Beer Braised Pot Roast

Ingredients

  • 3 lbs. Chuck Roast
  • 2 large carrots
  • 1 onion
  • 2 parsnips
  • 4-5 medium potatoes
  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 3 ½ oz. can chipotle peppers in adobo sauce (control heat by using less chipotle peppers)
  • 2 cups beef stock
  • 1 pint beer (preferably pilsner)
  • 2 bay leaves
  • Kosher salt

Beacon Mule (Bourbon Ginger Beer Cocktail)

Ingredients

  • 2 ounces whiskey or bourbon (we used Heritage Distilling)
  • ¾ ounce freshly squeezed lime juice (approx ½ a large lime)
  • 4-6 ounces ginger beer, chilled
  • Garnish: lime twist or wedge

Directions

  1. Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.

Fresh Gingerbread Squares

Ingredients

  • 4 ounces whole-wheat flour (about 1 cup)
  • 2.38 ounces teff flour (about 1/2 cup)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup low-fat buttermilk
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1/4 cup oatmeal stout beer (such as Samuel Smith)
  • 1/4 cup granulated sugar
  • 2 tablespoons grated peeled fresh ginger
  • 1 large egg
  • Cooking spray
  • 1 tablespoon powdered sugar

Bread Machine Pizza Dough

Ingredients

  • 1 cup flat beer
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons yeast

Directions

  1. Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
  2. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.

Slow Cooker Pulled Pork

Ingredients

  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted

Directions

  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Tips: Try using a liner in your slow cooker for easier cleanup.

Beer Bread

Ingredients

  • 3 cups flour (sifted)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1⁄4 cup sugar
  • 1 (12 ounce) can beer
  • 1⁄2 cup melted butter (1/4 cup will do just fine)

Directions

  1. Preheat oven to 375 degrees.
  2. Mix dry ingredients and beer.
  3. Pour into a greased loaf pan.
  4. Pour melted butter over mixture.
  5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
  6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
  7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.
  8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.