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Off Trail Pale Ale Cheese Dip

Served hot with warm bread or soft pretzels, beer cheese dip is indulgence at its finest. Serve this dip at your next get together and your guests will surely thank you – though it might be hard to understand them with their mouths full of cheesy goodness.

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Off-Trail Pale Ale
  • 1/2 cup milk
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. Worcestershire sauce
  • 9 oz. (~250 g.) grated cheddar cheese
  • 2 tsp. Frank’s RedHot hot sauce (or more, as desired)
  • salt and pepper, to taste

Step1:
In a medium-sized saucepan, melt the butter. Add in the flour and cook for 2 minutes, whisking constantly.

Step 2:
Add in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer, continuing to whisk often.

Step 3:
Add in the Worcestershire sauce and dry mustard, then turn the heat back down so that it’s just hot enough to maintain a light simmer. Cook for about 6 minutes, whisking occasionally, during which time the mixture will begin to thicken.

Step 4:
Add in the cheese a handful at a time until it has all melted, then cook an additional 3-5 minutes, whisking constantly.

Step 5:
Add in the 2 tsp. Frank’s RedHot along with a pinch of salt and pepper. Taste and seasonal additionally (including more hot sauce) if necessary.

Step 6:
Serve with bread while still hot.

Short-Form Instructions:

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Off-Trail Pale Ale
  • 1/2 cup milk
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. Worcestershire sauce
  • 9 oz. (~250 g.) grated cheddar cheese
  • 2 tsp. Frank’s RedHot hot sauce (or more, as desired)
  • salt and pepper, to taste
  1. In a medium-sized saucepan, melt the butter. Add in the flour and cook for 2 minutes, whisking constantly.
  2. Add in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer, continuing to whisk often.
  3. Add in the Worcestershire sauce and dry mustard, then turn the heat back down so that it’s just hot enough to maintain a light simmer. Cook for about 6 minutes, whisking occasionally, during which time the mixture will begin to thicken.
  4. Add in the cheese a handful at a time until it has all melted, then cook an additional 3-5 minutes, whisking constantly.
  5. Add in the 2 tsp. Frank’s RedHot along with a pinch of salt and pepper. Taste and seasonal additionally (including more hot sauce) if necessary.
  6. Serve with bread while still hot.

Serves 4-8, as a snack

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – including the recipe for the soft pretzels shown here – at his blog, From James to Jamie

Vanishing Monk Mini Corn Dogs

Want to taste the best food that the fair has to offer, but an irrational fear of carnies is keeping you away? If so, these Vanishing Monk Mini Corn Dogs are just what you need! Made using corn flour from Chilliwack’s own Anita’s Organic Mill, these tasty bites are sure to disappear.

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Ingredients:

  • 3/4 cup Anita’s fine ground whole grain corn flour
  • 3/4 cup all-purpose flour
  • 1 tbsp. sugar
  • 2 tsp. sea salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 7 oz. (200 ml.) Old Yale Brewing Vanishing Monk Belgian Witbier
  • 10 or 12 pack hot dogs
  • vegetable oil, for frying
  • water, for boiling

Step1:

Bring a pot of water to boil and toss in the hot dogs. Cook according to package instructions, then strain and let cool.

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Step 2:

Cut the hot dogs into quarters.

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Step 3:

In a medium-sized bowl, mix together the corn flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Crack in your egg, then pour in the beer as well. Whisk until well-combined. Let the batter rest while you prep your oil.

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Step 4:

Fill a medium-sized pot with oil about an inch deep. Bring the oil up to temperature (about 1700C) over medium heat. Once the oil is at temperature, work in batches coating the hot dogs in batter and frying them. Cook for about 2-3 minutes in total, until golden brown, flipping the corn dogs partway through if necessary (some will flip on their own).

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Step 5:

Remove with a slotted spoon to a plate lined with paper towel and allow to cool slightly. At this time, you can cut off any batter “tails” for the sake of presentation.

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Step 6:

Devour while warm and crispy.

