Beer but no alcohol

Alcohol-free brews are on the rise

My wife visited a friend a few weeks ago and came back from the excursion asking if I’d ever tried non-alcoholic beer. Her friend had been talking up Athletic Brewing Co., which is based in Connecticut and brews an array of alcohol-free beer.

While I had heard of the brand, honestly, I couldn’t say that I had ever had a non-alcoholic beer in my life. I don’t think I’ve ever even tried an O’Doul’s. I suppose I always wondered — if subconsciously — what’s the point? (I know what the point is.)

Not that I’m condoning drinking to get drunk as a responsible choice, but the alcohol in beer is an undeniable, perhaps critical piece of the puzzle. Still, beer does, you know, taste good. Sometimes you want to enjoy a beer but maybe not take in the alcohol, you know, like on a Tuesday. Other times, maybe you’ve already had a few, you’re feeling pretty good and you’d like to keep enjoying the moment — but you know you need to slow down or stop altogether. That’s an instance where an alcohol-free beer can help keep the good times rolling, while keeping you in a responsible frame of mind.

Beyond those instances, obviously others are choosing to live without alcohol for a variety of reasons.

According to a Boston Globe article in May, sales of nonalcoholic beer are up nearly 40 percent in both 2019 and 2020. It’s probably time for me to get with the program.

I was skeptical, but the Athletic story was compelling. The founder, Bill Shufelt, notes on the company website he made the decision to cut out alcohol as a way to live a healthier lifestyle, but non-alcoholic options were limited in the marketplace.

“From the start, we’ve planned to offer more non-alcoholic beer variety than the world has ever known,” Shufelt says on athleticbrewing.com.

I was impressed. It was time to dive in.

I started with Athletic Brewing Co.’s Upside Dawn Golden Ale, which the brewery describes as “refreshing, clean, balanced, light-bodied,” with “aromas subtle with floral and earthy notes,” and yeah, that description fits the bill. It’s also gluten-free for those wondering and just 50 calories.

Do I think it’s missing a little zip with no alcohol? Yes, I do, but that could also be in my head. This is a perfect brew for a screaming hot day. It’s crisp, light and refreshing, and, as you might expect, very, very easy to drink. I could have one of these at the beach or after mowing the lawn — or during since it’s about time I make use of the cup holder on the riding lawnmower.

I should also note that when they say alcohol-free they mean less than 0.5 percent alcohol by volume.

Next up was Athletic’s Free Wave Hazy IPA. Candidly, I don’t know if this is going to satisfy New Hampshire’s hop enthusiasts or “hop heads,” but it does have enticing hop character featuring a citrusy burst in a well-balanced package. Athletic uses Amarillo, Citra and Mosaic hops in this brew. It’s pretty impressive. I’ll have this again for sure.

At the moment, Athletic also brews a stout, a second IPA, a Berliner weisse and a Mexican light lager.

Athletic isn’t the only option for non-alcoholic brews, as major breweries like Brooklyn Brewery, Dogfish Head and Sam Adams are all pumping out non-alcoholic brews, so you undoubtedly have some choices at your local beer store.

What’s in my fridge

Combover IPA by Schilling Beer Co. (Littleton)
It’s the strawberry notes on this one that stand out for me. You’re getting big citrus and pine flavors but the strawberry flavor gives this American IPA a unique twist. This is one of those IPAs that just begs for another sip. Cheers!

Featured photo: Courtesy photo.

Very berry smoothie bowl

Whether you have an abundance of locally picked blueberries that are stored in your freezer or you bought a bag at the grocery store, I have a terrifically healthy recipe for them. This berry smoothie bowl is my go-to breakfast at least five days a week. However, it also could be a nice, light lunch on a hot summer day or a healthier version of soft-serve ice cream.

One key part of this recipe isn’t an ingredient but the equipment. I don’t often mandate specific equipment, but for this recipe a food processor is essential. Because you want the final product to be fairly thick and viscous enough to be eaten with a spoon, you’re going to want to use a food processor. A blender will work, kind of, but in order to get this well-blended, you’re going to need to make it thinner. You possibly could use an immersion blender, but I’ve never tried, so I can’t verify that.

