How to put it all together. What you`ll need.

Transcription

What you'll need.
• 1 recipe for double pastry crust;
commercial pie crusts work fine
• 6 cups (or 6 large) Granny Smith
apples–thinly sliced.
• ¼ cup lemon juice
• 2 bottles or cans Leinenkugel's
Berry Weiss (24 ounces)
• 6 ounces of raspberries
• ¾ cup sugar
• 2 tbsp all-purpose flour
• ½ tsp ground cinnamon
• 1⁄8 tsp ground nutmeg
• 1⁄8 tsp ground cloves
How to put it all together.
1. Peel and slice apples. Mix apples with lemon juice to prevent them from turning brown. Spread
apples in a 9"x12" dish. Pour in Leinie's Berry Weiss. Refrigerate a minimum of 2 hours, but no
longer than 8.
2. Prepare and roll out 2 pastry crusts. Line a 9" pie pan with one pie crust.
3. Drain all but ¼ cup Leinie's Berry Weiss from the apples. Combine apples and ¼ cup of Berry
Weiss liquid in mixing bowl with sugar, flour, cinnamon, nutmeg, and cloves. Toss until all apples
are equally coated. Gently stir in raspberries.
4. Transfer mixture to the pastry-lined pie pan. Cover with second pie crust and flute around the
edge. Cut or poke a design in the top of the crust to provide ventilation while baking. Sprinkle top
with sugar.
5. To prevent the edge of pie from burning, cover edge with aluminum foil. Bake at 375°F for 25
minutes. Remove foil and bake for another 25 - 30 minutes, until top is golden brown. Let cool
before serving.
Makes 6 servings.
©2012 Jacob Leinenkugel Brewing Co., LLC, Chippewa Falls, WI * Lager
What you’ll need.
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30 dried pitted dates
1 cup Leinenkugel's Berry Weiss
10-15 slices bacon, cut into halves or thirds
30 blanched whole almonds
1. Preheat oven to 450˚ Fahrenheit.
2. Place dates in a bowl and pour Leinenkugel's Berry Weiss over them.
Let dates soak for 2 hours.
3. Stuff an almond inside a date, close, wrap a piece of bacon around the
date and place on a baking sheet lined with parchment paper.
4. Bake in the oven until the bacon becomes crispy (approx. 20-25 min.)
5. Serve with a roasted pepper sauce or tomato sauce.
Makes 4 servings.
What you'll need.
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3 tbsp butter
1 medium onion - chopped
4 cloves garlic - minced
4 tbsp brown sugar
12 ounces Leinenkugel's Berry Weiss
4 tbsp red wine vinegar
6-oz. can tomato paste
14.5-oz can chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
1 lb. sliced bacon - diced
1 lb. hamburger
1 lb. bulk pizza sausage
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Salt and pepper to taste
15-oz. can black beans - drained
4-oz. can chopped green chilies
4-oz. can chopped jalapeños
16-oz. can chili beans
14.5-oz. can diced tomatoes with garlic
8-oz. can tomato sauce with basil, garlic and oregano
1. Sauté onion and garlic– until they become translucent–in butter, in a dutch oven or large casserole
pot over medium heat. Stir in brown sugar and sauté for 2 - 3 more minutes. Stir in beer, vinegar,
tomato paste, chicken broth, cumin, chili powder, and salt. Simmer until liquid in mixture is ½
reduced (30 - 35 minutes).
2. Cook bacon until browned in large skillet over medium-high heat. Move bacon to one side of
skillet and add hamburger and sausage. Season the meat with salt and pepper to your taste and
continuing frying meat until it is well browned. Stir in beans. Transfer meat and bean mixture to
dutch oven. Add remaining ingredients and let simmer for 20 minutes. Enjoy!
Makes 6 servings.
What you’ll need.
Salad
• 2 cups shredded coleslaw
• 2 cups fresh baby greens - torn
• 1 cup spinach - torn
• 1 cup grape tomatoes - sliced in half
• ¼ cup romaine lettuce – torn
• 1 Tbsp. parsley – finely chopped
• 1 tsp. fresh thyme
• 1 oz. fresh basil
• ½ cup red pepper – diced
• ½ cup orange pepper – diced
• ½ cup strawberries – sliced
• 1 cup peapods
• ¼ red onion – sliced
• 2 oz. chives – finely chopped
• 4 oz. feta cheese
• Garnish with chili flowers and raspberries
Berry Weiss Vinaigrette
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. red wine vinegar
• ¾ cup Leinie’s Berry Weiss
• 1 Tbsp. lemon juice
• ¾ cup salad oil
• 1 tsp. mustard
• 2 tsp. sugar
• 2 oz. sour cream
• ¼ cup fresh raspberries – mashed
• ¼ tsp. black pepper
• ½ tsp. salt
1. Toss together all the salad ingredients.
2. In a separate bowl mix together the vinaigrette ingredients.
3. Drizzle the vinaigrette over the salad and enjoy.
Makes 4 servings
What you'll need.
• 12 slices fried bacon, drained
and crumbled
• 2 medium onions, chopped and sautéed
• 2 tbsp flour mixed with
2 tbsp Leinenkugel's Berry Weiss
• 2 tbsp sugar
• 1 tsp salt
• ½ tsp pepper
• ¾ cup cider vinegar
• ¾ to 1 cup Leinenkugel's Berry Weiss (heated very hot)
• 3 tbsp extra-virgin olive oil
• 6 cups red potatoes– cooked and sliced
• 1 egg slightly beaten
1. Mix bacon and onions. Add flour/Berry Weiss mixture, sugar and seasonings. Blend well. While
cooking this mixture over medium-low heat gradually add vinegar and Leinenkugel's Berry Weiss.
2. In another pan, fry potatoes in olive oil. Then pour slightly beaten egg over hot potatoes,
coating well.
3. Combine bacon mixture with potatoes in frying pan and fold gently.
Makes 6 servings.
What you'll need.
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4 tomatoes, diced
¾ cup chopped red onion
½ cup green pepper, chopped
1 small jalapeño, chopped
10 chives, chopped
4 oz. of Leinenkugel's Berry Weiss
4 oz. of Leinenkugel's Honey Weiss
11 oz. of corn
½ cup red pepper, chopped
2 tbsp of cilantro
2 cloves of garlic, minced
1 tbsp of lime juice
2 tsp of garlic powder
2 tbsp of brown sugar
1 tbsp of paprika
2 tbsp of black pepper
1 tbsp of chili powder
¼ tsp of cumin
1. In a large mixing bowl blend together all the ingredients.
2. Refrigerate for 30 minutes to an hour.
3. Serve with your favorite chips.
Makes 6 servings.
What you'll need.
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1 package yellow cake mix
1 (3.4 oz) package instant vanilla pudding
1 cup Leinenkugel's Lemon Berry Shandy
¼ cup vegetable oil
4 eggs
1. Preheat oven to 350°F, grease and flour a 10" bundt cake pan. (Angel uses sugar instead of flour) In
a large bowl, combine cake mix and pudding mix.
2. Add beer and vegetable oil and mix lightly. Add the eggs. Beat at high speed until mixture is thick,
creamy and smooth.
3. Pour into pan and bake for 55 minutes.
4. Cool in pan for 10 minutes, then turn cake out onto a wire rack and cool completely. Frost as
desired.
Makes 6 - 8 servings.
What you’ll need.
• 1 cup flour
• 3 tablespoons brown sugar
• ¼ teaspoon salt
• 1 egg, beaten
• ¾ teaspoon baking powder
• 2 tablespoons melted butter
• 1 to 1 ¼ cups Leinenkugel’s Lemon Berry Shandy
• Vegetable oil, cooking spray, or butter (for skillet)
1. Combine the brown sugar, baking soda, salt, and flour in a large bowl and
stir together. Pour in the melted butter, beaten egg, Leinenkugel’s Lemon
Berry Shandy, and continue to stir until mixture is smooth.
2. Heat a skillet over medium heat and coat with your spray, oil or butter. Pour a ¼ cup of the batter into the skillet and cook until bubbles appear on
the pancake’s surface, 2-4 minutes. With a spatula, flip the pancake over and
cook the other side, about 1-2 minutes.
Serves 2
What you’ll need.
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2 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
¾ cup Leinenkugel’s Lemon Berry Shandy
1 teaspoon lemon juice
¾ cup salad oil
1 teaspoon mustard
2 teaspoons sugar
¼ teaspoon black pepper
½ teaspoon salt
¼ cup fresh blackberries, mashed
1.
Combine ingredients and mix well.
2.
Toss with a salad of arugula and your favorite salad toppings!
What you'll need.
