Recipes
SNAKEBITE
Combine equal parts stout and hard apple cider. Serve in a pint glass.
BLACK VELVET
Combine equal parts stout and champagne. Serve in a fluted glass.
MOONGLOW
12 oz. American amber ale, 1 oz. Amaretto, 3 oz. half and half, a 1â?„2 oz. of Irish cream liqueur and mint leaves (minced). Mix all ingredients gently in a shaker. Pour over ice in a short goblet and garnish with a mint sprig.
BERRY BLAST
12 oz. American light lager, 11â?„2 oz. strawberry daiquiri mix, and 1â?„2 oz. simple syrup. Mix strawberry daiquiri, syrup and 2/3 of the beer with ice and shake to degas. Strain and pour into a pilsner glass. Now add the remaining beer and garnish.
ALL-PURPOSE GRILL/BARBEQUE RUB
3/4 C paprika (sweet or hot, as best suits you)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 Tbs chili powder
2 Tbs garlic powder
2 Tbs onion powder
2 tsp cayenne
1 - 2 Tbs Ingredient X (something that makes it your own!)
Mix together thoroughly, store in cool, dark place. Makes ~2 cups.
BRATWURST IN GUINNESS
Place 4 - 6 brats in a covered skillet. Add one can of Guinness. Bring to boil and reduce heat. Let simmer until Guinness is reduced to a thick syrup consistency. Turn brats occasionally as they simmer to cook evenly.
Variations:
•Cut one whole onion (large pieces) and add to the brats when adding Guinness.
•Make a “boat” out of aluminum foil and cook on the grill.
(recipe courtesy of Michael R. Mennenga)
HEFE CHICKEN
Beer mixture:
One full bottle of hefeweizen. (your favorite kind, for example Franziskaner Hefe-Weisse or Widmer Hefeweizen)
1/4 cup brown sugar
Add spices to taste.
(suggestion: one whole clove garlic, 1 tsp rosemary, 1 tsp thyme, 1 1/2 tsp salt and pepper)
Prep:
Place chicken pieces in a skillet with a couple Tbs oil and brown for 5 minutes.
Transfer browned pieces to a roasting pan and add 1st part (half) of the beer mixture.
Bake for 30 minutes at 350° F
To the remaining half of the beer mixture add juice from two whole lemons (about 1/2 cup) and 1/4 cup of olive oil. Add remaining beer/citrus mixture (part 2) and continue baking for 30 minutes basting pieces with pan drippings every 5 minutes or so until a thick coating forms on the chicken.
Remove from oven and let stand 10 minutes before serving. (This lets the coating set up so it does not slide off when moved)
Variation: Replace lemons with orange juice or grapefruit juice
(recipe courtesy of Michael R. Mennenga)
TRADITIONAL WASSAIL
2 pints of malty English ale, like Samuel Smiths Pale Ale
1 cup sugar
6 eggs, beaten
pinch of cinnamon
pinch of ginger
pinch of cloves
pinch of nutmeg
4 apples
Pour the ale into a saucepan and heat. Add sugar and spices and bring to a boil. Remove from heat. Gradually add a small amount of the hot liquid to the beaten eggs, as for custard. Return to saucepan and cook, stirring constantly, until slightly thickened. Meanwhile, core the apples, place them in a casserole dish, cover them in foil, and place them in a preheated 325 degree oven for 25 minutes. Place apples in a heat-proof punch bowl, and pour the hot mixture over. For authenticity, garnish with toast.
