Not just pub grub anymore (not that there's anything wrong with that), beer & food pairings have come a long way! Here we aim to show the versatility of beer with food, as well as sharing recipes for cooking with beer.

Open House Day

Well, it's the night before our open house, and I thought it might be wise to get the recipes we'll be tasting down on the site here so everyone can try them at home.

We'll be sampling Phil's Pils with a Blue Cheese and Little Scrapper IPA Dip.

We'll also be sampling Weizen Heimer and grilling up some bratwurst basted with Weizen Heimer. They'll be finished off by dipping with a simple Dijon Mustard and Bulldog Amber Ale sauce.

Blue Cheese and Little Scrapper IPA Dip

55 g. butter
40 g. flour
175 ml. Little Scrapper IPA
160 ml. half & half cream
80 g. chopped fresh chives
30 g. Dijon mustard (one with lots of seeds)
115 g. cream cheese
180 g. bleu cheese
115 g. white cheddar
Crackers, bread sticks, whatever for dipping

In a large saute pan, simmer the butter, then add the flour and stir.
Add the Little Scrapper IPA and the half & half, stirring and simmering for a few minutes - enjoy the remainder of the bottle while finishing up!
Add the chopped chives, Dijon mustard and cream cheese - stir & simmer.
Add chunks of bleu cheese and cheddar a bit at a time. Make sure each addition melts before you add more.
Get your dipping material set, pour yourself and your guests a Phil's Pils, and enjoy the fruits of your labour.

The above recipe is from the book Extreme Brewing by Sam Calagione - owner of the Dogfish Head Craft Brewery.

Grilled Brats with Dijon and Bulldog Amber Ale Mustard

6 Bratwurst Sausages

1 Bottle Weizen Heimer

1/2 cup grainy Dijon mustard

1/4 cup Bulldog Amber Ale (drink the rest of the open bottle)

Get your grill smoking hot and cook the bratwurst through
during the grilling, keep any flames at bay by dousing the bratwurst with Weizen Heimer
between drinking your open bottle of Heimer, and grilling brats,
take your favourite grainy Dijon mustard and mix in the Bulldog Amber Ale to make a simple sauce

When the brats are cooked through, just serve them up with a simple potato salad and a bottle or two of Weizen Heimer. Enjoy!

Thanks in advance to everyone who's coming out to the open house - we'll have a great time.

Labels: Appetizer, Little Scrapper IPA, Savoury, Weizen Heimer

	Home What’s Brewing Brewing Process On Tap Keg Order Recipes Merchandise Brewer’s Blog Links Contact Info Not just pub grub anymore (not that there's anything wrong with that), beer & food pairings have come a long way! Here we aim to show the versatility of beer with food, as well as sharing recipes for cooking with beer. Open House Day Well, it's the night before our open house, and I thought it might be wise to get the recipes we'll be tasting down on the site here so everyone can try them at home. We'll be sampling Phil's Pils with a Blue Cheese and Little Scrapper IPA Dip. We'll also be sampling Weizen Heimer and grilling up some bratwurst basted with Weizen Heimer. They'll be finished off by dipping with a simple Dijon Mustard and Bulldog Amber Ale sauce. Blue Cheese and Little Scrapper IPA Dip 55 g. butter 40 g. flour 175 ml. Little Scrapper IPA 160 ml. half & half cream 80 g. chopped fresh chives 30 g. Dijon mustard (one with lots of seeds) 115 g. cream cheese 180 g. bleu cheese 115 g. white cheddar Crackers, bread sticks, whatever for dipping In a large saute pan, simmer the butter, then add the flour and stir. Add the Little Scrapper IPA and the half & half, stirring and simmering for a few minutes - enjoy the remainder of the bottle while finishing up! Add the chopped chives, Dijon mustard and cream cheese - stir & simmer. Add chunks of bleu cheese and cheddar a bit at a time. Make sure each addition melts before you add more. Get your dipping material set, pour yourself and your guests a Phil's Pils, and enjoy the fruits of your labour. The above recipe is from the book Extreme Brewing by Sam Calagione - owner of the Dogfish Head Craft Brewery. Grilled Brats with Dijon and Bulldog Amber Ale Mustard 6 Bratwurst Sausages 1 Bottle Weizen Heimer 1/2 cup grainy Dijon mustard 1/4 cup Bulldog Amber Ale (drink the rest of the open bottle) Get your grill smoking hot and cook the bratwurst through during the grilling, keep any flames at bay by dousing the bratwurst with Weizen Heimer between drinking your open bottle of Heimer, and grilling brats, take your favourite grainy Dijon mustard and mix in the Bulldog Amber Ale to make a simple sauce When the brats are cooked through, just serve them up with a simple potato salad and a bottle or two of Weizen Heimer. Enjoy! Thanks in advance to everyone who's coming out to the open house - we'll have a great time. Labels: Appetizer, Little Scrapper IPA, Savoury, Weizen Heimer posted by Brewmaster Dave @ 10:14 PM
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