Twain’s Brewpub & Billiards in Decatur, Georgia, recently cheers’ed to its 20th anniversary. And, the brewpub has plenty to celebrate. During its tenth year, Twain’s added a brewery to the mix and now has Chef Savannah Haseler helming the kitchen, creating Southern-meets-pub-food while using locally sourced products and creating almost everything in-house – including her own sausages.
While working in a brewpub, it’s easy to begin incorporating beer into the food and seeking beer pairings. Recently, some of Chef Savannah’s house-made pickles, the muffuleta-pastrami sausage, and her Grilled Skirt Steak have included her Beer Mustard Vinaigrette. Lucky for us, we’ve snagged the recipe.
Beer Mustard Vinaigrette
5 tablespoons olive oil
3/4 cup shallots, finely chopped
2 teaspoons garlic, chopped
1 teaspoon thyme
1 cup desired ale
3 tablespoons apple cider vinegar
2 teaspoons honey
1 1/2 tablespoon whole grain mustard
Salt and freshly ground black pepper to season
Heat 3 tablespoons olive oil in a small sauté pan and sauté onions and garlic until very soft but not brown. Add the ale, vinegar and honey and simmer for 4-5 minutes or until mixture is lightly reduced. Cool slightly and place mixture in a blender with the mustard. With motor running, add remaining 2 tablespoons olive oil, add thyme. Season to taste with salt and pepper.
If you’re looking to start using beer in your food, here are some tips from Chef Savannah:
- Use flat, heavily spiced and salted beers when doing a brine.
- With spring cooking, try an IPA or lighter beer to incorporate into your dishes.
- For fall and winter, go with Amber Ales.
- Choose either canned or bottled brews – both will work!