January 17 • Prep Time: 10 minutes Cook Time: 40-45 minutes Yield: 1 Bundt cake (8-10 slices) Ingredients For the cake: ½ cup butter, soft 1 cup + 2 tbsp. white sugar 2 large eggs 2 ¾ cup of all-purpose flour 1 cup plain yogurt or sour cream 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp salt 1 tsp. vanilla essence...Read More >
Have a culinary conundrum, dilemma, or wondering where to find a certain ingredient? Email our Kitchen Team (email@example.com) and they’ll 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 we can’t render immediate aid.
January 7 • The Tom Green Beer! cake is here. Thank you to Beau’s fan Tiffany Grossauer for sharing this recipe. The Tom Green Beer! milk stout perfectly compliments the dark chocolate cake. Paired with caramel frosting and toasted pecans then drizzled with a delicious beer syrup. For the cake 1 1/2 cups flour 3/4 cups unsweetened cocoa 1 1/2 cups sugar 1 1/2...Read More >
December 12 • Our take on the traditional French Canadian dish. Enjoy alongside a glass of Lug-Tread. Enjoy! Yield: 1 large pie (serves 4 people) Prep Time: 30 min Cook Time: 1 hour, 15 min. Ingredients Pastry: 5 cups all-purpose flour 4 tsp. baking powder 2 tsp. salt 2 cup. cold butter, cubed 1 large egg 4 tsp. white vinegar Ice water Filling: ¾...Read More >
December 8 • Simple and delicious, these are everybody’s favourite. The spice in the sausage is mild and pairs well with the malt overtones in the beer. Wrapped in pastry these sausage rolls pair beautifully with the toasty notes in 80 Shilling. Prep time: 20 minutes Cook time: 20 minutes Yield: 24 pieces Ingredients: 2 eggs 8 oz. English style sausage meat (recipe follows) 1/4 cup Fresh bread crumbs,...Read More >
December 2 • Ingredients: 2 ½ cups all-purpose flour 1/4 cup rolled oats 3 tsp. baking powder 1 tsp. baking soda 1/4 cup soft goat cheese 1/2 cup soft butter 1/2 cup old cheddar, diced into small pieces 1 cup buttermilk Directions: 1. Pre-heat the oven to 400° F. 2. In a large bowl mix together the flour, oats, baking powder and baking...Read More >
October 28 • This is a glorious, herbal beer, brewed with thyme, rosemary and lavender it will pair well with the herbs in the tart. The slight malt back notes and crispness will work nicely with the chèvre. This is the perfect way to start a meal. Prep Time: 20 minutes + rising time Bake time: 5 minutes Makes 4 tartes Ingredients For...Read More >
October 25 • A great recipe, the crepes mildly nutty tones play well with the chewy maltiness of Lug- Tread. The apples and abbey style cheese are balanced by the mild fruit notes and crisp finish of this great beer. Prep time: 45 minutes + 20 minutes to rest the crepe batter Yield: 4 appetizer servings Ingredients: Crepe filling: 2 apples, peeled,...Read More >
October 25 • This a big glass of beer that needs full flavoured food to match. The oiliness and smokiness of the mackerel will pair well with the caramel and malty sweet notes in the beer. The sharp, creamy celery root will balance nicely with the richness of the beer and the rye crisp will tie it all together. Prep time: 30 minutes...Read More >
October 5 • The crisp, fresh notes in the Farm Table: Vienna Lager pairs well with the overall flavours in the pizza. The malty flavour in the lager is complemented by the dough while the mozzarella and the anchovy complement the hop characteristics of the beer. If you don’t favour anchovies, you can drape slices of prosciutto on the pizza after it comes...Read More >
October 3 • Although this recipe seems complex it is not difficult and, let’s face it it’s truly only a fancy meatloaf. The slightly sweet, creamy finish of the beer will pair well with the richness of the pate. Interestingly the spicing in the pate is a very medieval blend that balances the spice flavours in the beer. The dates and mustard in...Read More >
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.