Chefs have long had a number of flavor enhancers at their disposal in the kitchen, including salts in a veritable rainbow of colors and descriptions, exotic vinegars, and a variety of infusions. Now, their latest tool for creating innovative tastes comes not from the pantry, but from the refrigerator—beer. Today’s dishes are getting a subtle boost from all kinds of beer, including bitter pale ales and pilsners, sweet and strong doppelbocks and Scotch ales, complex barleywines and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com