Ingredients:

• 2 lbs of Pork Shoulder (fat on)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup of Blue Buck
• 1/2 cup of BBQ Sauce
• 1/8 cup of Ketchup
• dash of cinnamon
• dash of pepper

Instructions:

add pork shoulder to a 2 qt slow cooker add Blue buck and simmer for 6hrs on low. When meat is cooked, drain liquid from slow cooker.

add Onion & Celery to frying pan with 3 tblsp of liquid from slow cooker and cook until onions are brown and celery is almost translucent. (discard rest of liquid)

Add BBQ Sauce & Ketchup onion & celery pepper & cinnamon to slow cooker and leave on low for 12 to 14 hrs, or until meat is tender to the point of falling a part.

• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 3 eggs, separated
• 1 cup Phoenix Gold Lager, room temperature
• 1 1/2 cups milk
• 1/3 cup melted butter

Mix together flour, baking powder, salt and sugar. Beat the egg yolks with a fork. Stir in room temperature beer, milk and butter and beat until smooth. In a separate bowl, beat egg whites until stiff peaks form; fold into batter. Drop batter by spoonfuls onto a hot, greased griddle. Turn when batter rises and entire surface is dotted with holes.

Makes 18-24 pancakes, depending on size

Pair with Phoenix

A traditional light Italian custard with a twist! Usually prepared with a sweet wine, this version uses Phoenix Gold Lager.

• 2 egg yolks
• 100g sugar
• 100ml Phoenix Gold Lager
• a pinch of cinnamon
• sliced seasonal fruits
• a pinch of sugar

Slice fruits, sprinkle with sugar and place in the bottom of a few beer glasses. Set aside. Put yolks and sugar in a bain-marie (water bath). A regular pan will do if you don’t have a bain-marie on hand. Whisk until well-mixed, then add the beer and cinnamon, mix again. Put directly on high heat, constantly whisking. If not using a bain-marie, take the pan on and off the heat from time to time to ensure pan doesn’t get overheated. You want to add loads of air, hence the continual whisking. Remove from heat and pour over the prepared glasses with fruit. Serve ASAP.

Pair with Phoenix

Cakes

• 1 cup unsalted butter, plus extra for greasing molds
• 1 1/4 cups unbleached white flour, plus extra for flouring pan
• 1 teaspoon baking powder
• scant ½ teaspoon baking soda
• scant ½ teaspoon fine sea salt
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1/8 teaspoon freshly ground black pepper
• 2 large eggs, room temperature
• ¾ cup white sugar
• 2 teaspoons freshly grated ginger
• 3/8 cup of dark molasses
• 3/8 cup of Dr. Funk Dunkel, stout or porter

Position oven rack in middle oven and preheat oven to 375F. Grease and flour the Bundt molds. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Melt butter in saucepan over medium heat until slightly bubbling. Stir in ground ginger, cinnamon, allspice and pepper until fragrant (about 30 seconds). Remove from heat and let cool slightly. Whisk eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in melted butter mixture, molasses, and dunkel (or what ever beer/brew you are using) until incorporated. Whisk flour mixture into the egg mixture until no lumps remain. Pour batter into prepared molds and gently tap to ensure no air bubbles are trapped. Bake at 375 degrees F for about 20 minutes or until a toothpick or cake tester pick inserted into one of the cakes comes out clean. Cool cakes for about 10 minutes then turn onto a wire rack and let cool completely before glazing.

Glaze

• 1 cup of icing/confectioners’ sugar
• 2 tablespoons ginger ale
• ½ teaspoon ground ginge

Whisk icing sugar, ginger ale and ground ginger in a bowl until smooth. Pour the glaze over the cooled cakes. Let set at least 15 minutes. Cakes can be stored wrapped at room temperature for about 2 days. If desired a bit of candied ginger can be sprinkled over the top for decoration.

Pair with: Dr. Funk, Longboat Chocolate Porter, Ginger Ale

Recipe submitted by Kim Fisher. Check out mouthwatering pics of this recipe, as well as much more Kim’s awesome Cascadia Kitchen website.

•    1 cup all-purpose flour
•    3/4 cup unsweetened cocoa powder
•    1/4 teaspoon salt
•    6 tablespoons unsalted room temperature butter, cut into cubes
•    8 ounces dark bittersweet chocolate, chopped
•    3/4 cup white chocolate chips
•    4 large eggs (at room temperature)
•    1 cup superfine or granulated sugar
•    1-1/4 cups Hammer Imperial Stout (at room temperature)
•    1 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Grease a 9″x13″ baking pan.

In a medium bowl, whisk together flour, cocoa powder and salt until evenly combined. Set aside. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat reserved flour mixture into melted chocolate mixture. Whisk in the Hammer. Drop semisweet chocolate chips evenly on top of batter (some will sink in). Pour into prepared baking pan. Bake 25-30 minutes on centre rack. Enjoy the rest of the bottle of Hammer while you patiently wait. Use the toothpick method to check the brownies are done. Let brownies cool, uncovered, to room temperature. Serve with a dollop of whipped cream and more Hammer if you’re so inclined.

Makes 36-48 brownies, depending on how big you cut ‘em.

