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Tag: Quadrupel

Winter Beer Stollen Cooking with Beer by

Modify a recipe for stollen, a traditional German holiday bread, with ingredients like raisins soaked in rum barrel-aged Stout or Eisbock-soaked dried fruit.

The Spencer Brewery’s Monks’ Reserve Ale Beer Reviews by

Monks’ Reserve Ale is definitely not your typical Quad. It’s different. Done their way. And very American.

Beer Doughnuts: Beignets and Zeppole Cooking with Beer by

These decadent Italian and New Orleans-inspired doughnuts take on the character of English Brown Ale, Belgian Quad, or Russian Imperial Stout.

The Lost Abbey’s Track #8 Beer Reviews by

Despite its high alcohol, Track #8 is an insanely drinkable beast of a beer that’s been tamed for your enjoyment.

Brewers Experiment by Distilling Beers News by

Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.

Holiday Goose with Dried Cherry Quadrupel Sauce Cooking with Beer by

The rich meaty flavor of goose is well complemented by dried fruits like cherries, figs, and apricots. A Belgian-style Quadrupel mimics these flavors and the poultry benefits from using a beer injection to infuse flavor deep into the meat—marinating it from the inside out.

Beer Pancakes Cooking with Beer by

These three beer pancake recipes would make wonderful centerpieces for a weekend brunch, but they’re just as appropriate served for dessert or as a special breakfast for dinner.

Gingerbread Oatmeal Stout Coffeecake and Noël Bread Cooking with Beer by

Noël Bread and Gingerbread Oatmeal Stout Coffeecake, two easy-to-bake breakfast treats will delight one and all, maybe even becoming one of your family’s holiday traditions.

Thanksgiving Halfway Around the World Cooking with Beer by

These international twists on Turkey Day staples include a pistachio and Apricot Ale couscous stuffing and an orange enoki mushroom sauce made with Tripel.