollop of butter, dripping with maple syrup and a perfectly poured chalice of Stella Artois. Gezonheid!

 

 

 

Stella Artois Beer Battered Fish

07-15-2014

Apparently polar vortexes are possible during the summertime, which probably means we should all start preparing for hibernation by consuming as many calories as possible. It’s the smart thing to do. Beer battered chips and fish is just the dish to do the trick. The fish still lends a summery aspect to the dish while the beer provides crispiness to the batter.  A light lager, such as Stella Artois, works best in a beer batter for all your frying needs. The beer adds three major components to your batter – carbonation, alcohol and foam – all of which ensure a light a crispy crust for a better batter.  This recipe for beer battered fish and garlic lemon aioli from Something Savory is great for whipping up a simple meal. Don’t forget the chips and a Stella Artois for a perfect pairing.

 

 

 

Beer Batter Recipe

  • 1 12 ounce bottle of Stella Artois
  • 2 cups flour
  • Seasonings to taste. I really like a bit of paprika, pepper and salt mixed up together.
  • 1 tsp. baking powder
  • Whitefish filets

 

Directions

Whisk beer batter ingredients together in bowl and then let chill for 15 minutes. Next, heat up about an inch of oil in a pan. You will know it is ready when a bit of batter crisps up when dropped in the oil. Dip whitefish filets into batter then lay down in oil. Cook until golden then flip sides and repeat. Once it’s done cooking, place on paper towel to soak up access oil. Serve with a slice of lemon, garlic lemon aioli (recipe below), chips and a Stella Artois or four.

 

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Garlic Lemon Aioli Recipe

  • ½ cup mayonnaise
  • 2 garlic cloves, minced
  • 1 T lemon juice
  • 1 T olive oil
  • ½ tsp. lemon zest
  • Salt, pepper, thyme and parsley to taste.

Mix all ingredient together and serve on side of beer batter fish.

Budweiser Beer Bread

05-14-2014

In the food world, Bread and beer could be cousins. Both are works of scientific art that turn sugar into an agent of change – either creating alcohol or carbon dioxide. Whichever process is undertaken the result can be quite delicious. Some very smart people considered the similarities between the two goods and combined them together to create an even tastier edible. Beer bread creates the perfect gluten on gluten pairing. Try it out with an incredibly simple recipe from Half Baked Harvest that uses only 5 ingredients, including a bottle of Budweiser, for a dish that highlights how fantastic a classic like Budweiser or bread can be – especially when paired together.

 

 

5 Ingredient Budweiser Beer Bread Recipe

 

3 c. flour

4 1/2 tsp. baking powder

¼ c. brown sugar, loosely packed

12 ounces Budweiser

½ tsp. salt

 

 

Directions

Prep for baking by preheating the oven to 375 degrees and greasing a 9.5 loaf pan. Combine the flour, brown sugar, baking powder and a pinch of salt into a mixing bowl. Pour in the beer and stir with a mixing spoon until just combined. Pour the batter into the loaf pan. Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Allow to sit for 15 minutes then dig in. Pop the top off a cold Bud and slice into the warm bread for a perfect pairing.

Hot Dogs and Beer Food Pairing

03-25-2014

Hot Dogs and Beer Pairing

Opening Day is around the corner! This is great news for all the baseball fans out there and for people like me who love a great excuse to eat more hot dogs. Plus, thanks to the efforts of Budweiser and all those signatures there is officially a petition out there to make Opening Day a national holiday, which means you should most definitely eat another hot dog in celebration.

 

 

Baseball and hot dogs…the only thing missing is the beer. But not for long when so many styles can pair up with ultimate dogs out there. Beer and hot dogs and baseball are the ultimate pairing. Don’t believe me? Try out these then see what you think.

 

Chili Dog with Arcadia Whitsun

Let the full chili experience takeover with this hotdog while sipping on a Whitsun from Arcadia Ales. The wheat ale will add a light citrus note while the carbonation serves as a palette cleanser.

 

Chicago Dog with Stella Artois

A beef frank topped with yellow mustard, onions, pickle relish, tomatoes, pepper and celery salt and stuffed onto a poppy seed bun needs to take center stage. Let it by pairing it with a light lager that serves as a refresher between bites.

 

New Yorker with Sam Adams Summer Ale

Spicy brown mustard and sauerkraut are balanced out with the light-bodied summer ale from Sam Adams. A bit of pepper spice and hops balance out the full flavors while the hint of lemon peel adds a brightening component.

 

Bacon Cheese dog with Perrin Brewing IPA

Meat meets meat in this dog covered in cheese and topped with bacon crumbles. The classic American-style IPA from Perrin Brewing boasts enough bitter hops to cut through the cheesiness to balance out the smoked bacon.

St. Patrick's Day Food and Beer Pairing

03-14-2014

St. Patrick’s Day Pairing: Murphy’s Stout and Corned Beef with Cabbage

 

Nothing says St. Patrick’s Day quite like beef and beer, the food and succor of our (honorary or real) ancestors.

 

 

The beer is Murphy’s Irish Stout and the beef is corned beef served up with cabbage. Why do these two go so well together? Well, there’s the historical side of it and then there’s the flavorful aspect, as well.

 

A great way to start off in creating complementary dishes is to create dishes with ingredients that are sourced from the same region. Grown from the same dirt and acclimated to the same environment, these food items often are mutually complementary. Although corned beef and cabbage may not be considered a completely traditional Irish meal (at least according to articles like this), Murphy’s Stout is known as the rebel stout throughout Ireland. The beer has been a part of Irish culture since 1856 when the Murphy family first started brewing up the liquid. Now, the Irish stout and the American-Irish dish are both synonymous with St. Patrick ’s Day.

 

Murphy’s shows off the characteristics a true Irish stout with its creamy head and rich black color that is chock full of roasted malt flavor. Available on nitro, it has a light-bodied mouthfeel with little to no carbonation and finishes on a chalky, dry note. These characteristics make it the perfect accompaniment to corned beef and cabbage. The thin mouthfeel of the Irish stout matches the light texture and flavor component of the steamed vegetables. The main attraction – the salty meat – is counterbalanced by the acrid roasted malt flavor and dry finish from the stout. Together, there’s a feast to be had for St. Patrick’s Day.

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