Baltimore Brewing Company

Microbrewery and Restaurant with German Flavor and Traditions

by Cathy Adams

     Theo DeGroen, brewmaster of Baltimore Brewing Company and DeGroen's beers was initially attracted to Baltimore by it's long tradition as a beer drinking town and it's small regional breweries. Ten years ago Baltimore also was one of the few places in the country that allowed a brewery, restaurant and retail operation to co-exist as one operation. DeGroen's popular line of German style beers are served at most restaurants and bars that feature micro-brews.

     The Baltimore Brewing Company features the full line of DeGroen's beers, four are offered year-round and a rotating seasonal beer compliments the German influenced dishes and American favorites served in the restaurant. Two gleaming copper brew-kettles and the pungent smell of hops and malt dominate the bar area.

     Not surprisingly DeGroen's beer is used in several dishes: steamed shrimp, Queso and Chips (malted beer and cheese sauce with tortillas), Beer Battered Calamari, Beer-B-Que Ribs,and Fish and Chips.

     Hearty German dishes include the best of the wurst: Weisswurst, Bratwurst, Nurenberger or Knockwurst served with housemaid sauerkraut, roasted red potatoes and red cabbage, smoked pork chops, Hunter Schnitzel and Kasespatzle (fluffy whole wheat noodles). Theo DeGroen comes from a distinguished Dutch brewing family and has a Brewing Enigineering Degree from the Weihenstephan Institute outside of Munich.

     Beer is made from 4 basic ingredients, water, malt, hops and yeast. "We use good old Baltimore water, it's a soft water and it gives the beer a milder taste. Probably one reason why so many breweries were here." he said.

     The Baltimore Brewing Company also sells its beers to go in growlers (2 liter refillable bottles) and kegs.

Chicken Marzen     Beer can be used in place of wine in many recipes for a unique flavor. This recipe calls for Marzen, an amber lager with a malty sweetness. Chef Scott Donnelly suggests serving this dish with mashed potatoes.

To serve four

Ingredients 4 6-8 ounce chicken breasts
1 1/2 cup sliced mushrooms (any combination of domestic, shiitake or portobello mushrooms) 1 cup DeGroenŐs Marzen beer
1 tablespoon horseradish mustard
2 tablespoons honey
4 ounces Demi-glace (available as a sauce mix in supermarkets. Prepare according to directions)
3 tablespoons butter (divided use)
3 tablespoons flour (to dredge chicken)

Technique

1. Pound chicken breasts between sheets of plastic wrap. Lightly flour breasts.
2. Melt 2 tablespoons butter in large saute pan and, when sizzling, add chicken breasts. Saute on both sides until cooked through and browned. Remove breasts to a baking sheet and keep warm in a 250 degree oven while making the sauce.
3. In a clean saute pan melt 1 tablespoon butter. Add mushrooms, and sweat (saute over gentle heat) for about five minutes. Add Marzen beer, honey, horseradish mustard and demi-glace and allow to reduce down to the consistency of heavy cream.
4. Put chicken breasts on plates and pour the sauce around the breasts.

Baltimore Brewing Company
104 Albemarle Street
Baltimore
(410) 837-5000
Hours: Monday-Thursday 4-12
Friday and Saturday 11:30-1 am
Sunday 2-10
(kitchen closes a hour before the bar)
Appetizers, Salads, and Sandwiches: $2.95-10.95 Entrees: $8.95-14.95
Children's menu also available