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1 cup sugar
¼ cup corn syrup
1 cup Leinenkugel's Lemon Berry Shandy
1 quart fresh blackberries or 24-oz. frozen
4 tbsp fresh lime juice
1. Bring sugar, corn syrup and Leinenkugel's Lemon Berry Shandy to a boil in a medium
saucepan. Reduce heat to simmer until the sugar is dissolved. Place mixture in a bowl
and refrigerate for 1 hour.
2. Combine blackberries and lime juice in a food processor. First, pulse to chop blackberries,
about 20 times, and then puree for about 2 minutes. Press the puree through a fine mesh
strainer to remove seeds.
3. Combine the blackberry puree with the chilled beer mixture. Chill for 1 hour.
4. Turn your automatic ice cream maker ON. Pour the entire blackberry mixture into the
freezer bowl through the ingredient spout and mix until thickened, about 25-30 minutes.
The sorbet will have a soft-serve texture. If you'd like a firmer texture, pour the sorbet
into an airtight container and freeze 2 hours.
Makes 10 half-cup servings.
What you’ll need.
Salad
• 2 cups shredded coleslaw
• 2 cups fresh baby greens - torn
• 1 cup spinach - torn
• 1 cup grape tomatoes - sliced in half
• ¼ cup romaine lettuce – torn
• 1 Tbsp. parsley – finely chopped
• 1 tsp. fresh thyme
• 1 oz. fresh basil
• ½ cup red pepper – diced
• ½ cup orange pepper – diced
• ½ cup strawberries – sliced
• 1 cup peapods
• ¼ red onion – sliced
• 2 oz. chives – finely chopped
• 4 oz. feta cheese
• Garnish with chili flowers and raspberries
Berry Weiss Vinaigrette
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. red wine vinegar
• ¾ cup Leinie’s Berry Weiss
• 1 Tbsp. lemon juice
• ¾ cup salad oil
• 1 tsp. mustard
• 2 tsp. sugar
• ¼ cup fresh raspberries – mashed
• ½ tsp. salt
2. In a separate bowl mix together the vinaigrette ingredients.
3. Drizzle the vinaigrette over the salad and enjoy.
Makes 4 servings
What you'll need.
• 12 holiday warmer mugs
• Apple cider
• Big Eddy Russian Imperial Stout
1. Day before your holiday celebration, place candy canes in a shallow dish or plate. Melt
almond bark in a shallow glass baking dish in microwave until melted. Turn 12 coffee mugs
upside down and one-by-one dip the rims in melted almond bark and then in the crushed
candy cane mixture. Place them on parchment paper to dry.
2. Fill mugs with hot apple cider.
3. Add ¼ cup of Leinenkugel's Big Eddy Russian Imperial Stout.
Makes 12 servings.
What you'll need.
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12 oz. candy canes, coarsely crushed
1 lb. ivory or almond bark
1 pot coffee, regular or decaffeinated
24 tbsp instant hot cocoa mix
3 bottles Leinenkugel's Big Eddy
Russian Imperial Stout
• 12 tbsp chocolate syrup
1. Day before your holiday celebration, place candy canes in a shallow dish or plate.
2. Melt almond bark in a shallow glass baking dish in microwave until melted.
3. Turn 12 coffee mugs upside down and one-by-one dip the rims in melted almond bark
and then in the crushed candy cane mixture.
4. Place them on parchment paper to dry.
Makes 12 servings.
What you'll need.
Hot Chocolate
• 2 tbsp instant hot chocolate
• ¼ cup Leinenkugel's
Big Eddy Russian Imperial Stout
Holiday Warmer
• 12 oz. candy canes, coarsely crushed
• 1 lb. ivory or almond bark
• 1 pot coffee, regular or decaffeinated
• 24 tbsp instant hot cocoa mix
• 3 bottles Leinenkugel's Big Eddy
Russian Imperial Stout
1. To prepare candy caned coffee mugs, place candy canes in a shallow dish or plate.
2. Melt almond bark in a shallow glass baking dish in microwave until melted.
3. Turn 12 coffee mugs upside down and one-by-one dip the rims in melted almond bark and then in
the crushed candy cane mixture.
4. Place them on parchment paper to dry.
5. Once mugs are dry, pour instant hot chocolate and ¼ cup Big Eddy Russian Imperial Stout into
prepared candy caned coffee mugs.
6. Enjoy!
Makes 12 servings.
What you’ll need.
• 2 oz. Canoe Paddler
• 6 cups of diced tomatoes
• ¼ cup of diced red onion
• ¼ cup of diced white onion
• 1 large diced yellow bell pepper
• 1 large diced orange bell pepper
• 2 tsp. pepper
• 1 large diced red bell pepper
• Chopped parsley to taste
• 5 cloves of minced garlic
• Chopped chives to taste
• 1 chopped poblano pepper
• Chopped cilantro to taste
• 3 chopped Serrano peppers
• ¼ teaspoon of soy sauce
• 1 15-oz. can of black beans
• 2 tbsp. brown sugar
• 1 11-oz. can of corn
• ½ tsp. coriander
• 2 squeezed limes
• 1 tbsp. salt
1. In a large mixing bowl, combine all ingredients and toss to mix.
Chill for 30 minutes.
2. Garnish with herbs and serve with tortilla chips and a cold
Leinenkugel’s Canoe Paddler.
Serves 6-8
What you’ll need.
• 1 German Chocolate Cake mix
• 1 quart butter pecan ice cream
• 12 to 16 oz. Leinenkugel’s Classic Amber
1. Prepare cake mix according to directions, EXCEPT replace water with Leinenkugel’s
Classic Amber.
2. Pour into three, greased and floured, round cake pans and bake according to instructions.
3. While cake is baking, scoop out all the ice cream into a large bowl. Add ½ to 1 cup of
Leinenkugel’s Classic Amber until ice cream is spreadable. Place ice cream in freezer until
cake is done and cooled.
4. Once cake is cooled, layer cake and ice cream until six layers have been built.
Top cake with chocolate icing and sprinkle with nuts.
5. You can serve it immediately or place it back in the freezer. If you place it back in the
freezer, take it out approximately ½ hour before serving.
Makes 16 servings
What you'll need.
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1 bottle Leinenkugel's Classic Amber
3 tbsp butter
3 slices smoked bacon, cut into small chunks
½ large onion finely chopped
1 leek finely chopped
2 tbsp flour
2 cups chicken stock
2 carrots, finely chopped
1 tbsp dijon mustard
2 large baking potatoes, peeled and cut into bite size pieces
3 cups artisanal sharp cheddar cheese
½ cup whipping cream
½ tsp kosher salt
½ tsp freshly ground pepper
1. In a large saucepan, heat butter over medium-high heat. Add bacon and saute for 2 minutes or so.
Add onion, leeks and carrot; sauté for 2-3 minutes until slightly tender.
2. Add flour, reduce heat to medium, cook for 30 seconds or so, stirring continuously. Add stock,
Leinies Classic Amber and Dijon mustard, increase heat to high and bring to boil.
3. Add potatoes, bring to slight boil. Reduce to simmer, until potatoes are tender. Add Cheddar and
simmer until melted. Stir in salt, pepper and cream. Taste and adjust to satisfaction. Do not boil
again after cheese has been added.
Makes 6 servings.
What you’ll need.
Classic Amber.
Makes 16 servings
What you'll need.
• Begin with Leinie's Classic Roasted
Vegetables recipe
• 32 ounces vegetable broth
• ½ tsp thyme
• ½ tsp parsley
• 1 bay leaf
1. Prepare Leinie's Classic Roasted Root Vegetables recipe as written, but do not add maple syrup.
2. After vegetables have been roasted, mash them. Then puree them in a food processor or blender
with the vegetable broth. (This step will need to be repeated 2-4 times depending on the size of
your food processor or blender.)
3. Place pureed vegetables into a soup kettle and add any remaining vegetable broth and seasonings.
Cook on low heat for 1 hour. Remove bay leaf and serve.
What you'll need.
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4 sweet potatoes
2 turnips
1 small rutabaga
2 parsnips
½ pound carrots
2 yellow onions
1 bulb garlic
1 tsp salt
½ tsp pepper
½ tsp sage
12 ounces Leinenkugel's Classic Amber Beer
Maple syrup
1. Preheat oven to 425°F. Coat a large baking sheet with nonstick cooking spray.
2. Clean sweet potatoes with vegetable brush, keeping skin on potatoes. Peel all the other vegetables
and cut into about 1-inch chunks. Place all vegetables into a large bowl. Add seasoning to the
vegetables. Stir and toss until all vegetables are evenly coated. Place seasoned vegetables in the
baking pan. Pour Leinie's Classic Amber over the vegetables.
