Thanks to Larry Meiller and Jim Packard, I was a guest on Wisconsin Public Radio, talking about craft beer’s rightful place at the American tables. Publisher Kristi Switzer helped get the cookbooks to the station for a terrific renewal incentive – thanks, Kristi!!
Larry and I also talked about the upcoming Great Lakes Craft Brewers & Water Conservation Conference, the subject of a profile by Barry Adams in today’s business section of the Wisconsin State Journal. Adams’ article includes interviews with Kirby Nelson of Capital Brewery, Dan Carey of New Glarus Brewing Co., and Fred Scheer, brewmaster at Boscos of Nashville, and chairman of the Master Brewers Association of the Americas’ global emerging issues committee.
So, since I’m swamped with conference details, I’m testing the easy crockpot beef recipe from a listener of the Larry Meiller Show – with a few tweaks of course. I’m using 2 bottles of Lakefront Brewery’s Eastside Dark Lager, 3 bay leaves, 1/2 teaspoon red pepper flakes, 12 cloves garlic, smashed, to cover about 3 pounds of beef rump roast, cut into 3 large pieces to fit into my crockpot. It’s going to take about 5 hours for the beef to turn completely tender, but in the meantime, the Sunday kitchen smells delish.