| Beer Gourmet News
April 2010 - Issue 5 |
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| Greetings! |
The next time you pour yourself a beer, you should know that there are a variety of health benefits from your favorite malted beverage. Dr. Charlie Bamforth of U.C. Davis reveals some of beer's health benefits and makes a case that beer is healthier than wine. Moderate beer consumption can reduce ones' risk of cardiovascular disease, blood clotting, gallstones, diabetes, dementia, and kidney stones. He also tackles the myth of the beer belly.
In his book, The Goodness of Beer, he writes that there has been huge interest in the potential benefits of moderate consumption of alcohol since airing in the 1991 of the television program Sixty Minutes in which the first touting was made for taking a glass of wine or two of red wine daily to counter the risk of blocking of the arteries by cholesterol. Since then the wine lobby has never fought shy of using this platform to advocate for their product, claiming that the active ingredient is a molecule called resveratrol that originates in the grapes.
A huge amount of data now exists to show the key component that counters the risk of blocking of the arteries by cholesterol is alcohol itself - and it can come from whichever is your favorite beverage. You would need to drink dozens of bottles of wine everyday to get enough resveratrol to have any impact.
Moderation is Key
One or two glasses of regular strength beer daily should be the goal. The frequency is as relevant as the quantity. And no storing up your week's allocation for the weekend: that is binging.
Beer is Healthier Than Wine
Beer contains more nutrients than wine does. Beer contains some soluble fiber and vitamin B and is the richest source for silicon, which in the diet may help in countering osteroporsis.
- Alcoholic beverages may beneficially impact the body both by directly affecting bodily functions or indirectly by boosting morale and perceived well-being.
- We have already peeked at alcohol favorably impacting the balance of "good" versus "bad" cholesterol and also reducing the risk of blood clotting.
- The bacterium that induces stomach and duodenal ulcers is inhibited by alcohol so there are reports of reduced chance of ulcers through moderate drinking.
- The risk of pancreatitis is increased in heavy drinkers.
- Those consuming alcohol in moderation, and especially daily, develop fewer gallstones.
- Moderate drinking reduces the risk of developing diabetes.
- Hangovers are likely caused by a buildup of a breakdown product of alcohol.
- Migraines may also be induced by biogenic amines found in relatively small quantities in beer but in more significant quantities in certain wines and cheeses.
- Moderate drinking is associated with a reduced risk of dementia and improved cognitive function in the elderly.
- Beer is more diuretic than is water, so beer is more superior to water in "flushing out" the kidneys, thereby lessening the risk of kidney stones.
- Finally, the beer belly is a complete myth. The main source of calories in any alcoholic beverage is the alcohol. Take in too many and you know the consequences- whether it's from beer or wine! And if you compare a beer with a slice of meringue pie with perhaps twice as many calories than its a no-brainer!
Cheers to Good Health! | |
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| Beer Gourmet Pairings |
Following Restaurants in the Cedar Valley have Beer and Food Pairings. Check them out!
Below is a food and beer pairing chart. Have fun trying to find your favorite pairings and recipes. Email us if you have found something spectacular! We want to hear from you.
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| Bacardi Silver Lemonade |
 Bacardi Silver Signature Lemonade will be available soon in 16oz plastic bottles just in time for the summer season! Ask for these at your favorite golf course, pool or for the trip to the lake. | |
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| THE LATEST IN BREWS! |
 Goose Island Summertime The color of sunshine, with a light fruity aroma and a hint of fruity acidity, Goose Island Summertime is the perfect summer session ale. A Kolsch beer brewed in the traditional German fashion, you'll find yourself enjoying and savoring each sip of summertime as much as you do those hot summer days and cool summer nights.
 Samuel Adams Summer Ale
An American wheat ale. This summer seasonal uses malted wheat as well as lemon zest and grains of paradise, a rare pepper from Africa first used as a brewing spice in the 13th Century to create a crisp and spicy flavor and body. The ale fermentation imparts a background tropical fruit note reminiscent of mangos and peaches. All of these come together to create a quenching, clean finishing beer perfect for those warm Summer days.
Michelob ULTRA Dragon Fruit Peach
This unique flavor is a slightly sweet combination of exotic island fruit and hints of tree-ripened peaches. This intriguing flavor will be added to the Michelob ULTRA Fruit line starting mid-April.
 O'Fallon Wheach
Imagine O'Fallon's smooth, clean wheat beer with a touch of peach and your get behind O'Fallon Wheach, the peach wheat beer. Refreshing and crisp, it's perfect for warm summer weather.
Millstream German Pilsner
Millstream uses lager yeast that produces a clean fermentation, which produces light malt taste that lets the delicate aromatic flavors of the hops shine through. They use Czech Saaz hops that are a delight to the senses and impart an arousing aroma and satisfying flavor. The end result is a crisp, refreshing beer that has a pleasant hoppy aftertaste.