As far as the ingredients go, there are a few things to consider. For the banana slices, I’d recommend making them about 1/2 inch thick. Too much smaller and they’ll become soft too fast; too much bigger and they’re tougher to process. For the broccoli, trust me. It’ll add more nutrients, and you won’t even taste it. For the peanut butter powder, you probably could substitute actual peanut butter with little issue. Finally, any plant- or dairy-based milk will work fine. Unsweetened almond milk just happens to be my favorite option.

Now, with a few caveats, you are ready to make the tastiest, healthiest chilled breakfast or lunch you’ve had in a while.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Very berry smoothie bowl
Makes 1

1/2 cup sliced banana, frozen
1 cup frozen berries (blueberries, raspberries and sliced strawberries work)
1/4 cup frozen broccoli
1/2 to 3/4 cup unsweetened almond milk
1 Tablespoon peanut butter powder
Cereal or granola, if desired
Required equipment: food processor

Remove frozen banana from freezer, and set on the counter for 15 minutes to soften slightly or place in microwave for 5 seconds.
Place slightly defrosted banana and berries in food processor.
Place frozen broccoli in microwave-safe bowl* and defrost in microwave for 20 to 30 seconds.
Add broccoli to food processor.
Close food processor lid, leaving feed tube open.
Blend on high, adding 1/3 cup milk shortly thereafter.
After 10 seconds, stop processing. Remove lid, scrape down sides, and add peanut butter powder.
Blend on high, adding more milk to get the desired consistency.
Transfer to serving bowl.
Sprinkle with granola or other cereal to add texture, if desired.
Note
*Use the bowl you’ll be eating this smoothie in to save yourself from extra cleanup!

Photo: Very berry smoothie bowl. Courtesy photo.

Ashley Laskiewicz

Ashley “Ash” Laskiewicz of Fremont is the owner of Beauty & Beast Meals (beautyandbeastmeals.com, find her on Facebook and Instagram), which offers weekly menus of fully cooked meals available to order and pick up on the go. She originally opened a coffee shop about four years ago called the Fremont Town Market, where she started offering grab-and-go meals that would often sell out. Soon after beginning to work with a nutritionist at her gym, Laskiewicz decided to close her coffee shop to focus on serving a weekly menu of health-focused meals, preparing everything out of the same storefront at 25 Spaulding Road in Fremont. There are a few menu staples, like lunch bowls and protein doughnuts and waffles, while other recent items have included cheeseburger stuffed peppers, and a turkey wrap with raspberry chipotle barbecue sauce and mixed greens. New menus are usually posted to her website on Mondays, with orders open until 2 p.m. that Thursday and pickups on Sundays from 9 to 10:30 a.m.

What is your must-have kitchen item?

I’m going to say my metal bowl. I have this big set of metal bowls I got from my grandmother, and I always feel like I’m mixing something in one.

What would you have for your last meal?

Pizza. I literally just love the frozen cauliflower pizza from Hannaford.

What is your favorite local restaurant?

The Atkinson Country Club. They always have an excellent turkey wrap.

What celebrity would you like to see ordering one of your meals?

The first person that popped into my head was Arnold Schwarzenegger, but back during his body-building days. I just find that world to be fascinating, and I think it would be super cool to sponsor somebody like that.

What is your personal favorite menu item?

I would definitely say the protein doughnuts. Going back to my coffee shop days, I used to bake all these wacky flavors. … I have a new doughnut that I just made that’s called “Fit” Fetti.

What is the biggest food trend in New Hampshire right now?

I think it’s grab-and-go. You see it everywhere now — I feel like even places like 7-Eleven have upped their game on it.

What is your favorite thing to cook at home?

Anything on the grill. I love grilled fish [like] haddock and scallops.

Protein bites
From the kitchen of Ashley “Ash” Laskiewicz of Beauty & Beast Meals in Fremont

¼ cup melted coconut oil
¼ cup honey
½ cup peanut butter
1½ cups oats

Blend wet ingredients until smooth, then pour over the oats and mix. Roll into balls and store in the refrigerator or freezer.

Featured photo: Ashley Laskiewicz

Fresh and balanced

New meals each week at Hopkinton’s BB Take Home Kitchen

Hopkinton native Emily Knowlton and her mother Deb found success last July with the launch of BB Take Home Kitchen, also known as the Balanced Brussel, a weekly take-home meal business they operated out of a stationary food truck. A year later, the mother-daughter duo has grown out of their mobile space, selling the truck in favor of a new brick-and-mortar location.

