Taste Test Tuesdays at Intuition Ale Works

Heather: I’ve spent some time this week with Intuition’s Cari and Laura Evans, getting a look of putting together a cookbook. But this isn’t just any cookbook – every recipe uses one of Intuition’s delicious brews! Between Taverna‘s mussels and clams steamed in People’s Pale Ale and Grape and Grain Exchange‘s beer cocktails; I was an utterly happy foodie. There’s nothing quite as special as getting to watch a person (whether chef or amateur) being passionate about food! Enjoy the behind-the-scenes pictures!



Alex: When Cari asked us about partnering for Intuition Ale Work’s Taste Test Tuesdays for the upcoming Intuition Cookbook and getting to have a recipe in the book, I got really excited. While I’m no Tom Gray or Scotty Schwartz, I like to think that I have at least some small knack in the kitchen. Even so, we decided to try and do something simple for our entry, a salad dressing based on Intuition’s Belgian Whit beer. In my mind, it seemed like a slam dunk, how hard could inventing a salad dressing be? Some salt, some pepper, some oil, tossed with greens with some other veggies and it’s done, easy as that.




(Definitely not Alex or our kitchen!)

Three hours and three pints later and I was still no closer to Whit-based bliss coating my salad. My taste-buds were glazed over with honeyed vinegar, and I couldn’t get the onion stench out of my hands. After a quick consult with Cari, we returned to the kitchen armed with a fist full of shallots and a plan. We’re currently perfecting the recipe and can’t wait to share it!