Garrett Oliver, the award-winning brewmaster at Brooklyn Brewery and author of The Brewmaster’s Table has recently challenged a number of chefs to pair-offs. They chose the courses and wines; Oliver chose the beer. He insists he has gotten most of the chefs to admit that beer prevailed. Still skeptical that beer can be paired with dinner just as easily as wine can? Here is an example given by Jamie Fulton, brewmaster at the Covey Restaurant & Brewery Restaurant on Hulen Street in Fort Worth, TX, of a recipe which can be paired with soup for a truly inspirational dinner.

Cream of roasted garlic soup

Pair this with the Covey’s Texas Wheat (available in 64-ounce growler bottles for takeout). Also try it with Sierra Nevada Wheat or New Belgium Sunshine Wheat. 

  • 2 tablespoons vegetable oil
  • 1/2 cup diced shallots
  • 1/2 cup chopped roasted garlic
  • 6 tablespoons white wine
  • 1 quart chicken stock (can be subsituted for vegetable stock)
  • 1 1/2 stick butter
  • 1 cup flour
  • 1 quart heavy cream
  • Salt and pepper to taste

1. Heat oil in a large stockpot over medium heat; add shallots and roasted garlic and saute until golden. Deglaze pan with white wine and add stock. Raise heat to high to bring to a boil. 2. Meanwhile, in a small saute pan, melt butter; then slowly whisk in flour to create a roux.

3. When the chicken stock comes to a boil, slowly whisk in the roux, a little at a time, and cook until mixture coats the back of a spoon. Then add cream and heat through. Season with salt and pepper.

(Nutritional analysis per serving: 917 calories, 87 grams fat, 27 grams carbohydrates, 7 grams protein, 280 milligrams cholesterol, 1,730 milligrams sodium, 1 gram dietary fiber, 85 percent of calories from fat. Serves 6)


For more examples of beer & food pairings, check out The Brewmaster’s Table on, or by clicking below:



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