A Lens for Beer Drinkers.
Beer, what a wonderful drink it is. Perfect for any situation, whether it's a group of friends with their bottle koozies on the lake or a group of drinkers at a bar gathered around the beer taps, beer has a way of making anything just a little bit better. From the complexities of keg tapping to the simplicity of table top taps, there are numerous ways of dispensing the beverage. There is even a wide selection of beer glasses and beer mugs specially designed for beer available on the market today. Beer has been around for a long time, and it seems like it will be around even longer. But that's a good thing.
Beer Index
Various things to see on my lens.
Although this is the last module on my lens, it has the most important message over anything else on this page.
And To End It All On a Serious Note
Informative Reading - Articles featuring information of a Beer related nature.
Achieve That Perfect Beer Taste with the Right Glass
Beer Bongin It Up
Beer Recipes
Convert Your Old Fridge Into a Keg Cooler!
The Dreaded Hangover
Four Popular Drinking Games
Guide to Keg Tapping
How To Get The Most Out Of Your Keg Of Beer.
How To Keep Your Bottles Cool In Hot Weather
Let Your Guests Serve Themselves with a Table Top Tap.
Top Beers in the World
Will Any Handle Do? Choosing the Right Tap Handle
Beer Media - Videos, picture and sounds about Beer & Beer products.
As We Like It, Beer Promotional Film (ca. 1952)
Beer Line Chiller Video
Final Interview with "The Beer Hunter" Michael Jackson
Gravity Hurts
A Proper Pint of Guinness
A Proper Welcome
Beer Merchandise for Sale - The name says it all.
Beer Literature
Beer Literature Chapter II
Beer Literature Chapter III
Great Beer Movies!
Great Beer Movies Vol II
Songs To Drink Beer To
Bruce's Own Stuff - Just my own personal stuff about Beer.
Defending My Newcastle
My Day at the Pub
My Personal Favorite 5
The Stewed Squid
Visitor Feedback - Just where you can share your thoughts about Beer or anything else.
Final Thoughts and Opinions
Your Favorites(List)
Your Favorites(Talk About It)
Your Recipes
Random Stuff - Links, news, and just plain old fun stuff.
A Blogger's Thoughts about Beer
Fictional Beer Drinkers
Homer's Wisdom
News About Brews
Various Beer Related Links
A Proper Welcome
And a trip down memory lane.
Back to the Beer Index.
As We Like It, Beer Promotional Film (ca. 1952)
Beer promotional film. "Sparkling, golden, pure, refreshing, a beverage as old as history."
Back to the Beer Index.
How To Get The Most Out Of Your Keg Of Beer.
Don't Let a Single Drop Go to Waste When You Use the Correct Keg Coupler!
You are planning a party and will have plenty of people there. You want to get the most out of your keg of beer. There are plenty of ways that people end up drinking too much or dumping too much at the end of the night because of poor planning. If you are looking to get the most out of your investment in a keg, take the time to plan your use carefully. There are small things that you can do that will make a significant impact on the way that your party goes.
One of the first things you should consider when using a keg is how you will keep it cold throughout the length of your party. Placing the keg outdoors during a summer barbeque is a sure fire way to completely heat that keg until it tastes awful. Even if you are having a party indoors, you should consider ways to keep it cool. One option to do this is through a keg coat. A keg coat works to keep the keg cool for extended amounts of time without having to be inside of a refrigeration device. These are insulated jackets, so to speak, that will surround the keg keeping them cold. Some offer several layers of protection including the ability to place ice within them. If you want to use all of your beer without it getting warm, be sure to purchase a keg coat.
Purchase the correct keg coupler. There are plenty on the market. Choose the one that is right for the keg you purchase! Do not underestimate the importance here. The best way to know if you have the right one is to use a keg coupler guide to help you that offers pictures that you can use to compare them.
To keep it simple and to get as much out of your keg as you would like to, do not overlook the importance of having the right type of glasses for your type of beer. For example, if you are serving a darker beer, then invest in glasses that have a wider brim. This will help the beer's volatiles to be released from the beer better than a smaller rim will. Or, if you are servicing beer out of flute glasses, such as you would for champagne, you are not going to have the right experience. The difference between this type of glass and a beer stein, for example, is large. You want the right size head on your beer and your glass determines that partially.
You want to get the most out of your beer drinking experience and you want to use up every last drop in your keg. Use these tips to help you to get that full experience every time!
As you just read, a keg coupler is an important piece of equipment when getting the maximum benefit from your beer keg. The right keg coupler, when combined with the correct beer tap, can help you get the ultimate experience with your beer keg.
Keg Coupler - "A" System $64.95
Keg Coupler - "D" System - Lever Handle $27.95
Keg Coupler - "G" System $64.95
Back to the Beer Index.
Outside the back door of a pub in Brisbane
Palettes of beer kegs next to the kegging station.
Beer kegs on Union Quay. The
Protect the environment by storing beer kegs.
These are probably NOT giant beer kegs but they were definitely large containers...
Inside the Stone Brewing Co. brewery
A Beer Keg outside a Sydney Pub
Achieve That Perfect Beer Taste with the Right Glass
Beer glasses make more of a difference than you might think.
Those that are beer enthusiasts are sure to understand the importance of the glass that they drink their beer from. Beginners may not realize the importance of a great glass, to which they may not experience their beer in the proper form. You may think that it does not matter, when in fact; the right beer taste can only come from the right beer glass. It does not matter if you are drinking beer from the tap or from the bottle, the right beer glassware will make a difference in your overall experience.
One example of this is german beer steins. These are uniquely shaped in comparison, say, to a flute glass with its longer neck. The difference in the beer drinking experience is in the way that the beer's head is formed as the drink is poured into the glass. Try both methods to see the difference in the taste of the beer when each of these types of glassware is used. You will be surprised by the impact.
Then again, there are plenty of choices in beer glassware. How do you know which is the right one to use? One way to consider this is to look at the type of beer you are drinking. For example, if you are drinking a darker beer, then consider using a glass that has a wide brim on it. This wider brim will provide the opportunity for the beer's volatiles to be released from within it. When this does occur the entire experience of drinking beer changes instantly. You have that strong, heavy smell that you associate with great tasting beer. What's more, the flavour is enhanced as well, with more body and fuller taste.
What about those taller beer glasses, then? What are they going to do for you? If you favour drinking bottled beer, you will want to keep these glasses near. They provide for a better result in beers that have been pasteurized. These particular beers require a tall glass that's thin. This gives you better overall color to the beer. It will also pour better in this type of glass.