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Short-Form Instructions:

Ingredients:

  • 3/4 cup Anita’s fine ground whole grain corn flour
  • 3/4 cup all-purpose flour
  • 1 tbsp. sugar
  • 2 tsp. sea salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 7 oz. (200 ml.) Old Yale Brewing Vanishing Monk Belgian Witbier
  • 10 or 12 pack hot dogs
  • vegetable oil, for frying
  • water, for boiling

 

  1. Bring a pot of water to boil and toss in the hot dogs. Cook according to package instructions, then strain and let cool.
  2. Cut the hot dogs into quarters.
  3. In a medium-sized bowl, mix together the corn flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Crack in your egg, then pour in the beer as well. Whisk until well-combined. Let the batter rest while you prep your oil.
  4. Fill a medium-sized pot with oil about an inch deep. Bring the oil up to temperature (about 1700C) over medium heat. Once the oil is at temperature, work in batches coating the hot dogs in batter and frying them. Cook for about 2-3 minutes in total, until golden brown, flipping the corn dogs partway through if necessary (some will flip on their own).
  5. Remove with a slotted spoon to a plate lined with paper towel and allow to cool slightly. At this time, you can cut off any batter “tails” for the sake of presentation.
  6. Devour while warm and crispy.

Serves 4-6 as a snack

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie

Blueberry Bacon Beer Pancakes

Wondering how you can fit even more bacon and beer into your life? Of course you are! Lucky for you, our Blueberry Bacon Beer Pancakes have plenty of both and taste absolutely delicious. Even better, they’re fast and easy to throw together.
Seriously, what more could you ask for?

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Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup Old Yale Brewing Knotty Blonde Ale
  • 5 strips double-smoked bacon
  • 1/2 cup blueberries (frozen or fresh)
  • butter, for serving
  • syrup, for serving

Directions:

Step 1:

In a large prep bowl, combine together the flour, baking powder and salt. Mix well.

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Step 2:

Crack in your egg, then pour in your beer and whisk until smooth. Let sit for about 20-30 minutes.

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Step 3:

In the meantime, fry up your bacon to your desired crispiness on a griddle (a skillet or frying pan can be used if needed). Remove the bacon and place on paper towel to remove excess grease. With a flat-sided spatula, drain the bacon grease from your griddle. Once cooled slightly, chop up the bacon.

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Step 4:

Add your blueberries and bacon to your batter and stir to combine.

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Step 5:

To make your pancakes, portion them out onto your skillet set to medium heat. In a minute or two once bubbles start to form in the batter, flip over and continue cooking the other side for an equal length of time. I suggest making a small, trial pancake, and adjusting heat and cooking times as necessary.

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Step 6:

Serve with butter and syrup.

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Short-Form Instructions:

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1 cup Old Yale Brewing Knotty Blonde Ale
  • 5 strips double-smoked bacon
  • 1/2 cup blueberries (frozen or fresh)
  • butter, for serving
  • syrup, for serving
  1. In a large prep bowl, combine together the flour, baking powder and salt. Mix well.
  2. Crack in your egg, then pour in your beer and whisk until smooth. Let sit for about 20-30 minutes.
  3. In the meantime, fry up your bacon to your desired crispiness on a griddle (a skillet or frying pan can be used if needed). Remove the bacon and place on paper towel to remove excess grease. With a flat-sided spatula, drain the bacon grease from your griddle. Once cooled slightly, chop up the bacon.
  4. Add your blueberries and bacon to your batter and stir to combine.
  5. To make your pancakes, portion them out onto your skillet set to medium heat. In a minute or two once bubbles start to form in the batter, flip over and continue cooking the other side for an equal length of time. I suggest making a small, trial pancake, and adjusting heat and cooking times as necessary.
  6. Serve with butter and syrup.

Serves 2-4

 

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie

Sasquatch Stout Gravy Bangers and Mash

A staple in the British gastropub scene, the dish affectionately referred to as “Bangers and Mash” is the epitome of pub fare comfort food. In addition to incorporating the two best food groups known to man (meat and potatoes), the best versions include delicious gravies that can take the meal to a whole other level. Our Bangers and Mash recipe stars our 2014 CBAC Beer of the Year Award Winner, the much-loved Sasquatch Stout.

Seeing as how even the most inexperienced of home cooks can barbeque up a sausage and mash some potatoes, the focus of this post is on the Sasquatch Stout Gravy. However, we’ve included basic instructions on preparing both the sausages and the potatoes as well, just in case. Enjoy!

