Pale Ale Crepes with Lime Zest Whipped Cream
Pale Ale Crepes with Lime Zest Whipped Cream

News & Media

Blog

Pale Ale Crepes with Lime Zest Whipped Cream

by

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 More

Fried Oysters Fennel and Blood Orange Salsa

by

Beer 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 More

Soup – Celeriac Cider with Truffle Oil

by

Ingredients 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 More

Chicken IPA (hoppy and bitter)

by

Ingredients 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 More

Stout Chocolate Crème Brulee

by

Ingredients 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 More

Maryland Crab Salad with Green Apple and Yuzu on Stout Bread

by

Maryland 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 More

Tuna Tacos with Slaw

by

Pairing 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 More

Lager and Miso Glazed Salmon Salad

by

  Salad 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 More

Beet Herbs Goat Cheese Crostini

by

Ingredients 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 More

Bacon Wrapped Scallops with Lambic Glaze

by

Ingredients 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 More
The Beer Institute

440 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

 
Simple Share Buttons