COOKING WITH BEER by Helen Smith
ROAST BEEF -Jamaican (Serves 8)
SOAK TWO CUPS SMALL NAVY WHITE BEANS OVERNIGHT IN COLD WATER, DRAIN
4 lb. or so chuck roast - rubbed w/ mix *
and browned in a LARGE pot on very high
2 large onions -course chop
4 large carrotts - cut into dice or l" slices
4-6 crushed garlic cloves
l - l4-l/2 ounce crushed or whole tomatoes w/liquid
l cup beer - light hopped
2 cups water
4 TBS Brown Sugar / 2 tsp. Allspice powder,Mixed
Rub the sugar/allspice mix all into both sides of the roast .
After browning the roast - remove and set aside
--( sprinkle a little salt)
Now brown the onions, carrots and garlic
Put roast back on top of this
Add the beer and water and tomatoes
Cover and cook l-l/2 hours
Now add the beans if you have room in the pot **
COOK and additional hour covered
**If you don't have room - remove some of the liquid from the roast, and
cook the beans separately in it for l hour then add all back to roast.
Good w/ hot french bread to dip in the sauce with the beans and
meat..... ( or rice)...Big serving - can be frozen in batches.
COMMERCIAL BEER REVIEWS by Kendall Staggs
Have you had any good beers lately? I have been lucky enough to taste a
variety of tasty commercial brews already this year, and I continue to
be impressed by the large number available in Oregon. Although the best
selection for imports and microbrews is Burlingame Grocery, one does not
have to drive all the way to Portland to get good beers. The following
are available here in Corvallis.
Lindemans Casis is a rather sweet but still tasty version of a black
currant-flavored lambic. (A more authentic, drier version of Casis is
from Morte Subite.)
Red 5 IPA from the Bear Republic Brewing Company is terrific West Coast
India Pale Ale. It won the Gold Medal at this last fall's Great
American Beer Festival.
La Rossa Birra from Italy's Moretti Brweing Company is an amber-colored,
malty doppelbock (7.5 % abv) that is reminiscent of the Vienna style.
Available only in Portland: Blanche de Bruxelles (witbier); Foret
(saison); Kwak (strong Belgian ale); and Köstritzer (schwarzbier).
Thanks to Scott Leonard, I have also had the pleasure of tasting, from
Chicago's Goose Island Brewing Company, a delicious Hex Nut Brown Ale
and a surprisingly flavorful and hoppy Blonde Ale.
If you plan on traveling to distant locales and want tips on what beers
to bring back, please contact me. I offer generous rewards for beer
NO JOKE by Kendall Staggs
Recently I have sampled four varieties of "porter" from Poland, a
country more famous for its vodka than its beer. These beers turned out
to be as delicious as they are enigmatic. For one thing, they are
bottom-fermented, which technically makes them lagers rather than true
porters. They are very strong, ranging in alcohol from 7.8 to 9.3 % by
volume; and while they are reddish-brown in color, they were clearly
inspired by Russian Imperial Stouts, which were first imported to the
Baltic port of Gdansk from England over 200 years ago. The breweries
that produce them, Krotoszyn, Ococim, Dojlidy, and Zyweic, have recently
been privatized, and have linked up with large western brewing
corporations to get funding for modernization and expansion. The beers
are modestly priced at $2.70 for a 500 ml bottle.
Not long after Poland threw off the shackles of communism a new
political party, the Polish Beer Drinkers Party, was created as a joke.
Now it is a serious political force in Poland. It publishes a weekly
newspaper, Kurier Piwny (the Beer Courier), campaigns to deregulate the
beer trade, and holds several seats in the Polish parliament. Perhaps
the beer lovers of America should take this cue from the Poles.
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