Ingredients 3 eggs, beaten 1 cup Pale Ale 1 cup milk 1½ cups flour Pinch of salt 4 Tbsp. melted butter 1 cup heavy cream 2 Tbsp. icing sugar 1 lime zest 1 lbs. mix berries Preparations Batter: In a medium bowl, whisk together eggs, milk and beer. Gradually stir in flour, a pinch of salt, and melted butter until combined. Using non-stick crepe or frying pan over medium heat.
Read MoreBeer Batter 16 ounces lager beer 2 cups all-purpose flour ¼ tsp. baking powder 1 Tbsp. chives, chopped 1 Tbsp. granulated sugar Mix all the ingredients together and place in warm area with a damp cloth covering Dip oysters into the batter then dip into the deep fryer or heavy frying pan with canola oil (350 degrees F). Cook for approximately 2 minutes. Remove and place on a paper towel lined plate.
Read MoreIngredients 1 head a celeriac peeled and chopped in ¼ inch, cubes 1 white onion, peeled and chopped 2 shallots, peeled and chopped 2 garlic cloves, peeled and chopped 2 sprigs of celery branch, peeled and chopped in ¼ inch 1 small bunch fresh thyme 2 bay leaves 1 cup heavy cream 1 qt. chicken broth 1 qt. cider 1 Tbsp.
Read MoreIngredients 1 Tbsp. extra-virgin olive oil divided 5 skin-on, bone-in chicken legs or thighs 12 ounces thick-cut bacon, cut crosswise into 1/4” slices 2 large carrots, peeled, chopped ¼ inch cubes 3 celery stalks, peeled, chopped ¼ inch cubes 1 onion, chopped ¼ inch cubes 16 ounces IPA (hoppy and bitter) 1/4 cups all-purpose flour 16 ounces chicken broth 1 small bunch thyme 1 small bunch rosemary 1 lb.
Read MoreIngredients 2 cups whipping cream ½ cup stout 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large egg yolks ⅓ cup sugar Preparation Preheat oven to 325 degrees F. Place cream in a medium saucepan over medium heat, bring to a boil. Remove from heat and allow to cool for 15-20 minutes. Add chocolate and stout whisk until melted. In a separate bowl, whisk yolks and sugar together until well blended. Gradually whisk in chocolate cream mixture, stirring continuously.
Read MoreMaryland Crab Salad 1 pound Maryland jumbo lump crab meat ½ cup mayonnaise 2 tablespoons yuzu ½ bunch cilantro, finely chopped 1 green apple, julienne-cut 2 scallions, finely diced In a medium bowl, combine mayonnaise, scallions, cilantro, yuzu, and crab meat. Mix gently with a fork and refrigerate until chilled. To serve, cut bread in 1/3-inch-thick slices and use a round or square cutter to create a disk. Using a small ice cream scoop, top with Maryland crab salad.
Read MorePairing suggestion: Dark Lager Ingredients 1 lb. sushi grade Tuna, diced ½ cup soy sauce (split in half) ½ cup rice vinegar 2 Tbsp. sesame oil (split in half) 1 bunch cilantro, chopped 1 mango, finely cut into sticks 2 limes ¼ lb. daikon (winter radish), finely cut into sticks ½ bowl white cabbage, finely cut into sticks 1 Tbsp.
Read MoreSalad Ingredients (2) 7 ounce pieces of salmon 1 fennel, shaved ½ red onion, shaved 1 tsp. dill, chopped 1 hand full of mixed greens 1 orange, cut in segments Marinade Ingredients 2 Tbsp. rice vinegar 2 Tbsp. miso 2 Tbsp. lager beer Salt and pepper ½ cup extra virgin olive oil Preparation Prepare marinade by combining all ingredients into a salad shaker or bowl.
Read MoreIngredients 2 lbs. small red beets, cleaned ½ lb. herbs goat cheese 1 loaf sliced Rye bread 2 bay leaves 1 small bunch thyme 1 small bunch dill, finely chopped 1 shallot, peeled, chopped in ¼ inch cubes 2 cloves of garlic, diced 32 ounces water 32 ounces Porter 1 tsp. sea salt 1 Tbsp. balsamic glaze 2 Tbsp.
Read MoreIngredients 12 scallops 12 bacon strips Glaze Ingredients ¾ cup Lambic (apple flavor recommended) 1 Tbsp. agave 1 Tbsp. rice vinegar 1 green apple, peeled and diced (add lemon juice to preserve color) ½ lemon, juiced Preparation Preheat the oven at 375 degrees F. Slice the bacon strips in half crosswise. Wrap each scallop with one of the half-sliced pieces of bacon. Secure the scallop with a toothpick. Place on a foil-lined baking sheet and bake for 10-12 minutes, until cooked.
Read More440 First Street NW
Suite 350
Washington, DC 20001
PHONE: 202-737-BEER (2337)
TOLL FREE: 1-800-379-BREW (2739)
FAX: 202-737-7004
© 2022 Beer Institute : Privacy Policy
