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.


“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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Blue Cheese & Walnut Aumonière

March 21 • By Beau’s Chef Bruce A nice cocktail snack the sharp bleu cheese & walnuts will pair well with the caramel sweetness of the gruit. Yield: Makes 12 bite size pastries Beer Pairing Suggestion: Original Gruit Ingredients 1 sheet puff pastry 4 oz. blue cheese, crumbled 4 oz. cream cheese ¼ C walnut pieces, toasted 1 egg, lightly beaten Directions Preheat...

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Elephant Monsoon - Elvis Sandwich - Close-up 1

“Elvis” Peanut Butter, Bacon & Banana Grilled Sandwich

February 25 • By Beau’s Chef Bruce Although a steady diet of these sandwiches is not recommended, the richness of the peanut butter & toastiness of the bread will complement the beer nicely. Yield: Serves 4 as late night decadence Pair with: Elephant Monsoon Peanut Butter and Grape Porter Ingredients 8 thick slices white bread 1 C smooth peanut butter 2 ripe bananas...

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Matt's Sleepy Time

“Matt’s Sleepy Time” Chocolate Mousse

February 18 • By Beau’s Chef Bruce You will not fall asleep after a bowl of this rich & delicious mousse, but you will be very happy. The mocha tones of the mousse will complement the same notes in this rich stout. Use the very best chocolate you can get your hands on – 70% is ideal. Yield: Serves 4 as dessert Ingredients:...

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“Fous Alliés” Baked Camembert with Mustard Fruits

February 16 • By Beau’s Chef Bruce The warm soft brie pears well with the earthy, slightly tart character of the beer & the fruit plays well with the tropical fruit notes. Traditionally the mustard fruits are made with wine; I have substituted beer here for a different flavour. Yield: Serves 4 as a decadent treat Ingredients: 600 mL Beau’s Fous Alliés mango...

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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.