From the Beer Wench's Kitchen
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Copper Creek Brewing Company’s Stout & Molasses Marinated Pork Chop
By K. Allen

Article Originally Published in Southern Brew News

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K. Allen is a beer traveler, BJCP Certified
Beer Judge and Food & Beer Columnist for
Southern Brew News.

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  One can generally find an English beer that appeals to one’s palate. They have milds, bitters, winter warmers, porters, stouts…the list goes on forever. Drinking my favorite English beer takes me back to sitting in English pubs with dark wood, good beer on cask and pub grub.

Okay, for culinary sophisticates, English cuisine often leaves one wanting, but much of it is comfort food and the names can be entertaining. Some of my favorite English food names are things like toad in the hole, bangers and mash, and spotted dick (a dessert by the way). Many of the traditional flavors and foods from English pubs are being revisited and updated in pubs around England and the U.S. One can also find great beers in this tradition.

In downtown Athens, GA, one of the Beer Wench’s favorite places to go is Copper Creek Brewing Company. Brewer Matt Buley makes the locals proud by brewing many great beers, and some of them are in the English tradition. As of the first week in November, a delicious, creamy oatmeal stout was on tap. Coming up soon will be Matt’s winter warmer which will be brewed with a twist this year: wood chips to simulate barrel aging. Regular favorites are the English mild and pale ale. All of these beers pay wonderful tribute to the English beer tradition. Now if you prefer non- British fare, you can sample the American pale ale, kolsch or any number of the brews currently on tap. There are always four great choices. If you love, or have never had, real cask ale, you can try it here as well. The first Wednesday of every month, Matt puts one of his tasty brews in a real English cask. Sensational!

You might ask if Copper Creek has food to match its beer. Well, of course they do. On the menu, you can find pita bread pizzas, nachos, portobello mushroom sandwich, chicken chill soup, and crab cakes among other tasty treats, but in keeping with the English motif, the Beer Wench will share with you a recipe for the traditional pork chop that is far from traditional. This dish, shared with me by Chef Andy Urell, is made with Matt’s stout to give it that extra special quality. 

(Recipe for 8, 10 oz chops. Can be reduced to fit your own needs.)

3 shallots, chopped
15 garlic cloves, chopped
2 pints Copper Creek Stout (or your favorite substitute)
1 cup molasses
1⁄2 cup honey
1⁄2 tbs salt
1⁄2 tbs black pepper

Saute shallots and garlic on medium heat for three minutes. In a mixing bowl add all remaining ingredients and whisk together. Place chops in marinade for 12-24 hours. Grill to medium well or 150 degrees. You pork chop lovers are certainly salivating by now. Serve the pork chops with your favorite mash recipe and your favorite English beer. If the recipe sounds great, but you can’t cook, come on over to 140 E. Washington Street, Athens, GA, 30601 and try the original recipe. Even if you can cook, you need to come check out the selection of Matt Buley’s beers on tap and sample the wonderfully diverse menu.

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