August 3 • This salmon recipe was created by Chef Bruce for an issue of Bullfrog Buzz Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Ingredients: 4 centre cut wild salmon fillets (6 oz each) or 4 trout fillets (8 oz each) ½ cup Beau’s Lug Tread Lagered Ale 1 lb asparagus or leeks, thinly sliced on the diagonal ½ lb...Read More >
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August 2 • The caramelized vegetables play well with the malty, biscuity tones in the beer. The salt from the feta is balanced by the hoppy finish of the Farm Table: Märzen. Prep time: 30 minutes Cooking time: 15 minutes 6 appetizer or side dish servings Ingredients: Skewers: 6 wooden skewers 12 2” cubes of fresh cheddar or halloumi cheese A variety of vegetables...Read More >
July 19 • Albacore Tuna is the only tuna that is considered sustainable and since you can get small loins, it’s perfect for a crowd. The salsa verde is a lovely bright, herby acidic salsa that will pair beautifully with the citrus notes in Buenos Dias. The oiliness of the tuna will be balanced with the by the hoppiness & slight salt character...Read More >
July 12 • Two Tonnes of Fun is a glorious bottle of beer. With it’s deep, rich flavours it is an equal match to the marbling & gamy flavours of the lamb. I love technical cooking terms and one of my favourites is the Maillard reaction. Basically it means that well browned food tastes good. With the long boil of the beer bringing...Read More >
July 11 • Pairing beer with dessert is one of my favourite pastimes. It’s an interesting adventure in matching assertiveness and perceived sweetness from the beer with the same qualities in the dish. In this case the tropical fruit notes and slightly tannic notes will be balanced by the richness of the coconut milk and the spice notes will be matched with the...Read More >
July 11 • When you brine the chicken with the beer & lemon it highlights and compliments the citrus notes in the beer. The citrus notes in Buenas Noches a pairs beautifully with the tzatziki. Try this chicken cold served on a salad. Brining Time: 12 hours Prep time: 30 minutes Cooking time: 25 minutes Yield: 4-6 servings Ingredients: 6 boneless, skin on chicken breasts For the...Read More >
July 6 • This dish is one of the glories of the Belgian kitchen, a rich stew redolent of mustard, dark beer and good stock. I always like to add prunes for depth of flavour & texture. The tannic & winey notes in the beer will provide balance for the richness of the sauce and the charred beef. Prep time: 45 minutes plus...Read More >
July 4 • This is a lovely recipe from Quebec that has now become a very popular dessert everywhere. I’ve added dates and dried cranberries to the “sauce”. It is a rich and unctuous dessert and will match beautifully with the treacle and caramel flavours in the beer. Prep time: 20 minutes Cooking time: 40 minutes Yield: 8 servings Ingredients: 500 ml maple...Read More >
July 2 • This a warmly, spiced dish with the flavours of the chicken and Moroccan seasoning matching and balancing the spice tones in the beer. The tropical fruit notes in the beer match well with the peaches in the salsa. Prep time: 45 minutes Marinating time: 15 minutes Cooking time: 20 minutes Yields: 4 servings Ingredients: 4 boneless chicken breasts, skin on...Read More >
July 2 • Occasionally when I taste a beer it immediately evokes the same flavour profile as specific wine grapes. In this case it reminds me very much of Pinot Noir. I immediately thought of pairing this with duck breast. The beer will have enough weight to balance the rich meat and the tannic notes will help to balance the richness of the...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.