Well, yes, as a matter of a fact -- the following Berkshire brew was quite cool when I bought it. Still is. This evening I plan on preparing Welsh Rarebit from a Chesapeake & Ohio dining car recipe found in James Porterfield's excellent "combine" -- a history and cookbook, Dining by Rail. I saw this local brewery's Steel Rail ale a while back and passed it by. (The "cho" on the label shouldn't influence a purchase, right? Besides, I prefer dark British ales.)
However, after visiting three stores looking for an ale that didn't require purchasing a six-pack for a mere half cup cooking requirement, all of a sudden this offering with its rail-themed label seemed perfect. Notice how even the book and label colors match? Perhaps this pairing was meant to be? But can an American Extra Pale Ale stand up to a bubbling vat of cheddar cheese and Wocestershire sauce? I'm looking forward to finding out. (If not, there's a little left over if rather flat Flemish Sour Ale to mix in. Here at the TRRR -- where "our only taste is in our mouth" -- we always have a backup plan! :-)
Head Chef, Tomlinson Run Railroad Dining Services