Beers to drink now
Barrel Chested Barleywine
Teddy Bear Kisses
Schwarz Black Lager
Badder Elmer’s Baltic Porter
Coming in February: Komodo Dragonfly IPA
To cook: Beer Cheese Soup featuring Dragonfly IPA
January is National Soup Month and to celebrate we are sharing our Beer Cheese Soup recipe with you!
Upland Brew Co. Beer Cheese Soup
Makes 10-12 servings
Ingredients
- 1lb diced carrots
- 1lb diced celery
- 2lbs white onions
- 2 tblsp fresh chopped garlic
- 1/2 lb butter
- 5 pints veggie or chicken stock
- 2 cups parmesan cheese
- 1lb grated cheddar
- 2 tsp grain mustard
- 12 oz Dragonfly IPA
- 2 tblsp salt & pepper blend
- 1 cup flour
Directions
- Dice all vegetables
- Sautee vegetables in butter and garlic until soft, but not browned.
- Blend in flour, stock, mustard and cook for five minutes.
- Add cheddar, parmesan, and Dragonfly IPA
- Simmer for 30 minutes stirring occasionally
- Taste to see if more S&P is needed then stir.
Serve warm with crusty bread and another beer of course.
Chef Paddy will be serving up this soup February 22 at the Soup Bowl benefitting the Hoosier Hills Food Bank at the Bloomington Monroe County Convention Center. This event Details and tickets here.
To Eat: Upland Meatloaf at the Bloomington Brewpub
House made meatloaf served with garlic mashed potatoes, sautéed green beans and bacon gravy. This is a new winter menu item at the Bloomington Brewpub so get it while you can!
To Bake: Bacon Stout brownies featuring Teddy Bear Kisses
We ran across this recipe on Pinterest and decided they were just begging to be baked. Our Russian Imperial Stout, Teddy Bear Kisses, is aged on Fair Trade Cocoa Nibs and makes the perfect addition in this sweet and savory dessert. Be prepared… you’ll want to eat the whole skillet worth.
Chocolate Stout Bacon Skillet Brownies
recipe adapted from The Beeroness
Ingredients
- 2 strips bacon
- 1 stick unsalted butter
- 3.5 oz (100g) dark chocolate (60%), broken into pieces
- 1/2 cup Teddy Bear Kisses
- 2 eggs
- 2/3 cup sugar
- 1 tbs strong ground coffee
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp baking powder
Directions
- Preheat oven to 350.
- In a 8 or 10 inch cast iron skillet cook the bacon until done. Remove bacon from skillet. Swirl the bacon fat to coat the pan, discard the excess bacon fat.
- Add the butter to the skillet, return to heat and cook until melted. Add the chocolate and stir until melted. Remove from heat. Add beer and stir.
- In a separate bowl, whisk together the eggs and sugar until very well combined. Sprinkle the flour, cocoa powder, baking powder and espresso powder over the eggs, whisk until just combined.
- Add the egg mixture to the chocolate skillet and stir until just combined. Chop bacon and sprinkle over the top.
- Cook until the top has set (don’t over bake) about 25 to 30 minutes.
- Remove from oven, top with vanilla ice cream (obviously) set in the middle of a table full of hungry people. Add spoons.
For more beery goodness and recipes check us out on Pinterest. Stay warm. Cheers!
