Besides the cauli, I might be persuaded into entertaining trying something like that, should the opportunity arise
Edit: I feel it might lend well to something red and heavy like chilli or a chowder/stew of some sort. Beef + vegetables + beer (easy now) + noodle of some sort (easy now again) might not be too bad
I thought the same, but you can replace the cauliflower with broccoli if cauli isn’t your thing.
The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough–super delicious).
It’s one of those things that many people had to approach me with first, each with the rather suspicious “just trust me…”
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I’ve noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can’t reccomend that enough.
I would say that there was not a noticeable beer taste.
Same with marinaras that very tastefully integrate wine
I usually can’t stand beer, and yet moving to Wisconsin introduced me to beer Cheddar cauliflower soup.
Seek it out this winter, it’s delicious and warms better than a good whiskey.
Besides the cauli, I might be persuaded into entertaining trying something like that, should the opportunity arise
Edit: I feel it might lend well to something red and heavy like chilli or a chowder/stew of some sort. Beef + vegetables + beer (easy now) + noodle of some sort (easy now again) might not be too bad
I thought the same, but you can replace the cauliflower with broccoli if cauli isn’t your thing. The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough–super delicious).
It’s one of those things that many people had to approach me with first, each with the rather suspicious “just trust me…”
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I’ve noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can’t reccomend that enough.
The bowl, right?