Perhaps you are being lured in by the logos on the sides of your beer glassware. You would not be the only one, but make the right decisions even if you are. Logo beer glasses do add something unique to the beer drinking experience themselves. They add the physiological effect you are after. The fact is that a great looking, authentic looking beer glass with beaded sweet on the sides, a nice head and a great color all can make your mouth water long before you taste it.
When you pour beer into any type of container, the result that you get in appearance, taste and experience change based on the type of container it is. Understand the differences and choose your beer glassware based on these factors and you will have an amazing taste every time you pick up that glass.
Beer glasses offer more than just looks. They affect everything about the beer, from the color to the aroma, and even the taste. With some logo beer glasses, you can let people know right away what your favorite type of beer is.
Coors Light Pint Glasses $24.95
Killian's Dimple Mugs $29.95
Killian's Pub Glasses $29.95
Molson Tulip Glasses $24.95
Return to the Beer Index.
Warren, Connecticut. It's beer time and well, the light was good so it's camera ...
I was in Beer Stein Heaven at this store ... limited edition steins everywhere ....
Gouden Carolus is our local beer from brewery 'Het Anker' in Mechelen.
I have over 150 beer steins.
More experiments inspired by the strobist blog.
That wall would be good for an awful lot of quaffing.
Just bought four beer glasses made by Luigi Bormioli that are kind of neat. They...
Will Any Handle Do? Choosing the Right Tap Handle
Beer tap handles each have their own distinct features.
As you design your perfect at home bar, you consider the bar stools, the bar itself and the glasses you will serve in. You pay attention to the details to get that perfect local bar feel to them, or perhaps the more modern style you are after. While paying attention to these details is important, do not forget one of the most important character giving elements to the bar. That is the tap handle. The tap handle is the tool that is used to open and close the tap. It is an important part of the decor of your bar, especially when the decor is important.
There are various types of beer taps available, each offer its own style based mainly on the type of beer that you are serving. Each offers its own finish, look and function, all of which are important. However, do not overlook the benefits of having a well functioning beer tap handle to help complete the look. These handles are also just as varied if not more so than the taps themselves. Most select them based on their look but you should consider functioning abilities for your draft beer system, too. The variety of styles and designs means that you have plenty of choice in making it your own. The good news is that they are easily installed, which means finding and installing a new one takes seconds to happen. To switch your beer taps, simply twist them off and then twist on the new one to the level handle located on the top part of the tap.
To add real character to your bar, do consider using any of a variety of different themed beer tap handles. You will find many choices including those with your favorite brand beer logos, sports themes, granite handles and even a variety of animal choices. You can choose the one that offers a complete look for your home bar or the one that will open the most conversations at the bar. You may want to consider custom designs. While they will cost more, they are truly a unique touch the beer lover will enjoy.
There are many great choices on the market for tap handles. Consider a pub style handle that will allow you to create an authentic look to your home bar. Or, go for your favorite football team's logo, in a true fan style. You may also want to consider those that feature a locking device that allows only adults to use them. Whatever you do, do not forget to dress up your tap handle in your bar's decor.
Beer taps give to the beer drinking experience. Whether you are just the fan of a particular brand of beer, or the owner of a bar wanting to display what all brands you have on tap, beer taps featuring the logos of various brands seem like the perfect collectible items. Here are just few of the beer taps. Everything from Becks to Guinness tap handles for sale are available.
Guinness Tap Handle $59.95
Becks Tap Handle $49.95
Samuel Adams Beer Tap Handle $49.95
Becks Beer Tap Handle $45.95
Return to the Beer Index.
013/366: Sunday 13 January 2008
Beer taps at Titanic Brewery in Coral Gables, Florida. Right off the University...
Beer taps at the front of Fado
All of the many beer taps behind the bar at Old Chicago restaurant.
Not much of a selection at Bubba's at IAH, but for me, the local beer almost alw...
In the Tron, Hunter Square. Edinburgh. Good comedy on in the Basement bar when...
Different sorts and shapes of beer taps on a row.
Local brewery here in St. Louis.
In the front window of Leapin' Lizards Pub on West Commerce St. in downtown San ...
You travel all the way to Italy to be confronted by a pub full of Irish beer. Gr...
Sam adams white ale. Bud light. Samual Adams Boston Lager. Widmer Brothers Hefew...
Taps at the Real Ale tasting room.
At the Blind Tiger in New York
Our favorite neighborhood watering hole in New Orleans.
Convert Your Old Fridge Into a Keg Cooler!
Recycling at it's finest.
You have an old refrigerator in your basement. It works, but you really do not use it. You have a passion for making great keg beer but keeping it cold is difficult to do. You want to purchase a kegerator, but they are costly. Can you convert your old fridge into a keg cooler? You most certainly can do so, if you have the right equipment to do so and you take the time to make it work. Anyone that wants to use their refrigerator to keep their kegs cool for hours and hours on end, will want to consider this often times more affordable option.
You will likely need to purchase a kegerator conversion kit. These are available widely, with various manufacturers making them today. They will take your old refrigerator or your old freezer, in some cases, and convert them into tools to keep your favorite beverage chilled perfectly. The kids come with virtually all that is needed for this transformation. For those that are passionate about making their own home brew, this could be the tool that you need to make it even more beneficial to you in the long run. What's more, when you use these conversion kits, you can forget about having to worry about storage of those cans for your next party.
If you should desire to accomplish this, take the time to make the right decisions. For example, some older refrigerators have refrigeration lines that run throughout the upright's walls. These are not going to work well for keg dispensing simply because you will likely puncture holes into the refrigeration lines when you drill through it for your dispensing. Another consideration is the sizing. The refrigerator must be both wide enough and tall enough to hold the keg you want to place in it. You will need additional height to accommodate the coupler and the keg lines, too. More so, some smaller units do not have enough power to keep the keg cool enough. You will want at least 1/5 horsepower compressors in the refrigerator that you select.
When you purchase a conversion kit to convert that old refrigerator into a keg cooler, follow the provided instructions carefully. A small slip or mistake could cost you that entire keg, or at least ruin any type of party you plan to have with it. If you are a bit handy, chances are this task will require only a few hours to complete. Once done, it can serve years of use to you providing you with cool beer throughout that time. It is well worth the work and investment!
With this kegerator conversion kit, you will be able to easily turn your refrigerator into a beer keg. Add the right beer taps to your kegerator and you'll have your own personal bar inside your house.
Kegerator Conversion Kit with Aluminum Cylinder $260.00
Back to the Beer Index.
The great kegerator...
The great kegerator...
The great kegerator...
The great kegerator...
The great kegerator...
CO2 Mounted
CO2 Mounted
Freezer ready for ke...
Taps installed
Freezer ready for ke...
Freezer ready for ke...
Taps installed
Complete with Kegs!
CO2 Mounted
Let Your Guests Serve Themselves with a Table Top Tap.