BB Take Home Kitchen reopened earlier this month following a brief renovation period, introducing grab-and-go options for the first time, as well as an overall more streamlined ordering process for its meals. Before, pre-ordering was required and meal pickups were only available at the truck within a two-hour window every Tuesday. The new space expands the Knowltons’ hours of operation to Tuesday through Friday, from 11 a.m. to 6 p.m.

“The plan will be to have the same as what we have available for pre-order on the website also available in the deli case, so if somebody was driving by they could just stop in and pick up something on their way home,” Emily Knowlton said. “You can still pre-order and you guarantee what’s on the menu. But if you just walk in, you can have anything we have in the case.”

A graduate of the University of New Hampshire with a degree in nutrition and dietetics, Knowlton offers a new menu each week; once it appears on the website, it’s available to pre-order and pick up any time BB’s is open. Certain specialty items will be available on Thursdays and Fridays each week.

“I had a lot of people who would order meals for the entire month, so I’m actually going to release them now on a rotating basis,” Knowlton said. “So as one week goes away, the next week will come up, just so that we can keep a couple of weeks in advance for people, and also for us.”

Depending on an individual meal’s ordering popularity, you might see it rotated out once or twice a month, or several months in between. Next week’s featured menu items include ginger sesame chicken with white rice and vegetables; Buffalo chicken macaroni and cheese and a side salad with house dressing; a falafel wrap with house tzatziki sauce and hummus; and a shrimp corn chowder with a side of homemade cornbread. The specials for later that week will be sauteed lemon chicken, and taquitos with an avocado ranch dipping sauce.

Other items that have been popular with Knowlton’s clientele have been the pork ponzu meatballs, a beef enchilada casserole, and a chicken and vegetable stir-fry served over noodles. You’ll also find a selection of baked goods out of the display case, from freshly baked chocolate chip and peanut butter cookies to blueberry muffins and jumbo cinnamon rolls.

BB Take Home Kitchen is closed on Saturday, Sunday and Monday to fulfill catering orders, which Knowlton said have “gone through the roof” over the past several months. The space will then reopen each Tuesday with the start of a new menu of take-home options.

“Our event business has picked up probably 300 percent since we started,” Knowlton said. “I get weeks where I’ll get five inquiries a week, and it probably does have something to do with Covid restrictions being lifted and people starting to plan weddings and parties again.”

BB Take Home Kitchen

Where: 633 Maple St., Hopkinton
Hours: Tuesday through Friday, 11 a.m. to 6 p.m. (Weekly menus are posted on a rotating basis; meals can be pre-ordered online, but some items are also available for walk-ins)
More info: Visit bbtakehomekitchen.com, or find them on Facebook and Instagram @bbtakehomekitchen

Featured photo: Pork ponzu meatballs. Photo courtesy of BB Take Home Kitchen.

The Weekly Dish 21/07/29

News from the local food scene

Take a bite: August is NH Eats Local Month, and the New Hampshire Food Alliance is kicking it off with New Hampshire’s Big Bite on Sunday, Aug. 1. The campaign, according to a press release, aims to connect Granite Staters through local food by encouraging everyone to take a “big bite” out of the same local food on the same day. The theme is pancakes — participants can get involved in a variety of ways, from sourcing local ingredients and making pancakes at home with family and friends, to dining out for pancakes at their local restaurant. Several local businesses are getting in on the fun too. Diz’s Cafe (860 Elm St., Manchester) will offer a pancake special on Aug. 1, while the Kearsarge Food Hub and Sweet Beet Farm (11 W. Main St., Bradford) will host a community pancake breakfast. The New Hampshire Food Alliance is encouraging everyone to share their big bites by snapping a photo and sharing it on social media with the hashtags #nheatslocalmonth and #nhsbigbite. Visit nheatslocal.com for more details and upcoming campaigns throughout the month of August.

New spot for Bedford market: The Bedford Farmers Market has moved to a new location about a mile up the street, in the parking lot of Murphy’s Taproom & Carriage House (393 Route 101, Bedford), according to a statement on its website and Facebook page. July 27 was its first date at the new spot, and the market will continue there on Tuesdays, from 3 to 6 p.m., through Oct. 12. Visit bedfordnhfarmersmarket.org or find them on Facebook @bedfordfarmersmarketnh for more details.

