Arts
Michael and Chris address last week's challenge and Michael discusses a bit about his homebrew set up and his recipe. Michael then delves into the beginnings of beer and food pairing, a key point of Cicerone training, and how one might try to enhance not only their experience with beer but also their experience with food. Beer and food pairing is done through complementing different flavors or aromas in both, or contrasting them. A third method, and the most fun, is trying to create completely new flavors from the pairing. Michael talks through his own experience with pairing food with different alcohols, not just beer but wine and mead as well. A natural next step after attempting to cook with beer, the guys hope that you definitely try this at home! Give them your hot takes for this week's challenge!Tear in My Heart Red Ale v22lb CaraAmber malt2lb CaraMunich malt3lb DME Golden Light3.5lb Pale 2 row1/2 oz centennial hops 601/2 oz Amarillo hops 601/2 oz centennial hops 101/2 oz fuggles hops 105 cups boiled beet water (1 beet) cooled for fermentor1/2 oz Amarillo hops secondary1/2 oz fuggles hops secondaryWhirlflocWYeast Irish Ale YeastFollow us on Facebook:www.facebook.com/dontstopbeerlievingFollow us on Instagram:www.instagram.com/dont_stop_beerlievingWatch us on YouTube :www.youtube.com/channel/UC1EcSF6fmKR_41kNaINqoGw?view_as=subscriberAlso, please send us your feedback and your ideas to our email: donstopbeerlieving@gmail.com and be sure to give us a review on anywhere you might have seen our podcast!