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In the Kitchen

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In the Kitchen


here are a lot of recipes that call for wine to be used as an ingredient, but more and more restaurants are using beer in their food. It just makes sense—beer adds a wider range of flavors than wine can. Depending on the style of beer you add to your recipe, you can get sweet, fruity, or bitter flavors; notes of chocolate or coffee; and anything and everything in between. Beer offers up more diversity than wine ever could.

This chapter offers up a handful of food recipes that feature beer as an ingredient as well as some refreshing beer cocktails that you can make at home.

Food Recipes

Agave Wheat Cheese Soup

A spicy take on the classic beer cheese soup, this recipe will certainly warm you up!

Just make sure to save some Agave Wheat to cool you down.

⁄4 cup butter or margarine

⁄4 cup all-purpose flour

21⁄2 cups milk

1 cup Breckenridge Agave Wheat beer

2 teaspoons Worcestershire sauce

1½ teaspoons dry mustard


⁄2 teaspoon salt


⁄4 teaspoon (cayenne) pepper

2 cups shredded sharp cheddar cheese

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Beer Lover’s Pick List

Williams, Lee Globe Pequot PDF


Beer Lover’s Pick List

Amber Ale, Crazy Mountain Brewing Company, American Amber Ale, 148

Barley Wine, Estes Park Brewery, American Barleywine, 108

Barrel Aged Yeti, Great Divide Brewing Company, Whiskey Barrel-Aged Imperial

Stout, 15

Bear-Ass Brown, Silverton Brewing Company, English Brown Ale, 164

Beaver Stubble Stout, Big Beaver Brewing Company, Foreign Extra Stout, 105

Berliner Weisse Ale, Crabtree Brewing Company, Berliner Weisse, 107

Bligh’s Barleywine Ale, Dry Dock Brewing Company, English Barleywine, 48

Blue Moon Belgian White Ale, Blue Moon Brewing Company at the Sandlot,

Witbier, 4

Bridal Veil Rye Pale Ale, Telluride Brewing Company, Rye Beer, 167

Butt Head Bock Lager, Tommyknocker Brewery, Bock, 116

Centurion Barleywine, Golden City Brewery, American Barleywine, 51

Cherry Kriek, Strange Brewing Company, Fruit Lambic, 19

Coors Banquet, Coors Brewing Company (MillerCoors), American Adjunct

Lager, 46

Deviant Dale’s, Oskar Blues Brewery, American IPA, 114

Doc’s American Porter, Crystal Springs Brewing Company, American Porter, 67

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Stories and Recipes from the South Texas Plains

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the South Texas


South of San Antonio, between the coast and the Rio Grande, are some 21 million acres of subtropical dryland vegetation, consisting of small trees, shrubs, cactus, weeds, and grasses. The area is noteworthy for extensive brushlands and is known as the Brush Country, or the Spanish equivalents of chaparral or monte. Principal plants are mesquite, small live oak, post oak, prickly pear (Opuntia) cactus, catclaw, blackbrush, whitebrush, guajillo, huisache, cenizo, and others that often grow very densely.

The original vegetation was mainly perennial warm-season bunchgrasses in savannahs of post oak, live oak, and mesquite.

Other brush species form dense thickets on the ridges and along streams. Long-continued grazing has contributed to the dense cover of brush. Most of the desirable grasses have only persisted under the protection of brush and cacti.

There are distinct differences in the original plant communities on various soils. Dominant grasses on the sandy loam soils are seacoast bluestem, bristlegrass, paspalum, windmillgrass, silver

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Stories and Recipes from the Blackland Prairies

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Blackland


This area of about 12 million acres, while called a “prairie,” has much timber along the streams, including a variety of oaks, pecan, elm, bois d’arc, and mesquite. In its native state, it was largely a grassy plain—the first native grassland in the westward extension of the Southern Forest region.

Most of this fertile area has been cultivated, and only small acreages of grassland remain in original vegetation. In heavily grazed pastures, the tall bunchgrass has been replaced by buffalograss,

Texas grama, and other less productive grasses. Mesquite, lotebush, and other woody plants have invaded the grasslands.

The original grass vegetation includes big and little bluestem, indiangrass, switchgrass, sideoats grama, hairy grama, tall dropseed,

Texas wintergrass, and buffalograss. Non-grass vegetation is largely legumes and composites.

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 115. Used with permission of Texas State Historical Association.

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About the Author

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