Spiced Ale? Yes please!

This isn't too foody, but I wanted to pop in and make a plug for the seasonal brew put out by Big Rock breweries this year: McNally's Winter Spice Strong Ale.
It is a yummy full bodied ale brewed with cinnamon, nutmeg, cloves and a hint of ginger.
I tried some at the LB and picked some up on the spot.
It is delish.
If you get the chance, try some before it goes away...

Chard

I am on a bit of a Swiss chard kick these days. Last night I steamed chard in white wine with parsley, sage, pepper, garlic and onions. I served it with rice - partially cooked in white wine - and chicken seasoned with pepper, sage and rosemary. Excellent meal. Tonight, I am steaming chard in beer to see what difference it makes.

Update: the slightly sour taste that the wine lends to the dish (a good thing, believe me) is absent when cooked with beer (I used an amber ale) but still excellent.

- Magnus

Bottoms Up!

For those able to get it, check out the offerings from Rogue Brewery in Oregon. Willing to take risks - most of which pay off - they are a brave new frontier in beer. I plan to harass the SLGA in Saskatchewan to bringing in Rogue into the province. This holiday season I had the Chipoltle Ale, (very nice, subtly spicy) The Juniper Pale Ale, (a worthy experiment but not necessarily my favourite) the Yellow Snow IPA (Pictured and very worthwhile) and the rather stunning American Amber Ale. I have also had their excellent Shakespeare Stout, Mocha Porter and Dead Guy Ale.

One of the great things about Rogue is that they have food pairing suggestion on the bottles, so gourmets and gourmands alike can gobble and quaff to their hearts and stomachs content. Check them out if you are able to.

Dagger not included