10 Recipes You Can Make With Beer

Ingredients

• Ingredients for the Beer Cheese 3/4 bottle of flat beer of your liking
• 16 Oz sharp cheddar cheese, grated; use a combination of your favorites or one that always speaks to you
• 2 Garlic cloves, minced
• 1/4 Medium onion, minced
• 1/4 Tsp Tabasco or hot sauce of choice
• 1/4 Tsp Worcestershire sauce
• 1/4 Tsp coarse ground black pepper
• 1/8 Tsp salt
• 1 Pinch cayenne
• 1 Tsp dry mustard
• 1 Store-bought or homemade hamburger patty
• 1 Hamburger bun

Directions

• Pour a 12-ounce bottle of beer of your choosing into a glass and allow it to sit until it looses its effervescence. This could take up to an hour, but don't worry if you don't have that much time.
• Combine all ingredients except beer in food processor and pulse until slightly blended. Then turn processor on and slowly pour beer through food chute. Mixture will be soft, but will harden in refrigerator.
• Make one or two days ahead of time, as taste is better once flavors have time to blend.
• Cook your store-bought or homemade burger patty and allow it to sit for a few minutes. Spread beer cheese on it and top with condiments.
• Tip:This dip also tastes great with tortilla chips, pretzels, crackers, and carrot sticks.

Ingredients

• 1 Lime, cut into 8 wedges
• 1/4 Cup coarse salt
• 2 (12-ounce) bottles your favorite beer, chilled
• 1/2 Cup frozen concentrate limeade, thawed
• 1/2 Cup chilled tequila
• Some ice cubes

Directions

• Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila.
• Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.

Prep Time

5.00 to 0.00 minutes

• Black Velvet Cocktail

• Beer Battered Asparagus

• Drunken Chicken served with Beer Barbecue Sauce

• Ultimate Guinness Lobster

• Chocolate Guinness Goodness Pudding

• Beer Margaritas

• Beer Salsa

• Beer Cheese Burgers

• Beer Battered Onion Rings

• Guinness Cupcakes

Ingredients

• 4 Cup(s) canola oil or peanut oil
• 1 Cup sour cream
• 3/4 Cup mayonnaise
• 3 Tbsp sun-dried tomatoes
• 1/4 Cup red bell peppers, roasted
• 1 Tbsp lime juice
• 1 1/2 Tsp pepper, fresh cracked
• 2 Tsp salt
• 3 Tbsp white wine
• 1 Tbsp garlic, minced
• 2 Yellow onions, the sweeter the better: Vidalia or Texas sweets
• 2 Cup(s) buttermilk
• 2 Cup(s) all-purpose flour, divided
• 1 Tsp garlic, granulated
• 12 Tbsp beer, medium body
• 3 Tbsp grated Parmesan

Directions

• In a Dutch oven heat oil to 350 degrees F.
• In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
• Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
• Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
• Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
• Garnish with Parmesan.

Prep Time

10.00 to 0.00 minutes

Ingredients

• 1 Fresh lobster
• 2 Cans of GUINNESS Draught
• 1 Liter of water
• 1 Bay Leaf
• Salt and thyme
• A squeeze of lemon juice

Directions

• Put everything bar the lobster in a big stock pot and slowly bring to the boil.
• Then plunge the live lobster into the pot head first and simmer for 15 minutes.
• Drain the lobster and split in two halves.
• Then serve with mayonnaise, fresh garden salad, brown bread and wash it down with your favorite stout.

Ingredients

• 8 Large egg yolks
• 1 Cup sugar
• 1 14.9-ounce can GUINNESS Draught
• 3 Cup(s) heavy cream
• 7 Oz high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

Directions

• In large nonreactive mixing bowl, whisk together egg yolks and sugar.
• Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine.
• Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
• Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
• Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
• Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

• Start with a clean, dry glass and your opened bottle.
  

• Tilt the glass and the bottle towards each other, starting both at an angle of 45 degrees. Make sure the beer pours gently onto the curved interior surface.
  

• As the glass reaches about three-quarters full, and the rush of bubbles begins to form the head, stop pouring. Allow the surge to settle before topping up. Your beer is now ready to drink!