Thursday, May 13, 2010


Nutritionists will tell you that whole grains are an important part of a healthy diet.

Me, I’ve been a fan of the whole grain for years. Coarse rye bread? Westphalian pumpernickel - the kind that is as dense as white dwarf star matter, the slices of which must be pried apart with a knife due to their powerful gravitational attraction for one another? Yummy.

Whole Grain Swedish Rye
A slice of whole-grain Swedish rye bread. Mmmmmm. Grain.

When I get a Cereal Jones, I will, like as not, get out the Grape-Nuts. I discovered last year that Grape-Nuts are nothing more, nothing less than dried, ground-up knobbly bread crumbs, made from wheat and barley - yet that did not diminish their appeal. (As ridiculous a name as “Grape-Nuts” may be, it has a skosh more cachet than “Dry-Ass Bread Crumbs.”)

It occurred to me, however, that I was missing out on some grainy goodness by dumping milk on my Grape-Nuts. What if I were to up the Grain Quotient by soaking my Nuts in a grain-based product?

What if I were to have my Grape-Nuts with beer in lieu of milk?

Yes, indeedy: Beer-Nuts.

I resolved to try it forthwith. Grabbing a bottle of Newcastle, a fine brown ale, I poured a bowl of Euell Gibbon’s choicest nuggets into a bowl and proceeded to combine the two. As soon as the foam subsided, I dug in.

Grape Nuts? Check. Newcastle? Check. Spoon? Check. Church key? Check. All systems go!

More Beer-Nuts
Breakfast of Champions.

Surprisingly, the combination wasn’t bad at all. Instead of slightly sweet dairy flavors overlaid on a nutty grain substrate - the usual milk-and-cereal blend - the Beer-Nuts version was more assertive, the grain complementing the mild bitterness of the hops and kicking it into overdrive.

I will need to think of a way to exploit this. Beer-Nuts - the Brave New Breakfast!

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