Pair with: Hammer Imperial Stout, Longboat Chocolate Porter

Recipe submitted by Sekhina Bourke

• 1 pound leftover turkey meat, diced bite-size
• 2 oz. hard Spanish-style chorizo, diced small
• 2 tbsp. olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 6 cloves garlic, minced or pressed through a garlic press
• 2 medium tomatoes, diced
• 3 ears fresh corn, shucked and cleaned
• 2 large yellow potatoes, cubed
• 6 cups chicken stock
• 1 tsp. dried thyme
• 2 bay leaves
• 1 heaping tsp. turmeric
• 2 tbsp paprika
• 1 tbsp smoked Hungarian sweet paprika (can substitute regular paprika, totaling 3 tbsp.)
• 1 tsp. cayenne pepper
• 1 tsp. red pepper flake
• 1 tsp. chipotle pepper
• 1 tsp. chili powder
• 1 tbsp sugar or honey
• 1 tbsp rice or white wine vinegar
• Salt and pepper

Cut the ends off the fresh ears to provide a flat surface and stand them upright, shaving the kernels off. Heat the oil and cook the diced chorizo until crisp and its fats are released, about three minutes. Add onion, celery and carrot, stirring until sweated, about four minutes. Add garlic and cook two minutes more. Add tomatoes and all the dry spices and herbs, toasting for two minutes. Stir into thickened sofrito and spice mixture the potatoes, red bell pepper, and chicken stock. Bring to a boil; then cover and simmer gently for 10 minutes. When potatoes are nearly done, add corn and leftover turkey. When corn and turkey are cooked and tender, about four minutes, turn off heat. Add sugar or honey and vinegar, adjusting to taste and adding salt and pepper as needed.

Serves 8-10.

Pair with Blue Buck, Slipstream

• 1 1/2 cups chopped red onion 
• 1 cup chopped red bell pepper
• 8 ounces extra lean ground beef 
• 2 garlic cloves, minced 
• 1 1/2 tablespoons chili powder 
• 2 teaspoons ground cumin 
• 1 teaspoon sugar 
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano 
• 1 can red kidney beans, drained
• 1  can diced tomatoes, undrained
• 1 can beef broth 
• 1 bottle of Blue Buck 
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

Combine onion, bell pepper, beef and garlic in a large Dutch oven over medium-high heat. Cook for 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano, kidney beans, tomatoes, broth and beer to pan; bring to a boil. Reduce heat, and simmer. The longer you simmer, the more the flavours will mingle. Five minutes before you want to serve, stir in cornmeal and cook. Stir in lime juice and serve.

Pair with Blue Buck

• 4 pounds beef chuck, cut into 1½-inch cubes
• ¼ cup all-purpose flour
• 1 cans tomato paste
• 2½ pounds new potatoes, scrubbed
• 2 medium onions, cut into 1-inch pieces
• 2 cans beef broth
• 2/3 bottle of Hammer Imperial Stout
• 1 cup red wine
• 10 garlic cloves, sliced
• Coarse salt and ground pepper
• 1 1/4 cup frozen baby peas, thawed

• 1 tablespoon butter
• 1 pound smoked sausage, chopped
• 2 cups chopped onions
• 2 cups diced carrots
• 1 cup thinly sliced celery
• 1/3 cup flour
• 1 12 ounce bottle lager beer
• 3 cups chicken stock
• 2 cups diced red potatoes
• 2 cups milk
• 3 cups grated sharp cheddar cheese
• 1 teaspoon dried thyme
• 2 teaspoons Worcestershire
• 2 teaspoons sweet paprika
• 2 tablespoons tomato paste
• Salt, pepper and Tobasco to taste
• 1/4 cup thinly sliced scallions

*Vegetarians can of course nix the sausage and use vegetable stock

In a heavy, large Dutch oven, melt butter over medium heat and cook sausage 5 minutes, stirring occasionally. Add onions, carrots and celery and cook 5 more minutes. Stir in flour, coating vegetables well. Stir in beer and stock and bring to a boil. Lower heat and simmer until soup thickens slightly, about 5 minutes. Add potatoes and cook 10-15 minutes or until tender. Stir in milk, cheese, thyme, Worcestershire, paprika and tomato paste. Continue stirring until cheese is melted ans soup is smooth. Season with salt, pepper, and Tobasco, if desired. Garnish with scallions.

Serves 6-8.

Pair with Phoenix Gold

Pair with Springbock, Blue Buck, Phoenix Gold

Recipe submitted by Theodore Smart

• 1 pound mussels
• 3/4 cup Slipstream Cream Ale
• 1/4 cup minced garlic
• 1/4 cup ginger, julienned
• 1/4 cup lemongrass, minced
• 1/4 cup jalapenos, thinly sliced
• 1 tablespoon butter

Saute lemongrass, garlic and ginger for 45 seconds. Add mussels and Slipstream and toss together. Cover for two minutes until mussels open. Discard open mussels. Add jalapenos and butter, toss and plate.

Serves six people.

Pair with Slipstream

Prep time, 15 minutes; cooking time, 15 minutes. Serves two people.

◦ 24 medium-sized  thawed, cooked shrimp
◦ 1 full tablespoon Thai spice
◦ 1/3 teaspoon pepper
◦ One small pinch fresh coriander leaves, chopped
◦ 1/2 cup chicken bouillon
◦ 1/3 teaspoon corn starch
◦ 2 tablespoons 15% fresh cream
◦ 2 tablespoons salted butter


Place the thai spice and coriander with the butter into a skillet at low temperature. Mix with a spatula for five minutes. Add thawed shrimp and mix. Pour chicken bouillon and cream into a bowl and mix in corn starch. Add liquid to the skillet, increase heat to medium and reduce sauce. Serve over rice.

Pair with: Hop Circle, Skookum, Amnesiac

Recipe by Louis Richer

Prep time, 15 minutes; Cooking time, 15 minutes. Serves two people.

◦ 24 medium-sized, thawed and cooked shrimp
◦ 1 full tablespoon turmeric powder
◦ 1/2 teaspoon pepper
◦ Half of a medium sized onion, chopped
◦ 1/2 tablespoon fresh coriander, chopped
◦ 1/2 cup chicken bouillon
◦ 1/3 teaspoon corn starch
◦ 4 tablespoons fresh whipping cream
◦ 2 tablespoons salted butter

Place turmeric, chopped onion and coriander with the butter into a skillet at low temperature. Mix with a spatula for 5 minutes. Add shrimp and mix. Mix remaining ingredients in a cup, then add to the skillet. Increase heat to medium and reduce sauce. Serve over rice.