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Ingredients:

For the Sasquatch Stout gravy:

  • 2 tbsp. salted butter
  • 2 medium onion, diced
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Brewing Sasquatch Stout
  • 1 cup boiling water
  • 1 Knorr Beef Bouillon Cube, or similar
  • Salt and pepper, to taste

For the bangers and mash:

  • 2-3 English Bangers per person
  • 2-3 medium potatoes per person
  • Milk
  • Butter
  • Salt and pepper
  • Garlic salt (optional)

To make the Sasquatch Stout gravy:

Step 1:

Crush up your bouillon cube and add it to your hot water. Whisk until dissolved.

Step 2:

In a medium saucepan, toss in your butter and onion and sauté over medium heat for 5-7 minutes, until translucent.

Step 3:

Sprinkle your flour evenly into the saucepan, and stir to coat the onions well.

Step 4:

Pour in Old Yale’s Sasquatch Stout along with your concentrated beef broth.

Step 5:

Bring to a boil and then reduce heat to a simmer. Let it simmer for 10 minutes, stirring occasionally.

To make the bangers:

  1. Add heat, whether by barbecue, roasting, or frying. The bangers we had were barbecued.

To make the mash:

  1. Wash and cut your potatoes (peeling is optional), then boil in lightly-salted water until fork-tender.
  2. Drain your potatoes and air-dry for 2-3 minutes.
  3. Alternate mashing the potatoes and adding small amounts of milk, until you achieve your desired consistency.
  4. Season to taste with butter, salt, pepper, and garlic salt (optional).

Short-Form Instructions:

Ingredients:

For the Sasquatch Stout gravy:

  • 2 tbsp. salted butter
  • 2 medium onion, diced
  • 2 tbsp. all-purpose flour
  • 1 cup Old Yale Brewing Sasquatch Stout
  • 1 cup boiling water
  • 1 Knorr Beef Bouillon Cube, or similar
  • Salt and pepper, to taste

For the bangers and mash:

  • 2-3 English Bangers per person
  • 2-3 medium potatoes per person
  • Milk
  • Butter
  • Salt and pepper
  • Garlic salt (optional)

For the Sasquatch Stout Gravy:

  1. Crush up your bouillon cube and add it to your hot water. Whisk until dissolved.
  2. In a medium saucepan, toss in your butter and onion and sauté over medium heat for 5-7 minutes, until translucent.
  3. Sprinkle your flour evenly into the saucepan, and stir to coat the onions well.
  4. Pour in Old Yale’s Sasquatch Stout along with your concentrated beef broth.
  5. Bring to a boil and then reduce heat to a simmer. Let it simmer for 10 minutes, stirring occasionally.

For the bangers:

  1. Add heat, whether by barbecue, roasting, or frying.

For the mash:

  1. Wash and cut your potatoes (peeling is optional), then boil in lightly-salted water until fork-tender.
  2. Drain your potatoes and air-dry for 2-3 minutes.
  3. Alternate mashing the potatoes and adding small amounts of milk, until you achieve your desired consistency.
  4. Season to taste with butter, salt, pepper, and garlic salt (optional).

Gravy recipe makes about 2 2/3 cups, (4-6 generous portions)

 

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie

Screaming Banshee No-Churn Ice Cream

Looking for ways to incorporate more of our delicious beer into your life? Of course you are! So, why not try your hand at making this simple no-churn ice cream featuring our crowd-pleasing Screaming Banshee Irish Cream Stout? Not only are no-churn ice creams rich and creamy, they also don’t require an ice cream maker to create! Add in the fact that our version includes a beer perfect for adding to ice cream and you have a match made in heaven.

Quick and easy, this recipe requires only about 10 minutes of work (not including freezing time, of course) and no special equipment other than a stand mixer. If you don’t have one of those, a hand mixer will do in a pinch. Best of all, the recipe only requires ¼ cup of our beer, so there’ll be plenty of Screaming Banshee Irish Cream Stout to pour over your ice cream…if you’re into that sort of thing (which we’re pretty confident you are).

Ingredients:

  • 2 cups whipping cream, cold
  • 1 cup sweetened condensed milk (*almost* a full 300ml can, but not quite)
  • ¼ cup Old Yale Screaming Banshee Irish Cream Stout, cold

Step 1:

In a large bowl, combine together condensed milk and our Screaming Banshee Irish Cream Stout. Stir until fully combined.

screaming-banshee-no-churn-ice-cream-step-1-copy

Step 2:

In a stand mixer with whisk attachment on high speed, whip the cream until stiff peaks form (about 2-3 minutes). To help keep the whipped cream nice and cold, consider freezing your stand mixer’s bowl for a few minutes beforehand.

