Home Brew Chef is a place for chefs, the at-home gourmet, foodies, home brewers and pro-brewers to explore Beer Cusine, get inspired and re-think how beer is used in the kitchen and at the table.
We are primarily influenced by the passion we have for beer. Both beer and food have infinite flavor possibilities that we exploit to the highest level. We look at beer as a vehicle to add flavor to a dish that cannot be substituted by any other ingredient.
We have available, recipes that cook with craft beer|home brew using flavor combinations that push the boundaries of taste, achieving the optimal beer and food dining experience.
if you're looking for the classic recipes and menus you love, then head over to Chef's Table, a brand new experience with beer cuisine and Sean Z. Paxton, the Home Brew Chef. We have been busy the last few months building a new site with big changes including where you'll find the great recipes and other resources you've come to love about Home Brew Chef. Things are a bit different and we're listening to your feedback everyday to make improvments. We encourage you to look around and enjoy. We've recived tons of feedback and more comes in everyday, keep up the comments, good or bad, let us know what we're doing right and what might need some attention. Get in touch with us here!
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.