Beer as Food:

Beer-Braised Beef Stew:

  • 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • One 6-ounce can tomato paste
  • 2 onions, chopped
  • 3 cups beef broth
  • Two 12-ounce bottles ale
  • 3 tablespoons soy sauce
  • 1 bay leaf
  • 1 pound small beets, peeled and halved
  • 1 pound Brussels sprouts
  • 1 pound carrots, chopped
  • 1 pound parsnips, chopped
  • 1 pound small red potatoes, halved

Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

Ale and Cheddar Biscuits:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
  • 1 cup shredded Cheddar cheese
  • 1 cup buttermilk
  • 1/2 cup ale

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.

Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.



  • 7 tablespoons unsalted butter, slightly melted
  • 1/2 cup oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • Pinch of salt
  • Cupcakes:
  • 2 1/2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 bottle Pyramid Oatmeal Stout, at room temperature
  • 1 stick butter, melted
  • 3 large eggs
  • 1 tablespoon vanilla
  • 3/4 cup sour cream


  • 1/2 cup blueberry jam
  • 1 tablespoon Pyramid Oatmeal Stout
  • Juice from 1/2 a lemon


  • 8-ounce package cream cheese, softened
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla
  • 1 pound confectioner's sugar

1. Preheat oven to 350 degrees.
2. For the crumble topping, use your hands or two knives to incorporate the butter evenly into the other ingredients. Spread in a single layer on a cookie sheet; bake for 10 to 15 minutes or until golden brown. Set aside.
3. For the cupcakes, sift dry ingredients together. Using an electric mixer on low speed, beat stout and butter until blended and frothy. Add eggs, one at a time. Slowly add vanilla and sour cream. Add dry mixture gradually.
4. Fill muffin tins 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle emerges clean.
5. Whisk the blueberry filling ingredients together.
6. Using an electric mixer, beat cream cheese until smooth and creamy. Slowly add cream and vanilla. Beat in confectioner's sugar until smooth. Refrigerate.
7. When the cupcakes have cooled for 10 to 15 minutes, hollow out a small hole in the center of each; fill with a blueberry filling. Spread a little bit over the top of each cupcake, then sprinkle with crumble. Top with piped cream cheese frosting.


Updated April 2015
(MBWA News)

Beer as Good Food
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