Best 9 Butter Beer Recipes

DIRTY SHRIMP IN BUTTER-BEER SAUCE

Steps:

• Saute garlic and herbs in butter until garlic is slightly browned.
• Add shrimp, stirring constantly, until shrimp are pink and done.
• Pour in beer, simmer 1 minute more, and serve!

PRESSURE COOKER BUTTER BEANS WITH BEER AND BACON

Steps:

• Place beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Place bacon in the open pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and remove pressure cooker from heat, reserving the bacon grease in the pressure cooker to cool, about 10 minutes.
• Stir 4 cups water into cooled bacon grease; add beer and cumin.
• Drain and rinse the soaked beans and add to the water mixture in the pressure cooker.
• Place the lid on the pressure cooker and secure tightly. Cook beans according to manufacturers' instructions for 15 psi over medium-high heat, about 30 minutes; release the pressure.
• Stir jalapeno pepper and garlic into beans. Crumple bacon over beans.
• Close pressure cooker again and bring to 15 psi over medium heat and immediately turn off heat. Remove pressure cooker from heat and allow pressure naturally decrease to 0 psi.

BEER STEAMED SHRIMP WITH GARLIC BUTTER

Steps:

• Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes.
• Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm.
• Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat.
• Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket.
• Cover and steam until shrimp are cooked through, 4 to 6 minutes.
• Transfer to serving platter.
• Serve with warm garlic butter for dipping.

BEER BUTTER ROASTED CHICKEN

Steps:

• 1. In a large roasting pan, spray with cooking oil, place sliced potatoes. place chicken on top.
• 2. sprinkle chicken with complete seasoning, place a couple slices of butter under the breast skin and the rest inside the chicken, along with the beer.
• 3. drizzle the top of the chicken with the olive oil and sprinkle with the paprika...tie the legs with butcher string and bake at 350 for 2 hours (depending on your oven) till cooked through and browned.

BEER N' BUTTER POULTRY INJECTION RECIPE

Steps:

• 1 Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.

BEER BUTTER INJECTION

Steps:

• Combine all ingredients in pop until butter is melted and ingredients are combined.

BEER CHEESE SOUP WITH GARLIC BUTTER CROSTINI

Steps:

• Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer.
• Heat a grill pan over medium heat. Brush the baguette slices on both sides with the butter and sprinkle with salt. Grill the slices on both sides until grill marks form, about 3 minutes per side. Rub the slices with the garlic.

BETTER BUTTER BEER

Steps:

• Spoon butterscotch topping into a tall glass. Whisk 1 to 2 fluid ounces seltzer water into butterscotch topping until topping is slightly thinned. Add the remaining seltzer water until glass is 3/4 full. Gently scoop ice cream into glass.

HARRY POTTER BUTTER BEER

Steps:

• Making the butter scotch:.
• Add the butter and sugars to a heavy based saucepan and gently heat until everything has melted and dissolved together. Once melted add everything else except the evaporated milk, stir and keep on a gentle heat until everything has mixed. Finally add the evaporated milk (condensed milk is too thick and sweet) - stir, then turn the heat up to a medium heat and simmer for two minutes - we want the mixture to bubble but not boil or burn, stir frequently.
• To make classic butterscotch we would normally heat vigorously, but here we do not want to thicken the mixture at all by evaporation, we want it left thin so that it can mix freely with the 'beer' element. After two minutes turn off the heat and allow to completely cool. The butterscotch syrup should still be runny and not taste too 'sweet' and this is how we want it, the added sugar from the ginger beer and cream soda will balance things out nicely. It will thicken as it cools, but a good stir will loosen it up before use. This can be made up a few days in advance, if it has thickened in the meantime stir in a drop of milk to loosen it. This makes enough butterscotch for two batches of butterbeer.
• Making the head:.
• In a bowl mix together the double cream, the icing sugar and one large tablespoon of the prepared butterscotch recipe. Whisk it until it is thickened, but do not over whip until stiff. The butterscotch will add a lovely subtle taste and colour the cream ever so slightly, making it look like the head of a beer. It tastes so good it is hard to stop yourself licking the spoon.
• Pouring the butterbeer:.
• Into a tall serving jug pour the chilled ginger beer (or ginger ale) then add half of the butterscotch syrup, (stir to make sure it is runny) use a cocktail twizzle stick or long spoon to stir and dissolve one into the other. Then pour on top and mix in the chilled cream soda. Taste and add more butterscotch syrup in if needed.
• Into small pint jugs or glasses pour the butterbeer and top off the glass with a large spoonful of the creamy head mixture which will float on top. I suggest serving it in half-pint or third-pint mugs, one half-pint serving is perfect ....
• If you have some old fashioned beer bottles, or have bought some nicely shaped glass bottles of ginger beer you can make some Butterbeer labels to stick on them and scatter them around. And the remaining butterscotch syrup can be used to make more butterbeer or poured over vanilla ice cream.