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This Bud's for Burgers

04-24-2015

America’s number one full-flavored lager has finally found their tastiest partner in the burger. The savory, complex and rich burger is matched by the full-flavored Budweiser that serves as a refreshment and palate cleanser between bites.

 

 

In collaboration with Chef David Chang, Budweiser is challenging all grillers out there to participate in a nation-wide best burger competition to find the Champion of Bud and Burgers, who will then go on to compete on the United State of Burgers competition. With $100,00 on the line, amateur burger chefs are lining up to take part in the “United States of Burgers” cooking competition that will air on the Esquire Network. The six-episode series will air over the summer and will culminate with the crowning of the perfect burger to pair with Budweiser.

 

With competitions firing up across the country, we too can participate in Michigan with this featured Bud and Burger recipe. To start, try out this Budweiser Backyard Burger recipe from Chef Hubert Keller and featured on Good Morning America. Follow along online through the Budweiser Facebook and Twitter and use the hashtag #BudandBurgers to show off your own beer and burger pairing skills.

 

 

Ingredients

  • For the shallot jam:
  • 2 tablespoons Olive oil
  • 2 cups Shallots, finely chopped
  • 1 ?? teaspoon Fresh thyme, finely chopped
  • ?? cup Budweiser
  • ?? cup Sugar
  • 2 tablespoons Aged balsamic vinegar
  • Salt and freshly ground pepper
  • For the burger:
  • 2 pounds Coarsely ground chuck, chilled
  • 2 tablespoons Olive oil
  • 1 bunch Fresh spinach, stemmed
  • 4 Onion buns or ciabatta buns
  • 4 ounces Crumbled blue cheese at room temperature
  • 8 tablespoons Caramelized Budweiser shallot jam (see recipe below)
  • 4 Leaves of butter lettuce
  • 1 Large ripe tomato, cut into 4 thick slices
  • 8 slices Crisp apple smoked bacon (optional)
  • Salt and freshly ground pepper

 

Cooking Directions

 

For the shallot jam:

In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.

 

While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.

 

Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.

 

Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.

 

For the burger:

For the burgers, shape the meat into 4 evenly-sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

 

Cook the burgers in the skillet, turning once or twice, 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450?? F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

 

While the burgers are searing, heat up one tablespoon olive oil in a skillet over high heat, and cook the spinach stirring occasionally. Season with salt and pepper. Saut?? until the leaves are wilted but bright green about 3 minutes. Keep warm.

 

Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown

For the last minute of cooking, display the blue cheese over each burger to melt lightly. Then top the cheese with the warmed up shallot jam. Top the shallots with the spinach. Then remove to a warm platter, keep warm, and let rest several minutes before serving

 

To assemble the burgers, divide the butter lettuce leaves between the buns and top with the tomatoes. Add the burgers and the bacon on top of each. Cover with the bun tops. Serve immediately with remaining shallot jam.

Oh my gourd! It's gourd season!

10-15-2014

Oh my gourd! It’s gourd season!

The pumpkin is back and in a big way, possibly the best way. It’s back in the beer way. Pumpkin infused, flavored and named beers are surrounding us currently. Pumpkin beers are the “it” beers of the season, which is perfect timing with World Bread Day tomorrow. Slate Magazine knows the power of this trifecta of vegetable, booze and carbs, which all are combined in this recipe reblogged from the site. So pop open a bottle of Shock Top Pumpkin Wheat, take a swig and then get to baking.

 

 

 

Pumpkin-Beer Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup Shock Top Pumpkin Wheat

 



1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the Shock Top Pumpkin Wheat. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

Happy Belgium Day! Let's eat some waffles

07-21-2014

The World Cup is finally over and hopefully we’ve healed somewhat from the USA V. Belgium game. Now we can return to our normal Belgium loving selves and celebrate National Belgium Day by whipping up some beery Belgium waffles.

 

 

 

Stella Artois takes what could be some basic and bland waffles to a whole new yeasty level. Thanks to its light body, clean malty body and crisp finish it doesn’t turn breakfast into a boozed out session. Instead, the addition of a cup of beer adds depth and body to the simple dish. The yeast and malt do wonders for the quick bread while the alcohol is cooked out and lets the flavors meld together and shine on their own. Pairing it with a Stella Artois ensures a perfect complementary pairing for the meal. Thanks to Serious Eats for a delish recipe and foodporn.