Convenience of having Beer Taps with the ease of filling a pitcher.
When planning a get together with many people, as host you need to be free to walk around and greet people, not to mention handling the food and drinks. The last thing that you have time for is serving everyone their favorite beer when they need another. But, if you want to have a tap on ready to go, instead of serving cans or bottles, how can you do all of these things at one time? The use of a table top tap is a great place to start.
A table top tap often called simply a tabletop tap, is a tool that can be invaluable to those that throw parties or even those that just like to entertain. It looks great sitting on your bar or your island with your liquors and glasses. What's more, it is the perfect tool to keep your beer cold and ready for your guests.
The table top tap is available in a variety of styles. Choose the one that is right for you. You will find them large enough to hold 80 to 100 ounces of beer; some smaller options are available, too. These handsome units usually sit on top of your bar, your table or wherever you put them and offer a spigot from which your guests can draw their own beer, perfectly every time. They also keep the beer perfectly chilled. This means that you do not have to dilute the beer with melting ice or have to worry about a keg getting too warm. Some offer a removable ice chamber that keeps ice from mixing with the beer. Others feature a unique insulator that will keep beer cold as long as possible.
When selecting your table top tap, do take the time to purchase one that is high quality. You do not want it to fall over when someone bumps into it. More so, look for the features that can really add some character to your home bar. For example, some models offer illumination too. Others offer a rotating base, perfect for the center of the table during a poker game.
The table top tap is an ideal investment for anyone home where there is a party. It works great for tailgating at your favorite football game as well as provides a range of benefits for the bachelor parties you will host. If you want, you can use the tap for other drinks as well including sodas, shots or other liquids. Check with the manufacturer's suggestions first!
Tabletop taps are a great way for serving parties of 2 or more guests. With a tabletop tap, guest can simply refill their beer glasses without having to get up.
Beer Tower $79.95
Beer Tower Tabletop Tap $119.95
Back to the Beer Index.
This is the Havana Microbrewery in Plaza Vieja home to some fine beer, and these...
Just when you brace yourself for an evening of kinda divey, kinda grubby bowling...
Just when you brace yourself for an evening of kinda divey, kinda grubby bowling...
Beer tower tap thing was COOL!
When you play the night owl special you get one of these beer towers!
A happy hour for my birthday. Tap that beer tower!!
How To Keep Your Bottles Cool In Hot Weather
A Koozie is like a little Beer Jacket.
You are going to the game. You are planning a day of football in the yard. Or, you may even be spending the day working on your car. With all of this hot, outdoor work, the only thing that will help to keep you cool and happy is a nice cold beer. The problem is, going inside to get it can be too time consuming. Leaving your beer sitting waiting for you will cause it to heat up, though. A solution for this is to use a bottle koozie, sometimes called a beer koozie. These nice little inventions are just what you need to keep your beer cool and refreshing for when you need a sip.
A beer koozie is a great tool to have on hand for any beer drinker. These are designed to keep your beer cold for as long as it takes you to drink it, or at least a good while. They wrap around your beer bottle like a jacket, enclosing them nearly completely, while leaving just the top spout showing for you to drink from. There are many types available and each manufacturer's product is unique, but many are made from neoprene or other insulated materials.
Choose one that works for your needs. But, be sure to find those that are easily used. A bottle koozie should have a zipper on it that can be pulled down so that the bottle can be easily inserted. The zipper keeps the material wrapped tightly around the neck of the bottle so that the liquid stays cool. This zipper should be easily used by larger fingers and durable so that you are not risking breaking them every time you use them.
Bottle koozies work great for a variety of things including gifts for your favorite beer drinker. Hunters can easily take this with them so that they do not have to keep walking back to the cooler at the truck. They are perfect to take with you as you are playing a game of golf, basketball or for any activity under the sun. They work great for the beach or can be a great way to keep your beer cold as you are watching the game.
When purchasing a bottle koozie, do choose from the wide selection of great logos. There are a number of different styles available including those available from all of your favorite beer brands. This includes Miller, Guinness, Michelob and plenty of others.
For a gift or for yourself, don't let your beer heat up because you didn't have a bottle koozie for it!
Beer koozies have always been a favorite way to keep your beer cold on a warm day. A bottle koozie can also be used to keep other bottle drinks cold also.
Coors light Camo Koozie $6.50
Michelob Bottle Koozie $6.50
Miller Genuine Draft Bottle Koozie $6.50
Back to the Beer Index.
Beer Koozie for the third annual CAMP MBC in Sorrento B.C.
that koozie is the only good thing from the last roommate i had.
I asked Annie at
My day at the pub.
Based on actual events.
One beer later me and the bartender get into a conversation about the upcoming St. Patrick's Day party they have every year. This year they're planning their biggest party yet. Aside from the new beer tap handles they put up, they were already starting other projects to accommodate for this years festivities. The began to polish up some of the draft towers to make them look shiny and new. They will also be taking out some of the picnic tables in the beer garden to make room for more people and a band that will be plaing Irish music. Also they will be putting kegerators in the beer garden to help make more space. The parking lot isn't going to be for parking that day, because they will be putting up a green tent and will have various kegs set up. They are even redoing the menu with Irish cuisine.
After a few more beers and eating my sandwich (gotta love a club sandwich), and watching a hockey game between Philadelphia and New York, I paid my tab and left. The whole way home I was just thinking about the upcoming St. Patty's Day, and making my plans for that day. After about an hour of hanging out around the house and watching tv I had another plan come to me. I loaded up my gear, and my dog, and went out fishing after all.
Return to the Beer Index.
Guide to Keg Tapping
Keg tap instructions
Keg tapping correctly is important for making sure none of the beer from your keg goes to waste. However many people make the mistake of simply thinking that all there is to it is getting the keg, putting in the keg taps and keg pumps, and nothing else to it. In theory that is all there that needs to be done, just so long as it is done correctly. So with that, I present these simple keg tap instructions on how to tap a keg properly.
Before the keg tapping can begin you will need 2 things:
* A beer keg (obviously)
* A beer keg tap
1) After you return to your house, or wherever you plan on throwing the party, put the keg where you want it to be for the night (or day, depending on when you start your party) and just let it sit for a while. Unless you have the magic ability to make the keg float in the air, the keg will get shaken up some during the ride back from the store and foam will build up. Letting the keg sit awhile gives the foam a chance to settle. Now that I think about it, even floating in the air will probaly shake it up a little, so even then it's a good idea to let it sit a while.
2) Take off the cap or seal. It is not needed once the keg has been tapped.
3) Take your beer keg tap and line the tap's notches up with the hole on the top of the keg. There will be a ball bearing in the middle and a few open slits at the top of the keg. The ball bearing acts as a stopper, the pressure inside the keg is what forces it up. The slits guide the tap's notches and help with holding the keg tap in place.
