Yield: 1 loaf

Prep Time: 20 minutes | Bake Time: 55 to 65 minutes

8 ounces sharp cheddar cheese, shredded (about 2 cups)
8 ounces extra sharp white cheddar cheese, shredded (about 2 cups)
4 ounces Dubliner cheese, shredded (about 1 cup)
3¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dry mustard
½ teaspoon coarse salt
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
1 clove garlic, minced
1¼ cups Irish ale (I used Smithwick’s)
¾ cup sour cream
1 egg
1 tablespoon Worcestershire sauce

1. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.

2. Measure out ¼ cup of the sharp cheddar, ¼ cup of the white cheddar and 2 tablespoons of the Dubliner and reserve for topping the bread later.

3. In a large bowl, combine the remaining cheese, the flour, baking powder, dry mustard, salt, cayenne, white pepper, and garlic. Stir to ensure that all of the cheese is coated with flour.

4. In a small bowl, whisk together the beer, sour cream, egg, and Worcestershire sauce.

5. Pour the beer mixture into the cheese and flour mixture. Use a wooden spoon or spatula to mix the dough until just combined. Spoon the dough into the prepared loaf pan, using a spatula to even out the top. Mix together the reserved cheeses and sprinkle evenly on top.

6. Bake for 55 to 65 minutes or until a knife inserted into the center comes out clean (or, if you have an instant-read thermometer, the middle of the bread reaches 190 degrees F).

7. Remove bread from the oven, place on a wire rack, and cool for 10 minutes. Run a knife along the edges of the pan and continue to cool. When the bottom of the pan can be touched, turn the bread out and let cool completely on a wire rack before slicing.


Recipe via:



Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons Abita Turbodog

1/3 cup vegetable oil

2 large eggs

1 tablespoon plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix

3/4 cup semisweet chocolate chips

2 tablespoons vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature



Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of Turbodog, 1 tablespoon vanilla extract, oil, eggs, and 1 tablespoon espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of Turbodog in a medium bowl. Whisk in 1 tablespoon vanilla extract. Add the powdered sugar and butter and whisk until smooth (add a little more Turbodog if the mixture is too thick). Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.


(Recipe yields 36 bite sized brownies)


Pilsner Grapefruit Vinaigrette:

3 TBLS Pilsner Beer

¼ cup grapefruit juice

1 TBLS lemon juice

2 TBLS white wine vinegar

1 shallot, finely chopped

1 clove garlic, minced

¾ cup extra virgin olive oil

1 TBLS tarragon leaves, finely chopped

¼ tsp salt

¼ tsp black pepper


1 package ready-to-serve fresh spinach leaves


1 8 inch baguette, cut into ½ inch cubes

2 TBLS extra virgin olive oil

1⁄3 cup crumbled blue cheese

1⁄8 tsp salt

1⁄8 tsp black pepper

Wheat Beer Onions:

2 TBLS olive oil

1 onion, sliced into rings

¼ cup Wheat Beer

½ tsp salt

1⁄8 tsp black pepper

Porter Almonds:

2 TBLS sugar

1½ TBLS Porter Beer

½ cup sliced almonds

6 strips bacon, diced


Make croutons by preheating oven to 350˚F. Combine in large bowl bread cubes, olive oil, blue cheese, salt and pepper; toss to coat evenly. Place on baking sheet and bake until browned and crisp, about 12 minutes, turning and stirring at 6 minutes. Remove from oven and set aside.

Make Wheat Beer Onions by warming olive oil in large non-stick skillet over medium-high heat. Add onion slices and sauté until they begin to turn brown, about 5 minutes. Add Wheat Beer; continue cooking until most of the liquid has evaporated. Add salt and pepper and stir. Remove from heat and set aside.

Make Porter Almonds by combining sugar and Porter Beer in small saucepan. Add almonds and cook over medium-high heat, stirring, about 5 minutes. Transfer almonds to sheet of wax paper. Using a spoon, spread almonds into thin layer and allow to cool. Set aside.

Place bacon pieces in nonstick skillet and cook over medium heat, stirring frequently, until browned and crisp, about 5 minutes. Remove to plate lined with paper towels. Set aside.

Make Pilsner Grapefruit Vinaigrette by placing the Pilsner Beer, grapefruit juice, lemon juice, vinegar, shallot and garlic in small saucepan over high heat. Bring to a boil; cook to reduce by half. Remove from heat. Whisk ¾ cup olive oil into mixture slowly. Add salt and pepper and continue to stir. Cool; add tarragon leaves.

To serve salad, arrange spinach on six individual serving plates. Sprinkle with Porter Almonds and bacon. Top with rings of Wheat Beer Onions; spoon Pilsner Grapefruit Vinaigrette over salad. Top with equal amounts of croutons.


Serves 6

Check out Abita's cookbook!



1 cup black beans soaked in ½ cup of water and ½ cup of Samuel Adams Boston Lager® overnight
2 tablespoons bacon, diced
2 tablespoons diced onion
6-10 jumbo shrimp
1 tablespoon extra virgin olive oil
Additional 4 oz. of extra virgin olive oil
½ cup BBQ sauce
1 dice avocado
1 tablespoon chopped cilantro
½ red onion, chopped
Juice of 1 lemon
Salt & Pepper


For the bean mixture, cook the bacon in a saucepot for about 5 minutes over medium heat, until the bacon fat starts releasing. Add the onions and sweat for 2 minutes. Add the black beans and cover with water. Cook until the beans are soft, refilling with water when necessary.

In a hot sauté pan, sear the shrimp in 1 tablespoon of olive oil on both sides until they are cooked through, about 3 minutes on both sides. Spill the oil out of the pan. Add in the BBQ sauce. Coat the shrimp in the sauce. Take the avocado, cilantro, red onions, the olive oil, lemon juice, salt and pepper and mix. Combine it with the shrimp and pour them over the black beans.


For the beer cupcakes: 
3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange zest
1 cup Blue Moon beer, plus more for brushing on tops
1/4 cup milk
- Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, beat together the butter and sugar until 
light and fluffy, about 2-3 minutes.
- Add eggs, beating after each addition then add the vanilla and zest.
- Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar 
mixture with the mixer on low speed, starting and ending with the flour.  
- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
- When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.  
For the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange/lime juice
1 tsp orange zest
4 cups powdered sugar
- Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.  
- Add the citrus juice and zest and gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.
- Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.  
(Recipe yields 24 cupcakes)
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