 

 

 

Ingredients

 

  • 2 ¼ cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 ¼ tsp baking soda
  • 2 tsp sugar
  • 5 T butter
  • 1 ½ tsp vanilla
  • ¾ cup milk
  • 1 cup Stella Artois Lager
  • 2 eggs

 

 

Directions

1. Whisk together dry ingredients.

 

2. In a medium pot melt butter then add milk and beer. Heat until warm.  Remove from heat.

 

3. In another bowl whisk eggs and vanilla together. Pour warm milk and beer mixture into the bowl. Mix eggs and beer and milk mixture well.

 

4. Pour wet ingredients into a well formed in the dry ingredients bowl. Whisk until smooth.

Pour into greased waffle maker. Cook until perfectly brown.

 

 

 

Served best with a nice side of bacon, a dollop of butter, dripping with maple syrup and a perfectly poured chalice of Stella Artois. Gezonheid!

 

 

 

Stella Artois Beer Battered Fish

07-15-2014

Apparently polar vortexes are possible during the summertime, which probably means we should all start preparing for hibernation by consuming as many calories as possible. It’s the smart thing to do. Beer battered chips and fish is just the dish to do the trick. The fish still lends a summery aspect to the dish while the beer provides crispiness to the batter.  A light lager, such as Stella Artois, works best in a beer batter for all your frying needs. The beer adds three major components to your batter – carbonation, alcohol and foam – all of which ensure a light a crispy crust for a better batter.  This recipe for beer battered fish and garlic lemon aioli from Something Savory is great for whipping up a simple meal. Don’t forget the chips and a Stella Artois for a perfect pairing.

 

 

 

Beer Batter Recipe

  • 1 12 ounce bottle of Stella Artois
  • 2 cups flour
  • Seasonings to taste. I really like a bit of paprika, pepper and salt mixed up together.
  • 1 tsp. baking powder
  • Whitefish filets

 

Directions

Whisk beer batter ingredients together in bowl and then let chill for 15 minutes. Next, heat up about an inch of oil in a pan. You will know it is ready when a bit of batter crisps up when dropped in the oil. Dip whitefish filets into batter then lay down in oil. Cook until golden then flip sides and repeat. Once it’s done cooking, place on paper towel to soak up access oil. Serve with a slice of lemon, garlic lemon aioli (recipe below), chips and a Stella Artois or four.

 

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Garlic Lemon Aioli Recipe

  • ½ cup mayonnaise
  • 2 garlic cloves, minced
  • 1 T lemon juice
  • 1 T olive oil
  • ½ tsp. lemon zest
  • Salt, pepper, thyme and parsley to taste.

Mix all ingredient together and serve on side of beer batter fish.

Budweiser Beer Bread

05-14-2014

In the food world, Bread and beer could be cousins. Both are works of scientific art that turn sugar into an agent of change – either creating alcohol or carbon dioxide. Whichever process is undertaken the result can be quite delicious. Some very smart people considered the similarities between the two goods and combined them together to create an even tastier edible. Beer bread creates the perfect gluten on gluten pairing. Try it out with an incredibly simple recipe from Half Baked Harvest that uses only 5 ingredients, including a bottle of Budweiser, for a dish that highlights how fantastic a classic like Budweiser or bread can be – especially when paired together.

 

 

5 Ingredient Budweiser Beer Bread Recipe

 

3 c. flour

4 1/2 tsp. baking powder

¼ c. brown sugar, loosely packed

12 ounces Budweiser

½ tsp. salt

 

 

Directions

Prep for baking by preheating the oven to 375 degrees and greasing a 9.5 loaf pan. Combine the flour, brown sugar, baking powder and a pinch of salt into a mixing bowl. Pour in the beer and stir with a mixing spoon until just combined. Pour the batter into the loaf pan. Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set. Allow to sit for 15 minutes then dig in. Pop the top off a cold Bud and slice into the warm bread for a perfect pairing.

Stella Food Pairing: Herbed Lamb Chops

02-12-2014

Stella Artois Valentine's Day Pairing

 

 

For some, a heart-shaped box of chocolates is good enough to show your love on Valentine’s Day. But to go the extra step, beer is needed to seal the deal in have a special valentine. Coincidentally, beer also makes the perfect substitute for an actual Valentine.

