Hi, I’m Dave. I hope you’ll enjoy this truly unique collection of recipes.
Some might say that there’s nothing unique about cooking with beer, but we beg to differ. You see, what makes these recipes so unique is that they have been developed by Newfoundland’s own chefs, using our genuine Newfoundland beers. All of the fine establishments contributing to this section strive to prepare and serve the best of Newfoundland cuisine, and the recipes shown on our site are a testament to their success. On behalf of everyone at Quidi Vidi Brewing Company, many thanks to all who’ve developed these very special recipes featuring our many fine brands. One thing’s for sure… the marriage of the traditional Newfoundland foods with Quidi Vidi Beer is as close as you’ll ever get to experiencing the true taste of Newfoundland.
Beer has been part of the human experience since the days of the pharaohs. The ancient Egyptians revered their brews as gifts from the gods; one of the staples of life, and of the afterlife. In the following centuries, beer continued to be a feature of tasteful dining – popular both as a cooking ingredient and as a refreshing accompaniment to any meal. Today, beer remains a kitchen essential, adding ‘comfort’ to comfort foods and sophisticated flavors to haute cuisine.
People see beer as the perfect partner for a choice steak or a barbecued burger. But more and more, beer drinkers savor its refreshment value as an accompaniment to today’s popular spicy foods.
As Canada’s culinary curiosity and enthusiasm for fine food heightens, it’s no longer enough to simple call for a beer with a meal. The question is which beer will enhance the qualities of a particular dish. With so many distinctive brews available across Canada, the choice can be as difficult to make as the choice of entree.
The ultimate decision is purely a matter if taste, but there are one or two rules of thumb that can help you choose.
First of all, decide whether the beer should contrast or compliment the flavor of the dish. With some exceptions, a beer with a stronger flavor is a better match for stronger tasting food. It’s important to remember that some beers are made to be consumed on their own. A light, thirst-quencher may lack the personality to contribute to a meal, while heavier winter ales may seem unpalatably sweet with anything more complex than nuts or salty snacks.
The temperature at which beer is served also varies with beer type. Lagers, bocks, and light-bodied ales should be served at 7 – 10°C. Most other ales can be served as 11 – 12°C, and heavy ales, porters, and stouts shouldn’t be less than 13°C.
Finally, the best way to appreciate the versatility of beer with different foods is to become familiar with the qualities of the different beer types.
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Caesar (Beer) Salad
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Mussels, Tomatoes and Beer
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Beer Battered Fried Fish
All of these recipes and many, many more, can be found in the 142-pg. cookbook “Cooking With Beer – Favourites of Newfoundland & Labrador” by Gerry Crewe, in the QV Hops Shop! Stay tuned for more recipes yet to come, and please feel free to submit your own best beer recipes!