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Image of Porter Braised Lamb Shank taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 lamb shanks 2 Tbsp. extra-virgin olive oil 4 cups veal stock 3 cups porter (chocolate) 1 large onion, peeled and sliced ¼ inch cubes 1 bunch baby carrots, trimmed, peeled and cut in half lengthwise 3 celery stalks, chopped in ¼ inch cubes 1 fresh rosemary stalk 1 fresh thyme stalk 1 lb. potatoes, cut into ¼ inch cubes 2 bay leaves 2 Tbsp.
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Image of Aspic of Berries with Fruited Lambic Jelly and Whipped Cream taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.
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Image of Cider and Root Vegetable Soup taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.
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Image of Roasted Butternut Squash and Brussels Sprouts with Applewood Smoked Bacon taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 slices applewood smoked bacon cut in ¼ inch strip 1 butternut squash peeled and chopped ½ inch cubes 1 lb. Brussels sprouts, trimmed and cut in half lengthwise 2 garlic cloves smashed 2 shallots, peeled and chopped ½ inch pieces 1 cup lager ¼ cup agave ¼ cup sherry vinegar Salt and pepper 1 Tbsp.
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Image of Margherita Pizza with Lager Crust taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Dough ingredients 1 cup hot water 1 cup milk 1 cup lager 4 cups flour ¼ cup extra virgin olive oil 1½ Tbsp. salt 1½ Tbsp. dry yeast Pizza topping ingredients ½ cup pizza sauce ½ cup shredded parmesan ½ cup shredded mozzarella (can you fresh if desired) ½ cup heirloom cherry tomatoes cut in half Preparations Preheat the oven to 450° F.
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Image of Jalapeno, Bacon, Cheddar Cheese Muffin taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 eggs 3/4 cup unsalted butter 1/4 cup sugar 1 ½ Tbsp. salt 3 1/3 cups all-purpose flour 1 ½ Tbsp. baking powder 1 cup buttermilk 1 cup lager beer 1 cup cheddar cheese 1 cup bacon, cooked and chopped 1 jalapeno, diced Preparations Preheat the oven to 350° F. Grease two 12 cup muffin pans.
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Image of Lager Lime Infused Mint Sorbet taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 1 cup lager ½ cup lime juice ¾ cup water 3 Tbsp. corn syrup 4 Tbsp. sugar ½ Tbsp. sorbet stabilizer 8 leaf mint, whole Preparations In a medium saucepan over medium heat, bring lager beer, lime juice, water, corn syrup, sugar and sorbet stabilizer to a simmer. Cover the saucepan and lower the heat, cooking for approximately 3 minutes.
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Image of Potato Skins with IPA Gruyere Cheese taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.
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Image of Grilled Artichoke with Shandy Vinaigrette taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 artichokes, medium size 2 lemons juice, fresh squeezed 4 garlic cloves, chopped 1 shallot, finely chopped ¼ cup extra virgin olive oil ¼ cup shandy beer salt and pepper Preparations Bring to boil a large pot of water, add 1 pinch of salt, add the artichokes to boiling water for 20 minutes. Removed artichokes from the water to a plate and let cool down.
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Image of Dark Chocolate Stout Brownie taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 2 cups dark chocolate chips 1 ¼ cups butter 1 cup stout beer 4 eggs 1 ½ cups sugar 1 ½ tsp. salt 1 cup bread flour Preparation Preheat oven to 325° F. Grease and flour an 8×8-inch square baking dish. In a large saucepan over low to medium heat, melt butter and chocolate. Remove from heat and stir in sugar, eggs and stout beer.
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