With the holidays behind us and a few months of snow and cold ahead, it is now officially soup season. I consider that good news, however, as there are loads of delicious soups to make and warming beers with which to prepare or pair them.
Soup Made with Beer
Rueben Chowder
Try this Rueben sandwich in a bowl (pictured at top) from Craft Beer & Brewing's Cooking with Beer special issue. For a complementary pairing, try a strong German dopplebock such as Schneider Aventinus (Kelheim, Germany). Or try a Rye IPA such as Sierra Nevada Ruthless Rye IPA (Chico, California), Bear Republic Hop Rod Rye (Healdsburg, California), Founder’s Red’s Rye IPA (Grand Rapids, Michigan), or New Belgium RyePA (Fort Collins, Colorado). For contrast, try a maltier English-style IPA.
Serves: 6