Sarah Jagiela Of Sly Fox Brewing Shares A Go-to Recipe

SARAH JAGIELA first fell in love with beer while writing about it for the website The Drink Nation, where she started as an intern and worked her way up to managing editor. Armed with knowledge of years reporting on the industry, she joined the team at Sly Fox Brewing in 2016, where she runs events like the massive Can Jam music and beer festival and the Bock Fest and Goat Race.

Beer made its way into Jagiela’s cooking when she and her husband, a distiller at Manatawny Still Works, picked up home-brewing as a hobby. She says beer is a stellar ingredient in seafood dishes and it’s an ideal liquid for deglazing pans. But her favorite culinary use for beer is in chili. “Chili has been a staple for me forever,” she says. “I like the versatility of it.”

One of her go-to recipes is Brown Ale Chili from The Beerbistro Cookbook by Brian Morin and Stephen Beaumont (Key Porter Books, 2009). “It’s one of those you borrow off a friend’s shelf and it never makes it back,” she says.

She selects a particularly dark beer to add body and depth, like Sly Fox’s Coffee Porter, or Dogfish Head’s Palo Santo Marron (she’s also had great results using a home-brewed chili brown ale that turned out too spicy to drink straight up). Since she’s vegetarian, her variation swaps portobellos in for beef, ups the kidney beans, and often adds black beans, fresh corn, and any other vegetables she has on-hand.

SLY FOX BREWERY AND TASTIN' ROOM
331 Circle of Progress Dr.
Pottstown
484.300.4644
slyfoxbeer.com
Also locations in Phoenixville and Wyomissing