Weyerbacher

Recipes

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Tiny Meatballs!

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Chocolate Beer Veggie Chili Recipe

Here’s a delicious looking recipe which Kristina K. in NJ sent in to us! Give the title a click and try this out! Post your feedback!

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Meet The Author of The American Craft Beer Cookbook!

Meet author John Holl and check out his new cookbook featuring tons of recipes using your favorite craft beers as ingredients! FRIDAY, November 1st, 2013 at 4pm until 7pm at Weyerbacher’s Visitors Center!

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Old Heathen BBQ Ribs and Wings

Ribs, Wings, Corn, Brussel Sprouts + Old Heathen and Fig BBQ sauce… THIS is your Labor Day menu! Click the title to learn more!

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Beer Blondies

Delicious cookies – made with Weyerbacher beer!

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Weyerbacher Winter Ale Caramelized Walnuts with Bacon

What doesn’t get better when beer and bacon are added? Click the title above to see Chef Chef M. Hamilton’s recipe using Weyerbacher Winter Ale.

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AutumnFest Bigos

Ok… you love fall? What about beer? Really! Well have WE got a pair of recipes for YOU!

Here is part ONE of TWO new courses Chef M. Hamilton has created with with our fall beers.

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Imperial Pumpkin Panna Cotta

Ok… you love fall? What about beer? Really! Well have WE got a pair of recipes for YOU!

Here is part TWO of TWO new courses Chef M. Hamilton has created with with our fall beers.

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Pumpkin Ale Lasagna

“Wait… what?!?!?”

Love our Imperial Pumpkin Ale? Want to make some Lasagna with it? Chef M. Hamilton has created a winter squash lasagna using our Imperial Pumpkin Ale in the recipe… You MUST try this…. delish!

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Merry Monks Pan Roasted Chicken with Leeks

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Belgian Endive with Gruyere and Prosciutto

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"15" Braised Brisket Sandwiches with Sweet and Sour Jalapeno Slaw

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Twice Cooked Frites with Merry Monks Aioli

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Tarragon Roasted Chicken with Pearl Onions & Baby Potatoes

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Double Simcoe Lamb Kebobs with Yogurt Sauce

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Potato and Cheese Croquettes

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Heresy Truffles

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Fireside Ale and Ancho Braised Short Ribs with Pickled Onions and Cotija Polenta

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Baba au Quad

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Rib Roast with Caramelized Onion and Winter Ale Au Jus

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Bigos – Polish Pork Stew

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Beer Battered Salmon, Shrimp and Chips with Fennel Slaw

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Steak & Chips with 14 Dressing & Greens

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11 Responses to “Recipes”

  1. avatar andy says:

    I love this!

    • avatar Bill Bragg says:

      Very glad! You appear to be the only one! lol. The Chef is a dear friend of mine… he does amazing things to my kitchen when he visits all too infrequently.

  2. avatar Ian Muessig says:

    Gonna try a veg friendly version of the Pumpkin Lasagna as soon as its bottled!

    • avatar Bill Bragg says:

      Hi Ian! yeah, it’s delicious. The sausage gives it a savory edge so see what you can do to get something savory in there.

  3. avatar James says:

    how about some homebrew recipes? *fingers crossed*

    • avatar Bill Bragg says:

      I’ll work on that, James!

    • avatar jared Davis says:

      I’d love some help with a clone recipe for tiny, amazing beer bye the way it just takes a lot of effort to get it in Washington state

      • avatar Bill Bragg says:

        Since most homebrewers use a program to calculate recipes and each person has their own mash efficiencies, here’s the recipe in Malt percentage which should be able to plugged into a calculator for your particular setup:

        Muntons Pale 68%
        Chocolate Malt 8%
        Crystal Malt 5.4%
        Carafa Special Type III 5.4%
        Flaked Oats 5.4%
        Wheat Malt 5.4%
        Rice Hulls (In Mash, not milled, to help with run-off) 2.4% or 1lb for up to 10 gallons

        Approximately .5lbs of sugar per 5 gallons added preboil

        Preboil gravity should be about 24.5 degrees Plato (with sugar)
        Post Boil gravity should be about 26.5 degrees Plato

        90 minute Boil

        Hops:
        At 60 Minutes from End of Boil
        Bittering – Apollo @ 19.1 AA% approx. (.5oz for 5 gallon, 1oz for 10 gallon )

        At Boils End
        Aroma – Saaz @ 3.2 AA% approx ( .75oz for 5 gallon, 1.5oz for 10 gallon)

        Fermentation:
        Yeast: Wyeast 1214 Belgian Abbey, at least 2 smack packs or make a starter
        Oxygenate with stone if possible, otherwise use whatever means available

        65 Degrees until primary fermentation is complete
        Final Gravity Target: 6.25 deg Plato

        After primary, rack off yeast or rack to secondary and lager at 50 degrees F for 2 weeks
        Chill to 30 degrees for 1 week, Rack to serving vessel or bottling bucket for carbonation and packaging
        Typical fermentation time from start to finish is usually 4 weeks

        Happy brewing!

        • avatar jared Davis says:

          That is awesome, thank you for the recipe. I didn’t expect such a thorough response. You guys are as amazing as the beer that you make!!!

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