3. Bake vegetables approximately 45 minutes, until they are lightly browned and roasted. (Toss
the vegetables about half-way through the baking period.) All vegetables should be tender when
pierced with a fork.
4. Serve Leinie's Classic Roasted Root Vegetables with a little Maple syrup drizzled on top.
What you’ll need.
Classic Amber.
Makes 16 servings
What you’ll need.
• Good-grade beef sirloin (recommended
6-8 ounces per serving)
• Medium onions, quartered
• Green peppers, cut into chunks
• 1 pineapple, cut into chunks
Leinie's Beef Marinade
• 12-oz. Leinenkugel's Creamy Dark
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If you prefer, you can add:
• Roma tomatoes, quartered
• 8-oz. fresh whole mushrooms
1/2
cup brown sugar
• Salt and pepper to taste
If you prefer, add:
• 4-5 cloves minced garlic
• 2 tablespoons soy sauce
(Double marinade for more than 6 servings)
1. Combine all ingredients listed in marinade in Ziploc bag. Cut beef into 1 ½ cubes and place in bag. Refrigerate marinated beef for a minimum of six hours, although overnight is recommended.
2. Soak skewers in water overnight, too. Keep skewers in water until ready to use. (Do
not skip this step or your skewers will burn when grilling.)
3. Divide meat into equal portions for amount of skewers. Place meat on skewers tightly, alternating with green pepper, onion, and pineapple. (Also, mushrooms and Roma tomatoes, if you prefer.) Brush with olive oil.
4. Make sure grill is placed about 3" from the source of heat. Rub hot grill with an onion (cut in half, cut side making contact with the grill). This adds flavor to what you're grilling and helps to keep your grilling surface clean.
5. Place loaded skewers on grill. Turn to cook evenly and continue to brush with olive oil as needed. (Approximately 18 minutes grilling time.)
What you’ll need.
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 3 to 4 large sweet onions (sliced thin)
1. Sauté onions in butter and oil over low heat (about 30 minutes) until they're translucent. Cover. Stir onions periodically.
2. Then add:
• 1 tablespoon of sugar
• 3 tablespoons of Leinenkugel's Creamy Dark
3. Sauté until liquid is reduced and onions turn a golden brown.
4. Top a round of Brie cheese with onions and cook in microwave 45 seconds - 2 minutes
depending on the strength of your microwave.
5. The Creamy Dark Caramelized Onions a la Leinenkugel's also makes a tasty topping on
pizza or a Head-Over-Heels Quesadilla (see recipe under appetizers). Instead of using the
Leinenkugel's Beer Cheese Spread, try topping the quesadilla with 6-8 ounces of goat cheese, caramelized onions, and 1/2 cup of walnuts. (Remember to brush the top of the
quesadilla with a little extra virgin olive oil before adding the other toppings.) Bake for 10 minutes at 425˚ F.
Makes 6-8 servings.
What you’ll need.
• 1 pound lean ground beef
• 1 large onion, chopped
• 1 14 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 1 15 oz. can chili beans
• 1 15 oz. can kidney beans
• 1 15 oz. can Great Northern beans
• 1 15 oz. can black beans
• 3 stalks celery, chopped
• 12 oz. Leinie's Creamy Dark
• 1 small bunch of cilantro
Cook hamburger and chopped onion in a large
sauce pan until meat is browned. Drain excess
fat. Add remaining ingredients and simmer.
For 1 ½ to 2 hours at medium heat stiring
occassionally. Cook until throughly heated.
• 1 large banana pepper, seeded
• 1 green jalapeño pepper, seeded
• 1 red chili pepper, seeded
Makes 6 servings.
• 1 yellow pepper, seeded
• 2-1 1/2 oz. Hershey's® chocolate bar
• 1 Tbs. salt
• 2 Tbs. chili powder
• 4 Tbs. cumin
• 2 Tbs. red pepper flakes
• 4-5 cloves garlic, chopped
• 2 tsp. cinnamon
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3/4
cup chives, chopped
• 1 green pepper, seeded
Hershey is a registered trademark of Hershey Chocolate & Confectionery Corporation.
What you’ll need.
• 8 tablespoons chocolate syrup
• 4 -12 oz Bottles Leinenkugel's Creamy Dark
• 2 cups vanilla or chocolate ice cream
• Whipped cream
• 4 teaspoons cocoa powder or chocolate shavings
1. In each pint glass, pour in 2 tablespoons of chocolate syrup.
2. Add a splash of Leinie's Creamy Dark and mix it up with a spoon.
3. Add ½ cup of vanilla or chocolate ice cream.
4. Pour Leinie's Creamy Dark over ice cream, leaving room for whipped cream.
5. Top each glass off with whipped cream and sprinkle with 1 teaspooon cocoa
powder or chocolate shavings.
Makes 4 servings.
What you’ll need.
• 10-15 oz. Canadian bacon or thick
country style bacon
• 6 tbsp extra virgin olive oil
• 1 whole garlic (minced) • 6-8 shallots (chopped)
• 1 large sweet onion (thinly sliced)
• 2 tbsp sugar
• 2 containers grape tomatoes
• 8 ounces mushrooms (chopped)
• ½ to 1 cup Leinenkugel's Creamy Dark or Red Lager
• Fresh basil to taste (I use a lot- usually 2 store-bought containers.)
• Pepper to taste (I use 1/2 tsp. of freshly ground.)
1. Fry bacon. (If you use Canadian bacon you'll need to add 3 tablespoons of olive oil.) Drain and slice bacon into bite-size pieces. Set aside.
2. Sauté garlic, shallots, and onions on medium to medium low heat until they become
translucent. Add sugar and 3 tablespoons of Leinenkugel's Creamy Dark or
Red Lager to the mixture. Continue to sauté until mixture is caramelized, then add tomatoes.
3. Cover frying pan and continue to cool until tomatoes "explode." Remove cover. Add
mushrooms, basil and Leinie's. Let the mixture reduce (liquids evaporate) down until it's reached the consistency your family prefers.
4. Make your pasta and enjoy.
Makes 4 servings.
What you’ll need.
• 1 cup sugar
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1/2 tsp
salt
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1/2
tsp cloves
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1/2
tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp allspice
• 2 eggs, lightly beaten
• 1 1/2 cups of canned pumpkin
• 1 cup light cream
• 2/3 cup Leinenkugel's Creamy Dark
• 1 unbaked, 10-inch pie shell
• 1/2 tsp ginger
1. Combine the sugar, salt and spices. Add the eggs, pumpkin, cream and beer. Stir until well blended. Pour into the unbaked pie shell.
2. Bake in 425˚ oven for 15 minutes. Then reduce heat to 350˚ and bake 35 to 40 minutes
longer. Allow pie to cool before serving.
Makes 8 servings.
What you’ll need.
• ¼ cup virgin olive oil
• 1 large onion, chopped fine
• 1 clove garlic
• 1 jalapeño, chopped fine
• 1 habanera, chopped fine
• 1 each of red, orange, and green peppers,
chopped fine
• ¹⁄ 8 cup celery and cilantro leaves
• ¼ cup chives
• 2 stalks celery, chopped fine
• 1 can each of black and kidney beans, drained
• 1 can chili beans, not drained
• 2 cans of diced tomatoes
• 1 can tomato sauce
• 2 ½ cups browned ground beef
• 2 Hershey® chocolate bars
• ¾ cup of Leinenkugel’s Creamy Dark
• 2 tsp. cumin
• 4 ½ tsp. chili powder
• ½ tsp. red pepper
1. In a large skillet heat olive oil over medium heat. Add the ground beef and
brown completely. Once browned, drain the grease from the ground beef.
2. Add the ground beef and remaining ingredients to a slow cooker.
3. Cover and cook on low for 8-10 hours or on high for 4 hours, stirring periodically.
Makes 4 servings
What you’ll need.
• ¼ cup virgin olive oil
• 1 large onion, chopped fine
• 1 clove garlic
• 1 jalapeño, chopped fine
• 1 habanera, chopped fine
• 1 each of red, orange, and green peppers,
chopped fine
• ¹⁄ 8 cup celery and cilantro leaves
• ¼ cup chives
• 2 stalks celery, chopped fine
• 1 can each of black and kidney beans, drained
• 1 can chili beans, not drained
• 2 cans of diced tomatoes
• 1 can tomato sauce
• 2 ½ cups browned ground beef
• 2 Hershey® chocolate bars
• ¾ cup of Leinenkugel’s Creamy Dark
• 2 tsp. cumin
• 4 ½ tsp. chili powder
• ½ tsp. red pepper
1. In a large skillet heat olive oil over medium heat. Add the ground beef and
brown completely. Once browned, drain the grease from the ground beef.
