October 23, 2018
5 Beer-Based Recipes That Pair With English Brews
There are many ways to consume beer. Sometimes, we drink it out of a pint glass, other times a ram’s horn or a beer bong shaped like a skull. I, sometimes, consume beer out of food. Ever make a beer solely for eating with brats? I have. In Wisconsin, beer and brats go hand-in-hand. Or maybe brat in-bun-in-hand with beer in-the-other-hand.
First, make this:
Kinglish Pub Beer (2.5 gallons)
- 3 lbs Halcyon malt
- 0.25 lbs Simpson’s Medium Crystal malt
- 0.5 oz Fuggle (60 min)
- 0.25 oz Fuggle (15 min)
- 0.25 oz (1 min)
- Wyeast 1945 Neo Britannia yeast
Then make a Kinglish Pub mustard to accompany your brat:
- 1 c dry mustard
- ½ c brown sugar, packed
- 1 tsp salt
- ¼ tsp turmeric powder
- 6 oz Kinglish Pub Beer
(Also, visit the National Mustard Museum in Middleton, WI)
Then do this: Simmer brats in Kinglish Pub Beer after grilling to perfection, and serve on a bed of homemade sauerkraut.
APPETIZER! Beer & Cheese Spread
- 2 lbs shredded cheese blend (blend at least 2 cheeses such as sharp Cheddar and Swiss)
- 1 tsp Worchestershire sauce
- 2 tbsp Kinglish Pub Mustard
- 1 tsp dry mustard
- 1 clove garlic, minced
- ½ to 2/3 c Kinglish Pub Beer
Kinglish Bread: Kinglish Bread (Thanks to Rebecca Gagnon @ CakeWalk for testing my recipe and providing images.)
- 3.5 c white bread flour, plus a bit for the purposes of dusting
- 1 tsp salt
- 1 pkg active Baker’s yeast
- 1 tbsp vegetable oil
- 1.25 c Kinglish Pub Beer
Knead ~5-7 minutes, until smooth and elastic. Let rise 1 hour or until doubled in size. Punch down for about 30 seconds. Knead until smooth. Shape the dough however the hell you want, but make sure your seam is underneath. Let rise about
30 minutes, preheat the oven to 425 deg F. Bake 25-20 minutes or until deliciously golden brown and firm. The loaf should sound hollow when you tap it on its bottom. Cool for about 1 hour.
Sweet Kingly Potato Salad
- 2.75 c sweet potato, diced
- 2 bananas, sliced thickly (use firm, slightly under-ripe fruit)
- 4 tbsp butter
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 thick slices Kinglish Bread, crust removed, diced
- salt and pepper to taste
- 2 tbsp sweet mead (or honey)
- 2 tbsp fresh chives, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
Don’t forget your SIDE DISH!
Wasted Barley and Shroomin’ Pilaf
- 4 tbsp vegetable oil
- 1 small onion, chopped
- 1.5 c white mushrooms, diced
- 1 c barley from you Kinglish Pub mash
- 2.25 c hot Kinglish Pub Beer
- 6-8 sun-dried tomatoes, diced