4) Push down on the ball bearing so the beer can flow. You don't need Superman strength, but a little force on the push is required.
5) Screw in the keg tap with a clockwise motion, while pushing down on it. If you stop pushing down on the keg tap at any time, the pressure inside of the keg will knock the tap out of the way. Once you finish screwing in the beer keg tap, it should be locked in place, using the same pressure that was pushing up on the ball bearing to keep it in place.
6) You will want to get rid of lingering foam without wasting any beer, so immediately pour about six or so beers and let the cups set. After a little while the foam will settle, and in each cup you will have about half a cup of beer.
There you go, your keg tapping experience is complete. Another neat thing to do is set up a table next to the keg. That way you can keep any beer glasses, beer mugs, and any snacks right there next to keg so your guests don't have to go searching around the party looking for these things. I hope my instruction on how to tap a keg were helpful, and that you use them at your next party.
Return to the Beer Index.
Beer Recipes
Yummy!
Beer and Food. What two things go better together. But besides just having the right beer when you are eating, beer can be a great ingredient for cooking with also. With that, I present some incredible beer recipes.Apple Beignets
Batter-Dipped Fondue Meatballs
Beef in Beer and Onions
Beer and Ginger Marinade
Beef and Guinness Stew
Beer Brats
Beer Bread
Beer Cheese Spread
Beer Puffs
Braised Oxtail with Carrots
Brisket Braised in Beer
Cheese and Mustard Bread
Cherry Beer Cake
Chicken and Dumplings
Chocolate Porter Cake
Clam Beer Appetizers
Coconut Beer Shrimp with Sweet & Tangy Sauce
Corned Beef & Cabbage
Crab Puffs
Danish Fondue
Deep Fried Asparagus
German Beer Coffee Cake
Guinness Stout Brownies
Homemade Worcestershire Sauce
Hot Beef and Pinto Bean Chili Dip
Irish American Beef Stew
Irish Boiled Dinner
Kielbasa in Fondue
Mutton in Beer
Newcastle Brown Ale Cheddar Soup
Pasta and Eggplant in Beer
Peanut Butter Chicken Wings
Quick Beef Carbonnade
Red Cabbage, Apples, and Sausage
Sauerkraut & Rye Bread Stuffing
Sauerkraut Spareribs
Southern Cooked Greens
Back to the Beer Index.
Pasta and Eggplant in Beer
May 14, 2008
* 1/2 cup olive oil
* 1 medium eggplant, about 1 pound, peeled and diced
* Salt and pepper
* 6 ounces smoked ham, cubed
* 1 cup lager (beer)
* 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
* 1 cup fresh or frozen peas
* 1 pound large tubular pasta such as penne cooked according to the directions on the package
* Freshly grated Parmesan cheese
PREPARATION:
In a large skillet heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper.
Cook, stirring, for about 10 minutes, until it becomes soft.
Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Yield: 4 to 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Corned Beef & Cabbage
April 28, 2008
* 1-3/4 pounds onions, divided use
* 2-1/2 pounds carrots, divided use
* 6 pounds corned beef brisket or round, spiced or unspiced
* 1 cup malt vinegar
* 6 ounces Irish stout beer
* 1 tablespoon mustard seed
* 1 tablespoon coriander seed
* 1/2 tablespoon black peppercorns
* 1/2 tablespoon dill seed
* 1/2 tablespoon whole allspice
* 2 bay leaves
* 3 pounds cabbage, rinsed
* 2-1/2 pounds small red potatoes, scrubbed
* 1/2 cup coarse grain mustard, optional
* 1/2 cup Dijon mustard, optional
PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.
Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.
Yield: 12 hearty servings
Return to the Recipe Index.
Return to the Beer Index.
Braised Oxtail with Carrots
April 21, 2008
* 4 pounds oxtail, cut in 1-1/2-inch chunks and trimmed of excess fat
* 2 tablespoons cooking oil
* 2 medium-size yellow onions, peeled and chopped fine
* 3 cups hot water or 1 (12-ounce) can beer and 1-1/2 cups water or 2 cups water and 1 cup dry red wine
* 1 (8-ounce) can tomato sauce
* 1/2 teaspoon celery seeds
* 1 bay leaf, crumbled
* 1 tablespoon minced parsley
* 1 teaspoon Worcestershire sauce
* 1-1/2 teaspoons salt
* 1/8 teaspoon pepper
* 6 to 8 medium-size carrots, peeled and sliced 1/2-inch thick
* 2 tablespoons flour blended with 2 tablespoons cold water
PREPARATION:
Brown oxtail in oil in a large, heavy kettle over high heat and drain on paper toweling. Reduce heat to moderate, add onions to kettle and saute, stirring, 8 to 10 minutes until golden.
Return meat to kettle, add water (or beer or wine mix), tomato sauce, celery seeds, bay leaf, parsley, Worcestershire sauce, salt, and pepper. Cover, and simmer over low heat 3 hours until meat is tender. Cool and skim off fat.
(Note: Recipe can be prepared to this point a day or so ahead of time. Cool, cover, and refrigerate or freeze for future use. Bring oxtail to room temperature before proceeding, or if frozen thaw gently over low heat, stirring frequently.)
Add carrots, cover, and simmer 20 minutes until tender. Mix in flour-water paste and heat, stirring, until thickened. Serve over buttered noodles.
Yield: 6 to 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Apple Beignets
April 17, 2008
* 4 small apples, peeled, cored and sliced 1/2- inch thick
* 2 Tablespoons sugar
* 1/4 cup Calvados, plus 2 Tablespoons, divided use
* 1 cup flour, sifted
* 1/4 teaspoon salt
* 1/4-ounce yeast
* 3/8 cup flat beer
* 3/8 cup apple juice
* 1 Tablespoon olive oil
* Half an egg white, stiffly beaten
* Oil for deep frying
* Confectioners' sugar for dredging
* 1 pound canned apricot halves
* 1/4 cup butter
* 1/4 teaspoon cinnamon
* 1/4 cup Slivovitz*
* Grated rind of half an orange
* 3/8 cup cream
* 1 egg yolk
PREPARATION:
Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes.
Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.
Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.
Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.
Yield: 4 servings
*Slivovitz is a dry, colorless, slightly bitter plum brandy.
Return to the Recipe Index.
Return to the Beer Index.