Pair with: Hop Circle, Skookum, Amnesiac

Recipe by Louis Richer

A (cheap) retro classic with a couple twists.

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 can mushroom soup
• 2 tbsp Dijon mustard
• 1 tsp black pepper
• 1 can flaked tuna
• 2 cups cooked peas
• 1/2 cup crushed crackers

Bring water, jasmine and a splash of olive oil to boil in a pot.  Cover and reduce to minimum heat for about 15 minutes. Pre-heat oven to 350F. Drain tuna and mash with a fork in a bowl.  Mash in black pepper and mustard.  Mix in the mushroom soup and 1/4 can of water.  Stir in peas.  Mix in cooked rice. Put mixture in a casserole dish and sprinkle with crushed crackers.  (If you like, sprinkle shredded cheese on top.)  Bake uncovered for 25 minutes.

PAIRS WITH: Phoenix Gold, Forbidden Fruit

This dish gets its attitude from the oyster sauce; if you’d like a weaker flavour, go for the Lee Kum Kee brand (found in most grocery stores).  For more sass, pick up a more expensive brand in Chinatown.

1 carton (14 ounces) tofu, regular or firm
2 tbsp soy sauce
1 broccoli crown, about 5 ounces
1 tbsp minced garlic
2 green onions, white parts minced, tops sliced
1 cup unsalted chicken stock
1 tbsp oyster sauce
1-2 tbsp oil
1 medium carrot, peeled and sliced
1/2 medium yellow onion, cut into 1-inch squares
1 tsp cornstarch dissolved in 1 tbsp water

Set a wok over the lowest heat. Drain the tofu and cut the block in half lengthwise, then split each rectangle diagonally. Sprinkle the tofu pieces with 1 tbsp of the soy sauce. Slice across the broccoli stem where it begins to branch, then continue slicing toward the top. Include as much of the sliced stem as you like. Combine the ginger, garlic and minced green onion (not the tops) in a small bowl. Measure the stock in a 1 cup or larger measuring cup and add the oyster sauce and remaining 1 tbsp soy sauce.

Turn the wok heat to high and add the oil. Add the minced ingredients and stir until fragrant.  Add the carrots and onions and stir-fry to coat with the oil. Stir the liquids, add to the wok, cover and steam until the vegetables are crisp-tender, about 4 minutes. Drain the tofu again and add it to the wok with the green onion tops.  Stir gently and cook until reheated. Push it into the sauce. Boil until sauce is glossy and lightly thickened. Transfer to shallow bowl and serve immediately.

PAIRS WITH: Amnesiac IPA

Shrimp may be small, but this dish packs quite a punch for such a little guy.  Perhaps some beverages can be kept on hand to keep the palates feeling nice and cool.

First, prepare the butter.  Combine the cayenne pepper, black pepper, red pepper flakes, thyme, rosemary, oregano, and salt with the butter. Knead into firm butter and roll into a cylinder about 2 inches in diameter.  Wrap in plastic and refrigerate.

Shell and de-vein the shrimp.  Set aside until later in the preparation.  In a soup pot, sauté the garlic in a small amount of olive oil.  When almost brown, add the shrimp stock, beer, and Worcestershire sauce.  Bring to a boil and simmer for 1 hour.  Strain the broth into a bowl and reserve for later in the recipe.  In a hot skillet, toss the shrimp with two tablespoons of the prepared butter.  Remove the shrimp when just opaque white and pink.  Do not overcook!  Deglaze the pan with two cups of shrimp broth and reduce by one half. Make a bed of about 1/2 cup of white rice on an oval plate.  Arrange 6-8 shrimp on the rice.  Spoon a few tablespoons of reduced sauce over the shrimp.  Dress with a sprinkle of parsley.

Serves six

Pair With:  Blue Buck, Slipstream.

Crab cakes are a favorite on both coasts and can be served with any kind of sauce, spicy or otherwise.  With the Aioli outlined in the appetizers section, these make a nice snack or an entré at anytime of the year.

• 1 pound crabmeat
• 1 egg
• 2 tbsps mayonnaise
• 2 tsps Worcestershire sauce
• 1 tsp prepared mustard
• 1/2 tsp kosher salt, plus more for dressing
• 1/2 tsp paprika
• 1/4 tsp freshly ground black pepper, plus more for dressing

• 1/4 cup dry bread crumbs
• 1 tbsp chopped parsley or cilantro
• Oil, for pan frying
• 2 tsps vinegar
• 3 tbsps olive oil
• 3 to 4 cups mixed salad greens
• Chipotle Aioli (recipe under appetizers)

Look over the crabmeat and remove any bits of shell.  Combine with the egg, mayonnaise, Worcestershire, mustard, salt, paprika, pepper, bread crumbs, and parsley and mix gently with a fork until everything is evenly moistened but some good-sized chunks of crab remain.  Refrigerate until ready to cook.  Generously coat a 12-inch skillet with oil and set it over medium heat.  For each cake, scoop up about 1/3 cup of crab mixture and gently form into a thick patty.  Cook until browned on both sides and heated through, 3 to 5 minutes per side.  While the cakes cook, combine the vinegar in a salad bowl with a pinch of salt and pepper to taste, stir to dissolve the salt, then stir in the olive oil  Taste on a lettuce leaf and adjust the seasonings.  Toss each salad with 1 or 2 crab cakes, and add a generous spoonful of Chipotle Aioli to each  plate or drizzle it over all with a squeeze bottle.

