I wasn't able to celebrate Oktoberfest in Munich this year, but I still wanted to bring the holiday's festivities to my home. I wound up making a German-inspired dish with sauerkraut, smoked sausage, and beer. Even though I used smoked beef sausage, you could easily use knockwurst, bratwurst, kielbasa, or any other sausage link. For a sweeter edge, add a few tablespoons of brown sugar into the mix (I prefer savory dishes, so I left this out). Best of all, the rest of the beer is yours to drink while making it! To get the basic, no-brainer recipe, read more
This past weekend might have been the last seriously warm Saturday of the year. To celebrate, I mixed myself a fruity refreshment.
The Buzzy Navel, as it's called, is closely related to a perennial favorite, the Fuzzy Navel. The primary distinction? It includes a surprise element of beer, which alters the taste of the cocktail, mellowing out the hot flavors of hard liquor and adding a lingering, malty finish.
When I mixed my Buzzy Navel, I tweaked the recipe to my own liking, adding an extra 1/3 ounce of beer and omitting the ice. You can do the same when you read more
Ever since the onset of Oktoberfest, I've had beer on the brain. Naturally I decided to break out my copy of The Ultimate Beer Lover's Cookbook. The tome is authored by John Schlimm, a descendant of the Straub beer empire. The collection, which took 10 years to compile, employs beer in every single one of its 400-plus recipes. To see what I think of the cookbook, read more