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Beer cocktail: Yellow Submarine

Mellow out with our brand new Beer Cocktail recipe for you to create at home, featuring our Knotty Blonde Ale.

Ingredients:

  • 1oz Bourbon
  • 0.5oz Aperol
  • 1oz Lemoncello
  • 4oz Phillips Ginger Ale
  • 5.5oz Knotty Blonde Ale
  • Lemon Twist

Here’s how to craft your own Yellow Submarine:

Step 1: Combine 1oz Bourbon, 0.5oz Aperol, 1oz Lemoncello and 4oz of Phillips Ginger Ale in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 5.5oz of Knotty Blonde Ale

Step 3: Garnish with a lemon twist

Now dive in…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Beer cocktail: Canadian Cedar Sour

For Canada Day we stuck to our Canadian roots with our brand new Beer Cocktail recipe for you to create at home, featuring Cedar Infused Canadian Rye Whiskey and our Knotty Blonde Ale.

Ingredients:

  • 2oz Cedar Infused Canadian Rye Whiskey
  • 1oz Lemoncello
  • 1oz Lime Juice
  • 8oz Knotty Blonde Ale
  • Lemon Twist

Here’s how to craft your own Canadian Cedar Sour:

Step 1: Combine 2oz Cedar Infused Canadian Rye Whiskey, 1oz Lemoncello and 1 oz lime juice in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 8oz of Knotty Blonde Ale

Step 3: Garnish with a lemon twist

Et voilà…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Beer cocktail: Strawberry Blonde

We’re berry excited to share our new Beer Cocktail recipe with you just in time for the summer heat. Kick back and relax with our Strawberry Blonde beer cocktail featuring our refreshing Knotty Blonde Ale.

Ingredients:

  • 0.5oz Red Berry Ciroc
  • 2oz Strawberry Tea Vodka
  • Approx. 9.5oz. Knotty Blonde Ale
  • Strawberry

Here’s how to craft your own Strawberry Blonde:

Step 1: Combine 0.5oz Red Berry Cîroc and 2oz Strawberry Tea Vodka in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 9.5oz of Knotty Blonde Ale

Step 3: Garnish with a juicy strawberry

Yep, it’s just that easy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Beer cocktail: Just Peachy

We’re over here feelin’ “just peachy” because we’ve got a brand new Beer Cocktail recipe for you to create at home featuring our new Juicy Peach Tea Radler.

Ingredients:

  • 2oz Peach Liqueur
  • 0.5oz Vodka
  • Approx. 9.5oz. Juicy Peach Tea Radler
  • Sliced peach

Here’s how to craft your own Just Peachy:

Step 1: Combine 2oz Peach Liqueur and 0.5oz. Vodka in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with approx. 9.5oz of Juicy Peach Tea Radler

Step 3: Garnish with a sliced peach

It’s that easy peasy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Recipe: IPA Pickles

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 1

Ingredients:

+ 2 cups apple cider vinegar

+ 1 tbsp sugar

+ 1/4 cup kosher or pickling salt

+ 2 tsp celery seeds

+ 2 tbsp black peppercorns

+ 2 x 355ml West Coast IPA cans

+ 1 cup crushed ice

+ 510 sprigs fresh dill

+ 4 lbs pickling cucumbers

Directions: 

  1. In a pot over medium-high heat, add the vinegar, sugar, salt, celery seeds and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve; remove from heat.
  2. Stir in the West Coast IPA and ice. Allow the brine to sit until it cools to room temperature.
  3. Add the cucumbers in even batches to airtight containers like 16-ounce canning jars; add a few sprigs of dill.
  4. Pour the cooled brine over the cucumbers, making sure all slices are submerged. Chill for at least 24 hours prior to serving. Keep chilled or can properly for shelf storage.

West Coast IPA:

West Coast IPA boasts huge hop flavor, but also a balanced drinkability. We pack over 50lbs of Citra and Galaxy hops into this IPA.