Serves four

-four garlic cloves
-four cups sharp cheddar
-a six-pack of Hop Circle IPA

Grate four cups of the sharp cheddar and peel four garlic cloves. Combine the two in a food processor and puree. Slowly add the IPA, about a 1/4 cup or untill smooth. Transfer to a bowl and let sit in the fridge up to hour. Now you can spread this ass-kickin’ cheese on any thing. I put mine on spicy bbq buffalo burgers with grilled onions. BOOM BOOM!! Dont forget to enjoy the rest of the beer.

Pair with Hop Circle, Amnesiac, Skookum

Recipe by Mad Chef Kevin Munroe

Serves six people.

◦ 750 grams spaghetti
◦ 2 large cans diced tomatoes
◦ 1 can crushed tomatoes
◦ 1 large can tomato sauce
◦ 1 small can tomato paste
◦ 350 grams sliced mushrooms
◦ 1 large green pepper, emptied and cut in squares
◦ 1 tablespoon of the following herbs; oregano, basil, mint, tarragon, sage, savory, marjoram, thyme and rosemary
◦ 1 whole chopped onion
◦ 4 cloves thinly chopped garlic
◦ 2 tablespoons olive oil

In a large, deep pot, heat the oil over low-medium heat and soften the garlic with the onion for five minutes. Add all tomatoes and mix thoroughly. Add the herbs and simmer for one to three hours. Add the mushrooms and green pepper 20 minutes before serving.

Pair with: Hop Circle, Skookum, Amnesiac

Recipe by Louis Richer

Prep time, 10 minutes; Cooking time, 40 minutes. Makes eight servings.

◦ 2 x 9-inch pie crusts
◦ 420 grams ricotta cheese
◦ 225 grams mozzarella cheese
◦ 80 grams parmeggiano cheese
◦ 265 grams diced medium/strong cheddar
◦ 1 bag frozen spinach, thawed and drained
◦ 1/4 teaspoon nutmeg
◦ 1/2 teaspoon salt
◦ 1/2 teaspoon pepper

Preheat oven to 350 F. Press one pie crust on a pyrex plate. In a large bowl, mix spinach, all cheeses, nutmeg, salt and pepper. Place mix on top of the pie crust, then place second pie crust on top, sealing the mix. Trim the sides and place  in oven for 40 minutes. Let rest for 10 minutes, then cut into wedges to serve.

Pair with: Phoenix Gold, Slipstream, Blue Buck

Recipe by Louis Richer

Summery, brunchy, delicious and nutritious!
Makes eight crepes.

Crepes:
◦ 1 cup 2% milk
◦ 2 large eggs
◦ 1.5 tbsp granulated sugar
◦ 1/4 tsp salt
◦ 1 cup all-purpose flour (or 1/2 cup all-purpose, 1/2 cup buckwheat flour)
◦ 2 tbsp unsalted butter, melted, plus more for pan brushing
◦ 1/3 cup Wheat King (or other citrusy/fruity beer offering)

Filling/Topping:
◦ 2 tbsp granulated sugar
◦ 2 tbsp cold water
◦ 6 apples, peeled, cored, each sliced into bite-sized wedges
◦ 1/4 cup Wheat King
◦ 1/3 cup apple cider
◦ 1/4 lb (120 g) swiss cheese, shredded

Crepes: Put milk, sugar and salt into blender. Top with flour. Blend on high speed for 30 seconds. Scrape sides of blender. Add two tbsp melted butter. Blend for 30 seconds or until smooth. Scrape into large container with tight lid. Refrigerate at least one hour. Whisk in Wheat King. Heat 10 inch, non-stick pan on medium. Brush lightly with melted butter. Remove from heat and ladle in about 1/4 cup batter. Tilt and swirl to coat bottom of pan thinly. Cook until bottom is golden and top looks dry—about one minute. Flip with large offset spatula. Cook 30 seconds. Slide on to plate. Repeat with remaining batter. Makes about 8 crepes.

Filling/Topping: While batter rests, bring sugar and water to boil in 12 inch skillet on medium, without stirring, until sugar turns golden—about 3 minutes. Add apples, Wheat King and cider. Stir. Turn heat to medium-low. Cook 20 minutes, until juices evaporate and apples are tender, sticky and slightly scorched. Add some more cider/Wheatking if needed during cooking to prevent sticking or burning.

Serving: Put about 1/4 cup carmelized apples in centre of each crepe. Roll or fold to close. Sprinkle cheese on top. If desired, stick in oven on high until cheese melts and starts to brown.

Pair with: Wheatking Hefeweizen

Recipe by Ashley Richards

This recipe makes the corn so succulent and fresh tasting. It tastes like summer.

Get good quality corn on the cob. Leave a few leaves of the husk on for added flavour and insulation and open the end up a little. Wrap it in tinfoil as watertight as you can (wrap around twice, twist the end and fold it up) leaving one end open. Add a tsp of butter and about 1/2 a bottle of Wheat King. Drink the other five bottles for best results. Twist up the other end—do not smoke—and put it on the upper rack in the BBQ for 10-15 minutes at medium heat.

Pair with: Wheatking

Recipe by Michael J. Hindley
General Manager, Peacock Billiards & The James Joyce Bistro

Prep time, 8 minutes; cooking time, 7 minutes. Serves two people.

(American Saffron comes in a brick red powder found in certain supermarkets in ths spice section. If you have difficulty finding it, you can easily substitute it with Sate, which more readily available.)

◦ 360 grams fresh pasta (or 180 grams dry pasta)
◦ 250 grams tofu
◦ 1 tablespoon American saffron or Sate
◦ 1 tablespoon salted butter
◦ 1 1/2 teaspoon salt
◦ 1/4 teaspoon pepper
◦ 1/2 cup chicken bouillon
◦ 2 tablespoons fresh cream (15%)
◦ 1/3 teaspoon corn starch

Boil water in a deep pot, adding salt and cooking pasta for five minutes (or until desired consistency is reached).
Remove from the heat. Place butter in skillet at warm temperature adding the Sate or American saffron, mix thoroughly. Cut tofu in one-inch squares and place it in the skillet, mixing well with ingredients, adding the rest of the salt and pepper. Raise the temperature to near-medium heat. In a separate bowl, mix bouillon, corn starch and cream. Stir well and pour liquid into the skillet, reduce to required consistency, adjusting seasoning. Serve immediately over top of pasta.

