100 Ways to Use Beer in Food and Drink #8 and #9: Black and Tan Beer-Infused Garlic Pesto

To all you naysayers out there: you lose! Yet again I ¬†accomplish both #8 and #9 of my quest to use beer in 100 different dishes. This time, I wanted to make something versatile, that could go with various meals, so I opted for a pesto that is amped up with flavor of a black and tan beer….plus beer-infused garlic, so I knock two items off the list.

Hopefully you realize that black and tan is a reference to a mix of two tasty and contrasting beers. The mix of beers varies depending on where you get it and from whom, but is generally a dark beer with a pale ale or lager. This time, I used Yuengling’s version: a mix of their porter and their premium beer. I was hoping the porter part of this would bring out the nutty flavor of the¬†pine nuts, but because it’s only half porter, wouldn’t turn the pesto dark.

The black and tan did bring out the pine nuts, while also giving the pesto a bit of the bite when mixed with the garlic. I put one slice of sun-dried tomato in the mix and it lent a very subtle taste that again, I believe was brought out by the beer. I served this as a snack on toast, topped with a slice of sun-dried tomato. Then, for dinner we put it on our burgers, along with the beer-infused ketchup! OR you can make an open-faced tuna sandwich and top it off with some pesto (see above). You’re welcome.

Beer-Infused Garlic

Read More