beercook and beer activist with CAMRA in Victoria, BC Canada
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.
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.
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."
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."
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
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 cayenne pepper
1/2 cup ketchup
Press garlic and brown in the oil in a saucepan over medium heat.
beer and continue heating. Stir in the other ingredients and continue
cooking and stirring for 15 minutes.
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
with sauce. Cook for 30 minutes, turning and basting until the chops
- by John Rowling