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Step 3:

Add the whipped cream to the bowl with the condensed milk and our Screaming Banshee Stout, and gently fold with a spatula until the ingredients are fully incorporated with each other. (Aggressive stirring will deflate the whipped cream and ruin the consistency of your ice cream, so folding is necessary).

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Step 4:

Pour your mixture into a loaf pan.

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Step 5:

Cover with loaf pan parchment paper, pressing down to make contact with your mixture, to prevent ice crystals from forming on the surface of your ice cream. Place in the freezer and allow to harden for at least 8 hours.

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Short-Form Instructions:

Ingredients:

  • 2 cups whipping cream, cold
  • 1 cup sweetened condensed milk (*almost* a full 300ml can, but not quite)
  • ¼ cup Old Yale Screaming Banshee Irish Cream Stout, cold
  1. In a large bowl, combine together the condensed milk and our Screaming Banshee Irish Cream Stout. Stir until fully combined.
  2. In a stand mixer with whisk attachment on high speed, whip the cream until stiff peaks form (about 2-3 minutes). To help keep the whipped cream nice and cold, consider freezing your stand mixer’s bowl for a few minutes beforehand.
  3. Add the whipped cream to the bowl with the condensed milk and our Screaming Banshee Stout, and gently fold with a spatula until the ingredients are fully incorporated with each other. (Aggressive stirring will deflate the whipped cream and ruin the consistency of your ice cream, so folding is necessary).
  4. Pour your mixture into a 9 x 5 loaf pan.
  5. Cover the loaf pan with parchment paper, pressing down to make contact with your mixture, to prevent ice crystals from forming on the surface of your ice cream. Place in the freezer and allow to harden for at least 8 hours.

Makes one 9×5 loaf pan worth of ice cream

 

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie

Jalapeno Cheddar Beer Bread Recipe

Do we really need to say any more?

In the off-chance that we do, here are a few other words that may entice you: fast, easy, fool-proof, and…butter (lots of it!).

Packing some serious heat*, this Jalapeno Cheddar Beer Bread featuring our Off Trail Pale Ale is a real crowd pleaser. Whether you’re hosting friends for the big game or trying to wow your co-workers at a potluck, this bread is sure to excite.

*As spice tolerance varies from person to person, the amount of jalapeno used is merely a suggestion.

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Ingredients:

  • 3 cups all-purpose flour
  • 3 tbsp. baking powder
  • 1 tbsp. sugar
  • 1 heaping cup lightly packed old/sharp shredded cheddar cheese
  • ¼ cup pickled jalapeno peppers, roughly chopped
  • 1 can (355 ml./12 oz.) Old Yale Brewing Off Trail Pale Ale
  • 1/3 cup unsalted butter, melted, plus extra for greasing

Step 1:

Preheat your over to 375oF and lightly grease a 9 x 5 loaf pan with butter.

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Step 2:

Sift together the flour, baking powder, salt and sugar into a large bowl.

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Step 3:

Add in the cheddar and jalapenos and stir until mixed well.

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Step 4:

Pour in the can of our Off Trail Pale Ale. Use a spatula or wooden spoon to stir until the contents of the bowl are incorporated together into a thick batter.

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Step 5:

Transfer the batter to your greased loaf pan and level the top.

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Step 6:

Pour your melted butter over the top of the loaf pan, being sure to coat the entire surface of the batter.

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Step 7:

Toss in the oven and bake for 1 hour. Once fully baked (brown on top but still quite moist inside), remove from the oven and let sit in the pan for about 10 minutes.

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Step 8:

Carefully remove the bread from the loaf pan and let rest for another 10-15 minutes on a cooling rack before serving.

