Vincent Publishing - Index

Vincent Publishing - 2008 Michelob ULTRA Open - Index

M I C H E L O B U L T R A O P E N 2 0 0 8 O F F I C I A L P R O G R A M
HEADLINE
THE PERFECT PAIRING: Great Food, Great Beer
Edward Of course, the first rule to pairing beer with food
is to just have fun. Take Bud Light, for example.
Because it’s a lighter beer,it pairs well with
Headline
lighter foods such as fish. Sole and crab, more specifically.
In the meat category Wertz would recommend
a line of signature Kingsmill sauces and seasonings,
including Eagles Bull Basting Brew (steak sauce),
Kingsmill House Vinaigrette, Marina Munchin’
Madness (salsa) and Rocchina’s Red Sauce, which are
available at gourmet shops around the country.
pairing Bud Light with a flank steak and light sauce.
A member of the American Academy of Chefs and the
“Beer tends to react differently to ingredients.” To American Culinary Federation, Wertz was recently
prove his point, Wertz recommends tasting a raspber- named president of the elite Resort Food Executive
ry. Then take a sip of Michelob ULTRA Amber. committee. He has appeared on the PBS special
Then, try a piece of chocolate. Take another sip of “Historic Chefs of America,” which aired as a sequel to
Michelob ULTRA Amber. Try a caramel. Another the PBS series “Historic Hotels of America,”“Thrill to
sip. Notice how the beer enhances the flavor of the Grill” chef series and several episodes of the Food
Edward
food. Michelob ULTRA Amber offers a toasted and Network show “Follow that Food.” He has also been
slightly caramel note with roasted malt undertones to featured in Chili Pepper Magazine, the Chicago
anything one eats.
Tribune, Philadelphia
Naturally, that pairs
Inquirer and other
well with chocolate and
major daily newspa-
caramel. In other
pers, magazines and
words, dessert.”
radio stations touting
his beer and food par-
Through the years,
ing culinary acclaim.
Wertz has enjoyed
spending time with
In Great Food Great
brewmasters. “We
Beer, 185 Flavorful
have detailed conversa-
Recipes for Pairing Beer
tions of palettes and
with Food (Sunset
what we’re tasting with
Books; January 2008)
both the beers and the
suggested recipes aim
food. They’re all
to create a balance of
preaching the same
flavors. The recipes
thing I am. I’m look-
take into account the
ing for every nuance of
aroma, bouquet, taste
flavor when pairing
and body of a variety of
dishes with beer styles.
beer styles and offers a
So I need to know if I’m
wide range of inventive
finding what their taste
recipes that are perfect
buds are finding.”
for casual weeknights,
Garlic-Poblano Guacamole
special occasions and
One thing Wertz can
everything in between.
count on during his travels is that Anheuser-Busch Each recipe is paired with a type of beer – whether it’s
beer is consistent in taste. Bud Light in the United an American-style premium lager, a European-style
States tastes exactly the same in England or China. pilsner, an English-style pale ale, or a dry stout – as
It’s the foods that are more inconsistent. Dishes recommended by an Anheuser-Busch brewmaster.
favored in England are not always what Americans The book also provides overall tips on how to pair beer
would eat. So his pairings recommendations may and food.
vary from one area of the world to another.
This one-of-a-kind book is available at
Along with a team of chefs and Anheuser-Busch brew- www.Budshop.com, select club stores and in most
masters, Wertz created a line of Budweiser Genuine national book and supermarket retail stores.
Sauces – including BUD Barbecue and Beechwood
Smoked Barbecue sauces, basting sauce and a special For Wertz, the book was a perfect pairing of his skills
wing sauce – that use only the finest ingredients, as a chef and as a beer consumer.
resulting in an exceptional taste experience. And as if
that was not enough, the high-energy chef developed
Cajun Jambalaya and a Budweiser anyone?
MICHELOB ULTRA OPEN • 2008 OFFICIAL PROGRAM
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