In our opinion, beer is a heavyweight culinary ingredient. While it can be great to chase down a burger or slice of pizza, beer can also add a lot of complexity to straightforward dishes. Adding malty depth to fish or an earthy richness to desserts, its versatility can come to life across many different meals. We’ve provided a few of our favorite beer-filled recipes to bring you inspiration in the kitchen.
Gluek Honey Milkshake
What better way to enjoy a beer than in a milkshake? The sweetness of honey and ice cream balance the malt and acidity of the beer for a rich, creamy flavor. This grown-up version of the classic treat is perfect for your next celebration or date-night at home.
1 cup Gluek Beer
2 scoops vanilla ice cream
2 tablespoons honey
Whipped cream and cherries for garnish
- Combine beer, ice cream and honey in a blender and blend until smooth.
- Pour into chilled pint glasses and top with whipped cream and cherries.
Feel free to adjust ingredients to taste–some like it boozier than others!
Beer-Battered Baked Cod
A classic recipe that would make any salty fisherman proud. The foam from the beer works to slow the heating process of the fish, allowing the outside to crisp quickly and beautifully while the inside bakes gently. Enjoy this delightful preparation with a cold Gluek Beer – a match made in heaven!
2 lbs cod, cut into thick strips
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon baking powder
2 teaspoons garlic powder
2 teaspoons paprika
1 cup cold Gluek Beer
1 egg, beaten
1 ½ tbs vegetable oil
Thinly sliced green onions and lemon wedges for garnish
- Clean and pat dry cod fillets with paper towels. Preheat the oven to 450°F.
- Meanwhile, combine flour, cornstarch, baking powder, garlic powder, and paprika in a large bowl. Slowly add Gluek Beer and the egg to the dry ingredients and whisk until smooth.
- Lightly coat a baking pan with the vegetable oil. Dip the cod fillets in the batter and allow excess to drip off. Place in the baking pan.
- Bake for 15 minutes or until the fish flakes easily with a fork.
- Garnish with green onion and lemon wedges, and serve with your favorite tartar sauce.
Replace cod with zucchini and omit the egg for a vegan version.
Maple Beer Bread
This quick bread couldn’t be easier, and is great for feeling cozy when the seasons begin to change. The beer adds a hearty complexity to the sweet maple flavor. Make an extra loaf to share at the office, or for a welcome gift for new neighbors.
Note: The maple syrup can be replaced with an equal amount of honey or white sugar.
9”x5” loaf pan
3 cups self-rising flour
4 tablespoons melted butter, divided
2 tablespoons maple syrup
1 ½ cups Gluek Beer
- Preheat oven to 375°F. Grease the loaf pan with 1 tablespoon melted butter.
- Mix the flour, remaining 3 tablespoons melted butter, maple syrup and beer until just combined.
- Pour the mixture into the loaf pan and bake for 45-50 minutes, until a toothpick inserted in the top comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a plate.
- Store in a cool, dry place in an airtight container.
Slow Cooker Pulled Pork
A German-inspired recipe brings old-world flavors to this barbecue staple. Plus, it can simmer in the slow cooker while you cheer on your favorite team or spend a lazy afternoon Sunday with the family.
Note: Caraway is a pungent spice used in many traditional German dishes. If you can’t find caraway, or don’t like the flavor, substitute with ground cumin.
1 tablespoon olive oil
4 lbs boneless pork butt or pork shoulder
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground caraway seed (see note above)
¼ teaspoon pepper
1 large onion, sliced
1 ½ cups Gluek Beer
2 tablespoons brown sugar
1 tablespoon dijon mustard
- Mix paprika, onion powder, garlic powder, salt, caraway, and pepper in a small bowl. Rub spice mixture all over the pork.
- Heat olive oil over medium-high heat and brown the sides of the pork, about 3-4 minutes total.
- Put the onions in the slow cooker and place the pork on top.
- Whisk together the beer, brown sugar and mustard. Pour the mixture over the pork.
- Cook on high for 1 hour, then turn cooker to low for 5-7 hours, or until the pork shreds easily.
- Shred the pork with forks and mix the well with the liquid in the slow cooker.
- Serve alone, or on buns – try it with Sauerkraut for even more German flavor!