I'm Sean Paxton, the Homebrew Chef. I was a professional chef for years and have been a homebrewer since 1993.
This site focuses on beer cuisine, cooking with beer, pairing beers with food and techniques to show you how to do this at home. You will find seasonal recipes that use unique beers to showcase a dish to breweries that are pushing the envelope, sharing some of their beer recipes with you.
Beer in food is not as understood as wine. Why use beer when the recipe calls for wine? Beer is very complicated, with different barley malts, hops, some adjuncts (sugars and different grains like spelt, buckwheat, rye, quinoa) and yeast. All these flavors will add a complexity to a dish, giving a strong backbone to ingredient and playing off it with some bitterness, sweet malt or sour development. Yet to use this fermented ingredient as you would with wine, will vary your results. The hop oils will make a dish too bitter if not used correctly. Or the malt will over shadow a main ingredient, confusing the palate. My goal is to help educate the use of beer in food, both in cooking with it and pairing with the final dish.
P.O Box 988
Boyes Hot Springs, CA
95416