Pair with: Phoenix Gold, Slipstream, Surly Blonde

Recipe by Louis Richer

Even those who claim to be allergic to vegetables will ask for this dish again.

• 1 package lasagna noodles
• 1 medium zucchini, shredded
• 1 bunch of spinach, torn in pieces
• 3 medium carrots, shredded
• 1 head of broccoli, chopped finely
• 1 clove garlic, minced

• 2 cups fresh tofu, processed in a blender
• 1 egg
• 3 tbsp oregano
• 1 jar pasta sauce (about 600 ml)
• 1 tbsp hot chili pepper sauce
• 1 cup shredded mozzarella
• 1/2 cup parmesan cheese

Cook the lasagna according to package instructions.  Steam spinach, broccoli, carrot and zucchini for 10 minutes. Mix the tofu, egg and oregano in a small bowl and set aside. Heat a pan on medium heat and add oil.  Fry garlic for 2 minutes.  Add steamed veggies, chili sauce and 3/4 jar of pasta sauce. Cover and cook for 10 minutes, stirring occasionally. Turn off heat and mix in parmesan cheese. Pre heat oven to 350F. Place lasagna noodles in a single layer along the bottom of a lasagna pan. Pour in 1/3 of the vegetable filling.  Spread 1/3 of the tofu mixture on top and place a single layer of lasagna noodles on top. Repeat two more times. Sprinkle mozzarella on top .  Cover with aluminum foil and bake for 20 minutes.  Uncover and bake for another 10 minutes.

PAIRS WITH: Crooked Tooth

Just because you are a vegetarian doesn’t mean you have to avoid cooking with beer as well.  Perhaps a new Thanksgiving or Christmas tradition?

• 1/4 cup margerine
• 2 tablespoon olive oil
• 2 pounds baked potatoes, firm, sliced
• 1/4 cup onions, finely chopped
• 1/2 cup beer
• 1/4 cup green bell pepper, finely chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper

• 1 cup maple syrup
• 2 teaspoons allspice
• 5 cups of unsalted, roasted peanuts

Preheat oven to 300°F. Place peanuts into a large bowl. Pour maple syrup and allspice into a small saucepan and place over medium-high heat. Bring to a simmer and turn off heat and let cool slightly. Pour warm mixture over peanuts, stir with a wooden spoon to coat peanuts thoroughly. With a slotted spoon, scoop peanuts from bowl and place into sieve and partially drain over the bowl while transferring peanuts onto a parchment lined baking sheet. Repeat process until the baking sheet is full of nuts. Place any extra nuts on a second baking sheet. Place baking sheet(s) in the oven and roast for 25-30 minutes or until mixture has darkened in colour. Be careful to watch that the nuts don’t burn – the maple syrup will caramelize and burn easily, so it must be checked frequently. Pull nuts from oven and transfer onto a single layer of parchment on a counter and let cool. With a metal spatula, loosen nuts from the paper and store in a bowl for eating right way or in an airtight container for later.

Pair with Blue Buck, Slipstream

• 1 round loaf sourdough bread
• 1 1/2 pounds sharp cheddar cheese, grated
• 1/3 cup flour
• 1 small can condensed cream of celery soup
• 2/3 cup sour cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup Dr. Funk
  

Cut top off bread and hollow out loaf to make a bowl. Tear inside of loaf into small pieces and wrap in plastic until ready to use. Mix remaining ingredients slowly in a saucepan over low heat, stirring frequently until smooth. Pour mixture into hollowed loaf and serve with bread pieces and raw vegetables.

Pair with Dr. Funk

• 1 pound navy beans
• 1 pound lean salt pork (bacon can be substituted if you can’t find salt pork at your butcher or grocery store)
• 1 large onion
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/3 cup brown sugar
• 1/4 cup molasses
• 1/2 teaspoon fresh ground pepper
• 1/3 cup honey
• 1 bottle of Blue Buck

Cover beans with water and soak overnight, up to 24 hours. Drain and dispose of water. Add salt pork or bacon to beans in cooking pot. Cover with water and bring to a boil. Boil for about an hour, until the skin on the beans splits. Add more water as necessary during the boiling process. Remove from heat, drain and remove salt pork or bacon to a cutting board. When cool enough to touch, cut the salt pork or bacon into cubes or small pieces. Chop the onion and mix all ingredients together. Place in bean pot and cover with fresh water. Cover and place in oven at 325. Bake for 5-7 hours. Remove the cover and bake for another half hour.

• 3 cups organic all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder 
• 1 341ml bottle Phillips beer of your choice
• Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375°. Combine flour, sugar, salt and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with optional egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean. Should be about 45 minutes. Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

The best thing about this recipe is that it’s simply a starting point. You can not only flavour the beer by choosing different beers, but add anything you might think of, be it a favourite cheese, some nuts, herbs and spices, dried fruits, etc.

Pair with whatever beer you choose.

• 1 eight-pound brisket
• 8 cups veal stock
• 8 cups Dr. Funk Bavarian Dark Lager
• 12 garlic cloves, peeled
• 8 baguettes
• olive oil
• chopped, toasted walnuts
• salt and pepper to taste

Salt and pepper brisket liberally before browing on medium/high heat. Look for a deep walnut colour. Preheat oven to 275 degrees. Place brisket in a casserole or braising dish deep enough to cover entire brisket in liquid. Add stock, Dr. Funk and garlic cloves. Braise in the oven for four hours. Remove brisket and let stand for 15 minutes. Strain braising liquid into a large saucepan over medium heat and reduce by 75 percent, skimming the sauce thoroughly. Trim the brisket, removing some excess fat, but leaving some for tasty flavour. Slice brisket into 1/2 inch strips and pull the rest into smaller bits.

