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More great recipes can be found on the America's Beer Distributors website


Onion Ale Chip Dip

Makes 2 cups


In medium bowl, blend together with electric mixer cream cheese and Pale Ale Beer. Mixture will be very frothy. Stir in onion, garlic, Worcestershire sauce, dry mustard and salt. Refrigerate dip at least 2 hours, or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with chives.

Serve with chips or raw vegetables.

Nutritional Analysis, Per Two Tablespoon Serving: 59 calories; 5 g fat; 3.1 g saturated fat; 1.4 g carbohydrate

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Honey Beer Corn Popover Rolls

Serves 6


Coat a 6-cup popover roll pan or 8 cups of a muffin pan with cooking spray. Puree beer, cream, corn, eggs, sugar, salt and cayenne pepper in blender or food processor until smooth. Add flour and cornmeal; pulse until just combined. (There will be small lumps in the batter.)

Fill prepared popover roll pan or muffin pan with batter. Place in cold oven; turn oven to 425 F. Bake 35 minutes for a popover roll pan or 30 minutes for a muffin pan, without opening the oven door, or until popover rolls are high, have golden brown tops and are crusty when tapped.

Remove popover rolls from oven; turn onto wire rack. Pierce sides with paring knife to let steam escape. Cool slightly and serve while warm.

Nutritional Information, Per Serving: Calories: 190; fat: 9 g; saturated fat: 5 g; trans fat: 0 g; carbohydrate: 21 g

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Chocolate Stout Black Velvets

Serves 6


On small plate, spread out sugar. Moisten rim of each of six wine goblets or pilsner glasses with the citrus wedge; invert glass onto sugar to decoratively frost the rim.

For each drink, tilt glass and slowly pour in champagne until the glass is half full. Hold a small spoon upside-down over the center of glass, being careful not to disturb the sugar frosting. Slowly pour Chocolate Stout Beer over the spoon to evenly disperse the flow and control the foaming head. The head of beer should stop just below the frosted rim of the glass.

Nutrition Information, Per Serving: 150 calories; 0 g fat; 0 g saturated fat; 14 g carbohydrates

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Grilled Beer-Glazed Pork Chops

Serves 4


Make glaze by combining in deep saucepan the beer, soy sauce, brown sugar, vinegar, ginger, sesame seeds, garlic and sesame oil. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until mixture thickens and reduces to about 1 cup. Remove from heat and cool to room temperature.

Place pork chops in shallow baking dish in single layer. Pour half of sauce over chops, turning to coat thoroughly. Cover dish with plastic wrap. Marinate in refrigerator at least 4 hours or up to overnight.

Prepare gas or charcoal grill; lightly oil grill rack. Place chops on grill and cook, turning, about 6 to 8 minutes per side. Baste with remaining half of beer glaze sauce during last 5 minutes of cooking. Cook until chops are just cooked through in the center, and are nicely glazed.

Nutrition Analysis, Per Serving: 230 calories; 8 g fat; 2.5 g saturated fat; 0 g trans fat; 15 g carbohydrate; 11 g sugar; 1290 mg sodium

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German Potato Salad with Wheat Beer

Makes 6 servings


In large saucepan over medium high heat, place potato pieces in water and bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are fork-tender, about 5 minutes. Drain and set aside potatoes.

In large fry pan, place bacon and cook until barely crisp, about 1 minute. Add diced onions and garlic; continue cooking until onions are translucent, about 3 minutes more. Break eggs, one at a time, and scramble into mixture.

Place potatoes in large mixing or serving bowl. Add onion and bacon mixture to potatoes; toss well to combine. Add vinegar and toss well. Stir in beer and combine. Sprinkle parsley on top before serving.

Nutrition Information, Per Serving: 220 calories; 5 g fat; 1.5 g saturated fat; 33 g carbohydrate

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Beer, Black Bean and Beef Chili

Serves 8


In large soup pot over medium-high heat, place ground beef. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes. Stir in onion, garlic, chilies and red pepper; sauté until onions are tender, about 8 more minutes. Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes. Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.

Per Serving: 437 calories; 30 g protein; 30 g carbohydrate; 20 g fat; 7.8 g saturated fat

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Cooking with Leinenkugel's Y100 Recipes

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