Cooking With Beer

This is a quick beer bread recipe that doesn't require rising and is mellowed by the yeast addition. It is the perfect way to use your spent home brew grains. A rustic loaf with a crispy crust and soft, fiber filled interior. Add this to your beer bread recipes collection. This beer bread recipe doesn't work with grains that have been mashed (there is no sugar left, so the taste of the grains are not good). This is one of those cases where making an extract with steeping grains beer is the best way to go, so all grain home brewers are left out of this one.

Who doesn’t like fried food? Whether served as a dessert or as a French toast alternative for breakfast, these beer-battered cinnamon apple rings are sure to make your mouth water. Enjoy them warm and sprinkled with powdered sugar and cinnamon. Or, for an extra-special treat, serve drizzled with caramel sauce, topped with whipped cream or pastry cream, or alongside a scoop of vanilla ice cream.

This is a recipe that started from an Emeril Lagasse recipe for Guinness ice cream, but I wanted to take it to the next level in taste arousal. This ice cream needs to be paired with the topping below as it is not as sweet as most wish. If you desire a sweeter product, add another ½ cup of sugar. More chocolate flavor can be had by melting some chocolate over a water bath, then mixing it into the mixture when the beer reduction is added. Cost is about $12 a quart to make, yes it is not cheap, and here are the requirements and process for one quart.

Another great cooking with beer recipe from John 'JC' Curtis. This is a great beer cheese soup recipe for a cool Autumn night, but is equally at home any time of the year. This is an easy to make beer cheese soup that can be made with any type of cheese, but cheddar and Monterey jack are great. This beer cheese soup recipe is also good when you mix some different types of cheeses, but try to use mild cheeses to keep the beer and chiles from fighting with the cheese for top spot!

I bought a nice bone-in pork butt the other day on sale and decided to try another slow-cooker recipe; pork butt in beer. This pork butt was about five pounds and this is a very simple recipe. I made sandwiches with the pork and the beer made the meat so tender. What beer did I use? I had some Oktoberfest beer laying around, but any amber lager would work equally as well. You could also use a non-hoppy amber ale, but lager is what I had around.