Beer Batter
Servings: 2 cups batter (enough for about 1 1/2 pounds of fish)
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1 bottle of Samuel Adams Summer Ale
1/2 teaspoon cayenne pepper (optional)
Directions:
1. Combine flour and pepper in a large bowl.
2. Slowly pour in beer, whisking constantly until smooth.
3. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer.
4. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on
paper towels or newspaper.
5. Serve with tartar sauce.
Level of Difficulty:
Easy
Prep Time:
5 minutes
Cooking Time:
2 minutes
Beer-Spiked Nacho Cheese Recipe
Servings: 2 cups
Ingredients
4 ounces sharp cheddar cheese, shredded
4 slices American cheese, chopped
1 teaspoon cornstarch
1 cup whole milk
1/2 cup of Corona Light
several good shakes of your favorite hot sauce (we used Cholula)
tortilla chips and pickled jalapeños, to serve
Directions:
1. Combine cheeses and cornstarch in a large mixing bowl and toss to coat.
2. Heat the milk in a medium pot over low heat, then gradually whisk in the cheese until melted.
3. Add the beer and continue whisking over low heat until completely smooth.
4. Whisk in the hot sauce, then keep on low heat for 20 minutes to allow the flavors to meld and the
beer to mellow. If it gets too thick, add a little more milk. If it seems a little runny, it will thicken
as it cools. Adjust until you get the consistency you like.
5. Serve warm with tortilla chips and pickled jalapeños.
Level of Difficulty:
Easy
Prep Time:
10 minutes
Cooking Time:
30 minutes
Beer Bread
INGREDIENTS:
3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
1 bottle of Fat Tire
2 tablespoons melted butter
DIRECTIONS:
1. Preheat the oven to 375 degrees F.
2. Butter an 8x4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt
and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about
55 minutes.
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with
the melted butter and return to oven for the final three minutes of baking.
Creamy White Bean Beer Cheese Dip
Prep Time: 5 minutes
5 minutes
Ingredients
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1/3 cup chopped flat leaf parsley
1 large clove garlic, smashed
1 wt oz fresh grated parmesan (about 1/3 cup)
2 wt oz (1/4 cup) cream cheese
¼ cup Boulevard Single-Wide IPA
1 (15 wt oz) can Great Northern beans
¼ tsp salt
½ tsp black pepper
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Directions
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Add all ingredients to a food processor, process until smooth, about 4 to 6 minutes.
Add to a serving bowl.
Serve with chips, bread or crudités.
Leinenkugel’s Summer Shrimp
Ingredients
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24 medium shrimp, shells on, deveined
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2 lemons, cut into wedges
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8 skewers
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1/3 cup extra-virgin olive oil
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½ cup salad oil
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¼ cup tarragon vinegar
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½ cup Leinenkugel's Summer Shandy
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4 cloves garlic, minced
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¼ teaspoon Tabasco sauce
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2 teaspoons salt
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¼ teaspoon dry mustard
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1 tablespoon sugar
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1 teaspoon paprika
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½ teaspoon pepper
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1/3 cup honey
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Fresh chopped tarragon leaves
Combine olive oil, salad oil, tarragon vinegar, Leinenkugel's Summer Shandy, garlic,
Tabasco sauce, salt, dry mustard, sugar, paprika and pepper. Reserve ¼ cup of the
marinade for basting. Place shrimp in a large resealable storage bag. Add marinade to bag
and refrigerate for 4 hours, turning occasionally.
Place the shrimp and lemon wedges on 8 skewers, alternating them. Add 1/3 cup of
honey to reserved marinade to create basting sauce. Place skewers on the barbeque, baste
as they cook. Sprinkle with fresh chopped tarragon leaves to finish.