Tag Archives: Toronto Festival of Beer

What do You Eat at 5 a.m. by Ginger Johnson

Ginger Johnson

Ginger Johnson

The sun is not yet up, the people stream by like it’s any random midday hour, and I ponder: what do you eat at 5 am? Specifically, what should or could I dine on before getting on a plane cross-country?

Yesterday was markedly different. Not only was I not at an airport, properly shuttled through a mass of humanity in a hurry to get somewhere else, I was gearing up for the first day of the Oregon Brewers Festival. It’s a biggie. With over 80,000 guests, dozens upon dozens of beers available to taste, food vendors hawking their wares and a few “other” vendors (like us) awaiting a full day ahead.

Yesterday for breakfast it was a humble English muffin with a spot of butter and jam and a cup of OJ. In all fairness it was the continental breakfast set out by the hotel in which I was staying. Not my first choice, though not all bad either.

This morning in the hubbub that is international travel, I’ll seek something else. Beer isn’t on my mind for the meal (though there are some perfectly delightful beers to sip with breakfast). Baked goods are.

Why is that? I found myself hankering for the flaky croissants to be found in the Seattle airport. The ones I tried on my way home from another trip months back. One plain and simple, one with a bit of chocolate. Mmmmmm. I’d take that right now.

Eating at various times of day spur various desires.  It’s like when I’m asked, “What’s your favorite beer?” The reply is completely dependent on the circumstances, what/s available, what I may be in the mood for, and what I want to spend money on.

What do you eat at 5 am? Let me know. I’m curious to hear it.

Til the next glass ~

TFOB_LOGO_BET365Go Here: If you happen to be on the East coast of North America, the Toronto’s Festival of Beer is a good one to take in. It’s a great big city to explore and taste too.

Try This: Beer for breakfast. It’s a statement, not a question. Moderation in all things, alcohol included, can yield some flavorful and surprising enjoyments. Sip a Belgian with crispy waffles, a rich stout with chocolate doughnuts.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

All Articles by Ginger Johnson

BBQ Stands For…by Ginger Johnson

BBQ Stands For…  

Perhaps BBQ stands for Beer & Barbecue Quenches. Perhaps BBQ can mean Bring Beer Quickly! Whatever you want it to mean, this holiday enjoy the flavors of beer in tandem with your barbecuing adventures.  

BeerAs I look forward to being a special guest at the Toronto Festival of Beer in the Grilling Tent, my mouth waters with possibilities. See, life is not only your oyster – it’s your local brewery and farmers market! And it’s chock full of potential, ideas, and opportunity.   

So when you’re thinking about beer + BBQ this 4th of July, consider a few simple and tasty suggestions.  

  1. Barbecue sauce can reach new depths of flavor when you add a gorgeous Porter to the sauce. If you’ve got a cup of BBQ sauce you’ve made or bought, whisk in a quarter cup to give a new layer of flavor.
  2. If you’re planning to marinade – or beerinade as I’ve called it before – then factor in fresh beer. Chicken to grill? Include a soft cream ale, like Hale’s, into the mixture. Beef? A balanced pale ale, like Sierra Nevada, will do the meat justice. Veggies? A classic ESB, like Full Sail, will contribute nicely.  

Beer has a slight acidity that helps tenderize proteins while it simultaneously supplies seasoning. Also bear in mind that if you really like a crispy bitter IPA, you must exercise caution when cooking with them. The heat of cooking will greatly amplify and make the beer especially bitter since it’s cooking out water, and not necessarily in a good way.  

Cheers to beer, BBQ, and a great safe cooking adventure. Do it often, invite friends over, and enjoy the summer!  

Till the next glass ~  

g   

Try This Pairing: Beerinate mushrooms in that ESB for 1 – 2 hours along with some light olive oil, salt and pepper, then grill it for a couple minutes each side, medium heat. Careful not to scorch the mushrooms. The recipe is simple because you want to accent the umami, not overshadow it.   

Events:  The Beer Junction will be celebrating their 3rd Anniversary – and Schooner Exact has brewed a special early release of Hopvine IPA just for the event. Full details  – click here!  Get out and support your local brewer & beer shop.  

See, life is not only your oyster – it’s your local brewery and farmers market! And it’s chock full of potential, ideas, and opportunity.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com