Food Pairings

It is still technically summer for most of the world… But that does not mean can’t start thinking about, and enjoying some of those fall flavors a little early, right? I wait eagerly, every year for the chance to start incorporating all those warm and comforting flavors into both my brewing and my baking! In honor of the cooler months to come, I bring you the best of both “fall” treats and BEER! So let's put on those aprons and make this DELICIOUS “Maple Stout”, bread!

What you will need to make it:

1 and ¾ cups of All Purpose Flour (preferably sifted)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

6 tablespoons of softened butter

¾ cup packed dark brown sugar

2 large eggs

½ teaspoon vanilla extract

½ cup St. Patrick’s Irish stout beer (or any Stout you love, will do!)

½ cup fat-free sour cream

5 tablespoons maple syrup, divided

Nonstick cooking spray, such as pam.

5 tablespoons powdered sugar

9x5 inch loaf pan coated with Pam

How To Make It:

1. Preheat your oven to 350 degrees, you want it to be nice and hot!
2. Combine sifted flour, baking soda, baking powder, and salt, stirring well with a whisk. Set aside.
3. Add butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended.
4. Add eggs to the butter and sugar, 1 at a time, beating well after each addition. Beat in vanilla.
5. Combine beer, sour cream, and 1/4 cup syrup (that would be 4 of your 5 table

It is that time of year again… Grilling season! But if you are like me, and you occasionally get a little tired of the usual “burger fare”, then this TACO recipe is for you! Now, if that was not enough on its own, these tacos are really special, because the steak in this recipe takes a long, luxurious, soak in our Aztec Mexican Cerveza!

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Looking for a sweet treat to whip up for those summer celebrations? Wouldn’t it be even better if that treat contained some of YOUR delicious homebrew? Say no more, because today I bring you my recipe for; “Bewitched Caramels”! These delicious little morsels don’t require a lot of effort, but they yield a hefty number of servings and if you opt to wrap them individually (which I highly suggest) they provide the perfect portable and giftable way for people of all ages to enjoy a little bit of

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Here we go again… I have decided to bring you yet another beer-bread recipe! To be fair, you asked for it! You might be saying “but Ashley, you already gave us the most spectacular trub bread recipe and we plan to canonize you for it…” Okay, okay, so you probably aren’t saying that “exactly” but who’s checking? Anyway, this truly is a BEER bread, as beer will be providing most of your wet volume in the recipe.

This BEER BREAD is hearty and flavorful so don’t expect it to be just like that stuff you buy at the store, this bread has substance and it’s probably going to wreck your diet if you are on one, but life is short, and this is DELICIOUS! A small note I need to emphasize; SIFT YOUR FLOUR into your measuring cup. If you do not own a sifter, that’s okay just sprinkle the flour into the measuring cup with a spoon, instead of “scooping” it from the bag or canister. Sifting puts a tiny pocket of air between each particle of flour and helps you achieve a much lighter texture in the finished product. We want bread… NOT hardtack…unless that’s what you are into!

Without further delay, Let’s make some Beer Bread!

What you will need:

3 cups SIFTED (DO IT. IT’S IMPORTANT) All-Purpose Flour

3 teaspoons baking powder

1 teaspoon salt

¼ cup sugar

1 and ½ cup “lighter” style homebrew (12 ounces) We LOVE Golden Ale for this one.

½ cup melted butter divided into ¼ cup portions.

Here’s How we make it:

Preheat your oven to 375 degrees and make sure it is nice and evenly hot before you add your bread to bake.

Mix all dry ingredients in a large bowl. Next, add ¼ cup of melted butter and 12 ounces of beer. I like to mix this with my hands until a dough is formed. Be careful, not over-knead or overwork this dough as it can become a bit, though.

Grease a loaf pan and add in the dough. Allow the dough to rest in the pan for 10-15 minutes under a cloth bef