Recipe: Cheddar Bacon Blonde Ale Dip (Instant Pot)

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 2

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

+ 18 oz cream cheese, softened 

+ ¼ cup sour cream 

+ 1 ½ tbsp dijon mustard 

+ 1 tsp garlic powder 

+ 1 cup Knotty Blonde Ale

+ 1 lb bacon strips, cooked and crumbled 

+ 2 cups shredded cheddar cheese 

+ ¼ cup heavy whipping cream 

+ 1 green onion, thinly sliced 

+ Soft pretzel bites

Directions: 

  1. In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth.
  2. Stir in Knotty Blonde Ale; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes.
  3. When finished cooking, quick-release pressure according to manufacturer’s directions.

Knotty Blonde Ale

Old world hops meet new in our Knotty Blonde; carefully crafted to have a subtle grapefruit flavor with a frothy, creamy head. Clean and crisp.

Beer cocktail: Gin & Juice

Our Tasting Room is at it again with a new beer cocktail recipe, they somehow, someway, keep coming up with funky ass beer cocktails, like every single day!

Ingredients:

  • 1oz Gin
  • 0.5oz Lime Juice
  • 6oz. Grapefruit Sparkling Italian Soda (Grapefruit Juice could work too!)
  • 6oz Moon Dance Mango Wheat
  • Fresh mint

Here’s how to craft your own Gin & Juice:

Step 1: Combine 1oz Gin, 1oz. Lime Juice, and 6oz of Grapefruit Sparkling Italian Soda in your 12 oz Old Yale Brewing glass.

Step 2: Top up the glass with 6oz of Moon Dance Mango Wheat

Step 3: Garnish with fresh Mint

It’s that easy…

Serves 1

Recipe by Joanna, Old Yale Tasting Room Supervisor.

Recipe: Orange & Pale Ale Vinaigrette

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 4

Prep time: 10 minutes

Ingredients:

+ 3 fl oz Off Trail Pale Ale

+ 1 tbsp minced shallot 

+ 1 tsp finely grated orange zest 

+ 1 tbsp honey 

+ 1 tsp Dijon mustard 

+ 4 tbsp extra-virgin olive oil 

+ Kosher salt and freshly ground pepper

Directions: 

  1. In a small bowl, whisk the Off Trail Pale Ale with the shallot, orange zest, honey and mustard.
  2. Gradually add the oil in a thin stream, whisking constantly.
  3. Season the vinaigrette with salt and pepper and serve.

Off Trail Pale Ale:

A generous heaping of whole leaf cascade hops are carefully balanced with malted barley and combined to deliver our refreshing Off Trail Pale Ale.

Recipe: Boozy Burger & Fry Pies

This recipe was created by Hofstede’s Country Barn and originally posted here.

Serves: 1

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients: Pie

+ 1 lb lean ground beer or turkey

+ 1 small yellow onion, diced

+ 1 cup shredded, frozen hashbrown potatoes

+ 2 cloves garlic, minced

+ 1/4 unsalted butter

+ 1/4 cup flour

+ 1 cup Sasquatch Stout

Ingredients: Dip

+ 1 cup heavy cream

+ 2 cups shredded sharp cheddar cheese (you can add up to 3 cups as preferrred)

+ 3 tbsp ketchup

+ 2 tbsp mustard

Directions: Dip

  1. In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.
  2. In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.
  3. Add the Sasquatch Stout and the heavy cream, again stirring constantly until mixture comes to a simmer.
  4. Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.
  5. Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through. Serve warm.

Directions: Pie

  1. Set aside and refrigerate desired amount of Cheddar Stout Dip until firm (at least 20 minutes).
  2. Preheat oven to 350° F.
  3. Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).
  4. Fill your mini pie rounds with approximately 2 Tablespoons of dip.
  5. Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.

Sasquatch Stout:


Sasquatch Stout from Old Yale Brewing was voted “Best Beer in Canada” for 2014! This beer is smooth with notes of mocha, coffee and roasted barley and pairs well with a steak, oysters or even chocolate cake!