2. Add the ground beef and remaining ingredients to a slow cooker.
3. Cover and cook on low for 8-10 hours or on high for 4 hours, stirring periodically.
Makes 4 servings
What you’ll need.
• 12 oz. Leinenkugel’s Honey Weiss
(room temperature)
• 1 ¼ cups flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon canola oil
• 2 egg yolks, beaten
• 2 egg whites, beat at a high speed until sift peaks form
• Garlic salt
• Lemon pepper
• 6 large fish fillets or 12-16 small fillets
• Canola oil (about 1 pint, for frying)
1. In a mixing bowl, combine dry ingredients, oil and egg yolks. Stirring constantly, add
Leinie’s Honey Weiss gradually, cover bowl and refrigerate mixture for at least 3 hours.
2. Fold beaten egg whites into mixture right before frying-first a small amount to lighten
the mix and then add the remainder.
3. Pat the fish fillets dry with a paper towel. Season both sides liberally with garlic
salt and lemon pepper. One at a time, dip fillets into the batter.
4. Fry fish in oil until golden brown on both sides.
Makes 4 - 6 servings
Place in soup kettle at
medium heat:
• 32-oz. chicken broth
• 1 cup chopped carrots
• 1 cup chopped broccoli
• 3/4 cup chopped celery
• 1 1/2 cups cooked chicken or turkey (cubed)
Sauté in a large frying pan:
• 1 large onion
• 6 cloves crushed garlic
• 8-oz. sliced mushrooms (add these after onions become translucent)
Add to frying pan:
• 2 cans potato soup
• 1 can water
• 12-oz. Leinenkugel's Honey Weiss (If you prefer a heartier flavor, use Leinenkugel's Red Lager.)
Cook over medium heat until mixture is hot, and then add:
• 8-oz. cubed Velveeta cheese
Add frying pan mixture to soup kettle once cheese is completely melted and
turn heat setting on kettle to medium low.
Add to kettle:
• 2 1/2 cups cooked wild rice
• 1 1/2 teaspoons Worcestershire Sauce
• 1 bay leaf
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons basil
Cook over low heat for 2 hours
What you'll need.
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1 8-oz. package cream cheese
4 oz. shredded sharp cheddar cheese
1 tbsp chopped green onion top
1 tsp horseradish
½ tsp dry mustard
¼ cup Leinenkugel's Original (a lot of folks
use Honey Weiss, too.)
1. Microwave cheeses for 2 ½ minutes. Gradually beat in remaining ingredients.
2. Cook covered for another 1-2 minutes, stirring twice. It's great with pretzels and veggies!
You can also spread it on top of crackers.
What you’ll need.
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3/4 pound beef roast (Other roast cuts
will also work well)
7 cloves garlic, minced
1/3 cup flour
3 tablespoons extra virgin olive oil
1 large (30-oz) jar chili verde
1 large onion (thinly sliced)
1 bottle (12-oz.) Leinenkugel's Honey Weiss
1 cup Quinoa
1 can (15-oz) stewed tomatoes
1 can (15-oz) diced tomatoes
1 can (15-oz) black beans, drained
1 bag (12-oz) sweet corn
Shredded cheese as needed for enchiladas or dip
24 corn tortillas or chips as needed
1.Preheat oven to 325˚.
2. Cut as much fat as possible off the roast. Mince garlic and rub into all sides of the roast. Then dredge all sides of the roast in flour.
3. Heat olive oil in a Dutch-oven-type pot. Brown roast in pot over medium heat. Take off heat and add chili verde, onions and Leinie's Honey Weiss. (Liquid should come to the top of the roast, if not over.)
4. Bake in the oven for 2-2.5 hours. Remove it from oven and pull it apart with two forks till it
becomes shredded.
5. Add Quinoa, all tomatoes, black beans and corn. Return mixture to oven for 30 minutes.
6. Use mixture as filling in corn enchiladas. Place mixture in middle of corn tortilla and roll up and place in a baking dish. Continue this until all enchiladas have been made. Sprinkle top of enchiladas with shredded cheese and a little salsa or green Chile sauce. Bake at 350˚ for 30 minutes.
7. You can also use this mixture as a dip.
Makes 12 servings.
What you’ll need.
• 3-4 pound beef chunk roast
(other roast cuts will also work well.)
• 1 bulb garlic (minced)
• 1/4 - 1/3 cup flour
• 1 package onion soup mix
• 1 large onion (sliced)
• 1 bottle (12-oz.) Leinenkugel's Honey Weiss
1. Preheat over to 325˚. Prep time: 25 minutes, or only 15 minutes if you use minced garlic from a jar.
2. Cut as much fat as possible off the roast. Mince garlic and rub into all sides of the roast. Then dredge all sides of the roast in flour.
4. Bake in the oven for 3 hours or until it falls apart when stirred. (You can hurry the cooking along a little by cutting the roast into about 6-8 parts after 2 hours.)
Serve on your favorite buns.
3. Heat olive oil in a Dutch oven-type pot. Brown roast on all sides in olive oil. Turn off heat and score meat with fork while adding onion soup mix on all sides. Top roast with sliced onions. Add Leinie's
Honey Weiss. (Leinie's Honey Weiss should come to the top of the roast, if not over.)
Makes 12 servings.
What you’ll need.
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1 (whole) roasting chicken
Your favorite herbs and spices
2-3 tablespoons of extra virgin olive oil
1-12 oz. can Leinenkugel's Honey Weiss
1. Enjoy 1/4 of the Honey Weiss from the can while cleaning the whole chicken inside and out.
Rub the chicken with olive oil inside and out, then rub it with your favorite chicken seasonings-
inside and out!
2. Insert the 3/4 full can of Honey Weiss with opening at the top into the chicken. (Keep beer can and chicken standing upright.) Once the beer can is inserted, the chicken can stand "at attention"
on its own.
3. Make sure your grill position is set close to the flame or charcoal. (If you're using charcoal you'll
want to lay an aluminum pie tin under the grill. You can place the charcoal around it. This way
you'll catch the drippings from the chicken without putting out your charcoal. If you're using a gas grill, it isn't an issue.)
4. As you grill the chicken, the beer will start to boil. It will foam and steam your chicken from the inside out, which keeps the bird moist and flavorful. Cooking time varies, but when the chicken is done its wings typically rise up and stick out. (It usually takes 1½ hours.)
5. You can place the bird on your dinner table standing upright; it makes a great centerpiece! Then start carving and enjoy with your favorite Leinie's.
Makes 4-6 servings.
What you’ll need.
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 eggs
• 1 cup Leinenkugel’s Honey Weiss, room temperature
(or Summer Shandy for a lemonade-flavored pancake)
• 1 ½ cups milk
• ¹⁄ ³ cup butter, melted
1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, beat eggs on medium speed until frothy. Stir in beer, milk, and melted
butter just until combined.
3. Add egg mixture to dry ingredients and beat until smooth.
4. Pour ¼ cup of batter on a hot, greased griddle. When batter rises and edges appear dry,
turn pancakes over.
Makes 18 pancakes.
What you’ll need.
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons mustard
• 1/4 cup Leinenkugel's Honey Weiss
• 1/2 cup onions, chopped
• 3/4 cup celery, chopped
• 1/2 pound bacon, cooked and crumbled
• 6 cups cooked potatoes, peeled and cubed
• Salt, pepper and paprika to taste
1. Blend mayonnaise, sour cream, mustard, and Leinie's Honey Weiss in a mixing bowl.
2. Toss lightly with potatoes, onion and celery. Garnish with crumbled bacon.
3. Add salt, pepper and paprika. Chill for 4 hours.
Makes 4 servings.
What you’ll need.
• 3 cups sugar
• 1 cup salad oil
• 4 eggs, beaten
• 1-16 ounces can pumpkin
• 3 ½ cups sifted flour
• 1/4 cup flaxseed (ground)
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 2/3 cup Leinenkugel's Honey Weiss (room temperature)
1. Cream sugar oil.
2. Add eggs and pumpkin. Mix well.
3. Sift together flour, flaxseed, soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves.
4. Add to pumpkin mixture alternately with Leinie's Honey Weiss. Mix well after each addition.
5. Pour into 2 well-greased and floured 9" x 5" loaf pans.
6. Bake at 350˚ for 70 minutes. Let stand for 10 minutes; remove from pans to cool.
What you’ll need.
