Author, Beer Lover Hosting Straub Beer Bar Crawl

Beer lovers, rejoice.

John Schlimm, a fifth generation member Western PA’s Straub Brewery family, is visiting Pittsburgh tomorrow to host a Straub beer-centric bar crawl to help promote his new brew-heavy cookbook.

The mini-pub crawl will hit four Pittsburgh spots. The event is free to attend, and open to everyone. Each bar will have special deals on Straub beers, and will be serving a recipe from Schlimm’s new cookbook, The Ultimate Beer Lover’s Happy Hour, which covers bar bites, beer cocktails, shots, and more.

The Ultimate Straub Beer Lovers Happy Hour Tour Schedule:

4:30-5:30 Luke Wholey’s Wild Alaskan Grill, with half-off American Lager drafts and buckets of Legacy Samplers.

5:30-6:30 Roland’s, with $3.50 Doppelbock Drafts

6:30-7:30 Bella Notte, with $3.00 of 1872 Lager all day long

7:30-8:30 Franktuary, with American Lager on Draft, beer deal TBD

Schlimm is also sharing recipes from his cookbook for the ‘Ultimate Party Salsa Bar,’ with Tomato & Hot Pepper Salsa, Black Bea & Corn Salsa, and Fruit Salad Salsa:

Tomato & Hot Pepper Salsa

Pair with: Pale Lager, American Wheat Ale, Amber Lager

• 1 to 1 2/3 pounds (2 to 3 medium-size) fresh tomatoes, finely diced
• ½ red onion, finely diced
• 1 jalapeño, ribs and seeds removed, finely diced
• 1 serrano chile peppers, ribs and seeds removed, finely diced, or more to taste
• Freshly squeezed juiced of 1 lime
• ¼ cup Sriracha Hot Chili Sauce
• ½ cup chopped fresh cilantro
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 teaspoons dried oregano, or to taste
• 1 teaspoon ground toasted cumin seeds, or to taste 

Combine all the ingredients in a medium-size bowl. Taste and adjust seasonings according to personal preference. Let the mixture sit for 1 hour before serving.

Black Bean & Corn Salsa

Pair with: Amber Lager, Maibock, Rauchbier

• 2 (16-ounce) cans black beans, drained and rinsed
• 1 (12-ounce) can white corn, drained and rinsed, or 1 (14-ounce) package frozen corn, thawed
• ¼ cup chopped fresh cilantro
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon salt
• 1 teaspoon garlic powder

Combine the black beans, corn, cilantro, peppers, onion, tomatoes, and jalapeño in a large bowl, mixing well. Drizzle the oil and lime juice over top, then add the salt and garlic powder. Stir. Refrigerate, covered, for 3 hours to overnight.

Fruit Salad Salsa

Pair with: Fruit Beer, Kölsch , American Wheat Ale

• 2 to 3 cups fruit mixture of your choice, such as mango, peach, pineapple, clementine, orange, nectarine, strawberries, or papaya, chopped into ½ – inch pieces
• ½ bunch fresh cilantro, leaves only, finely chopped
• 1 jalapeño, seeded and diced, or more to taste
• 4 green onions, white and light green parts diced
• Freshly squeezed juice of 1 lime

Combine all the ingredients in a large bowl, mixing well. Cover tightly and refrigerate for at least 30 minutes, or until ready to use (the sooner, the better).

Yields about 2 ½ cups