Red Cabbage, Apples, and Sausage Recipe
April 16, 2008
* 4 Tablespoons rendered bacon fat
* 2 Tablespoons sugar
* 1 small yellow onion, chopped
* 4 cups shredded red cabbage
* 2 tart red apples, cored and sliced thin but not peeled
* 2 Tablespoons cider vinegar
* 1/2 teaspoon caraway seeds
* 1 to 1-1/2 pounds German- or Polish-style smoked sausage links, or bratwursts
* 1 pound new potatoes
* Salt and fresh-ground black pepper to taste
* 1 cup beer
PREPARATION:
Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until the sugar browns, about 4 minutes. Reduce the heat to medium-low, add the onion, and saute it until it is golden, about 5 minutes.
Add the cabbage, apples, vinegar, and caraway seeds, and stir to blend.
Place the sausage links and the potatoes on top of the cabbage mixture. Season with salt and pepper and pour the beer over all. Bring the mixture to a boil over medium-high heat, reduce the heat, and simmer, covered, for 45 minutes. Taste, adjust the seasonings, and serve hot.
Yield: 4 to 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Kielbasa in Fondue
April 15, 2008
* 1 pound fully cooked kielbasa, cut into 1/2-inch slices
* 2 cups beer
* 8 ounces shredded sharp natural Cheddar cheese
* 2 cups shredded natural Swiss cheese
* 2 Tbsp all-purpose flour
* 1/2 tsp dry mustard
* 1/4 tsp pepper
* 1 clove garlic, cut in half
* 1/8 tsp red pepper sauce
PREPARATION:
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.
Toss Cheddar cheese, Swiss cheese, flour, mustard, and pepper until cheese is coated.
Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic. Add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish and keep warm over low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.
Yield: 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Cherry Beer Cake
April 14, 2008
* 3/4 cup (about) maraschino cherries, divided use
* 2 cups all-purpose flour, sifted
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 4 eggs, at room temperature
* 2 cups granulated sugar
* 2 teaspoons pure vanilla extract
* 2 Tablespoons butter, melted
* 1 cup cherry wheat beer*, plus 2 Tablespoons (divided use)
* 1 cup confectioners' sugar
PREPARATION:
Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan.
You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.
Using a large spatula, fold flour mixture into egg and sugar mixture.
Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.
Yield: 10 servings
*You may substitute cherry lambic or a light, sweet porter beer.
Return to the Recipe Index.
Return to the Beer Index.
Irish American Lamb Stew
April 14,2008
* 2 tsp butter
* 3 pounds boneless leg of lamb, trimmed of fat and cubed
* 1 bottle or can (12 ounces) Guinness stout
* 1-3/4 cups (14-ounce can) beef broth
* 8 ounces tomato sauce
* 1-1/2 tsp salt
* 1/2 tsp freshly ground black pepper
* 1/4 tsp dried thyme
* 1/2 pound white pearl onions, blanched and peeled
* 1-1/2 cups frozen baby peas
* 1 pound white mushrooms, large ones halved
* 1 cup light cream or half and half
* 1/4 cup flour
* Prepared mashed potatoes (champ or poundies)
PREPARATION:
Brown lamb in butter in large Dutch oven or heavy saucepan with tight fitting cover. Add stout beer, beef broth, tomato sauce, salt, pepper, thyme, and onions.
Cover and simmer 45 minutes. Skim off any excess fat.
Add peas and mushrooms. Cover and simmer an additional 15 minutes, or until lamb and vegetables are tender.
Whisk flour into cream. Blend into simmering stew and bring back to a low boil. Cook 2 minutes, stirring until thickened. Taste and add additional salt and pepper if necessary.
Serve over or with Irish mashed potatoes (known as champ or poundies).
Yield: 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Quick Beer Carbonnade
April 11, 2008
*1-1/4 pounds lean ground beef chuck
*1/4 cup all-purpose flour
*3 tablespoons unsalted butter or margarine
*2 cups fresh or frozen chopped onions (2 medium-large yellow onions)
*2 large garlic cloves, minced
*2 (3-inch) springs fresh lemon thyme or 1/2 teaspoon dried thyme, crumbled
*1/4 teaspoon freshly grated nutmeg
*1-1/2 pounds red-skin potatoes, scrubbed and cut into 1-1/2-inch chunks but not peeled
*1 (10-1/2-ounce) can beef consommé
*1 (12-ounce) can beer blended with 3 tablespoons all-purpose flour
*1 (9-ounce) package frozen asparagus cuts (do not thaw)
*Salt and freshly ground pepper
PREPARATION:
Shape ground chuck into large flat patty and dredge both sides well in flour.
Heat butter in medium-size Dutch oven over high heat 1 minute.
Add ground beef patty and brown 3 minutes on each side. Lift to plate and reserve.
Lower heat to moderate; add onions, garlic, thyme, and nutmeg to drippings and saute, stirring often, until onions are golden, about three minutes. Add potatoes and consommé, bring to a gentle boil, set lid on askew, and cook 15 minutes. Add beer mixture and cook, stirring often, until liquid thickens slightly, 3 to 5 minutes.
Add meat, breaking into largish clumps, cover, and cook 10 minutes more. Add asparagus and cook, breaking up frozen clumps, until potatoes are tender and meat shows no signs of pink, 7 to 10 minutes more. Remove thyme sprigs.
Season to taste with salt and pepper. Ladle into heated soup plates, and serve.
Yield: 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Southern Cooked Greens
April 10, 2008
*1/2 pound raw bacon, chopped
*3 cups julienne onions
*Salt
*Freshly ground black pepper
*Pinch cayenne
*2 tablespoons minced shallots
*1 tablespoon minced garlic
*1 (12-ounce) bottle beer
*1/4 cup rice wine vinegar
*1 tablespoon molasses
*6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
PREPARATION:
In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
Yield: 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Sauerkraut & Rye Bread Stuffing
April 10, 2008
* 1/2 pound bacon, preferably thick cut, country-style, cut into 1/2-inch pieces
* 2 cups chopped onion
* 1-1/2 cups chopped celery, including leaves
* 1-1/2 cups chopped carrots
* 1 Tablespoon chopped fresh thyme or 1 teaspoon dried
* 1 teaspoon caraway seeds, lightly crushed
* 1 teaspoon celery seeds
* 2 teaspoons salt
* 1/2 cup dry white wine or beer
* 2 cups chopped tart apples
* 8 cups stale or lightly toasted 1/2-inch rye bread cubes
* 1 pound fresh sauerkraut, rinsed and drained
* Freshly ground black pepper to taste
PREPARATION:
In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside.
Pour off all but 4 tablespoons of the bacon grease and set the pan over moderate heat.
Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine or beer and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper; toss to combine.
Stuff the bird. Don't overstuff the bird. If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Yield: 12 to 14 cups
Return to the Recipe Index.
Return to the Beer Index.