• 1 package active dry yeast
(2 1/4 teaspoons)
• 3/4 cup of warm Leinie Honey Weiss
or Original
• 3/4 cup of water
• 1 tablespoon granulated sugar
• 1 1/2 teaspoon salt
• 1 egg, slightly beaten
• Coarsely ground kosher or sea salt
1. Preheat oven to 425˚ degrees.
2. Combine yeast, Leinie's, water and sugar in mixing bowl. Allow to stand until yeast is dissolved and begins to foam (about 5 minutes). Stir in salt and flour.
3. Turn out onto lightly floured surface and knead 5 minutes or until dough is smooth and elastic.
4. Separate dough into 12 equal pieces. Roll each piece into a 20-inch long rope and form into
pretzel shape.
5. Place on a lightly greased baking sheet. Brush pretzels with egg and sprinkle with coarsely
ground salt.
6. Bake for 15 minutes or until golden brown. Remove pretzels from baking sheet and let cool.
(If you would like larger pretzels, separate your dough into 6 equal pieces.)
Makes 12 servings.
What you'll need.
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1 cup butter or shortening
2 cups brown sugar
2 eggs
1 cup chopped nuts
3 cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp each, allspice and ground cloves
2 cups of Leinenkugel's Original or Honey
Weiss (warmed to room temperature)
1. Cream butter and sugar until light. Stir in eggs, nuts, cinnamon, allspice and cloves.
2. In a separate bowl sift flour, baking soda and salt. Stir in beer. Combine beer mixture with the
creamed mixture. Mix well.
3. Turn into a well-greased and floured 9"x13" cake pan. Bake at 350° for 45 minutes or until done.
4. Top it off with your favorite frosting. (Mine usually comes out of a can. But, the original recipe
suggests caramel frosting.)
What you’ll need.
• 12 oz. Leinenkugel’s Honey Weiss
(room temperature)
• 1 ¼ cups flour
• ¼ cup cornstarch
• 1 teaspoon salt
• 1 tablespoon canola oil
• 2 egg yolks, beaten
• 2 egg whites, beat at a high speed until sift peaks form
• Garlic salt
• Lemon pepper
• 6 large fish fillets or 12-16 small fillets
• Canola oil (about 1 pint, for frying)
1. In a mixing bowl, combine dry ingredients, oil and egg yolks. Stirring constantly, add
Leinie’s Honey Weiss gradually, cover bowl and refrigerate mixture for at least 3 hours.
2. Fold beaten egg whites into mixture right before frying-first a small amount to lighten
the mix and then add the remainder.
3. Pat the fish fillets dry with a paper towel. Season both sides liberally with garlic
salt and lemon pepper. One at a time, dip fillets into the batter.
4. Fry fish in oil until golden brown on both sides.
What you’ll need.
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 eggs
• 1 cup Leinenkugel’s Honey Weiss, room temperature
(or Summer Shandy for a lemonade-flavored pancake)
• 1 ½ cups milk
• ¹⁄ ³ cup butter, melted
1. In a large bowl, combine flour, sugar, baking powder, and salt.
2. In a separate bowl, beat eggs on medium speed until frothy. Stir in beer, milk, and melted
butter just until combined.
3. Add egg mixture to dry ingredients and beat until smooth.
4. Pour ¼ cup of batter on a hot, greased griddle. When batter rises and edges appear dry,
turn pancakes over.
Makes 18 pancakes.
What you’ll need.
Brisket:
• 4 pounds lean beef brisket
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon onion powder
• 1 tablespoon garlic salt
• 1 teaspoon chili powder
• 1 cup Big Eddy Imperial IPA
Sauce:
• 1¼ tablespoons brown sugar
• 1 cup ketchup
• 3 tablespoons butter
• ¼ cup water
• ¼ cup Big Eddy Imperial IPA
• ½ teaspoon celery salt
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1¼ teaspoons mustard powder
• 1 tablespoon ground black pepper
• Pinch of salt
1. Line a pan with tin foil and place your brisket on the pan allowing enough foil on the sides to roll
wrap around the brisket. Pour liquid smoke and 1 cup of Big Eddy Imperial IPA slowly over the
brisket. Rub with onion powder, chili powder and garlic salt. Finish rolling the brisket in foil
and refrigerate overnight.
2. Preheat oven to 300 degrees F. Place brisket in a large roasting pan. Cover and bake for 5 to 6
hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke,
Worcestershire sauce, Big Eddy Imperial IPA, mustard, salt and pepper. Stir, and cook until mixture
reaches a boil.
4. Pour sauce over the brisket in the pan. Cover and bake for 1 more hour. For added flavor, sprinkle
Gorgonzola cheese over your brisket and serve with a Big Eddy Imperial IPA.
What you’ll need.
Brisket:
• 4 pounds lean beef brisket
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon onion powder
• 1 tablespoon garlic salt
• 1 teaspoon chili powder
• 1 cup Big Eddy Imperial IPA
Sauce:
• 1¼ tablespoons brown sugar
• 1 cup ketchup
• ¼ cup water
• ¼ cup Big Eddy Imperial IPA
• ½ teaspoon celery salt
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1¼ teaspoons mustard powder
• 1 tablespoon ground black pepper
• Pinch of salt
1. Line a pan with tin foil and place your brisket on the pan allowing enough foil on the sides to roll
wrap around the brisket. Pour liquid smoke and 1 cup of Big Eddy Imperial IPA slowly over the
brisket. Rub with onion powder, chili powder and garlic salt. Finish rolling the brisket in foil
and refrigerate overnight.
2. Preheat oven to 300 degrees F. Place brisket in a large roasting pan. Cover and bake for 5 to 6
hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke,
Worcestershire sauce, Big Eddy Imperial IPA, mustard, salt and pepper. Stir, and cook until mixture
reaches a boil.
4. Pour sauce over the brisket in the pan. Cover and bake for 1 more hour. For added flavor, sprinkle
Gorgonzola cheese over your brisket and serve with a Big Eddy Imperial IPA.
What you'll need.
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1 pack of bratwurst
2 - 4 onions - sliced
2 bottles Leinenkugel's Oktoberfest
¼ cup of your favorite whiskey
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7.
Fill the bottom of your large pot or roaster with LOTS of onion slices.
Brown bratwurst on grill. Place in pot or roaster over onions.
Fill the container with enough Leinenkugel's Oktoberfest to fully cover onions and brats.
Add a half cup of your favorite whiskey.
Simmer for 2 hours.
Serve on bratwurst buns with your favorite toppings (should include sauerkraut) and condiments.
Pour a cold Leinie's Oktoberfest in a glass and enjoy with your brat.
Makes 6 servings.
What you'll need.
• 3 cups of self-rising flour
• 1/3 cup sugar
• 1 bottle Leinenkugel's Oktoberfest
• 1 cup chopped walnuts
1. Soak walnuts in Leinie's Oktoberfest. Mix self-rising flour, sugar and Leinie's Oktoberfest.
2. Pour mixture into a greased loaf pan and bake for 1 hour.
3. Remove from oven and let cool before turning loaf out of pan.
What you'll need.
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1 box yellow cake mix
1 cup pumpkin pie mix
4 eggs
1/2 cup vegetable oil
1 cup Leinie's Oktoberfest
1 tsp. pumpkin spice mix
Ice cream - optional
Cream cheese frosting - optional
1. Spray pan with cooking oil and dust with flour. Mix ingredients, bake at 350°F for 40-45 minutes.
2. Frost to taste.
3. Serve with ice cream and enjoy!
What you’ll need.
• 3 cups self-rising flour
• ¹⁄ ³ cup sugar
• 12 oz. Leinenkugel’s Oktoberfest
• 1 cup chopped walnuts
1. Soak walnuts in Leinie’s Oktoberfest.
2. Mix self-rising flour, sugar and Leinie’s Oktoberfest.
3. Pour mixture into a greased loaf pan and bake for 1 hour at 400°.
4. Remove from oven and let cool.
Makes 6 servings
What you’ll need.
• 8 oz. package cream cheese
• 4 oz. shredded sharp cheddar cheese
• 1 tablespoon chopped green onion
• ¼ cup Leinenkugel's Original
• 1 teaspoon horseradish
• ½ teaspoon dry mustard
1. Microwave cheese for 2 ½ minutes.
2. Gradually beat in remaining ingredients.
3. Cook covered for another 1-2 minutes in microwave, stirring twice.
Try it with pretzels, veggies or crackers.
Makes 6 servings
What you’ll need.
• 8 oz. package cream cheese
• 4 oz. shredded sharp cheddar cheese
• 1 tablespoon chopped green onion
• ¼ cup Leinenkugel's Original
• 1 teaspoon horseradish
• ½ teaspoon dry mustard
1. Microwave cheese for 2 ½ minutes.
2. Gradually beat in remaining ingredients.
3. Cook covered for another 1-2 minutes in microwave, stirring twice.
Try it with pretzels, veggies or crackers.
