I  wanted to write a quick post about a blog I came across over the weekend that might be of interest to Aleheads.  Cooking and Pairing with Beer is a blog written by Vanessa, a beer lover and talented cook:

Beer and food are two of my favorite things in the world, so I found a way to combine them with cooking. Great beer enhances great food and vice versa.

Can’t say I disagree with that!  She uses craft beers in specially designed recipes matched to the flavor of the beer. And this isn’t your normal “beer-battered chicken” collection of recipes: she doesn’t mess around.  Vanessa uses some of my personal favorite brews to come up with some delicious sounding meals and desserts.  Pictured above is her Sweet Potato Gnocchi With a Beer Butter Sauce.  If that doesn’t sound enticing enough, she uses Brewery Ommegang’s Abbey Ale as an ingredient in the sauce.  I’m pretty sure the only complaint I can come up with is that it leaves you with less to drink!

Some highlights from the other recipes included in the site:

Salmon with Witbier Sauce and Strawberry Cucumber Salad

Ten Fiddy Ice Cream

Sierra Nevada Kellerweis Shrimp and Scallops with Creamy Coconut Sauce and Papaya Salsa

Lots of homebrewers, including myself, love to brew beer as well as cook with it. I’ve been looking for new things to try in the kitchen, and this sounds like a great place to start. I’m going to be sure to try a few.

Thanks for the great ideas, Vanessa. Be sure to let us know when you open a restaurant, it seems like our kind of place!


  1. Wish I had found Vanessa’s blog sooner. As the Professor notes, this isn’t just “chili with a bottle of dark lager dumped in”. These are well-crafted, thoughtful dishes that take advantage of the unique character of the beers that Chef Vanessa selects. Can’t wait to try my hand at a few of her recipes.

    Thanks for making us aware of this cool resource, Prof!

  2. But I’m the one doing all of the hard work of finishing the leftover beer you didn’t cook with!

    All you’re doing is combining various ingredients, heating them to appropriate temperatures, artfully arranging them on a plate, and then serving them to me with my pipe, slippers, newspaper, and faithful dog.

    Sometimes I feel very unappreciated.

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