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Short Form Instructions:

Ingredients:

  • 3 cups all-purpose flour
  • 3 tbsp. baking powder
  • 1 tbsp. sugar
  • 1 heaping cup lightly packed old/sharp shredded cheddar cheese
  • ¼ cup pickled jalapeno peppers, roughly chopped
  • 1 can (355 ml./12 oz.) Old Yale Brewing Off Trail Pale Ale
  • 1/3 cup unsalted butter, melted, plus extra for greasing

 

  1. Preheat your over to 375oF and lightly grease a 9 x 5 loaf pan with butter.
  2. Sift together the flour, baking powder, salt and sugar into a large bowl.
  3. Add in the cheddar and jalapenos and stir until mixed well.
  4. Pour in the can of our Off Trail Pale Ale. Use a spatula or wooden spoon to stir until the contents of the bowl are incorporated together into a thick batter.
  5. Transfer the batter to your greased loaf pan and level the top.
  6. Pour your melted butter over the top of the loaf pan, being sure to coat the entire surface of the batter.
  7. Toss in the oven and bake for 1 hour. Once fully baked (brown on top but still quite moist inside), remove from the oven and let sit in the pan for about 10 minutes.
  8. Carefully remove the bread from the loaf pan and let rest for another 10-15 minutes on a cooling rack before serving.

Makes one 9 x 5 loaf of bread.

 

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes at his blog, From James to Jamie

Pilsner Beef and Potato Stew Recipe

Few dinners bring you the sort of comfort that a good, hearty beef stew does. Full of fork-tender vegetables and fall-apart beef, this stew made using our Old Paddle Pilsner is sure to hit the spot. Be sure to have some fresh bread on hand, as you’ll want to wipe the bowl clean.

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Ingredients:

  • 2 tbsp. olive oil
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 1/2 lbs stewing beef
  • 1 can (355 ml.) Old Yale Brewing Old Paddle Pilsner
  • 1 can (28 oz.) low-sodium diced tomatoes
  • 6 nugget potatoes, quartered
  • Sea salt and pepper

Step 1:

In a large pot or Dutch oven, add in your olive oil, carrots, celery, onions and garlic. Sweat on low-medium for about 10 minutes, stirring often.

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Step 2:

Add in the flour and stewing beef, giving everything a good stir. Cook for about two minutes, stirring often, until most of the beef has browned slightly on the outside.

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Step 3:

Pour in our Old Yale Old Paddle Pilsner and deglaze the pot, scraping all the flavourful brown bits off the bottom.

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Step 4:

Dump in the tomatoes, then season with 1 tsp. sea salt and 1/4 tsp. Give everything a good stir, bring to a boil, then decrease the heat to a simmer and cook, covered, for 1 hour. Be sure to stir once or twice in this time.

(If working with a Dutch oven, you can do the simmering in an oven preheated to 350° F)

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Step 5:

After an hour, add in your potatoes and simmer an additional hour.

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Step 6:

Once the stew has simmered for 2 hours total, remove the lid, give everything a good stir, and simmer for 30 minutes longer. The stew’s sauce should reduce and thicken in this time.

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Step 7:

Taste the stew and season with additional salt and pepper if desired.

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Step 8:

Spoon out into bowls and enjoy alongside fresh crusty bread and a glass of our Old Paddle Pilsner.

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Short-Form Instructions:

Ingredients:

  • 2 tbsp. olive oil
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 1/2 lbs stewing beef
  • 1 can (355 ml.) Old Yale Brewing Old Paddle Pilsner
  • 1 can (28 oz.) low-sodium diced tomatoes
  • 6 nugget potatoes, quartered
  • sea salt and pepper
  1. In a large pot or Dutch oven, add in your olive oil, carrots, celery, onions and garlic. Sweat on low-medium for about 10 minutes, stirring often.
  2. Add in the flour and stewing beef, giving everything a good stir. Cook for about two minutes, stirring often, until most of the beef has browned slightly on the outside.
  3. Pour in our Old Yale Old Paddle Pilsner and deglaze the pot, scraping all the flavourful brown bits off the bottom.
  4. Dump in the tomatoes, then season with 1 tsp. sea salt and 1/4 tsp. Give everything a good stir, bring to a boil, then decrease the heat to a simmer and cook, covered, for 1 hour. Be sure to stir once or twice in this time. (If working with a Dutch oven, you can do the simmering in an oven preheated to 350° F)
  5. After an hour, add in your potatoes and simmer an additional hour.
  6. Once the stew has simmered for 2 hours total, remove the lid, give everything a good stir, and simmer for 30 minutes longer. The stew’s sauce should reduce and thicken in this time.
  7. Taste the stew and season with additional salt and pepper if desired.
  8. Spoon out into bowls and enjoy alongside fresh crusty bread and a glass of our Old Paddle Pilsner.