Deep Fried Asparagus
April 8, 2008
*1/2 cup cornstarch
*3/4 cup flour
*1 teaspoon salt
*1/4 teaspoon black pepper
*1/2 teaspoon white pepper
*1/2 teaspoon celery salt
*1/2 teaspoon baking soda
*1 teaspoon baking powder
*2 egg whites
*2/3 cup cold flat beer
*3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end
PREPARATION:
Mix all ingredients except asparagus in a bowl with a wire whisk until well blended.
Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.
Yield: About 4 servings
Return to the Recipe Index.
Return to the Beer Index.
Clam Beer Appetizers
April 4, 2008
* 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature
* 1/2 cup fine bread crumbs
* 1/4 cup beer (clam juice may be substituted)
* 1 small sweet onion, minced
* 4 garlic cloves, minced
* 2 tablespoons minced fresh parsley
* 1 teaspoon basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon rosemary
* 1/8 teaspoon ground red pepper
* Salt and freshly ground pepper to taste
* 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
* 36 toasted baguette slices
* 1/2 cup grated Parmesan cheese
PREPARATION:
Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease.
Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary.
Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry.
Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.
Yield: 36 appetizers
Return to the Recipe Index.
Return to the Beer Index.
Mutton in Beer
April 2, 2008
* 2 pounds leg of lamb or mutton (can also use beef)
* 1 pint dark beer or ale
* 2 onions, thinly sliced
* 1 teaspoon salt
* Pepper to taste
* 2 Tablespoons butter
PREPARATION:
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour.
Add the salt, pepper, and butter and continue simmering for 30 minutes, or until tender.
Though it is not in the original recipe, adding 1/2 teaspoon or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.
Return to the Recipe Index.
Return to the Beer Index.
Batter-Dipped Fondue Meatballs
April 1, 2008
Meatballs
*1-1/2 pounds ground chuck beef
*1 large egg
*1/4 cup dry bread crumbs
*2 Tablespoons beer or apple juice
*1 teaspoon garlic salt
*2 cups salad oil
*1/2 cup butter
Frothy Batter
*1 cup biscuit baking mix
*1/2 cup beer or apple juice
*1 large egg
Mustard Sauce
*1/2 cup mayonnaise or salad dressing
*2 tablespoons prepared mustard
*1 tablespoon onion, finely chopped
Horseradish Sauce
*1/2 cup dairy sour cream
*1 tablespoon horseradish
*1/8 teaspoon Worcestershire sauce
PREPARATION:
Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. )
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired cooked level, about 2 minutes.
Serve with both sauces.
Yield: 12 servings
Return to the Recipe Index.
Return to the Beer Index.
Cheese & Mustard Bread
March 31, 2008
* 1 (1/4 ounce) package active dried yeast (about 1 Tablespoon)
* 1-1/4 cups warm water (110 F/45C)
* 1-3/4 cups rye flour
* 2 cups bread flour
* 1 teaspoon salt
* 1 Tablespoon vegetable oil
* 6 Tablespoons whole-grain mustard
* 1-1/2 cups (6 ounces) shredded Emmenthaler cheese
* 3 Tablespoons chopped parsley
* 1 teaspoon black mustard seeds
PREPARATION:
Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
Knead on a lightly floured surface about 5 minutes or until smooth and elastic.
Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
Preheat oven to 425 degrees F. (220 degrees C.).
Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.
Variation: Use 1 cup light beer instead of 1 cup of the water.
Yield: 1 loaf
Return to the Recipe Index.
Return to the Beer Index.
Beer and Ginger Marinade
March 27, 2008
* 1-1/2 cups flat beer
* 1/2 cup olive oil
* 2 tablespoons finely chopped fresh ginger
* 2 cloves garlic, coarsely chopped
* 1 (1-by-3-inch) piece of orange peel
PREPARATION:
In a nonreactive (non metal) bowl, combine the beer, olive oil, ginger, garlic, and orange peel.
Use a container that is large enough to snugly hold the meat (beef, lamb, or game) but not too large or flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48. Turn frequently so that the marinade is evenly distributed. Strain and use as a basting sauce if desired.
Yield: About 2 cups
Return to the Recipe Index.
Return to the Beer Index.
Danish Fondue Recipe
March 26, 2008
* 1 Tablespoon butter
* 4 strips extra-lean bacon, finely chopped
* 1 small sweet onion, finely chopped
* 1 Tablespoon all-purpose flour
* 1 cup lager beer
* 1 cup grated Havarti cheese
* 1 cup grated Gouda cheese
* Sweet and sour gherkin pickles, rye bread cubes, and pretzels for dippers
PREPARATION:
Melt butter in a medium-sized heavy saucepan. Saute bacon and onion together until bacon is crisp and onion is golden.
Add flour and cook for 2 minutes, stirring often. While continuing to stir, slowly add the beer and cook until sauce is smooth and thickened.
Add Havarti and Gouda cheeses to the sauce, stirring until melted. Transfer Danish fondue to a fondue pot and serve with dippers.
Yield: 4 to 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Homemade Worcestershire Sauce
March 25, 2008
* 2 tablespoons olive oil
* 2 large sweet onions, roughly chopped
* 1/2 cup tamarind paste
* 2 tablespoons minced garlic
* 2 tablespoons minced ginger
* 2 jalapenos, seeds removed and minced
* 1/4 cup chopped canned anchovies
* 1/4 cup tomato paste
* 2 whole cloves
* 2 tablespoons freshly cracked black pepper
* 1/2 cup dark corn syrup
* 1 cup molasses
* 3 cups white vinegar
* 1 cup dark beer
* 1/2 cup orange juice
* 2 cups water
* 1 lemon, thinly sliced
* 1 lime, thinly sliced
PREPARATION:
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.
Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.
Yield: about 6 cups
Return to the Recipe Index.
Return to the Beer Index.
Crab Puffs
March 24, 2008
* 1 cup lump crabmeat, picked clean (pasteurized canned is fine)
* 1/2 cup shredded Swiss cheese
* 2 Tbsp chopped chives
* 1 tsp Worcestershire sauce
* 1 tsp dry mustard
* 1 tsp lemon juice
* 1 Tbsp dill weed
* 1/2 cup (1 stick) butter
* 1 cup lager beer (not light beer)
* 1/2 tsp salt
* 1/4 tsp lemon pepper
* 1 cup all-purpose flour
* 4 large eggs
PREPARATION:
Preheat oven to 400 F. Line baking sheets with parchment paper or silpats.
Combine crabmeat, Swiss cheese, chives, Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl.
Set aside.
In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.
Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.
Fold crab mixture into dough.
Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.
Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.
Note: Crab Puffs are best made under low humidity conditions. If beer isn't available, you may substitute chicken or clam broth, or water.Using water however will result in the Crab Puffs not being as flavorful.