To serve, slice baguettes into 1/2 inch slices and arrange on a cookie sheet. Brush with olive oil and salt and pepper to taste. Toast baguette at 375 degree until golden brown, approximately 5-7 minutes. Serve brisket on baguette slices, dress with sauce and garnish with toasted walnuts.

Serves 32.

Pair with Dr. Funk, Slipstream, Skookum

Prep time, 10 minutes.

◦ 2 medium-sized cucumbers,
◦ 1.4 kilos plain yogurt
◦ 4 garlic cloves
◦ 2 tablespoons dried mint flakes
◦ 1 tablespoon olive oil
◦ 1 tablespoon fresh coriander leaves.

If you want to prepare tzatziki ahead of time, place a thin, porous cloth in a sif and strain yogurt to remove excess water. You do not need to take this step if you plan to eat tzatziki right away. Place yogurt in a salad bowl. Chop garlic very thinly, chop corriander and add them to the yogurt. Add mint flakes and olive oil, stirring thoroughly. Peel and dice cucumbers, add to yogurt mix. Serve with pita and/or veggie spears.

Serves four people.

Pair with: Phoenix Gold Lager, Blue Buck

Recipe by Louis Richer

There’s no knead to wait for the dough to rise with this one. Kind of like a thin crust pizza.

• 2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 2/3 cups water
• 1 medium leek, chopped
• 1 tbsp olive oil
• 1/3 can tomato paste
• 2 cups shredded old cheddar

Mix first 4 ingredients together with a wooden spoon.  Cover hands with olive oil and knead until gluten forms, about 6 minutes.  Roll into a ball, place in a bowl. Cover with plastic wrap and let rest in the fridge for 30 minutes. Preheat oven to 375 F.  Grease a cookie sheet with olive oil.

Roll dough into a long oval with a rolling pin until it’s about 1 cm thick.  (if you like, you can sprinkle some cornmeal on the counter under the dough.)  Place the dough on the cookie sheet.  Spread olive oil on the dough, followed by the tomato paste.  Evenly spread the chopped leek and shredded cheese over the tomato sauce.  Bake for 25-35 minutes (depending on how crispy you want it to be). Try substituting the tomato sauce with pesto sauce.

PAIRS WITH: Skookum, Blue Buck

A little bit of chipotle chile, the ripened and smoke-dried form of the jalapeno, gives a lot of chile zing to the garlic mayonnaise of Provence.  Include a little of the adobo, the vinegar-based paste found in the can with the chiles.

• 3 cloves garlic
• 1/2 teaspoon kosher salt
• 2 egg yolks
• 1 canned chipotle chile, minced
• 1 teaspoon adobo from the chile can
• About 1/2 cup mild olive oil
• 1 teaspoon mild vinegar, or to taste

Who doesn’t like cheese dip?  This is a classic snack made just a little bit tastier by the addition of the beer of your choice, and who can go wrong with beer?

• 1 pound Jalapeno Jack Cheese, chopped or shredded
• 1 pound yellow cheddar or Velveeta cheese, chopped or shredded
• 1 plum tomato, seeded and diced
• 1 tablespoon chopped fresh cilantro
• 4 ounces lager, such as Phoenix or Slipstream

◦ One duck (There are some good free-range birds from Cowichan Bay)
◦ 6 rashers of good back bacon, chopped
◦ 3 sticks of celery, diced
◦ 2 carrots, diced
◦ 1 large red onion, diced
◦ 2 cloves of garlic, chopped finely
◦ 1 large tin of tomatoes (800g)
◦ Good parmesan cheese
◦ Stock
◦ Fresh thyme
◦ Salt and pepper
◦ A six pack of Phillips Slipstream Ale

Joint the bird into thighs, drums and breasts and keep the wings, neck and cage aside for making stock some other time. Remove and discard the skin from the duck pieces but keep one of the fatty breast skin pieces. Prep all of your vegetables, open a beer and you’re ready to go. In a non-stick pan, render the breast skin down and then fry the bacon in the duck fat. Put the bacon into a large casserole pot, discard the skin and then brown the duck pieces in the duck/bacon fat. Add the duck to the casserole when golden. Saute the garlic and vegetables in the fat on a  medium heat until soft. Add some thyme, some black pepper and a good slug of Slipstream. When the beer has reduced down, add the vegetables to the casserole and drink the remaining beer. Add the tomatoes to the casserole and add enough stock to just cover the duck. Bring to a low simmer, cover and allow to simmer for two hours. Remove the duck pieces and set aside to cool a little. Crank up the heat under the casserole and reduce it down by about two thirds (may take a while). Remove the duck from the bones and shed into small pieces. When the ragout has reduced down enough, stir the shredded duck back in, add more thyme and adjust the seasoning. Keep the ragout warm and throw enough tagliatelle or fettucine pasta into a pot of boiling salted water for four people. Plate up the pasta, spoon over a good heap of ragout and dress with shaved parmesan cheese. Enjoy with what remains of the Slipstream six pack.

Recipe submitted by Dean McLeod

• a juicy steak, ready to BBQ
• one pound baby Yukon Gold potatoes
• four cloves garlic
• one cup diced white onion
• eight strips raw, diced bacon
• 1/4 cup butter
• stem of fresh rosmary
• smoked asiago cheese
• six-pack Phillips Wheatking Hefeweizen

Start with about two feet of tin foil and in the centr, put the potatos, bacon, white onions, whole garlic cloves, butter, fresh rosemary, salt and pepper and, of course, a half cup of Wheatking. Take the two long sides of the foil and fold them together three times, then do the same with the other two sides, creating a pocket to steam the potatoes to perfection. Place on upper rack of your BBQ for about 15-20 minutes on medium heat. Remove from foil and place into a bowl. Grate the smoked asiago cheese on top and mix well. Serve with your steak and don’t be afraid to finish off the rest of the Wheatking.

