Crêpes à la bière
Recipe by:
kepano
Adapted from my favorite Britton recipes for U.S. Standard measurements. The flavor is highly variable depending on your choice of beer; Hoegaarden(R) produces excellent results. Best served with a French cider or Flemish sour ale.
Beer Batter
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Sweet Kielbasa Sausage
Recipe by:
Jacobs dad
This sausage and beer appetizer is always a major hit, and it's very simple to make. Serve with cubed cheese if you like.
Double Cheese and Beer Spread
A spread inspired by the beer lovers of Bavaria. It's plenty filling with two types of cheese and a hefty helping of butter.