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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
@ site name

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John Rowling
beercook and beer activist with CAMRA in Victoria, BC Canada

John Rowling loves beer - both as a consumer, chapter president of the Campaign for Real Ale (CAMRA) and as one of the founders of the Great Canadian Beer Festival.

Though CAMRA began in 1971 to protect the survival of real ale, Rowling's activism is more recent - testifying to the effects of greater beer taxation in British Columbia, and monitoring mergers and acquisitions among Canadian craft brewers.

In an interview last year with Canadian beer writer, Glen Edwards, Rowling said "When we first started in 1990 (in B.C.), we were basically promoting microbreweries because it meant greater choice. Now I'm a bit concerned we're starting to move into the phase of the 60s and 70s in Britain. There's still microbreweries opening, but the more successful ones are getting eaten up by the larger brewing companies."

To foster appreciation of craft beer in Canada, Rowling helped found the Great Canadian Beer Festival, and serves on its board of directors.

"We have done cooking with beer at the GCBF but it's very difficult because of fire regulations, etc. Next year (2003) we're going to hold the festival outside in September, so we anticipate barbecueing and grilling with beer."

This year marks the 10th Anniversary Great Canadian Beer Festival
November 22 & 23 2002, http://www.gcbf.com

However, as to a recipe, try this one: Let's call it GCBF Barbecued Pork!

Serves 4.

4 pork loin chops, 1 inch thick
1 clove garlic
1 Tbsp olive oil
1/2 cup beer (a brown ale or amber - medium hoppy is OK)
2 Tbsp malt vinegar (Spinnakers Scottish if you can get it)
1 Tbsp Worcestershire Sauce (remember it's pronounced Wuster Sos)
1 Tsp Dijon mustard
1/4 Tsp brown sugar
pinch salt
pinch cayenne pepper
1/2 cup ketchup

Press garlic and brown in the oil in a saucepan over medium heat. Add the
beer and continue heating. Stir in the other ingredients and continue
cooking and stirring for 15 minutes.

Sear chops for 5 minutes on each side. Remove and set aside. Cover rack
with heavy duty foil and perforate a little. Place chops on foil and cover
with sauce. Cook for 30 minutes, turning and basting until the chops are

- by John Rowling

www.beercook.com, Copyright © 2009-2002, by Lucy Saunders. All rights reserved. Note copyright of authors and recipe contributors in bylines and prefaces. Fee required for reprints in any commercial media.

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