Have a culinary conundrum, dilemma, or wondering where to find a certain ingredient? Email Chef Bruce ( and he will help you out of your predicament. Please allow 24 hours for a response… so if you are standing, staring at your fallen souffle, be advised that he can’t render immediate aid.

Wag the Wolf - bottle and glass

Wag the Wolf Tropical Pizza

June 23 • An original recipe by Beau’s Chef Bruce A variation on the Canadian Favourite – Hawaiian pizza. This pizza will pair well with Wag the Wolf.  The tropical fruit notes in the beer will be picked up by the grilled peaches and the fresh mozzarella.  The peaches will pick up nicely with the tropical fruit flavours in the beer, and the...

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Buenos Dias Scallop Ceviche

June 21 • Fresh and citrusy, this recipe is a beautiful combination of impeccably fresh seafood, citrus & herbs. With a touch of chili heat it is perfect to play with the citrus notes & freshness of Buenos Dias. Prep time: 10 minutes Cooking Time: 30 minutes Yield: 4 appetizer servings, 2 entree servings Ingredients: 8 large fresh scallops, sliced in half lengthwise...

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Farm Table: Patersbier Pork-Potato Skewers

June 14 • A great & unique recipe.  This recipe demonstrates why you want to build a relationship with your butcher. You want cubes from the leg for tenderness, if you have a good butcher you can make this sort of request. If you have to do it yourself, purchase a 1 kilogram piece of boneless pork loin and cut it into cubes....

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Lug Tread 10th (3)

Lug-Tread Grilled Flank Steak with Charred Onions & Blue Cheese

June 13 • Tender flank steak marinated with fresh ingredients topped with charred onions and blue cheese. This is a go-to for entertaining in the Summer alongside a summer greens salad. Cooked as whole pieces and then sliced thinly, flank steak is easier to manage than multiple steaks on the grill.  Best enjoyed with a Beau’s Lug Tread.   Prep time: 15 minutes...

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“Haters Gonna Hate” Chili-Lime + Garlic Prawns

May 9 • By Beau’s Chef Bruce This is a great hors d’oeuvre with a crisp glass of Beau’s Haters Gonna Hate Imperial Kölsch. The bitterness of the beer is balanced by the richness of the feta, and the fruity notes offset the slight spiciness. Yield: Serves 4 as an hors d’oeuvre Ingredients for the vinaigrette: 1 C feta cheese, grated 1 C...

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“Kissmeyer NPA” Terrine of Salmon, Bay Scallops & Shrimp

April 18 • This is a superb recipe for a special occasion. It does require patience and time, but you will be rewarded with a sublime experience. This recipe is better if it can be made two days in advance. Ingredients One pound wild salmon fillet, or sustainable trout, with skin off 4 ounces bay scallops 4 oz small raw shrimp, peeled & de-veined 1...

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Koru - Bottle and Glass 1

“Koru” Prosciutto, Burrata Cheese & Arugula on Focaccia

March 30 • By Beau’s Chef Bruce This is a beautiful recipe – the fat and salt in the prosciutto are offset nicely by the pepperiness in the arugula, and the citrus vinaigrette will pair beautifully with the Belgian-Style Pale Ale. Burrata cheese is a type of fresh mozzarella wrapped around a filling of curds & cream. Formerly almost always imported, it is...

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Koru Chicken Schnitzel with Mango Salsa - Plate and Bottle

“Koru” Chicken Schnitzel with Mango Salsa

March 29 • By Beau’s Chef Bruce The fruity and spice in the salsa will balance well with the same notes in the beer. Breading the chicken will work nicely with the beer’s dry finish. Yield: Serves 4 as a main course Ingredients for the Chicken 2 large boneless, skinless chicken breasts, butterflied 1 C Beau’s Koru Belgian-Style Pale Ale 1 clove garlic,...

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Farm Table Pils Apple and Gouda Grilled Cheese - Bottle and Plate

“Farm Table: Pils” Apple & Gouda Grilled Cheese

March 28 • By Beau’s Chef Bruce This grilled cheese, with the sweet apple & mild Gouda, picks up nicely on the malt notes in the beer. The moderate hoppiness in the finish of the beer will also match well with the apple butter. Yield: serves 4 as a light lunch Ingredients 4 oz apple butter 2 tbsp Beau’s Farm Table: Pils 8...

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Roast Chicken with “Original Gruit” Pan Gravy

March 22 • By Beau’s Chef Bruce Such a deceptively simple title for a recipe… but there is so much behind it. First, a farm-raised free-range bird – prepared with all the right steps to ensure a beautiful, crisp-skinned succulent result that is worthy of it. And finally, the gravy. With mashed potatoes, served with this chicken and gravy, I could certainly shuffle...

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Chef Bruce says: These recipes are shared for the purposes of personal use only, in your home and to serve at friendly gatherings – ideally, with a glass of Beau’s. The recipes remain are intellectual property of Beau’s Brewery, and may not be used in your restaurant or food business without written permission from Beau’s All Natural Brewing Co. – thanks for your respect.