Greek meals to go: Join Holy Trinity Greek Orthodox Church (68 N. State St., Concord) for its next boxed Greek dinner to go event on Sunday, Aug. 8, from noon to 1 p.m. Now through Aug. 4, orders are being accepted for boxed meals, featuring a Greek vegetable medley with rice pilaf, tiropita and a roll for $15 per person. The event is drive-thru and takeout only — email [email protected] or call 953-3051 to place your order. The church is also planning a similar takeout event for Sunday, Sept. 12, which will feature a meal of pastichio (Greek lasagna) and Greek salad to go. Visit assumptionnh.org.

From canning to pickling: The Rodgers Memorial Library (194 Derry Road, Hudson) will host a virtual program on preserving fresh fruits and vegetables on Thursday, Aug. 5, from 6:30 to 8 p.m. Ann Hamilton, food safety field specialist for the UNH Cooperative Extension, will discuss various methods to preserve fresh fruits and vegetables at home so you can enjoy them year-round, such as pickling, canning, freezing and drying. There is no admission fee, but registration is required. Participants will receive a link via email to the Zoom meeting. Visit events.rodgerslibrary.org.

Tammaro’s food: A new local eatery offering a variety of freshly prepared Italian meals from family recipes opened this week in northern Litchfield. Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield), which opened on July 27, features a diverse menu of homemade dishes cooked to order. Many of the options are named after and use recipes from multiple family members, including owners and founders Donna Tammaro and her daughter, Lindsey Russo, as well as Donna’s mother, MaryAnn Tammaro, and several other family members from overseas in Italy. Items include salads, soups and a few Italian hot subs, but the stars of the menu are the pasta dishes, from Russo’s meat or cheese lasagna to chicken penne broccoli alfredo, shrimp scampi and five-cheese tortellini. The eatery features a small dine-in space, with takeout, delivery and catering services also available. Follow them on Facebook @tammaroscucina4 or call 377-7312.

On The Job – Heather Peloquin

Heather Peloquin

Alternative and holistic health specialist

As a registered nurse and certified nutrition therapist and clinical herbalist, Heather Peloquin provides alternative and holistic health services and sells all-natural health products at her business Back in Thyme Wellness and Herbs in Chester.

Explain your job.

As a nutrition therapist and clinical herbalist, I do classes and health consultations as well as nutrition and herbal consultations. On the retail side of things, I make customized medicinal herbal tea blends for people based on their health needs, and I make all-natural products for the shop, like herbal salves and balms, all-natural lotions, magnesium oil, headache balm, beard oil, soap, bath bombs — you name it.

How long have you had this job?

I’ve had the business since 2018 and opened the retail part of it in April of this year.

What led you to this career field and your current job?

I’m originally a registered nurse of 35 years. I’ve worked in functional medicine for the past 10 years, which led me to continue my education in nutrition and herbal medicine so that I could better help clients. I opened my own business because I enjoy one-on-one interaction with clients and being able to help people with their health needs in a more natural way. Not that I wasn’t doing that as a nurse, but having my own business lets me incorporate all of the different aspects of what I do in one area.

What kind of education or training did you need?

I’m a registered nurse, so I have a degree in that. I also have a diploma as a nutrition therapist and master herbalist and certifications as a therapeutic lifestyle educator, clinical weight loss practitioner and a few others.

What is your typical at-work uniform or attire?

Business casual.

What do you wish you’d known at the beginning of your career?

Conventional medicine is very different from holistic or alternative medicine, and I wish I had been exposed to the nutritional and herbal aspects [of health] long before 10 years ago.

What do you wish other people knew about your job?

I wish more people knew how useful plant-based medicine is for treating and managing health conditions, and that they can support their health through the use of natural herbal supplements and nutrition.

What was the first job you ever had?

I worked at McDonald’s as a teenager.

What’s the best piece of work-related advice you’ve ever received?

Progress, not perfection.

Five favorites
Favorite book:
The Bible
Favorite movie: O Brother, Where Art Thou?
Favorite music: Bluegrass
Favorite food: Cookout food, anything grilled
Favorite thing about NH: The seasons

Featured photo: Heather Peloquin

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