Beer as Food:

BEER SHRIMP PASTA

Serves: 2

  • 8 oz. of medium shrimp, peeled, devained, raw
  • 6 oz. of Italian light dressing
  • oz. of butter
  • 16 oz. of linguini pasta, pre-cooked
  • 4 oz. of beer
  • 2 oz. of heavy cream
  • 1 tbsp. Fresh chopped dill
  • 2 oz. of grated Parmesan cheese

Place beer in a saucepan and bring to a boil. Add raw shrimp and cook until pink. Do not overcook. Add dressing, cream, butter and dill. When butter melts, mix in Parmesan cheese. After sauce is mixed, fold in the precooked linguini and flip until pasta is coated, and serve.


BEER SPINACH SALAD

Pilsner Grapefruit Vinaigrette:

  • 3 TBLS Pilsner Beer
  • 1/4 cup grapefruit juice
  • 1 TBLS lemon juice
  • 2 TBLS white wine vinegar
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1 TBLS tarragon leaves, finely chopped
  • tsp salt
  • tsp pepper

Salad:

  • 1 package ready-to-serve fresh spinach leaves, about 10 ounces
  • 1/3 cup crumbled blue cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 onion, sliced into rings
  • 1/2 cup sliced almonds
  • 6 strips bacon, diced (cooked until brown and crispy)
  • Croutons

To serve salad, arrange spinach on six individual serving plates. Sprinkle with almonds and bacon. Top with almonds, bacon and blue cheese. Top with onions, spoon Pilsner Grapefruit Vinaigrette over salad and equal amounts of croutons.


BEER SPONGE CAKE

  • 1 package yellow (or white) cake mix
  • 1 package lemon (or vanilla) instant pudding mix
  • 1 cup beer
  • 1/4 cup oil
  • 4 eggs

Combine cake mix and instant pudding mix in a large bowl. Add beer and oil. Mix slightly. Add eggs. Beat with mixer at high speed until thick, creamy and smooth. Pour into two-piece tube pan. Bake at 350 for 55 minutes. Invert to cool. May be glazed when cool.

 

Updated April 2017
(MBWA News)

Beer as Good Food
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