Farm to Table: Ale's well that ends well

Once upon a time, not all that long ago in 1919, the 18th Amendment ushered in Prohibition, banning the manufacture, sale and transport of intoxicating liquors. For the next 13 years, Americans relied on creativity, resourcefulness and, often, a well-placed payoff just to get their hands on a forbidden flask. But on April 6, 1933, everything was about to change. The Cullen-Harrison Act, signed by Franklin D. Roosevelt, legalized the sale of beer and wine with up to 3.2 percent alcohol by weight (about 4 percent ABV), allowing legal beer to flow again for the first time in more than a decade. "I think this would be a good time for a beer," Roosevelt remarked while signing. Breweries rushed to produce beer that met those requirements in advance. In many cities, crowds gathered in the streets, waiting for taverns, saloons and bars to reopen their doors at midnight. That long-awaited moment of anticipation and celebration would come to be known as New Beer's Eve. It's estimated that 1.5 million barrels of beer were ready for release on April 7, with folks gulping millions of gallons – a sure sign of pent-up demand. Full repeal didn't come until later that year, when the 21st Amendment was ratified on Dec. 5, 1933. The return of beer didn't just transform what was in the glasses of Americans, it made its way back into their kitchens, too. Beer has long been used as a cooking ingredient, dating to ancient Mesopotamia and Egypt, where it found its way into stews, porridges and early breads. In parts of the world where wine wasn't readily available, it served as an accessible way to add depth and richness to everyday dishes. By the early modern period (roughly the 1500s to 1700s), beer began appearing in more refined recipes like sauces and marinades as brewing became more standardized. Today, in the modern craft beer era, its role in the kitchen has only expanded. From IPA-battered fish to stout-based desserts like oatmeal stout chocolate chip cookies and brownies, beer offers a wide range of flavors to cook with. With so many styles to choose from, cooks can lean on everything from bright, hoppy notes to deep, roasted richness to shape a dish. Beer Cheese Soup with Caramelized Onions A true Wisconsin classic, beer cheese soup brings together sharp cheddar, rich broth and a splash of beer for a creamy, comforting bowl that tastes like pure Midwest nostalgia. This recipe also works well as a dip, served with veggies, bread and the like. Makes 4-6 servings Ingredients 2 Tbsp butter 1 Tbsp olive oil 1 large yellow onion, thinly sliced 2 cloves garlic, minced 2 Tbsp flour 1 ½ cups vegetable or chicken broth 1 cup beer (lager or pale ale works best; we like any version from Crooked Lane Brewing) [RT1] 1 cup whole milk 1 cup Half and Half (or sub more milk) 2 cups sharp cheddar cheese, freshly grated 1 tsp Dijon mustard ½ tsp smoked paprika Salt and black pepper, to taste Optional: pinch of cayenne or a dash of hot sauce; toppings such as toasted bread crumbs/croutons, chopped chives/green onions/herb of choice, extra shredded cheese Directions In a large pot over medium heat, melt butter with the olive oil. Add sliced onion and cook slowly, stirring often, until soft and lightly caramelized, about 12-15 minutes. Add garlic and cook for another minute, just until fragrant. Sprinkle in flour and stir to coat the onions, cooking for 112 minutes to remove the raw flour taste. Slowly whisk in broth, making sure to smooth out any lumps, then pour in beer. Let mixture simmer for about 5 minutes to cook off some of the alcohol and mellow the flavor. Reduce heat to low and stir in milk and Half and Half. Once warmed through (but not boiling), begin adding cheese a handful at a time, stirring until fully melted before adding more. Stir in mustard, smoked paprika and any optional heat. Taste and adjust with salt and pepper as needed. Serve warm with toasted bread, a sprinkle of chives and an extra handful of cheddar on top.