 TILT Red
This great tasting, edgy new TILT delivers a bold punch of flavor and is perfect for hanging out with friends. This is an extension of the TILT family and will be in stores and on-premise accounts mid-April. | |
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 Fire Up the Grill |
Jamaican Marinate for Pork Tenderloin
1/4 cup olive oil
2 tbsp Jamaican Jerk dry seasoning
1/4 cup orange juice
2 tbsp soy sauce
1/4 cup rice wine vinegar
1/2 cup Shock Top Ale
1 tbsp dark Jamaican rum (optional)
juice of 1 lime
1 jalapeno or habanero pepper, seeded and minced
2 cloves of garlic, minced
1/2 cup chopped red onion
2 green onions, chopped
1/2 tsp Creole seasoning
Slowly add the olive oil to the jerk seasoning, stirring with a wire whisk. Then add all the remaining ingredients, stir. Refrigerate. Makes 1 1/2 cups marinade, enough to marinate about 12 servings.
Mango Salsa Recipe
1 medium mango, cut in 1/2 dice
1, stemmed, seeded and chopped jalapeno pepper
1/4 cup, finely chopped cilantro leaves
1 1/2 tbsp freshly squeezed lime juice
1 tbsp fresh squeeze orange juice
1/2 small red pepper, diced
1/2 small red onion, diced
kosher salt and black pepper to taste
Place all ingredients in a mixing bowl; gently fold together until evenly mixed. Refrigerate covered up to 3 days.
Pulling it all together...
Marinate the pork tenderloin for four hours and up to 24 hours. Grill each over indirect heat until it is cooked to your liking. Slice the tenderloin on the bias, serve with couscous or rice and top with the mango salsa, along side a glass of Shock Top Belgian White Ale for the ultimate dining experience. Cheers! |
| South of the Border |
 Baja Fish Tacos
The Batter:
2 oz canned chipolte peppers
2 eggs
2 cups of Landshark Lager
2 cups all-purpose flour
2 tbsp baking powder
2 tsp salt
freshly cracked black pepper
For the fish tacos:
3 cups sour cream
1 1/2 bunches of cilantro, chopped
2 tbsp lime juice, plus 6 limes cut in wedges
1 tsp salt
corn oil, for frying
3 tomatoes, small dice
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-oz strips
2 recipes of Slaw, recipe follows
Directions:
Preheat oven to 300 degrees
Make the batter by pureeing the chipoltes, egg in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
In a small mixing bowl, mix together the sour cream, 2 tbsp of chopped cilantro, 2 tbsp of lime juice and 1 tsp salt. Mix well and remove to a serving bowl.
For the Fish Tacos:
In a large pot or skillet add corn oil about 1-2 inches deep. Over medium heat, heat oil to 350 degrees. On a large serving plate arrange tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos. Wrap the tortillas in aluminum foil and heat in oven while frying the fish. With your fingers dip the fish strips into the batter carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove fish to a paper towel. To assemble the taco place 1 piece of fish on a warm tortilla and garnish with the toppings and sour cream mixture. Serve with lime wedges and the Slaw with a Landshark Lager!
THE SLAW:
1 head of cabbage
1 large red onion
1 cup cider vinegar
1 cup sugar
1 cup olive oil
1 tbsp toasted caraway seed
Salt & Pepper
2 bunches of scallions, for garnish
Boil the cider vinegar and sugar together to dissolve the sugar. When hot, combine with olive oil, carraway seeds and salt and pepper. Place shredded cabbage and shredded onions in a non-reactive baking dish and pour hot dressing over the top. Place in another pan of equal size on top and place a weight on top to press the slaw. Refrigerate 24 hours. Before serving add chopped scallions and toss. |
| AUTHENTIC |
 Mexican Enchilada Sauce
10 dried Mexican chilies (pasillas)
1 clove garlic
1/4 cup vegetable oil
1 tsp each, salt and dried oregano
1/4 tsp ground cumin seeds
3 fl oz Corona Extra
3 fl oz tomato puree
Toast chiles in hot oven (400 degrees) for 3-4 minutes. Shake out seeds. Cover with 3.5 cups of warm water & 12 oz of Corona Extra; soak until soft. Place chilies and beer water mixture in a blender with garlic, oil, salt, oregano and cumin. Whirl until smooth (or grind in food processor). Pour into a pan; add beer and tomato puree. Simmer 10 minutes.
A traditional enchilada sauce will go with any filling or topping you choose and either style of tortilla. Taste the sauce after you made it and add more salt if needed. If too thick add water, if too thin, thicken with a flour and oil roux. Pasilla chilies are available in Mexican grocery stores or well-stocked supermarkets. Prep and cook time is 30 minutes.
Roll tortilla with meat. Top with the warm sauce and place cheese on top and melt. Serve immediately. | |
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