Whatever the case, to make the night special  you can turn to Stella Artois and show up with a pair of bottles, a couple of chalices and a box of chocolates. Better yet, try out the following recipe that cooks with beer to create a beery themed Valentines.

 

Herbed Lamb Chops

 

Directions

  • Remove the lamb from the fridge 1 hour before you plan to cook it.

    TIP: bringing meat to room temperature allows for even cooking. If the meat is cold when you cook it, the outside will be overdone by the time the inside is cooked.
  • Using a mortar and pestle, pound garlic with ¾ teaspoon salt.
  • Add several grinds of pepper, rosemary, and lemon zest and 2 tablespoons olive oil.
  • Slice your lamb into chops, like so.                                  
  • Rub this mixture on both sides of the lamb chops, place in a glass bowl.
  • Let the lamb marinate in fridge for several hours, or overnight.
  • eat a large cast-iron skillet or griddle over high heat for 2 minutes. Swirl in 2 tablespoons olive oil. Sear the lamb for 2 minutes on each side. (Do this step in batches).

 

  • Mint Herb Sauce (Optional)

    In a food processor fitted with a metal blade, pulse to combine mint, scallions, lemon zest and juice, ½ teaspoon salt, and a few grinds of black pepper.

    While the blade is spinning, drizzle in the olive oil.

    Taste for seasoning.

Serve the lamb alongside your mint-herb sauce. It  pairs perfectly with Stella Artois and a candle lit dinner.

Budweiser Beef Stew

01-07-2014

There’s this thing happening right now that they’re calling a Polar Vortex, with symptoms that include snow and air that vaporizes boiling water. The city is advising everyone to stay inside. Survival from the “Sowpocalypse,” or what some of us Yoopers like to refer to simply as winter-no hashtag necessary, requires a queue of movies and beer lined up, a cozy blanket (or two) and a steamy hot stew either on the stove or by your side. To help ensure a boozy survival, here’s a recipe for a beer beef stew that combines Budweiser, beef and comfort food all into one bowlful.

 

 

Here are the (adapted) instructions and recipe. Recipe and images courtesy of the Pioneer Woman blog.

 

Budweiser Beef Stew

  • ·         3 T Olive Oil
  • ·         1 T Butter
  • ·         2 lbs Stew Meat
  • ·         1 Medium Onion, Diced
  • ·         3 Cloves Minced Garlic
  • ·         1 12z Budweiser Can
  • ·         4 cups Beef Stock
  • ·         2 Cups Water
  • ·         1 T Worcestershire Sauce
  • ·         2 T Carmelized Tomato Paste*
  • ·         ½ Tsp Paprika
  • ·         ½ tsp Kosher Salt
  • ·         Ground Black Pepper
  • ·         4 Whole Carrots, Peeled and Sliced
  • ·         4 Whole New Potatoes, quartered

 

*Carmelized Tomato Paste is the easiest thing in the world to make and adds incredible flavor-once I learned this trick I never looked back. To make: heat about 1 T of olive oil in a pan, add the tomato paste. Stir frequently and cook for about 5 minutes or until the paste turns a deeper red. Freeze the rest for later use.

 

Step 1:  Crack open a can of Budweiser. Drink. Now you’re ready.

 

Step 2: Heat oil and butter in a large pot. Brown meat. Remove meat from pot and set aside.

 

Step 3: Add diced unions to pot. Cook 2-3 minutes, stirring frequently then add garlic and cook for another minute. Pour in the Budweiser and beef stock then add Worcestershire, carmelized tomato paste, paprika, salt, pepper and suger. Add in the beef. Stir. Sip your Bud. Cover and simmer for 1 ½ - 2 hours. If the liquid cooks down too much, add more Bud.

 

Step 4: Enjoy your Budweiser and start working through your Netflix queue.

 

Step 5: Add the carrots and potatoes. Cover and cook for 30 more minutes. If too much liquid is absorbed add a cup of hot water at a time. Taste and adjust seasoning as need.

 

Step 6: Ladle yourself a bowl and grab another Bud. Stay warm and survive the Polar Vortex, “Snowpocalypse,” winter or whatever you like to call it.  

 

Stout Day Infographic

stouts, infographic, beer education, craft beer

International Stout Day

 

What a lovely day to celebrate those dark-hued brews with their delicious malty aromas! Here's an infographic to assist in the Stout Day revelry.

 

 

 

 

*Stout Cupcake recipe is courtesy of My Baking Addiction.

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