In an interactive session about zythology — the study of beer — he shared with us many interesting facts about the drink. Here are 10 of the best lessons he gave us in those two hours:
If you can’t see your beer when drinking it, you’re not doing it right.
Beer stimulates your digestive system, increases your metabolism. It can make you very hungry in as little as four or five sips.
As per a theory, ancient Sumerians apparently gave the spirit that made the beer the name busa. That is where the term booze comes from.
Beer is not traditionally poured down the corner of a glass. It should be aimed in the centre of the glass while pouring, and be allowed to foam.
The oldest written recipes ever discovered by human beings are for making beer. They were written on stone tablets over 5,000 years ago, in the form of songs.
The first professional brewers were all women.
Beer can’t be stronger than food.
Today, almost 80 to 90 per cent of all the beer consumed in the world is lager. Ten per cent is ale.
Moderate drinking of beer has proved to prevent cardiovascular disease and diabetes. Studies say women in their 40s tend to lose weight if they drink a beer a day.
From the culinary standpoint, beer is best served at 10 degrees Celsius.
With all this know-how, try your hand at these recipes and cook these dishes using beer.
BUDWEISER BRAISED CHICKEN ON A BED OF ANGEL HAIR PASTA
1/2 kg angel hair pasta
6 bottles Budweiser
950 ml chicken stock
6 chicken breasts, boneless and skinless, cut into strips
8 tbsp olive oil
4 tbsp butter
Salt and pepper to taste
30 gm feta cheese
In a pot, combine chicken stock and 5 bottles of Budweiser. Bring to a slow boil. Add pasta and cook until tender. Drain and return to pot.
Add butter, 4 tbsp of olive oil and season with salt and pepper, gently stir until noodles are evenly coated, set aside and keep warm.
In a large non-stick skillet, on medium heat, add 4 tbsp of olive oil. Let heat for a minute and add chicken strips and brown them on both sides.
Add 1 bottle of Budweiser to pan, season with salt and pepper and cook until liquid is gone.
Divide cooked noodles evenly on six plates, top with braised chicken strips and finally crumble feta cheese evenly over the top of each plate and serve.
BUDWEISER MULTI GRAIN BREAD
355 ml Budweiser
2 tbsp olive oil
2 cups bread flour
2 cups whole wheat flour
1/2 cup whole ground flax seed meal
1 tbsp sugar n 1 and a 1/2 tsp salt
1 and 1/2 tsp yeast
Heat beer in microwave for one and one half minutes
Add ingredients to bread machine in order given.
Set machine on dough setting.
Remove dough from machine and knead to remove air.
Shape into round and place on cookie sheet which has been sprayed with vegetable oil
Cover with cloth and let rise in oven at lowest setting (about 100 degrees F) for 45 minutes.
MOZZARELLA AND TOMATO STACKS WITH STELLA AROIS VINAIGRETTE
4 tomatoes (sliced)
4 small fresh mozzarella balls (sliced)
8 large whole basil leaves (sliced) plus 4 leaves for garnish
Salt and pepper to taste
1 and 1/3 cups mixed baby salad greens
1 medium shallot (chopped)
2 tbsp aged balsamic vinegar
1/4 cup extra-virgin olive oil
2 tbsp Stella Artois
Arrange slices of tomato, mozzarella and basil leaves on each of the four plates.
Top each with baby greens.
Whisk together shallots, vinegar, olive oil, Stella Artois and season with salt and pepper.
Drizzle some salad dressing and garnish with basil.
MAGNUM CHEESE SOUP
2.8 litres chicken stock
145 gm butter or margarine
1/8 cup Worcestershire sauce
1/2 ts. Tabasco sauce
227 gm cooked smoked bacon
560 gm cheese cubed n 227 gm smoked ham (diced)
145 gm flour
1/4 cup onion, finely diced
3/4 tsp garlic salt
355 ml Bud Magnum beer
Warm butter in a pan, add flour and cook for five minutes. Set aside.
Bring chicken stock to boil in a pot. Stir in flour / butter.
Reduce to low heat and cook for 8-10 minutes.
Stir continually. Add onions, Worcestershire, garlic salt, Tabasco, bacon and ham.
Cook on low heat for about 30 minutes.
Stir in cheese until completely melted.
Add Budweiser Magnum and cook for about 10 minutes.
LEFFE BLONDE BEAN AND LENTIL CASSOULET
200 gm green or brown lentils
Several drops of Tabasco
150 ml Leffe Blonde
2 onions (finely sliced)
2 cloves garlic (crushed)
2 tbsp tomato puree
2 tsp smoked paprika
1 tsp chilli powder
1 tbsp Worcestershire sauce
1 can chopped tomatoes
1 can kidney beans
4 medium potatoes (quartered)
5 tbsp butter Cheddar cheese
Preheat oven to 3500 Celsius.
Put potatoes into cold salted water.
Bring to boil, simmer till potatoes are soft.
Mash until smooth. Fold in butter until it melts. Add salt, pepper to taste.
Put lentils in pan and pour over Leffe Blonde and then top with cold water to cover.
Bring to boil and simmer until tender (20 to 30 minutes). Set aside.
Cook onions and garlic in olive oil until soft.
Add chilli powder and cook for few minutes.
Add puree and cook for two minutes.
Add 150 ml of Leffe Blonde and boil until only a few tablespoons of liquid are left.
Add remaining ingredients, including lentils, but not potatoes or cheese.
Pour mixture into an ovenproof dish.
Carefully spread mashed potatoes evenly.
Sprinkle cheddar cheese on top. P
lace in oven and bake for 30 minutes. Ready.