Tap Into the Flavor

Serving up beer inspired eats

“Beer is proof that God loves us and wants us to be happy.” ~ Benjamin Franklin

Ben Franklin might be credited with the quote, but those of us who have tapped into the local brewery scene in Billings can attest there is lots to celebrate. What better way to pay homage to the brew than to craft a meal that highlights its unique flavors.

A Beer Cheese Sauce is a great starter while drinking and conversing with friends. How about a Beer Bread to serve with the sauce? And, for a main course, there is nothing tastier than shrimp steamed in beer’s rich flavors.

While we do suggest beer styles to pair with these recipes, it really boils down to personal choice. Use what you have, or use what you like. Prefer an IPA to a stout? Go for it. Love the light and rich flavor of lager? Have at it.

As for the quote from Franklin? Turns out the topic of the quote was wine and not beer. In doing some checking, however, we found other more quotable quotes about the rich and foamy beverage.

“Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.” ~ Humorist Dave Berry.

“I liked the taste of beer. It’s live, white lather. It’s brass-bright depths, the sudden world through the wet-brown walls of the glass, the tilted rush to the lips and the slow swallowing down to the lapping belly, the salt on the tongue, the foam at the corners.” ~ Welsh writer, Dylan Thomas.

So, with that inspiration at heart, grab your favorite fermented form of malt barley and hops and discover new ways to savor that flavor.

Enjoy!

BEER CHEESE SAUCE

1 lb medium cheddar cheese, grated
1 T. unsalted butter,
¼ t. salt
¼ t. paprika
½ t. dry mustard
½ c. pilsner beer
1 t. Worcestershire sauce

In a medium saucepan over medium low heat, melt the butter and seasonings. Add grated cheese. As the cheese melts, add the beer gradually. Whisk constantly until well blended and smooth. Add the Worcestershire sauce.

Serve with crackers or pretzels and of course, some of your favorite beer.

BEER BREAD

2 c. self-rising flour
1 c. whole wheat flour
12 oz. beer, preferably a Belgian white
2 T. sugar

Preheat oven at 375 degrees. Grease a 9x5 inch loaf pan. (You can line the pan with parchment paper for easy removal.)

In a large bowl whisk together both types of flour and sugar. Pour in the beer and use a wooden spoon to incorporate the beer into the flour mixture. Do not overmix.

Pour into the prepared load pan and bake at 375 degrees for 55 minutes to one hour until the bread is golden-brown on top.

Cool in pan for 10 minutes before removing to wire rack to cool.

BEER AND OLD BAY STEAMED SHRIMP

2 lbs shrimp in the shell
1-12 oz bottle of beer (can be flat)
½ c. water
3 T. Old Bay seasoning

In a large pot, bring the beer, water and seasoning to a boil. Add the shrimp to the pot of the boiling beer, cover and turn off the heat, Check shrimp after 3 minutes for pink color throughout. Remove the shrimp and transfer to serving bowl.