You like beer (I assume, since you’re reading this now). You probably also like vanilla. It’s a flavor present in so many food products (usually sweet and/or rich) that we’ve all been basically conditioned to like it. But the mysteries of vanilla are many, and I’m here to give you a quick and useful rundown on the beautiful bean and how and why it’s used in some beers. So first, the basics.
It’s hot out. If you’re feeling like me, you’re seeking the most refreshing, cool, and satisfying foods and drinks right now. To me this means a lot of things, but at the forefront of my desire is a light, crisp and refreshing lager, an uncomplicated but clean and bright flavor profile, nicely carbonated and cold. Cucumbers are in season and are lovely and watery, calming and cooling. There’s no need to complicate them with a crazy dressing–a dash of lemon, salt and fresh pepper is often enough, although a sprinkle of sugar and dill fronds are my favorite additions. It’s all about balancing here.