Makes 6 servings
What you’ll need.
• 1 1/2 lb lean fried hamburger
• 2 teaspoons dry mustard
• 1/4 to 1/2 lb lean bacon
• Dash of salt
• 1/2 to 1 cup chopped onion
• 3 teaspoons vinegar
• 1/2 cup of Leinenkugel's Red Lager
• 1 lg. can (15-oz.) kidney beans (drain juice)
• 1/2 cup ketchup
• 1 lg. can butter beans
• 1/2 cup of brown sugar
• 1 lg. can pork and beans
1. Combine ingredients and bake 1 hour at 350˚ in a baking pan. Let the beans cool and serve
with a Leinie's Red.
Makes 4-6 servings.
What you’ll need.
• 4 butternut squash
• Extra-virgin olive oil for brushing squash
• 1 large yellow onion, chopped
• 2-3 cups chicken stock
• 2-3 cups Leinenkugel's Red Lager
• 1/4 teaspoon nutmeg
• 4 tablespoons finely chopped hazelnuts (optional)
1. Preheat oven to 375˚.
2. Cut squash in half lengthwise and remove seeds. Prick the backside of each squash with a knife in several places. Brush squash with olive oil inside and out and liberally season with salt and pepper.
3. Place squash with cut sides down on a large baking pan/sheet.
4. Pour 3/4 -1 cup Leinie's Red Lager into the bottom of the pan; add enough to completely cover
the bottom.
5. Bake squash for 1 hour or until a knife can be easily pricked into its backsides.
6. Remove from oven and let cool. When squash has cooled, scoop out the flesh and mash by hand or puree in food processor until it's creamy.
7. Melt butter in a Dutch oven-type pan.
8. Add onion and sauté over medium heat until the onion becomes translucent.
9. Add 2 cups chicken stock, 1 cup of Leinie's Red Lager, and squash puree. Stirring, bring soup
to a simmer.
10. Add more stock and/or Red Lager until soup is the consistency that you like.
11. Puree soup with a blender or stick blender.
12. Season with salt, pepper and nutmeg. Cook for another 15 minutes at medium-low heat.
Makes 6-8 servings (optional-garnish with chopped hazelnuts.)
What you’ll need.
• 4-5 medium-sized sweet
potatoes/yams
• ¼ cup butter
• ½ cup brown sugar
• ½ teaspoon salt
• 8 oz. Leinenkugel’s Red Lager
1. Peel sweet potatoes, quarter them lengthwise and then cut them crosswise into
¼-inch slices.
2. Melt butter and sugar together on stove top until mixture is nicely browned.
3. Add salt and Red Lager, keeping the mixture boiling until sugar has dissolved.
4. Add sweet potatoes to mixture, cover and cook over medium heat until potatoes are done
(about 30 minutes).
What you’ll need.
• 18-24 ounces Leinenkugel's
Red Lager (1 1/2-2 bottles)
• 4 celery sticks, chopped
• 1 green pepper, chopped
• 1 large yellow onion, chopped
• 1 lb slice round steak, chopped in small cubes
• 2 tablespoons chili powder
• 1/2 teaspoons ground cumin
• 1/4 teaspoon ground cayenne pepper
• 16-oz. can chili beans
• 28-oz. can diced peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 jalapeño, chopped
1. Sauté celery, jalapeños, green pepper, and onions in olive oil and 3 oz. of Leinie's Red, until veggies are tender. Then mix in chili powder, ground cumin and ground cayenne.
2. In a large pot begin to brown steak cubes. Cover browned meat with 6 oz. of Leinie's Red.
3. Add veggies and spice mixture to meat. Then stir in diced tomatoes and chili beans.
Add remaining Leinie's Red.
4. Cook down until hot and thick.
5. Serve with cheese and sour cream.
Makes 4-6 servings.
What you’ll need.
• One 4-5 lb. Pork Butt Roast
• One bottle Leinenkugel's Red Lager
• One bottle barbecue sauce
• Your favorite barbecue rub (mine consists
of salt, pepper, cayenne, brown sugar,
garlic powder, onion powder and a few other secret ingredients)
Put your rub on the pork roast. Get a large ziploc bag and put the pork roast in it.
Dump in the Leinie's Red. (You might want 2 bags to keep it from leaking.) Place in the fridge and let it marinate overnight.
1.
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4.
Preheat oven to 275˚.
Place pork roast and remaining marinade ingredients in a roasting pan or deep baking dish.
Bake at 275˚ for around 6-8 hours.
When finished cooking, let cool for a few minutes and then begin shredding with a couple of forks. The pork should be extremely tender and easy to shred.
5. Mix in some barbecue sauce to your liking and stir.
6. Serve on a bun and enjoy.
Makes 6 servings.
What you’ll need.
• 2 cups ketchup
• 1 can (15-oz.) tomato sauce
• 12-oz. Leinenkugel's Red Lager
• 1/4 cup red vinegar
• 1/2 cup dark molasses
• 1/4 cup honey
• 1/2 cup brown sugar
• 1/2 cup real maple syrup
• 2 tablespoons Tabasco brand chipotle sauce
• Small onion (finely chopped)
• Green pepper (finely chopped)
• 1 tablespoon seasoned salt
• 1 tablespoon dry mustard
• 1 1/2 teaspoon paprika
• 1 teaspoon ground pepper
• 5 pounds lean country-style ribs
1. In a 3-quart sauce pan combine above ingredients (except for ribs).
Cook over medium-high heat uncovered until boiling. Reduce heat and simmer for 1 hour.
2. Place ribs in a 12-quart roasting pan with 1 cup water. Cover and bake at 400˚ for 1 1/2 hours.
Drain excess fat from pan. Pour sauce over ribs and bake for 45 minutes at 375˚ uncovered.
Remaining sauce may be used as a condiment.
Makes 6 servings-2 quarts of sauce.
What you’ll need.
• 4-5 medium-sized sweet
potatoes/yams
• ¼ cup butter
• ½ teaspoon salt
• 8 oz. Leinenkugel’s Red Lager
1. Peel sweet potatoes, quarter them lengthwise and then cut them crosswise into
¼-inch slices.
2. Melt butter and sugar together on stove top until mixture is nicely browned.
3. Add salt and Red Lager, keeping the mixture boiling until sugar has dissolved.
4. Add sweet potatoes to mixture, cover and cook over medium heat until potatoes are done
(about 30 minutes).
What you’ll need.
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²⁄ ³ cup butter, softened
2 cups sugar
2 eggs
½ cup pecans or almonds
2 ounces premium baking chocolate, melted
2 ½ cups flour
2 teaspooons baking soda
1 teaspoon salt
1 cup Big Eddy Russian Imperial Stout
¾ cup buttermilk
8 ounce jar of maraschino cherries
6 ounces premium baking chocolate
6 tablespoons heavy cream
¾ teaspoon instant espresso granules
1. Preheat the oven at 350°.
2. In a mixing bowl, blend together, ²⁄ ³ cup softened butter and 2 cups sugar. Once those are
mixed together, add 2 eggs (beaten), ½ cup of pecans or almonds, 2 ounces of melted premium
chocolate, 2 ½ cups flour, 2 teaspoons baking soda and 1 teaspoon salt.
3. In another mixing bowl, add 1 cup of Big Eddy Russian Imperial Stout, ¾ cup buttermilk and
1-8 ounce jar of maraschino cherries, halved (just the cherries, without the juice).
4. Using a rubber spatula, fold the flour mixture into the stout mixture until completely combined.
5. Pour batter into a greased 8” round baking pan.
6. Bake for 35-40 minutes until a toothpick comes out of the middle of the cake cleanly.
7. Let the cake cool in the pan.
For the Ganache:
1. Melt the remaining 6 ounces of chocolate, heavy cream and espresso in a double boiler over
simmering water until smooth, stirring occasionally.
2. Drizzle over the top of the cooled cake.
Makes 8 servings
What you’ll need.
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²⁄ ³ cup butter, softened
2 cups sugar
2 eggs
½ cup pecans or almonds
2 ounces premium baking chocolate, melted
2 ½ cups flour
2 teaspooons baking soda
1 teaspoon salt
1 cup Big Eddy Russian Imperial Stout
¾ cup buttermilk
8 ounce jar of maraschino cherries
6 ounces premium baking chocolate
6 tablespoons heavy cream
¾ teaspoon instant espresso granules
1. Preheat the oven at 350°.
2. In a mixing bowl, blend together, ²⁄ ³ cup softened butter and 2 cups sugar. Once those are
mixed together, add 2 eggs (beaten), ½ cup of pecans or almonds, 2 ounces of melted premium
chocolate, 2 ½ cups flour, 2 teaspoons baking soda and 1 teaspoon salt.
