We think all recipes with beer are winners!
Fast Blonde Ale Bacon Pancakes
Sweet and smoky.
1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups pancake mix
1 cup Diamond Knot Blonde Ale
• Heat oven to 350°F.
• Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
• Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown.
• Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
• Heat griddle or skillet over medium-high heat to 375°F; grease with vegetable oil or shortening.
• In medium bowl, beat pancake mix, Diamond Knot Blonde Ale and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon.
• Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
Brown Ale BBQ Sauce
Although your ribs or pulled pork may take the day to slow roast, this easy BBQ sauce whips up in a jiffy.
2 cups ketchup
3 1/2 Tbs chili powder
12 oz Diamond Knot Brown Ale
1 tsp smoked paprika
1 Tbs regular paprika
1 Tbs garlic powder
2 Tbs Yellow Mustard
1 tsp cayenne pepper (add more if you want more kick)
3 Tbs brown sugar
2 Tbs molasses
2 Tbs apple cider vinegar
Pour all ingredients into a sauce pan, and while heating to medium, whisk consistently until mixture comes to a slow boil. Reduce heat and simmer for 25 minutes.
Cheesy Beer Soup
If someone calls you cheesy, have them taste this soup. It may just have you beat.
6 Tbsp unsalted butter
2 cups yellow onion, chopped
1 1/4 cups celery, chopped
1 1/4 cups carrot, chopped
4 cloves garlic
1/2 cup all purpose flour
8 ounces sharp cheddar cheese, grated
4 ounces Diamond Knot IPA
5 ounces half & half
1 quart water or vegetable stock
1/2 tsp cayenne pepper
1 pinch ground cinnamon
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried sage
1 1/2 tsp dried chives
1 pinch ground cinnamon
Salt, to taste
Black pepper, to taste
Tabasco, to taste
1 Tbsp apple cider vinegar
• Melt butter over medium heat in a soup pot. Add onions, celery, carrots and garlic. Sauté for 12-15 minutes or until very tender.
• Add paprika, sage, cayenne, chives and cinnamon. Cook 1 minute.
• Add flour and mix thoroughly. Cook 5 minutes.
• Whisk in beer, half & half and stock. Bring to a boil, stirring often.
• Stir in cheddar cheese.
• Remove from heat. Purée until smooth.
• Add cider vinegar and Tabasco.
• Season with salt and pepper to taste.
Uncle Luigi’s Risotto
When it comes to risotto, the richer the better. Beer gives this a little special twist.
1 Tbsp olive oil
1 large onion, diced
2 good-sized leeks, thinly sliced, whites only
2 Tbsp minced garlic
2 cups imported Arborio rice
1 cup Diamond Knot IPA
6 cups beef broth
1 cup thinly sliced asparagus
1 Tbs butter
1/2 cup Parmesan cheese
salt and pepper
• Heat the broth in a saucepan over medium heat. Once it boils, reduce to a simmer for the duration of the cooking process.
• Heat the oil in a large pot over medium-high heat. Add the onion, leek, and garlic; stir frequently for about three minutes until just softened. Add the rice and a pinch of pepper, and stir frequently to toast the rice without letting it get brown. After about 3 minutes, you should hear the rice quietly squeak or whistle, your signal to begin adding liquid.
• Add the the IPA and begin stirring, making sure the liquid has evaporated before any stock is added.
• Once the IPA has evaporated, add about one cup of the stock and stir constantly for a few minutes until most of the liquid is absorbed. Add another cup of the stock, stirring regularly to prevent the rice from sticking. Once the liquid is absorbed, add another cup, continue stirring, and repeat the process until the rice is al dente (slightly tender, not starchy).
• While the risotto is cooking, steam the asparagus, keeping it bright green.
• Once the risotto is al dente, stir in the butter until it melts. Then stir in the parmesan and, finally, the asparagus.
• Serve immediately. Serves 6.
You think you’re hard working, well our Industrial IPA does all the heavy lifting in this recipe.
2 Tbs olive oil
1 lb. sirloin, diced (or ground beef or turkey)
1 lb. ground sausage
3 Tb. masa, (corn flour)
1/2 tsp cayenne
1 1/2 Tbs cumin
1 Tbs dried oregano
1 large onion, diced
1 red pepper, small dice
1 cup minced carrot
1 jalapeno, minced
4 garlic cloves, minced
1 1/2 tsp salt
1 Tbs brown sugar
2 28 oz. cans fire-roasted crushed or pureed tomatoes
2 14 oz. cans kidney, pinto or black beans, drained
6 oz. Diamond Knot Industrial IPA
Shredded Jack or Cheddar cheese, sour cream, sliced avocados and green onions to top the chili
• Heat the oil over medium-high heat. Add the onions, peppers, jalapeno, carrots and garlic and sauté until softened.
• Add the ground beef and sausage and cook until brown.
• Add the masa, chile powder, cumin and oregano, cook another 3 minutes stirring regularly. Add the salt, sugar, tomatoes, beans, ¾ of the beer and scrape the bottom to deglaze.
• Reduce and cook at least another 30 minutes—partially covered, until the chili has thickened. Stir occasionally.
Spiced-Up German Cake
You’ll be yodeling for more of this cake.
2 cups packed dark brown sugar
1 cup butter, softened
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground cloves
3 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts
2 cups Hefeweizen beer, or during the holidays: Ho!Ho!
• Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.
• Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.
• Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts.
• Spoon batter into large, well-buttered and floured tube or Bundt pan.
• Bake in preheated 350-degree oven for 1-1/4 hours or until a toothpick comes out clean. Let stand 5 minutes, invert onto a wire rack.
• Sprinkle with powdered sugar.
The DK RadlerWhen you need to take cycling to a whole new level, try this beer cocktail recipe Sherry created as a twist to a century’s-old Bavarian sports drink recipe. Yes, sports drink. You read that correctly.
1 1/2 inch round of lemon
1 1/2 inch round of lime
small pile of mint leaves
2 oz. of Yazi Ginger Vodka
Santa Cruz lemonade
Diamond Knot Vienna Ale
In a shaker, muddle lemon, lime and mint. Add four ice cubes, vodka and a splash of lemonade. Shake vigorously until your hands pretty much stick to the shaker. Strain into a glass over ice. Add another splash of lemonade and fill to the top with Diamond Knot Vienna Ale. Give a slight stir and garnish with a wheel of lemon and mint leaf.