Category Archives: SommEats

Street Side Sushi – Food Truck for Brewery Visits

StreetSide Sushi – How the food business is helping breweries. I may not intend on having a meal when I’m at the brewery but only too often, my hunger is triggered after a pint. The latest trend with food trucks sitting conveniently next to breweries is a real blessing.  I think the food truck concept is a blast as I’m kinda forced into trying something I’ve never had before. I love my cheeseburgers but food diversity is good too. My wife and I found ourselves…

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How to Make Drunk Marinade

I’m not a chef and I’m not even the primary cook in my family.  Honestly, I think my family keeps me around just for the spare kidney and my grilling/smoking skills.  My primary cooking function is to take the workload off my wife.  So I do it for fun and I have a lot of freedom to mess around.   While my wife has to worry about making a balanced meal for the kids with vegetables, meat, fruit etc… I focus my energies on things…

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Keurig vs. Tassimo – A side by side comparison #Coffee

Keurig vs. Tassimo – How to make bad coffee slightly better An evening of beer is great but only if I get my coffee the next morning. Oh now stop it. We’ve all lowered ourselves for a quick caffeine fix. These single serve coffee makers are perfect when you want a quick cup of ordinary to awful cup of dark hot liquid.  They are on the same shame level as a foodie going to McDonalds or a beer nerd drinking a macro beer. It happens.…

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Hops Sour Cream Recipe

Hops Sour Cream Recipe | Create Deep Impressions With This Hop Sour Cream Dipping Sauce The food historians tell us we have been “dipping” food since the beginning of time. With tons of options like savory, sweet, mild & spicy. Textures can range from thick, creamy & soupy. Dips are a common condiment for many types of food and are used to add flavor or texture to a dish. In this century we have party dips and we serve these delicious treats as snacks, appetizers,…

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How To Make Sommbeer Mustard

When it comes to condiments you could make a strong case that mustard is the only condiment that is actually necessary.  It’s perfect for sausages, hot dogs, sandwiches, pretzels, and countless other delectable morsels that beg for a bit of a tangy savory sweetness to  enhance a meal. Of course when it comes to mustard there are endless varieties, yellow, brown, honey, Dijon, etc. However the best mustard by far will always be beer mustard!  I started making my own mustard a few years back…

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Federal Jack’s Chowder

Chris Charland’s Chowder: Federal Jack’s chef shares his recipe for a sure respite from the winter weather A couple of years ago, in my infinite wisdom, I asked Kennebunkport Brewing Company if I could brew with them for a day in February. I had done this back in the 1990’s for an article I wrote about the experience. This time it was February, oh, did I mention that? And even lovely Kennebunkport in southern Maine was a frigid eight degrees. “Dress in layers” was head…

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