Pair with: Wheatking

Recipe by Mad Chef Kevin Munroe

Serves two people.

◦ 350 grams beef tenderloin cut in cubes,
◦ 1 half medium-sized onion, thinly chopped.
◦ 3 teaspoons medium-strength curry
◦ 3 teaspoons salted butter
◦ 1 large, fresh apple
◦ 500 ml cream, 15%

Peel the apple and cut it in chunks, removing the centre. Place butter in a skillet at low heat. Place onions and the curry in the skillet, mixing thoroughly with a wooden spoon for five minutes. Add the cubes of meat to the skillet and cook for seven minutes, turning occasionally to cook all sides. Increase heat to medium and add cream and reduce sauce. Add apple chunks and serve immediately with white rice.

Pair with: Slipstream, Blue Buck, Skookum

Recipe by Louis Richer

Prep time, 12 minutes; Cooking time, 12 minutes. Serves two people.

◦ 2 tablespoons canola oil
◦ 2 chicken breasts, cut in chunks
◦ 1/2 teaspoon salt
◦ 1/2 teaspoon pepper
◦ 1 tablespoon dried tarragon leaves
◦ 1/2 cup chicken bouillon
◦ 1/2 teaspoon corn starch
◦ 2 tablespoons fresh whipping cream

Place canola oil into skillet at medium-high heat and brown chicken breasts to golden. Reduce heat to medium  and sprinkle with salt, pepper and tarragon leaves. Mix chicken bouillon and cream in a bowl, then add corn starch, stiring  well. Pour liquid over the chicken chunks, mix and reduce to desired consistency. Adjust seasoning to taste and serve on top of rice or mashed potatoes.

Pair with: Phoenix Gold Lager

Recipe by Louis Richer

Prep time, 30 minutes; Cooking time, 70 minutes. Serves five people.

◦ 1/4 pound salted butter, left at room temperature for several hours.
◦ 1 leg of lamb
◦ 4 tablespoons dried mint flakes
◦ 4 tablespoons dried oregano leaves
◦ 3 garlic cloves
◦ 1 teaspoon pepper

Preheat oven to 350 F. Remove all fat around the meat and under the pockets found between the bottom and top of the leg of lamb. This can takes up to 20 minutes. Slice each garlic clove into three sections lengthwise and spike them inside the meat. Smother the entire surface of the lamb with the butter, then sprinkle all over with the oregano, mint and pepper. Place in a roasting pan and slide it in the oven, turning the lamb every 30 minutes, basting it with the melted butter and juices. If the lamb is frozen, leave it in the refrigerator at least for 48 hours prior to cooking. If the lamb is fresh, cook for an additional 30 minutes.

Pair with: Slipstream, Surly Blonde, Skookum

Recipe by Louis Richer

Prep time, 7 minutes; Cooking time, 15 minutes. Serves four people.

◦ 600 grams extra-lean minced beef
◦ 2 tablespoons medium curry
◦ 1  tablespoon dried hot mustard
◦ 1 tablespoon of dried ginger powder
◦ 2 large tablespoons dried garlic powder
◦ 1 teaspoon salt
◦ 1 1/2 teaspoons pepper
◦ 1 large tablespoon dried thym leaves.
◦ 2 tablespoons masala
◦ 3 tablespoons canola oil

Place meat in a large salad bowl and pour all ingredients on top. Mix thoroughly with hands for six minutes. Make 100 gram meatballs, which you then flatten. Don’t forget to wash your hands after handling the meat. Place the meat on barbecue or in a skillet with the canola oil at high heat for 2 minutes on each side. Reduce the heat to medium level and cook to your desired level. Serve with french fries, with or without a hamburger bun.

Pair with: Hop Circle, Amnesiac, Skookum, Accusation Ale

Recipe by Louis Richer

Prep time, 15 minutes. Cooking time, two-and-a-half hours. Serves four people.

◦ 2 pounds or 1 kilogram of rib pork roast.
◦ 1 cup of canola oil, placed in a large, deep skillet
◦ 1 large carrot cut in 3 chunks
◦ 1 onion cut in 4 sections
◦ 1 bay leaf
◦ 1 six-inch celery branch,
◦ 1 tablespoon of black pepper
◦ 2 apples peeled and cut in chunks
◦ 12 dried prunes
◦ 3/4 tablespoon salt
◦ 1 cup chicken bouillon

Preheat the oven to 425 F. Heat canola oil in skillet and sear all sides of the pork roast for 10 minutes. Remove from skillet and place into a roast pan with some of the canola oil, plus carrot, onion, bay leaf and celery. Place eight prunes and three-quarters of the apple chunks around the meat. Make an incision three-quarter lengthwise on the roast without reaching the two extremities, and stuff the incision with 4 prunes and the rest of the apples. Pour the chicken broth on top of the incision and place the roast pan into the oven. Every 30 minutes, baste the roast. Reduce heat after one hour 45 minutes to 350 F for an additional 45 minutes.

Serve with mashed potatoes mixed with nutmeg powder, snow peas and bell pepper sauteed in butter, en julienne.

Pair with: Slipstream, Surly Blonde, Skookum

Recipe by Louis Richer

10 minutes to prepare and cook, serves four people.