Serves 4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie

 

 

 

Beer-Battered Shrimp Po' Boys Recipe

Feel like taking your taste buds on a flavour-filled adventure to the Deep South? Let Old Yale take you there with these Beer-Battered Shrimp Po’ Boys featuring our Knotty Blonde Ale. It’s as simple as battering up some shrimp, giving them a few minutes in hot oil, and then slapping them on bread with a few other key ingredients*. Quick, delicious, and full of flavour (and a bit of heat), it’s hard to go wrong with these bad boys.

* If you have chipotle powder lying around, we highly recommend making your own three-ingredient aioli. If not, there are many store-bought options available for this very necessary component.

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Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 – 1 1/2 cups frying oil (such as canola)

For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice

For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn

Step 1 (optional)
Mix together all the aioli ingredients in a small bowl and set aside.

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Step 2:
Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside

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Step 3:
Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.

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Step 4:
Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.

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Step 5:
Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp. Enjoy!

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Short-form Instructions:
Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 – 1 1/2 cups frying oil (such as canola)

For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice

For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn

1. Mix together all the aioli ingredients in a small bowl and set aside.
2. Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside
3. Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.
4. Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.
5. Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp.

Serves 4

Enjoy!

Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie (https://fromjamestojamie.wordpress.com/)

 

Stout Cupcakes

Looking for the perfect beer cupcake recipe? Well, look no further! Introducing…Stout Cupcakes. These little guys are quick and easy to make, and taste like heaven on earth. Let’s get started!

Ingredients
1 cup Screaming Banshee Irish Cream Stout, or Sasquatch Stout
1/2 cup butter
3/4 cup cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tbsp. vanilla
2 cups flour
2 1/2 tsp. baking soda

(Optional) Icing
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 1/2 cups icing sugar, to taste
1 pinch of salt
1 tsp. vanilla extract
2 1/2 – 3 tbsp. Baileys Irish Cream, to taste

 

Step 1
Melt Screaming Banshee or Sasquatch Stout + butter in a saucepan over medium/low heat

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Step 2
Whisk in cocoa + sugar and remove from heat

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Step 3
In a bowl, beat sour cream, eggs and vanilla

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Step 4
Pour step 3 mixture into Sasquatch Stout or Screaming Banshee / butter mixture

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Step 5
Whisk in flour + baking soda

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Step 6
Fill muffin tin with cupcake liners & fill each liner 3/4 full with cupcake mixture

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Step 7
Bake for 15-19 mins @ 350° until the middles are set

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Step 8
Add icing (see below icing recipe & instructions), and of course, enjoy!

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Short form instructions:

Ingredients
1 cup Screaming Banshee Irish Cream Stout or Sasquatch Stout
1/2 cup Butter
3/4 cup cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tbsp. vanilla
2 cups flour
2 1/2 tsp. baking soda

(Optional) Icing
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 1/2 cups icing sugar, to taste
1 pinch of salt
1 tsp. vanilla extract
2 1/2 – 3 tbsp. Baileys Irish Cream, to taste

Instructions
Preheat oven to 350° 
Step 1: Melt Screaming Banshee Irish Cream Stout  or Sasquatch Stout + butter in a saucepan over medium/low heat
Step 2: Whisk in cocoa + sugar and remove from heat
Step 3: In a bowl, beat sour cream, eggs and vanilla
Step 4: Pour step 3 mixture into Screaming Banshee or Sasquatch Stout / butter mixture
Step 5: Whisk in flour + baking soda
Step 6: Fill muffin tin with cupcake liners & fill each liner 3/4 full with cupcake mixture
Step 7: Bake for 15-19 mins @ 350° until the middles are set
Step 8: Add icing, and of course, enjoy!

Icing Instructions
To make the icing, cream together the butter and cream cheese in a stand mixer. On a lower speed, add in the icing sugar a third at a time, until all of it has been incorporated (going too fast will make a mess, so be careful). Finally, add in the salt, vanilla and Baileys, and mix to combine.

Slather the cupcakes with the cream cheese icing or, if you’re feeling fancy, toss the icing into a piping bag and try to do a better job than we did.