We recently took an upstate getaway with some good friends. This amounted to a lot of food and a lot of beers (…and the Gagnam Style dance).
One of the meals we cooked was chile verde (using this recipe from Simply Recipes), and we decided to throw in a bottle of Captain Lawrence Pale Ale.
The chile was delicious, but when we ate it piping hot we couldn’t really taste the beer. The next day, however, the beer flavor came through. There was a noticeable richness that had taken on some of the maltiness of the beer. Definitely a positive addition!
What have you made recently that benefited from adding beer?
Thanks, Mike, for the idea!