This time of year, a lot of you are probably trading in kitchen time for grills and campfires. Last month we shared a recipe for a simple Summerfest® Trout that’s great for a weekend fishing trip; this month we’re bringing you a sauerkraut sausage recipe that gets a jolt from our unapologetic hop beast, Hoptimum.
After a hearty Stout stew in March, we’re dialing down the density this month with trout bathed in crisp Summerfest lager. (Cue the thirsty fish jokes—yuk, yuk.)
To knock out the last chills of winter, we ventured next door to our pub—our casual name for our Taproom and Restaurant—to have our food pros create a stew featuring a rich kick from our Stout. It was the first beer Ken Grossman brewed in his hand-built brewhouse and the inauguration was a success: the recipe has hardly changed over three decades.
While some folks are orchestrating romantic evenings this week, others may be inclined to swat Cupid from the sky. Thankfully our head chef Micheal Iles has both camps in mind, sharing a dessert recipe that transcends the holiday’s heart-shaped everything with the help of our Porter. (Use our Beer Locator to track it down.)
Recently we suggested a few ways to liven up your holiday gatherings with Celebration® Ale caramel popcorn. After a season of family, good food and great beer, our head chef Micheal Iles put his New Year’s resolutions to the test and created a guilt-free dish that’s both dynamic in flavor and painless to put together.
Cooking with beer is likely familiar to some and unchartered territory for others. Beer imparts special character, aroma and taste to recipes, and lends adventure to culinary exploration. Although cocoa, eggnog, pies and other ubiquitous desserts may dominate your holiday gatherings, our head chef Micheal Iles cooked up a fresh idea for a sweet and savory snack: Celebration Ale popcorn.
