Beer. It's what's for dinner.
With the rise of craft beer connoisseurs, microbrew mavens, and ale aficionados, especially within the past year, America's image of beer is changing. With tons of varieties, including seasonal ales, and even beer pairings, a beverage that was constantly associated with "fratty" and "college" has taken on a classier role in culinary. And now, chefs are integrating ale into dishes as well. Because... why not?
As the New York Times puts it, "With all this high-quality pale ale and lager so readily available, chefs are increasingly turning to beer as an ingredient." Read More