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CATEGORIES: Feature   Food  

At Louisville’s hip restaurant/bar/nightclub Zanzabar, chef Ryan Rogers figured out a way to use every keg down to the last drop: He waits till the foam settles to craft gastriques, which spontaneously pop up on the menu, usually in specials, and best, he says, when standing in for maple syrup.

TRY IT: In a saucepot over a low flame, combine 2 parts beer (about 2 cups), 2 parts sugar and 1 part vinegar that pairs with the beer; Rogers suggests a light balsamic with dark beers, and rice vinegar for lighter beers. Let it stand until syrupy, about 3 to 4 hours.



Could You Be a Beer Judge?

Have you ever wondered what it’s like to be a beer judge? I mean, how cool does it sound to drink beer all day, chat about it and fill out a short form? Seems pretty easy and fun, right? Well, being a beer judge isn’t really as simple as all of that. Read-on and I’ll tell you all about what its like to be a beer judge for a day.

CATEGORIES: Feature   MIDWEST   Midwest Feature  


The Haunted Brewery Tour

Just in time for the season, Cincinnati’s own Brewery District has teamed up with Cincinnati Landmark Productions, Cincinnati Escape Room and Christian Moerlein to put on a production that combines history with mystery and an interactive puzzle that you’ll need to solve.

CATEGORIES: Feature   MIDWEST   Midwest Events   Midwest Feature  

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