Community Blog — Beer

Watermelon Beer

Watermelon Beer

Summer Beer Twist

1/4 watermelon, cut up into chunks
2-4 White Beers or Wheat Beers, (ex. Shock Top)

Place the watermelon chunks in your blender. Puree until smooth, then pour into a sifter over a bowl. Strain until only the juice is left and there is no pulp -chill for at least an hour. Fill a glass with the beer and pour the watermelon juice on top. Serve immediately.

Recipe Adapted form www.perpetuallyhungryblog.com

Mezcal Shandy

Mezcal Shandy

Recipe:  Makes 1 Cocktail

  • 1 oz Vida Mezcal or your favorite brand
  • .75 oz Lemon Juice
  • .75 oz Demerara Syrup
  • Dash Regan’s Orange Bitters
  • 2 oz Pilsner
  • Salt
  • Lemon Wedge for Garnish

Instructions:

Add the Mezcal, lemon juice, demerara and bitters to mixing tin add ice and shake for 8 seconds. (if you’re using large ice cubes)

Pour over prepared highball with a salted rim and top with your favorite pilsner or really any light beer.

Recipe Adapted from http://cali-zona.com

Beergaritas

Beergaritas
Your patio called and said it needs a few of these!

Stout Ginger Bread

Stout Ginger Bread
This dark, bold, intense spiced stout cake really does justice to old-fashioned gingerbread.

German Beer Cheese Soup

German Beer Cheese Soup

A deliciously simple soup recipe that is super easy to put together and the flavor tastes like it took all day!

Cheddar & Beer Fondue

Cheddar & Beer Fondue

Ingredients

  • ​200ml IPA Beer (Single or Double)
  • 135g each of Caramelized onion cheddar, Swiss, and Gruyere (shredded or diced)
  • 4 tsp all purpose flour
  • 1 tsp Kirsch (optional, but recommended)
  • 1 loaf French bread, cut into 1 inch cubes
  • Use your choice of chopped vegetables such as: Mushrooms, Peppers, Broccoli or Bread

Directions

  1. Simmer beer in fry pan on stove top.
  2. Add cheese, 100 gm at a time. Stir after each addition of cheese until melted.
  3. Add 4 Tbl of the fluid from the melted cheese to the flour and mix until a slurry is formed.
  4. Add to cheese mixture. Serve with cut-up French bread and vegetables.

Recipe graciously donated by Springbank Cheese Co.