To make these delicious mussels, preheat a sauté pan over medium heat for 2 minutes. Add extra virgin olive oil, shaved garlic, diced peppers, onions and smoked bacon.
Sauté for 3 minutes and add clams. Deglaze sauté pan with Back Forty Beer Co's Paw Paw Peach Wheat. Add herbs and cover for 2 minutes.
Remove cover and add chicken stock, mussels, diced heirloom tomatoes and field peas, season to taste with sea salt, crushed red pepper and black pepper and cover for another 3 minutes, or until clams and mussels are fully opened. Serve with grilled toast points.
This recipe for beer braised pot roast made with your favorite brown ale from Laura Bashar of Family Spice includes easy dumplings cooked right in the stew. Choose your favorite brown ale to use in the braise and serve alongside the meal.
The standard fish and chips is taken to the next level by adding your favorite pumpkin ale to the batter, imparting a slight pumpkin flavor and fluffiness to the fish.
We’re still on the Sriracha train, this time with a twist on the class Chex Mix—a Sriracha Stout Chex Mix. The stout is reduced to thick syrup, and butter and Sriracha is added to that syrup. This blended with cashews, Thai green curry, and the Rice Chex.
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