Zymurgy Online Extra: Bold Beer Reductions
Over the past few decades, beer has reclaimed its rightful place as both ingredient and accompaniment in private and professional kitchens. Beer for deglazing a pan, steaming mussels, mopping a roast, or providing substance to a beef stew has long ceased to be a novelty. But Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine one tricky and daring step further…into the forbidden realm of reductions!
Read the entire Zymurgy Online Extra.