Lobster Roll with IPA
Lobster Roll with IPA

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Lobster Roll with IPA

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Image of Lobster Roll with IPA taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 6 New England style buns 3 fresh lobsters 2 baby gem lettuce washed and sliced finely 1 cup mayonnaise 1 lemon, juiced 1 celery stalk, diced 1 green apple, diced 1 tsp.

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Beef Shepherd’s Pie with Porter

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Image of Beef Shepherd’s Pie with Porter taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 1 Tbsp. extra-virgin olive oil 1 lb. ground beef (organic and grass-fed, if possible) 1 onion, peeled and diced 1 carrot peeled and diced 1 celery stalk, diced 2 garlic cloves, minced 2 sprigs thyme, chopped ½ cup porter beer 1 Tbsp.

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Citrus, Ricotta Donuts

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Image of Citrus, Ricotta Donuts taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients ¾ cup all-purpose flour 1 tsp. baking powder ¼ cup sugar 3 eggs ¾ cup ricotta 1 vanilla bean, split and scraped 1 tsp. lemon zest 1 tsp. orange zest 6 Tbsp. lager beer Vegetable oil for fryer Ingredients – Whipped Cream 1 cup heavy cream 6 Tbsp.

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Stuffed Tomatoes

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Image of Stuffed Tomatoes taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 large ripe tomatoes ½ lb. pork, ground ½ lb. veal, ground 2 shallots, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1 small carrot, peeled and cut into small cubes ½ celery stalk, cut into small cubes 1 Tbsp. tomato paste 2 sprigs of fresh thyme, finely chopped 2 bay leaves 4 tsp.

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Roasted Pumpkin with Pumpkin Ale

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Image of Roasted Pumpkin with Pumpkin Ale taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 2 lb. pumpkin, peeled and cut into 1-inch cubes 2 Tbsp. extra virgin olive oil ½ tsp. ground coriander 1 Tbsp. lemon juice ½ tsp. dried thyme ½ tsp. ground fennel 1 Tbsp. rice vinegar 1 Tbsp. honey ½ cup pumpkin ale Pinch of smoked paprika 1 tsp. salt 1 tsp.

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Lager Lobster Macaroni and Cheese

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Image of Lager Lobster Macaroni and Cheese taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 1 lb. elbow pasta 2 fresh lobsters 2 shallots, minced 2 garlic cloves, minced 2 springs fresh thyme, finely chop 2 cups heavy cream 2 Tbsp. butter 1 cup gruyere cheese, shredded 1 cup white cheddar, shredded 1 cup lager 1 Tbsp. fresh parsley, finely chopped 1 cup panko bread crumbs 1 Tbsp. Old Bay seasoning ½ lemon 2 Tbsp.

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IPA Braised Endive with Blue Cheese and Asian Pear

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Image of IPA Braised Endive with Blue Cheese and Asian Pear taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 3 white endives 3 red endives 6 sprigs fresh thyme 3 shallots, peeled and cut in quarters 2 garlic gloves, smashed 2 bay leaves 2 sprigs fresh oregano ½ cup IPA ½ cup blue cheese crumble 2 Asian pears, peeled and cut into small wedges 1 Tbsp. agave 1 Tbsp. tarragon vinegar 1 Tbsp.

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Lager Crust Apple Tart

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Image of Lager Crust Apple Tart taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Dough Ingredients 1 cup warm water 4 cup flour 1/2 cup milk 1 cup lager ⅓ cup sugar 1 Tbsp. salt 1½ Tbsp.

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Mediterranean Mushrooms

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Image of Mediterranean Mushrooms taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients ½ Spanish onion, chopped ¼ inch slices 2 garlic gloves, smashed 1 lb. cremini mushrooms, cleaned 1 lemon, juiced 1 orange, juiced ½ cup wheat beer ½ cup extra-virgin olive oil 1 tsp. tomatoes paste 1 bunch thyme 2 bay leaves 10 coriander seeds 1 star anise 1 cinnamon stick 1 tsp.

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Pumpkin Ale Crème Brulee

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Image of Pumpkin Ale Crème Brulee taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 2 cups whipping cream 1/2 cup Pumpkin ale 5 ounces pumpkin puree 6 large egg yolks 1/3 cup sugar Preparation Preheat oven to 325 degrees F. Place cream in a medium saucepan over medium heat, bring to a boil.

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