3. In another mixing bowl, add 1 cup of Big Eddy Russian Imperial Stout, ¾ cup buttermilk and
1-8 ounce jar of maraschino cherries, halved (just the cherries, without the juice).
4. Using a rubber spatula, fold the flour mixture into the stout mixture until completely combined.
5. Pour batter into a greased 8” round baking pan.
6. Bake for 35-40 minutes until a toothpick comes out of the middle of the cake cleanly.
7. Let the cake cool in the pan.
For the Ganache:
1. Melt the remaining 6 ounces of chocolate, heavy cream and espresso in a double boiler over
simmering water until smooth, stirring occasionally.
2. Drizzle over the top of the cooled cake.
Makes 8 servings
What you’ll need.
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8 hot dog buns (stale, or put in low
oven for 30 mins to dry out)
3 large croissants
12 oz. bag frozen mixed berries
1 cup fresh cranberries
8 eggs
1 tsp. cinnamon
2 cans sweetened condensed milk (14 oz. each)
2 cups warm water
1 stick (1/2 cup) unsalted butter, melted
½ bottle Leinenkugel's Snowdrift Vanilla Porter
2 tsp. vanilla
¼ tsp. salt
• 1 cup of brown sugar
1. Grease a 9x13 pan. Preheat oven to 350 degrees.
2. Tear or cut bread into roughly one inch pieces and pile into pan. Top with berries and cranberries, mixing lightly with hands.
3. Combine eggs, cinnamon, sweetened condensed milk, warm water, beer, vanilla and salt. Whisk in melted butter. 4. Pour liquid over bread mixture to absorb, press down to ensure all bread is immersed.
5. Sprinkle with brown sugar; bake @ 350 degrees for 40 minutes. 6. Let rest for at least 30 minutes before serving (which gives you time to make the sauce!)
7. Spoon bread pudding onto plate/ bowl. Add scoop of vanilla ice cream or fresh whipped cream
if desired, ladle on sauce to taste.
8. Try paired with a flute of Leinenkugel Berry Weiss!
Serves 4-6
What you’ll need.
• ½ bottle Leinenkugel's Snowdrift
Vanilla Porter
• 1 cup heavy cream
• 1 stick (1/2 cup) unsalted butter, melted
• 6 ounces dark chocolate, melted (melt before you add to mixture over double boiler)
1. In sauce pot combine beer and brown sugar, bring to boil. 2. Add heavy cream, return to boil.
3. Remove from heat, whisk in whole butter in small pieces until melted.
4. Reduce heat, whisk in melted chocolate until smooth.
5. Store leftover sauce in fridge (and no one will judge you if you just eat it plain with a spoon).
Serves 4-6
What you’ll need.
• ²/³ cup butter
• 2 cups sugar
• 2 beaten eggs
• ½ cup pecans
• 2 oz. unsweetened baking chocolate, melted
• 2 ½ cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup of Leinenkugel’s Snowdrift Vanilla Porter™
• ¾ cup buttermilk
• 8 oz. maraschino cherries halved
1. Cream the butter and sugar together.
2. Beat the two eggs—do not throw them in unbeaten.
Add the beaten eggs, pecans and melted chocolate to the sugar and butter mixture.
3. Add the flour, baking soda, salt, Leinenkugel’s Snowdrift Vanilla Porter™, buttermilk
and halved cherries to the mixture.
4. Pour the batter into a greased 9” x 13” baking pan. Bake at 350 degrees for 40-45 minutes. Enjoy!
What you'll need.
• 1 whole 3 ½ lb chicken (cleaned)
• 1 Leinie's Summer Shandy 12 oz. can
• 1 - 9"x13" baking pan
Rub
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3 tbsp brown sugar
1 tsp salt
1 tbsp pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
1 large minced garlic clove
1. Clean the chicken normally and pat dry with paper towels. Preheat oven to 425°F and
mix the rub ingredients in a bowl. Rub the ingredients over entire chicken, including the
inside. Pop open the Shandy can, take a few drinks, leaving about ½ - ¾ in the can.
2. Set the Shandy can in the center of the baking pan. Place the chicken open end (bottom
end) over the can. The chicken should fit snuggly around the can. Adjust the chicken's
legs so it stands proud and tall. Put the chicken in the oven and bake at 425°F for 10
minutes. After 10 minutes, lower temp to 350°F and bake for 50 minutes.
3. Cooking times will vary depending on your oven and chicken. Just ensure that the
thickest part of the chicken is cooked to 165°F. Experiment with your own rubs, cooking
times, and cooking temps. You can also do this on a grill. I'd tell you the secret about
getting the can out of the chicken, but that's half the fun.
What you’ll need.
• 36 shrimp, peeled and deveined
• 12 corn tortillas
Shrimp Seasoning
• ¼ cup Old Bay
• ¼ cup chili powder
• 1 tablespoon celery salt
• 1 tablespoon cayenne
Charred Jalapeño Lime Slaw Ingredients
Cilantro Cream Sauce Ingredients
• 4 oz. lime juice
• ½ oz. chopped cilantro
• 4 oz. mayo
• 2 oz. honey
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½ head cabbage, sliced thinly
½ cup sugar
1 cup diced tomatoes
1 cup corn (frozen works fine, just defrost it)
½ cup lime juice
2 tablespoons cilantro
3 jalapeños, grilled or roasted, sliced with seeds
2 oz. Leinenkugel's Summer Shandy®
1. Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Toss in the shrimp,
coat well and refrigerate.
2. To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with
a whisk, put in small bowl and refrigerate.
3. For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and Summer Shandy
in a small bowl then let it marinate (go ahead and make it a day in advance if you want).
4. Evenly cook the shrimp on a hot grill for about 3-5 minutes.
5. Quickly grill the tortillas to soften them.
6. Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce.
Makes 6 servings
What you'll need.
Salad
• Mixed greens (to taste)
• ½ red pepper
• ½ red onion
• ½ green pepper
• ½ yellow pepper
• Mushrooms (to taste)
• Sun-dried tomatoes (to taste)
• Carrots (to taste)
• Strawberries (to taste)
• Hard-boiled egg
• Romano (to taste)
• Grated Cheddar (to taste)
• Grated mozzarella (to taste)
Dressing
• ½ cup mayonnaise
• ½ cup olive oil
• ¼ tsp. lemon zest
• Sprinkle of bacon
• 1 tsp. sesame oil
• 1 tsp. sugar
• ½ tsp. vinegar
• Poppy seeds (to taste)
• 1 tsp. strawberry juice
• Leinie's Summer Shandy (to taste)
2. In a separate bowl mix together the dressing ingredients.
3. Drizzle the dressing over the salad, toss lightly and enjoy.
Makes 4 servings.
What you'll need.
•
•
•
•
•
•
•
•
•
•
•
•
•
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2 large onions - minced
1 ½ - 2 garlic cloves - minced
7 - 8 chopped tomatoes
1 healthy handful of cilantro
1 green bell pepper - chopped
1 yellow bell pepper - chopped
1 red bell pepper - chopped
1 orange bell pepper - chopped
1 ½ cup of Leinenkugel's Summer Shandy®
1
⁄3 cup of black beans
½ can of garbanzo beans
½ can of corn - drained
2 - 3 jalapeño's
1 tbsp of salt
1. In a large bowl mix together the ingredients.
2. Refrigerate for 30 min - 1 hour.
3. Serve with your favorite chips and Leinenkugel's Summer Shandy.
Makes 4 servings.
What you’ll need.
• 36 shrimp, peeled and deveined
• 12 corn tortillas
Shrimp Seasoning
• ¼ cup Old Bay
• ¼ cup chili powder
• 1 tablespoon celery salt
• 1 tablespoon cayenne
Charred Jalapeño Lime Slaw Ingredients
Cilantro Cream Sauce Ingredients
• 4 oz. lime juice
• ½ oz. chopped cilantro
• 4 oz. mayo
• 2 oz. honey
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½ head cabbage, sliced thinly
½ cup sugar
1 cup diced tomatoes
1 cup corn (frozen works fine, just defrost it)
½ cup lime juice
2 tablespoons cilantro
3 jalapeños, grilled or roasted, sliced with seeds
2 oz. Leinenkugel's Summer Shandy®
1. Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Toss in the shrimp,
coat well and refrigerate.
2. To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with
a whisk, put in small bowl and refrigerate.
3. For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and Summer Shandy
in a small bowl then let it marinate (go ahead and make it a day in advance if you want).
