Beer as Food:


  • 6 carrots, cut into chunks
  • 1 large onion, cut into wedges
  • 2 stalks celery, cut into chunks
  • 2 to 3 pound corned beef brisket with seasoning packet
  • 12 ounce bottle stout or dark ale (or water)
  • 6 medium red potatoes, quartered
  • 1 small head of cabbage, cut into wedges

Place carrots, onions and celery in bottom of crock pot or slow cooker. Rinse brisket and lay on top of vegetables. Add spices and beer. Top with potatoes. Add enough water to cover meat. Cover and cook on low for 8 hours.
Remove meat and vegetables from crock pot, cover with foil to keep warm. Add cabbage to crock pot, increase heat to high and cook 20 to 30 minutes. Slice brisket across the grain, serve with vegetables, spoon juices over meat and vegetables. Serves 6 to 8.

Beer and Rye Irish Soda Bread.

Yields: 1 LOAF

  • 1 3/4 cups whole wheat flour
  • 2 cups rye flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup stout beer + more if needed


Preheat the oven 400 degrees F

In a large mixing bowl combine the whole wheat flour, rye flour, brown sugar, baking soda and salt. Add the buttermilk and 1 cup of beer. Stir until the dough comes together into a ball. If the dough seems too dry add a splash more of beer. The dough should be slightly sticky.

Turn the dough out onto a floured surface and kneed into a rough ball or football shape. Place the dough on the prepared baking sheet. Sprinkle with a little flour and use a sharp knife to score a cross on the top of the dough.

Bake for 40-50 minutes, until the loaf has almost doubled in size and sounds hollow when tapped. Allow to cool a few minutes, slice and serve. Bread can be reheated or used for morning toast.

  • Preparation time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes

Chocolate Stout Cake with Baileys Irish Cream Cheese Frosting

Yield: 10 to 12 servings
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes


For the Cake:

  • 1 cups stout or dark beer, such as Guinness
  • 1 cups unsalted butter
  • 1 cup Dutch-process cocoa powder
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2/3 cup sour cream

For the Frosting:

  • 16 ounces cream cheese, at room temperature
  • cup butter, at room temperature
  • 7 tablespoons Baileys Irish Cream
  • 6 cups powdered sugar


1. Preheat the oven to 350F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.


Updated April 2015
(MBWA News)

Beer as Good Food
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