Clearly one of the marketing drivers this year for the folks at Anheuser-Busch has been to tell the world about how well beer and food goes together. And we're not just talking pizza and beer, although that still works.
A-B has been on the road holding some beer pairing dinners and doing other work to get beer a place at the table in fine dining establishments. I was the guest at one of these events earlier this year at Blue in Charlotte. Now comes the release of "Great Food Great Beer: The Anheuser-Busch Cookbook."
A-B worked with Sunset Publishing to create the cookbook, which has lavish food photography. Brent Wertz, executive chef at the Kingsmill Resort & Spa, and George Reisch, an A-B brewmaster, were involved in some of the recipe development and pairing suggestions in the cookbook.
"Great Beer Great Food" starts off with a history of A-B and some information on matching beer and food, proper beer glassware and a quick guide to beer styles. Because the book is from Anheuser-Busch the answers to food and beer pairings lean towards products flowing from St. Louis. The recipes are a mixture of foods that go well with beer and foods that have beer as an ingredient.
The 185 recipes in "Great Food Great Beer" (304 pgs., $24.95) range from warm artichoke and amber bock dip to mushroom stuffed filet of beef. There are even desserts, with a gingerbread cake that uses a cup of dry stout as an ingredient that sounds worth making.
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