Current Catalog

GREAT FOOD, GREAT BEER, THE ANHEUSER-BUSCH COOKBOOK 185 Flavorful Recipes for Pairing Beer with Food by Anheuser-Busch Sunset January 2008 $24.95/softcover Full-color photographs ISBN-13:978-0-376-02048-2 Sample recipe Buy this book Printer-friendly page

Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com

There is nothing quite as satisfying and refreshing as a glass of beer. And, when paired with the right food and enjoyed over a leisurely meal with good friends and family, the beverage becomes all the more perfect. Whether it's a tailgate party, a get-together to watch a big game, or just dining with friends, beer fits with the way we cook and entertain today.

In THE ANHEUSER-BUSCH COOKBOOK: GREAT FOOD, GREAT BEER, 185 Flavorful Recipes for Pairing Beer with Food, Anheuser-Busch, America's foremost authority on beer, worked with master chefs to explore some exceptional ways to combine great beer with great food. The dishes in the book range from appetizers to desserts, and every single recipe was selected because it goes great with beer!

"Beer is one of the most versatile, moderate alcohol beverages in the world, and pairs well with a range of cuisines by complementing, and not overpowering, complex flavors," said Brent Wertz, executive chef at Anheuser-Busch's Kingsmill Resort & Spa and the spokesperson for GREAT FOOD, GREAT BEER. "Beer adds pizzazz to any menu and with GREAT FOOD, GREAT BEER we want to help provide culinary enthusiasts with a fun, creative twist when preparing dishes. As detailed in the book, beer should be paired carefully with the right dish to bring out the best of both."

Beer and food pairings aim to create a balance of flavors, producing a magical blend of tastes to be savored. GREAT FOOD, GREAT BEER takes into account the aroma, bouquet, taste and body of a variety of beer styles and offers a wide range of inventive recipes that are perfect for casual weeknights, special occasions and everything in between. Some of the delicious recipes include:

• Spicy Shrimp Cakes with Corn Salsa
• Tuna Ceviche with Cumin and Chile
• Pulled Chicken Sandwiches
• Chile Verde
• Grilled Green Tomatoes with Salsa
• Chicken Stew with Saffron
• Pork Skewers with Moroccan Spices
• Mushroom-Stuffed Filet of Beef
• Cajun Jambalaya with Wild Rice
• Vietnamese Skewers with Dipping Sauce
• Lemon-Garlic Shrimp Skewers
• Seared Snapper Provençale
• Fallen Chocolate Cake with Cherries
• Pear-Cardamom Upside-Down Cake

Each recipe is paired with a type of beer — whether it's an American-style premium lager, a European-style pilsner, an English-style pale ale, or a dry stout — as recommended by an Anheuser-Busch brewmaster. The book also provides overall tips on how to pair beer and food.

Additionally, GREAT FOOD, GREAT BEER contains a number of recipes that call for beer as a key ingredient as well as a comprehensive guide to beers, creative menu suggestions and helpful indexes in which recipes are categorized by both beer and ingredient.

This one-of-a-kind book is a refreshing addition to any cook's collection. From valuable information and thirst-quenching tips to mouthwatering recipes, GREAT FOOD, GREAT BEER offers a little something for everyone. Books are available to consumers in all national book and supermarket retailers, large club stores, as well as online at www.BudShop.com.

A graduate of the prestigious Culinary Institute of America, Brent Wertz knows a thing or two about food. And, having worked for Anheuser-Busch since 2002, the certified executive chef knows a thing or two about beer as well. Brent joined Kingsmill Resort & Spa — one of several commercial properties owned by Anheuser-Busch — as Vice President of Food and Beverage in 2002. In this position, he oversees the culinary experiences of 11 food-and-beverage outlets, including The Bray Bistro, Eagles, Regatta's Café and Marketplace, Moody's Tavern and the Marina Bar & Grille. Brent is also responsible for the introduction of trendy beer-pairing dinners, during which Kingsmill guests sample the latest Anheuser-Busch brews expertly matched with creative cuisine. From the appetite-stimulating amuse-bouche to the sumptuous dessert finale, Brent successfully marries Anheuser-Busch products, unique ingredients and seasonings to produce innovative dishes, such Budweiser Poached Shrimp, or the decadent AmberBock Truffle Tart. A member of the American Academy of Chefs and the American Culinary Federation, Brent was recently named president of the elite Resort Food Executive Committee. He has appeared on the PBS special "Historic Chefs of America" (which aired as a sequel to the PBS series "Historic Hotels of America"), "Thrill to Grill" chef series and several episodes of the Food Network show "Follow that Food." He has also been featured in Chile Pepper Magazine, the Chicago Tribune, the Philadelphia Inquirer and other major daily newspapers and magazines touting his beer and food-pairing culinary acclaim.

For George Reisch, beer has been a lifelong passion. A fifth-generation brewmaster by trade, with his family brewery, Reisch Brewing Co., of Springfield, Ill., in operation from 1849 to 1966, Reisch fell in love with the art and skill of brewing at an early age. Always an avid homebrewer, Reisch attended the University of Wisconsin to gain his Bachelor of Science in Food Chemistry. Reisch is a tasting judge at both the World Beer Cup and Great American Beer Festival and an active member of the Master Brewers Association of the Americas (MBAA). He also serves on the Technical Committee for the National MBAA office and is a member of the Board of Advisors for the North American Brewers Association (NABA). Reisch was also a past president of MBAA District Southern California and was named "Large Company Brewmaster of the Year" at the Great American Beer Festival in Denver in 2000, 2001, 2002 and 2003.