4. Evenly cook the shrimp on a hot grill for about 3-5 minutes.
5. Quickly grill the tortillas to soften them.
6. Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce.
Makes 6 servings
What you’ll need.
•
•
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30 dried pitted dates
1 cup Leinenkugel's Berry Weiss
10-15 slices bacon, cut into halves or thirds
30 blanched whole almonds
2. Place dates in a bowl and pour Leinenkugel's Berry Weiss over them.
Let dates soak for 2 hours.
3. Stuff an almond inside a date, close, wrap a piece of bacon around the
date and place on a baking sheet lined with parchment paper.
Makes 4 servings.
What you’ll need.
• 10-12 pieces of chicken
(cut for grilling)
• 2 bottles Leinenkugel’s Sunset Wheat
(measure out 1/3 cup and set aside for sauce)
• 3 tablespoons Canola Oil
• 1 cup finely chopped onion
• 2 tablespoons of minced garlic
• 10-oz can mandarin oranges
(save ¹⁄ ³-cup liquid and finely chop oranges)
• 4 tablespoons pure Maple syrup
• ¼ teaspoon ginger
1. Add chicken, salt, pepper and all the Sunset Wheat except for ¹⁄ ³ cup to a gallon-sized
plastic bag. For even tastier chicken refrigerate overnight.
2. Preheat your oven to 350°.
3. To make Leinie’s Sunset Grilling Sauce:
• Sauté garlic and onions in canola oil over medium-low heat until onions become
lightly browned.
• Add ¹⁄ ³ cup liquid from orange can and oranges to onion mixture and continue
to sauté until juice is reduced.
• Turn heat to low and add Maple syrup, soy sauce, the remaining ¹⁄ ³ cup of Leinie’s Sunset
Wheat, ginger and pepper.
• Simmer for 10 minutes. (Sauce can be refrigerated overnight or used immediately.)
4. Fire up your grill and get the charcoal ready.
5. Put the chicken in a baking dish and bake in the oven for ½ hour.
6. Finish off the partially baked chicken on the grill and baste with Leinie’s Sunset
Wheat Grilling Sauce until done.
What you’ll need.
• 16-oz can refried beans
• 15-oz can whole black beans
• 11-oz can of whole kernel sweet corn
• 2 (two) 10-oz cans diced tomatoes and green
chilies
• 1/4-1/3 cup Leinenkugel's Sunset Wheat
• One bag of your favorite large round tortilla chips
• 1 cup finely shredded cheese
• 1/2 red onions, finely chopped
• 1 tomato, finely
• 1 can green chilies
1. Mix the first five ingredients in a medium-size bowl. (This mixture can be refrigerated overnight.)
2. Pick the flattest and most perfect chips from your tortilla bag.
3. Place "perfect" tortilla chips on a large cooke sheet.
4. Spoon bean mixture in the middle of each chip. Cover cookie sheet with foil.
5. Bake in a warm oven (200˚ Fahrenheit) for 15 minutes.
6. Remove tortillas from the oven and uncover. Top each tortilla with a little red onion, tomatoes,
green chilies, and cheese.
7. Broil in oven until cheese melts and tortillas are lightly brown.
8. Remove from broiler and carefully fold chip in the shape of a taco. Serve warm.
Makes 6 servings.
What you’ll need.
• 4 wild salmon fillets (5 ounces each)
• 12-oz Leinenkugel's Sunset Wheat
• 2 tablespoons extra-virgin olive oil
• Sea salt to taste
• Pepper to taste
• Fresh horseradish (root), 2-3 cups freshly grated
2 hours before your meal:
1. Brush salmon with olive oil; then sprinkle with salt and pepper to taste.
2. Place salmon in a shallow baking dish and cover with Leinenkugel's Sunset Wheat.
Cover baking dish and marinate salmon in refrigerator for 1-2 hours.
30 minutes before your meal:
4. Brush baking sheet with olive oil, or cover with parchment paper and place salmon on
baking sheet.
5. Grate horseradish just before using it. (Horseradish will turn brown and bitter if grated and
left to use later.)
6. Mound freshly grated horseradish on top of salmon fillets.
7. Bake in oven for 10-12 minutes or until fish flakes easily with fork.
8. Serves 4 and don't be afraid to eat the horseradish, too. It becomes sweet!
Makes 4 servings.
What you’ll need.
Salad
• Mix of greens
• Three cups of spinach leaves
• 3 green onions
• 1 cup of strawberries
• 1 cup of apples
• 1/4 cup walnuts
• 1/4 cup sun-dried tomatoes
• 1/4 cup raspberries
• 3 strips of bacon
Dressing
• 1/3 cup olive oil
• 1 garlic clove
• 2 tbsp. white wine vinegar
• 1/2 tsp. dry mustard
• 1/4 cup Leinie's Sunset Wheat
2. In a separate bowl, mix together the dressing ingredients.
3. Drizzle the dressing over the salad and enjoy.
Makes 4 servings.
What you’ll need.
• 10-12 pieces of chicken
(cut for grilling)
• 2 bottles Leinenkugel’s Sunset Wheat
(measure out 1/3 cup and set aside for sauce)
• 3 tablespoons Canola Oil
• 1 cup finely chopped onion
• 2 tablespoons of minced garlic
• 10-oz can mandarin oranges
(save ¹⁄ ³-cup liquid and finely chop oranges)
• 4 tablespoons pure Maple syrup
• ¼ teaspoon ginger
1. Add chicken, salt, pepper and all the Sunset Wheat except for ¹⁄ ³ cup to a gallon-sized
plastic bag. For even tastier chicken refrigerate overnight.
2. Preheat your oven to 350°.
3. To make Leinie’s Sunset Grilling Sauce:
• Sauté garlic and onions in canola oil over medium-low heat until onions become
lightly browned.
• Add ¹⁄ ³ cup liquid from orange can and oranges to onion mixture and continue
to sauté until juice is reduced.
• Turn heat to low and add Maple syrup, soy sauce, the remaining ¹⁄ ³ cup of Leinie’s Sunset
Wheat, ginger and pepper.
• Simmer for 10 minutes. (Sauce can be refrigerated overnight or used immediately.)
4. Fire up your grill and get the charcoal ready.
5. Put the chicken in a baking dish and bake in the oven for ½ hour.
6. Finish off the partially baked chicken on the grill and baste with Leinie’s Sunset
Wheat Grilling Sauce until done.
What you’ll need.
• 2 - 12 to 14 oz. high-quality New York
strips, 1-1/2” thick
• 16 oz. Big Eddy
Wee Heavy Scotch Ale
• Kosher salt and fresh ground pepper
• ½ cup olive oil • 2 Tbsp butter of your choice
1. Leave the steaks out on the counter for about an hour so they reach room temperature.
2. Rub your steaks with the olive oil and then season with salt and pepper.
3. Place the steaks in a sealable plastic container and pour the Wee Heavy Scotch Ale over them.
4. Marinate overnight in the fridge or for 4 hours at room temp.
• If the steaks are marinated in the fridge, bring to room temp again for even cooking.
5. Preheat your grill so it is about 350° and sear the steaks over high heat for 4-5 minutes per
side for medium steaks.
• If you do not have a grill, you can pan-fry your steak. Use a cast iron skillet and heat the
pan over high heat until smoking. Sear the steaks on both sides for 3-4 minutes per side.
Finish cooking in a pre-heated 350° oven for 10-12 minutes.
6. Place one tablespoon of the butter on the steaks just before serving.
Makes 2 servings
What you’ll need.
• 2 - 12 to 14 oz. high-quality New York
strips, 1-1/2” thick
• 16 oz. Big Eddy
Wee Heavy Scotch Ale
• Kosher salt and fresh ground pepper
• ½ cup olive oil • 2 Tbsp butter of your choice
1. Leave the steaks out on the counter for about an hour so they reach room temperature.
2. Rub your steaks with the olive oil and then season with salt and pepper.
3. Place the steaks in a sealable plastic container and pour the Wee Heavy Scotch Ale over them.
4. Marinate overnight in the fridge or for 4 hours at room temp.
• If the steaks are marinated in the fridge, bring to room temp again for even cooking.
5. Preheat your grill so it is about 350° and sear the steaks over high heat for 4-5 minutes per
side for medium steaks.
• If you do not have a grill, you can pan-fry your steak. Use a cast iron skillet and heat the
pan over high heat until smoking. Sear the steaks on both sides for 3-4 minutes per side.
Finish cooking in a pre-heated 350° oven for 10-12 minutes.
6. Place one tablespoon of the butter on the steaks just before serving.
Makes 2 servings

How to put it all together. What you`ll need.

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