Kasper On Tap: Beer and chili, a marriage made in heaven - Baltimore Sun columnist Rob Kasper blogs about beer

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October 13, 2009

Beer and chili, a marriage made in heaven

Dropped by the Grand Cru Sunday afternoon where as part of the Baltimore Beer Week activities, they held their second annual chili contest.

I tasted all 4 chilis in the running. I preferred chili number 2, which it turned out was the eventual winner.

It was made by Jonathan Schuyler , chef at the Grand Cru.

Second place was a tie between the chilis made by Jeni Paik and Chris Attenborough.

A hot spicy chili made by Amy Wittig, was fourth .

My favorite beer to drink with chili is pilsner.

What is yours?

Photo of Super Bowl Chili :AP

Posted by Rob Kasper at 5:30 PM | Permalink | Comments (1)

Comments

I think the right beer with chili depends on the chili, in particular how spicy it is. A pilsner or other "lighter" beer (certain lagers?) is probably best with spicier fare, but a porter or even a stout would go nicely with a less-spicy, more hearty dish.

Posted by: Brian in SoBo | October 14, 2009 8:06 AM

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About Rob Kasper

Rob Kasper, a features columnist, has been writing about beer for 20 years, and he remembers when Anchor Christmas and Noche Buena were about the only beers at a holiday tasting and Sisson’s was the only brewpub in Baltimore. A collection of his columns, "Raising Kids and Tomatoes, Amusing Tales and Appetizing Recipes," was published in 1998. He lives with his wife, Judith, a professor at Johns Hopkins School of Public Health, in a downtown Baltimore rowhouse. They have two grown sons, who come home from time to time and drink their father’s beer.
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