By using powdered peanut butter rather than regular peanut butter, you really infuse the flavor of the stout into the soul of these stout cookies. The finished product is not overly sweet, but rather rich and robust in flavor. Try replacing the stout with your favorite porter!
Michael Ludwig is a Cicerone® Certified Beer Server, with 4+ years homebrewing experience. He holds a journalism degree from Michigan State University and has completed the Siebel Institute's Concise Course to Brewing Technology, a 4-month brewery internship. He currently writes the blog Man Beer School for the Chicago organization Man B Que.
In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.
VeganBrew combines vegan cuisine and craft beer with inventive recipes. Here's one for beer-braised Brussels sprouts with Shiitake bacon and quinoa pilaf.
These popovers made with your favorite barrel-aged beer are easy enough to make pre-caffeine and travel well if you need to send anyone to work or school with something to eat. These can be served drizzled with maple syrup or smothered in homemade pesto. They're even better when served with an oak-aged pale ale or ESB.
This bacon-stout chocolate cheesecake by Tide & Thyme features a pretzel and graham cracker crust supporting a rich, dark chocolate and espresso filling. Finished off with homemade whipped cream and beer-candied bacon, this is a seriously decadent dessert.
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