Yield: about 40 crab puffs
Return to the Recipe Index.
Return to the Beer Index.
Beef and Guinness Stew
March 21, 2008
*2 pounds lean stewing beef
*3 tablespoons oil
*2 tablespoons flour
*Salt and freshly ground pepper and a pinch of cayenne
*2 large onions, coarsely chopped
*1 large clove garlic, crushed (optional)
*2 tablespoons tomato puree, dissolved in 4 tablespoons water
*1-1/4 cups Guinness stout beer
*2 cups carrots, cut into chunks
*Sprig of thyme
PREPARATION:
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.
Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.
Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.
Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.
Yield: 6 to 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Beef in Beer and Onions
March 20, 2008
* 2 pounds chuck or round beef roast, cut into 6 to 8 slices
* Salt and freshly ground black pepper to taste
* 2 tablespoons butter
* 2 tablespoons oil
* 5 to 6 medium onions, peeled and thinly sliced into rings
* 1-1/2 tablespoons flour
* 2 cups dark beer
* 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
* 1 bay leaf, crumpled
PREPARATION:
Sprinkle both sides of the beef slices generously with salt and pepper.
Heat a large heavy dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside.
Add sliced onions to the drippings. Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned.
Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf. Return beef to the pot and cover pot. Cook over low heat about 2-1/2 hours, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary.
Serve with buttered noodles or rice.
Yield: 6 to 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Beer Brats
March 18, 2008
* 2 teaspoons olive oil or butter, divided use
* 1 large sweet onion, sliced into 1/4-inch rings
* 6 bratwurst sausages
* 6 ounces (half a can or bottle) beer (The darker the beer, the richer the flavor)
PREPARATION:
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown.
Remove to a platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer. Cook over medium heat until beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entrée.
Yield: 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Chicken and Dumplings
March 17, 2008
*1 pound medium baking potatoes, preferably russets, scrubbed
*2 tsp salt
*1/8 tsp grated nutmeg
*2 large boneless, skinless chicken breasts (about 1 pound), halved
*4 boneless, skinless chicken thighs (about 1 pound)
*1/2 tsp freshly ground black pepper
*2 Tbsp canola or other vegetable oil
*1 large onion, chopped
*2 celery stalks, thinly sliced
*2 medium carrots, thinly sliced
*1 garlic clove, minced
*1/3 cup plus 1 Tbsp all-purpose flour
*One 12-ounce bottle beer, preferably an amber lager
*2 tsp fresh thyme
*2 tsp minced fresh sage
*2 cups chicken stock
*1 bay leaf
*1 Tbsp cornstarch
PREPERATION:
Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 40 minutes. Drain and cool just until you can handle them. Slip the skins off with your fingers or a paring knife, then press the potates through a potato ricer into a large bowl. Stir in 1 teaspoon of the salt and the nutmeg, then set aside.
Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper. Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the chicken breasts to brown them, about a minute per side, turning them with tongs or a spatula. (If you shake the pan immediately after they've gone in, they won't stick.) Transfer the breasts to a platter and add the thighs to the pan. Brown them, about a minute per side, then transfer to the platter with the chicken breasts. Tent with foil to keep warm.
Add the onion, celery, and carrots to the pan. Cook until soft and fragrant, about 3 minutes, stirring constanly. Stir in the garlic and cook for 30 seconds. Sprinkle the 1 tablespoon flour over the entire mixture; cook for 15 seconds, stirring constantly.
Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the mixture thickens, about a minute. Stir in the thyme and sage, then the stock and bay leaf. Let the sauce come to a simmer, then add the chicken breasts and thighs along with any accumulated juices. Cover, reduce the heat to low, and cook for 15 minutes.
Meanwhile, gently stir the 1/3 cup flour and the cornstarch into the potatoes with a wooden spoon just until smooth. Do not beat.
Discard the bay leaf from the stew. Scoop up scant 1/4 cups of the potato mixture and lay them on top of the stew. Do not cover the stew completely with dumplings -- rather, let them sit like clouds on its surface. Cover and steam the dumplings for 10 minutes. Let stand for 5 minutes, then serve.
Yield: 4 servings
Return to the Recipe Index.
Return to the Beer Index.
Beer Bread
March 14, 2008
* 4 cups flour
* 1/4 cup sugar
* 2 Tablespoons baking powder
* 12 ounces beer (NOT light beer)
* 2 teaspoons salt
* 2 eggs, slightly beaten
PREPARATION:
Mix flour, baking powder, and salt with sugar. Add beer and egg both at once and stir. You may have to knead last of flour in with hands.
Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.
Yield: 1 loaf beer bread
*Goes Excellent with the Beer Cheese spread on it or as a side with the Irish Boiled Dinner
Return to the Recipe Index.
Return to the Beer Index.
Brisket Braised in Beer
March 13, 2008
*3 thinly sliced onions
*6 boiling potatoes, cut into 1-inch pieces
*4 slices chopped bacon
*4 (12 ounces each) bottles beer (not dark)
*2 Tbsp unsalted butter, softened but not melted
*6 carrots, cut crosswise into 1 1/2-inch pieces
*2 Tbsp all-purpose flour
*2-1/2 pounds brisket
*1 large peeled rutabaga, cut into 1/2-inch pieces
*1/2 cup minced fresh parsley
PREPARATION:
Preheat oven to 350 degrees F.
Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.
Pour off all but 2 Tbsp fat from bacon. Pat brisket dry and season with salt and pepper. Heat the bacon fat over medium-high heat until it is hot but not smoking. Add the brisket to the kettle and brown. Transfer to a platter.
Add onions to kettle and saute until golden. Add bacon, brisket and beer. Bring beer to a boil. Cover kettle and braise in oven for two hours. Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender. Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
Blend 2 Tbsp butter and 2 Tbsp flour and set aside. Bring braising liquid to a boil and reduce to about 3 cups. Gradually whisk in flour-butter mixture. Simmer for 3 minutes. Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
Yield: 6 to 8 servings
Return to the Recipe Index.
Return to the Beer Index.
German Beer Coffee Cake
March 12, 2008
* 2 cups packed dark brown sugar
* 1 cup butter, softened
* 2 eggs
* 1 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon ground cloves
* 3 cups sifted all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 cup chopped walnuts
* 2 cups chopped dates
* 2 cups beer
* Powdered sugar
PREPARATION:
Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
Sift cinnamon, allspice, cloves, flour, baking soda, and salt together.
Dust walnuts and dates with a small amount of this mixture.
Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.
Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Yield: 8 to 10 servings
Return to the Recipe Index.
Return to the Beer Index.
