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Bring Some of Our Favorites into Your Kitchen

Here are some of our favorite recipes that we would like to share with you. Enjoy!

Blueberry Ale Vinaigrette:

1 Cup fresh blueberries

1 Cup red wine vinegar

1 Cup Rohrbach’s Blueberry Ale

1/4 Cup honey

2 Tablespoons Dijon mustard

2 Cups Canola Oil

Salt and pepper to taste

Directions:

Blend all ingredients except oil. Add oil in a steady stream while blender/ food processor is running, season to taste.

 

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Arugula salad tossed in the blueberry vinaigrette

 

Beer Cheese Sauce:

2 Cups (1 Pint) Rohrbach’s Highland lager or Red Wing Ale

2 Cups Heavy Cream

2 1/2 Cups Shredded Sharp Cheddar

Salt and Pepper to taste

Directions:

In a sauce pot on medium-high heat, reduce Ale by 1/2, then add heavy cream. Allow cream mixture to come to a simmer then slowly whisk in cheese and reduce heat to low. Allow sauce to thicken to desired consistency and season.

 

Scotch Ale Braised Pork Belly:

1 – 2lb Pork Belly, skin removed or scored if skin is on.

Mire Poix:

3/4 Cup chopped onion

1/2 Cup chopped carrot

1/2 Cup chopped celery

2 cloves of garlic, smashed

3 Tablespoons tomato paste

1 Quart (2 pints) Rohrbach’s Scotch Ale

Chicken Stock – as needed

Bunch of fresh thyme and/or Rosemary

Salt and pepper

 

Season pork Belly with salt and pepper.

 

Directions:

  1. Heat a Dutch oven/cast iron skillet or any oven safe-relatively high sided pan to medium heat. Sear pork belly fat/skin side down first for about 4 minutes.
  2. Flip over and add mire Poix, and sauté in the same pan with the pork belly for 2-3 minutes or until they begin to sweat.
  1. Add garlic and tomato paste and mix in with the vegetables. Allow the tomato paste to caramelize at the bottom and sides of the pan then deglaze by adding all the scotch ale.

**Make sure the pork belly is “just” covered with the Scotch Ale or
supplement with stock if needed.

  1. Lastly add herbs to the mixture and either cover dutch oven with the lid or place everything in a baking dish and cover tightly with plastic wrap, then aluminum foil.
  2. Braise belly for 5-6 hours at 250F. Remove from oven and allow to cool. Pork belly will be ready to eat. If you’d rather, do it a day ahead and slice into steaks or strips and sear to crisp up the sides.
Pork belly tacos with pickled onions

Pork belly tacos with pickled onions

 

 

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