Ok, my delinquency? Noted. Got a new template, too. Let’s move on.

Tonight was cookin’ with beer night at Chez Image-de-bière. We had a nice pork tenderloin in want of a good marinade before hitting the convection oven for to reach 160f. One of my favorite “in-a-pinch” cookbooks (Brilliant Cooking Tips and Tricks, by xxx) suggested a beer-and-sage marinade, mentioning only ‘dark beer,’ so it was an interesting exercise to pick one–from the available selection at Holly–and see how it faired. My choice? Samuel Adams’ Honey Porter.

Click through for the recipe and the review!

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And now, a shameless plug. Good seats are still available for tomorrow night’s Food and Beer class at Delish! on Elmwood. We’ll be celebrating the season by pairing up a bunch of sausages with a bunch o’ beers, Oktoberfest-like. Joe from Spars is in charge of the food side of the equation, he tells me the dishes will incorporate smoked German sauage, bavarian sausage, and weisswurst. To go with, we’ll be trying Flying Bison’s collaborative beer (made with High Falls in Rochester; a Dopplebok style), a filtered heffeweizen, and a traditional german style called rauchbier.

It all goes down at 6:00 pm. Delish! is located at 802 Elmwood; tix are $45.00 per person. For more information, visit their website or call 881-2022

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When I saw this one on the shelves at Consumer’s on Elmwood, my first thought was “Nice label, but do I really want to drink that?” Then I reflected on the awesome banana bread recipe that we tasted at one of my food/beer pairings at Delish!, the mushy, overripe bananas in my freezer, and the fact that banana aromas and flavors are really part-and-parcel of some beer styles, and grabbed the bottle. After all, I love monkeys drinking beer: my original name for the site & show was going to be “BeerMonkey”, but sadly, “Brewmonkey” was already out there. So… would a domesticated ape such as yourself–or I–like this beer? Click through for the review!

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A recent post at BR.O piqued my interest, concerned as it was with an as-yet unopened restaurant seeking some advice on a name. I had a vague notion that I knew what place that might be, and sure enough, the discription of the location confirmed it. Now, some time back, the guy behind this effort contacted me through Newell Nussbaumer to solicit some advice on his beer list, and we bounced around a few ideas. The months went by, and as I cruised past the place from time to time, I could see progress, but the pace was glacial. I worried for my friend- would he get his restaurant up before running out of funds? Never having any in the first place might have helped in that regard…

So having read the aforementioned post, I decided to stop by yesterday…

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Well, not too beery, but nonetheless, beerful at least.

The most recent trend in craft beer and beer marketing circles seems to be beer and food pairing. I couldn’t be happier for it. Not only does it help to highlight that beer has immense range and flexibility when it comes to flavors, but I like to think it will also help accord more respect to beer as a beverage. It’s not that I don’t like wine, but I do feel beer has mainly been out-marketed by the wine industry, when it comes to “cuisine,” if you will…

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