Beer Cheese Spread
March 11, 2008
*1 pound mild cheddar (shredded)
*1 pound extra sharp cheddar (shredded)
*1 tablespoon dry mustard
*2 1/2 teaspoons garlic powder
*1/2 teaspoon salt
*Freshly ground pepper - to taste
*2 tablespoons Worcestershire sauce
*4 dashes Tabasco sauce, or to taste
*12 ounces beer
PREPARATION:
Place both cheeses in a large bowl. Mix dry ingredients, then sprinkle over cheese. Add other ingredients and mix thoroughly. Cover with plastic wrap and place in refrigerator for about 1-2 hours, mixing two or three times.
Using a food processor or blender, process/blend until very smooth. You have to do this in 1-4 batches, depending on the size of the processor/blender. When smooth, store in containers in the refrigerator for 2-3 days to allow the flavors to blend. Serve at room temp. on crackers.
While blending, you can add additional Tabasco sauce, if desired.
Yield: 2lbs.
Return to the Recipe Index.
Return to the Beer Index.
Beer Puffs
March 11, 2008
* 1 cup beer
* 1/4 pound butter
* 1 cup sifted flour
* 1/2 teaspoon salt
* 4 eggs
* Filling of your choice
PREPARATION:
Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
Add flour and salt, lower heat, and stir constantly until the mixure pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking pan. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away from moisture.
Split beer puffs and fill with your choice of fillings such as paté chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like. (My personal favorite is chopped bacon and beer cheese spread)
Note: Feel free to add herbs or spices to the flour for added flavor.
Yield: 60 to 80 small puffs
Return to the Recipe Index.
Return to the Beer Index.
Irish Boiled Dinner
March 10, 2008
* One 3 1/2-pound fresh beef brisket
* Two 12-ounce bottles lager beer
* 2 cups water (or enough to cover)
* 2 bay leaves
* 10 black peppercorns
* 1/2 cup chopped parsley
* 2 teaspoons salt
* 2 tablespoons butter or olive oil
* 3 cloves garlic, peeled and sliced
* 2 cups chopped and rinsed leeks (white parts only)
* 1 medium yellow onion, peeled and sliced
* 3/4 pound large carrots, cut into large pieces
* 3/4 pounds small red potatoes
* 1 pound turnips, peeled and quartered
* 2 pounds green cabbage, cut in sixths (secure with toothpicks)
* Salt and freshly ground black pepper to taste
PREPARATION:
Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt.
Heat a frying pan and add the butter or olive oil.
Saute the garlic, leeks, and yellow onion for a few minutes and add to the casserole. Cover the pot and simmer gently for 3-1/2 hours, or until the meat is very tender. (This will normally take about 1 hour per pound of brisket.) In the last 25 minutes of cooking, add the carrots and red potatoes. In the last 15 minutes of cooking, add the turnips, cabbage, salt, and pepper.
If the vegetables are not done to your liking, cook them longer, but do not overcook. Remove the toothpicks from the cabbage before serving.
Yield: 6 to 8 servings
Return to the Recipe Index.
Return to the Beer Index.
Chocolate Porter Cake
March 7, 2008
* 3/4 cup plus 2 Tablespoons salted butter
* 2-1/2 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3 eggs, separated, at room temperature
* 1-1/3 cups sugar
* 3 ounces unsweetened Baker's chocolate, melted
* 1 cup Porter or other dark beer, flat
* 1 pound semisweet real chocolate chips
* 2 Tablespoons salted butter
* 5 Tablespoons milk
PREPARATION:
To make the cake:
Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside.
Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.
To make the frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.
Yield: 1 two-layer cake
Return to the Recipe Index.
Return to the Beer Index.
Coconut Beer Shrimp with Sweet & Tangy Sauce
March 7, 2008
* 4 eggs
* 1 cup beer
* 3-1/2 tsp Creole seasoning (divided use)
* 1-1/4 cup all-purpose flour
* 2 Tbsp baking powder
* 48 large raw shrimp, peeled, tails on, deveined
* 1-1/2 to 2 cups fresh or moist-packed shredded coconut
* Oil for deep-frying
* 2 cups orange marmalade
* 1/4 cup Creole or Dijon mustard
* 3 Tbsp shredded horseradish
PREPARATION:
For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.
Blend well. Season shrimp with remaining seasoning.
Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.
For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.
Yield: 6 servings
Return to the Recipe Index.
Return to the Beer Index.
Hot Beef and Pinto Bean Chili Dip
March 6, 2008
* 1 Tbsp olive oil
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded, and chopped
* 2 garlic cloves, chopped
* 1 jalapeno, seeded and minced
* 1-1/2 pounds ground sirloin or round
* 2 Tbsp chili powder
* 2 tsp ground cumin
* 1 tsp dried oregano
* 1 (14-1/2 ounces) can diced tomatoes in juice
* 1 (8 ounces) can tomato sauce
* 1/2 cup lager beer
* 1 tsp salt
* 1/2 tsp ground black pepper
* 1 (15-1/2 to 19 ounces) can pinto beans, drained and rinsed
* 1 cup sour cream for garnish
* 1 cup (4 ounces) shredded extra-sharp Cheddar for garnish
PREPARATION:
Heat oil in a large saucepan over medium heat. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring often, until the onion softens, about 6 minutes.
Add the beef and cook, stirring and breaking up the meat with the side of a spoon, until the meat loses its pink color, about 10 minutes. Drain off the fat.
Add the chili powder, cumin, and oregano and stir for 30 seconds. Stir in the tomatoes with their juice, the tomato sauce, beer, salt, and pepper. Bring to a simmer. Reduce the heat to medium-low and cook until thickened, about 45 minutes. During the last 10 minutes, add the beans. Remove from the heat and let stand for 5 minutes, then skim the fat that has risen to the surface. (The dip can be prepared up to 2 days ahead. Reheat gently over medium-low heat.)
Transfer to a heatproof serving bowl. Spoon the sour cream in the center, sprinkle the cheese around the sour cream, and serve hot accompanied by tortilla chips or corn chips.
It's equally good made with ground pork or the meat loaf combination of ground beef, pork, and veal.
Yield: 6 cups
Return to the Recipe Index.
Return to the Beer Index.
Newcastle Brown Ale Cheddar Soup
March 4, 2008
*2 cups cauliflower or broccoli florets
*1 tablespoon butter
*½ cup chopped onion
*1 garlic clove, minced
*1 teaspoon Worcestershire sauce
*12 ounces (1 bottle) of Newcastle Brown Ale
*14.5 ounces of chicken broth
*3 tablespoons cornstarch
*2 cups half and half
*2 cups aged cheddar cheese, shredded
PREPARATION:
Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain.
Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce.
Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower.
Combine the cornstarch and three tablespoons of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.
Yield: 4 servings
Return to the Recipe Index.
Return to the Beer Index.