◦ 750 gr or one lb and a half of fresh fettuccini
◦ 500 gr or a pound of cooked ham, sliced en julienne
◦ 1 handful fresh mushrooms, sliced
◦ 1 tablespoon Bisto in powder form
◦ 4 tablespoons parmeggiano cheese, grated
◦ 4 tablespoons Romano cheese, grated
◦ 1 teaspoon salt, placed into a pot filled with boiling water
◦ 2 tablespoons salted butter placed in a skillet
◦ 8 tablespoons cream

Place fettuccini in the boiling water and cook for 7 minutes (or until al dente) Place ham, Bisto and mushrooms into skillet on medium-low heat until the mushrooms soften. Add cream and stir. Remove fettuccini from the heat, drain, cover with the skillet contents and top with two cheeses.

Pair with: Phoenix Gold Lager, Blue Buck Ale, Slipstream Cream Ale

Recipe by Louis Richer

CHICKEN ROTI

Chicken Curry:

• 2 tbsp oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 scotch bonnet pepper or 2 jalapeno peppers, deseeded and minced
• 6 tablespoons hot curry powder
• 2 chicken breasts, cut into pieces
• 4 cups water
• Salt & Pepper to taste

Flatbread:

• 3 cups flour
• 3 tbsp baking powder
• ½ tsp salt
• 1 cup water
• Oil

Heat the oil in a pot over medium heat. Add the onion, garlic and peppers. Cook until onions are tender. Mix in the curry powder . Add the chicken and cook for a few minutes. Add water and simmer (covered) on medium low until chicken is tender. Uncover and cook for another 15 minutes until the sauce thickens. Add salt and pepper. Flatbread: Sift the flour, baking powder and salt in a large bowl. Add the water and mix. Knead dough and form into a ball, let stand for half an hour. Knead the dough again and divide into 4 portions. On a lightly floured surface, roll out each portion as thinly as possible. Heat the oil in a pan over medium heat. Cook flatbread for a 1 ½ minutes each side. Spoon the chicken onto the flatbread, roll up and serve.

Pair with: Blue Buck, Phoenix Gold Lager

BEER POT ROAST

• Boneless beef roast
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 2 large carrots; cut into large pieces
• 3 large potatoes; cut into large pieces
• 1 crown of broccoli, chopped
• 5 large mushrooms, chopped
• 2 bay leaves
• Fresh thyme
• Fresh rosemary
• Salt & pepper
• 1 bottle of Phillips Slipstream cream ale
• Water

Preheat oven to 325 degrees. Make small cuts, randomly, all over top of roast. Spread most of the crushed garlic over the top of the roast, the rest can go into the roasting dish. Sprinkle roast with salt and pepper. Add onion, carrots, potatoes, broccoli and mushrooms. Add bay leaves, thyme and rosemary. Fill bottom of dish with water (about 2 cups depending on size of dish). Pour cream ale over roast. Cook, covered, in oven for about 1 ½ to 2 hours until beef is cooked.

Gravy: Pour roast drippings into a pan, bring to a boil. Add a little flour until it thickens. Add salt and pepper to taste.

Pair with: Slipstream, The Hammer, Skookum

A rice twist on an Eastern European favourite: the cabbage roll.

• 1 lb ground beef or bison meat
• 2 tbsp Worcester sauce
• 1 can chopped tomatoes (about 600 ml)
• 3/4 cup long grain rice
• 1/2 cup water

• 2 cups tomato sauce (spaghetti sauce works well in a pinch)
• 1 tbsp oregano
• 1 tsp black pepper
• 1 cup shredded old cheddar
• about 10 8″ round rice paper sheets

Brown the ground meat in frying pan over medium heat.  Add the chopped tomatoes, Worcester sauce, oregano, pepper, water and rice.  Bring to a boil, then turn to the lowest heat and cover for 20 minutes. Cook uncovered on medium for an additional 5 minutes or until some of the water has evaporated. Turn off heat but keep on the burner and cover.

Heat the oven to 350F. Fill a large bowl with very warm water.  Dip rice papers in one at a time for about 20 seconds.  Shake excess water off and place between two cotton kitchen towels. Let sit for 10 minutes. Spoon beef and tomato mixture on the centre of the rice papers.  Fold the bottom of the rice paper up, then the sides, followed finally by folding the top over.  Repeat until all the filling has been used.  Put 1 cup of the tomato sauce in the bottom of a casserole dish.  Place the rice rolls in a single layer in the dish as well. Cover the rolls with the rest of the tomato sauce.  Sprinkle with cheese.  Bake for 30 minutes.

PAIRS WITH: The Hammer

Lamb shanks have been around for as long as classic ale itself.  Why not marry the two old world flavors in delicious harmony?

• 6 Lamb Shanks
• 14 ounces plum tomatoes
• 1/2 pint ale, such as slipstream or blue buck
• 1 carrot, chopped into large pieces
• 1 stalk celery, chopped into large pieces
• 1 clove garlic, chopped into small pieces
• 1/2 teaspoon dried thyme
• 12 teaspoon dried rosemary
• 1 tablespoon tomato paste
• Salt and Pepper to taste

• 1 bunch fresh tarragon, chopped
• 1 bunch fresh thyme, chopped
• 1 bunch fresh marjoram, chopped
• 1 bunch fresh rosemary, chopped
• 2 12-ounce bottles ale, such as slipstream or blue buck
• 4 ounces olive oil
• Salt and pepper to taste
• 8 6-ounce pieces boneless breast of chicken
• 2 bunches scallions
• 6 ounces sun-dried tomatoes

Prepare the marinade one day before needed.  Place the chopped tarragon, thyme, marjoram, and rosemary in a bowl.  Add the beer, olive oil, salt, and pepper.  Place the chicken, in a single layer, in a pan large enough to hold the chicken and marinade.  Pour the marinade over the chicken and refrigerate overnight.

When ready to cook, place the chicken on a hot grill and mark both sides.  Reduce heat and cook until done.  Remove to a heated tray.  Sauté the scallions and sun dried tomatoes, just to warm, in a half cup of marinade.  Reduce slightly and spoon the sauce over the chicken

Serves 4

Pair with:  Blue Buck, Slipstream