Comments on: Greg Nash: Beer and food advocate

By: Jeff Pinhey

Jeff Pinhey — Sat, 10 Oct 2009 20:01:56 +0000

Nash’s smoked cheddar is truly addictive. Best with a nice hoopy IPA. It is sad how many fine dining places have horrid been menus. If you check though, you’ll find that there are a growing number who have a good beer selection. Local Sommeliers are trained in beer too!

By: witchypoo

witchypoo — Fri, 09 Oct 2009 20:03:43 +0000

Happy Birthday, Greg! Thanks so much for the very informative and well written article.

By: Nash

Nash — Fri, 09 Oct 2009 14:40:57 +0000

Anne: Oooops…. The pork belly should be brined refrigerated @ 35 – 36 F, the brine should be chilled to this temperature before submerging the pork belly into it as well.

DocD: We will do some beer food pairings with vegetarian options as we move forward with a series of brewmasters dinners at the Hart and Thistle this fall and winter.

Hope to see you for a pint sometime!

By: doctor d

doctor d — Fri, 09 Oct 2009 13:44:25 +0000

Thanks, Greg, for this insight. (And thanks Kimberly for a fantastic week of posts!) I’m looking forward to stopping by your place to check out your brews. I wonder, however, if you’ve ever thought about pairing your beer with vegetarian options? I understand how many of you love bacon, but…

By: Anne

Anne — Fri, 09 Oct 2009 12:31:34 +0000

Thanks for the recipe – I am going to try it. I assume the pork belly in brine should be stored in the refrigerator for the 3 to 4 days.

By: nataliejoan

nataliejoan — Fri, 09 Oct 2009 12:24:07 +0000

“Beer is the new wine.” Perfect. My husband and I have an ongoing tradition of trying new beers everywhere we go, and bringing them home to each other when we travel separately. I’m loving the new upsurge in local microbreweries.