Posts Tagged ‘american blonde ale’


The days are getting longer, the heat is getting stronger and it’s the perfect time for waking up early and heading out on an all day fishing expedition with a cooler full of beer from a Michigan microbrewery like Frankenmuth. This begs the question though, “What to do with all of those fresh fish that you have been pulling in on your line all day?” Fear not friends, the Frankenmuth Brewery blog test kitchen has brewed up a new recipe for beer battered fish that will put your catches to good use.

Ahh, beer and fish. A classic combo if there ever was one. Yet, in order to utilize beer from a Michigan microbrewery and a certain kind of fish properly, it’s imperative to match the two in the best pairing you can. Whether you buy your fish or catch it out on the lake, Frankenmuth’s Batch 69 I.P.A. will match nicely with cod, whereas haddock and halibut will pair up with a lighter brew like our American Blonde Ale in this recipe for beer battered fish.

Now that you have the fish and the beer (assuming you didn’t drink it all while on the lake), it’s time to assemble the rest of the ingredients. This recipe for beer battered fish is extremely simple and most of the things that you will need you probably already have in your kitchen. While the formula is simple, it truly allows the Michigan microbrewery beer and your choice of fish to shine through.

Michigan Microbrewery Beer Battered Fish Recipe

recipe-for-beer-battered-fish

Ingredients
1 pound fish fillets
1 Michigan microbrewery beer
1 egg
2 teaspoon olive oil
1 teaspoon salt
1 cup flour
1 cup cornstarch
6 cups of vegetable oil
salt and pepper

1. In a medium size bowl, mix together flour, olive oil and salt. Slowly add beer to this mix until it becomes the consistency of pancake batter. Cool for 25 minutes in the fridge.

2. Heat oil in large saucepan and bring to a temperature of 350 degrees.

3. Pat dry fish, season with salt and pepper and coat the fish in the beer batter. Gently lay the fish into the oil and fry until golden brown. Be sure to move the oil around so it doesn’t stick. This process should take less than ten minutes

4. To complete this beer battered fish recipe, remove the fish from the pan and allow to dry on paper towels.

Frankenmuth Brewery wishes you the best of luck next time you’re out on the lake, and if the fish let you down, there is always a super market close by. Either way, we hope you take some time to relax with a Michigan microbrewery beer and have fun eating the delicious meal outlined in this beer battered fish recipe.

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We at Frankenmuth Brewery decided to craft an event at our brewery specifically for beer bloggers in Michigan. On Thursday, October 20, 2011, bloggers from all over the state of Michigan attended for a private tour and enjoyed a 6-course menu featuring fabulous Frankenmuth beer pairings!

Blogger Event Invitiation    Brew House

Haithem Sarafa greeted the beer bloggers with a warm welcome to the brewery.  The private tour began in the Brew House, where brew master Jeff Coon revealed the method to his beer-making madness.  He educated the beer bloggers on how craft beer is made in the brewery.

Following the tour was a perfectly paired six-course menu, made specifically for the event.  Each course consisted of a Frankenmuth Beer alongside a delectable dinner plate.  Jeff and the Brewery chefs developed the menu together, making sure each beer and food pairing complemented one another perfectly. The 6-course menu was as follows:

  1. Red Sky Ale, paired with Alpine Canape. Herb goat cheese and mushroom crostini, drizzled with a savory mushroom demi.
  2. Batch 69 IPA, paired with a shrimp and lobster gumbo. A traditional creole specialty with the brewer’s touch.
  3.  Frankenmuth Pilsener, paired with bleu cheese stuffed figs wrapped with bacon and prosciutto, drizzled with a mint raspberry vinaigrette on a bed of fresh greens.
  4. American blonde Ale paired with melon sorbet topped with pineapple compote!
  5. Munich Style Dunkel Lager paired with Elk flambeed with brandy, atop caramelized parsnips with a red currant and mushroom reduction. An edible flower too!
  6. Hefeweizen Ale alongside a Toffee Fig Creme Brulee.  A traditional French dessert with a caramelized sugar glass lid topped off with figs and toffee pieces.
Menu

Menu

Red Sky Ale

Red Sky Ale

Batch 69 IPA

Batch 69 IPA

Munich Style Dunkel Lager

Munich Style Dunkel Lager

Frankenmuth Brewery Chefs

Frankenmuth Brewery Chefs

The feedback from the meal was so outstanding, many of the dishes may even be added to the restaurant’s normal menu!  Head chef Taffy Cline shared a recipe from the Brewery menu with the beer bloggers, that uses Frankenmuth beer as an ingredient. Try it for yourself at home!

FRANKENMUTH BREWERY FRENCH ONION SOUP

Ingredients

  • 4 Tbs. veg oil
  • 2 Tbs. Ground Fresh Garlic
  • 5 lbs. yellow onion- each julienned
  • 2 whole dried bay leaves
  • 2 Tbs. Dried Oregano
  • 2 cups red wine
  • 1 gallon of beef stock
  • 1 pint Franknemuth Brewery Dunkel beer

Directions

First you will want to Julienne all of the onions first. Then in a large pot pour in the vegetable oil, garlic and bay leaves. When the oil is hot put in the onions and stir it up to coat the onions. (If you feel you need a little more oil the go ahead but sparingly). Cover the pot with a lid or a piece of aluminum foil to help sweat the onions. Sautee the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat). After all of the onions have turned brown, make a whole in the onions to see the bottom of the pan. Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan. Let the wine reduce slightly and then add the beef stock and the oregano. Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock. Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165* F. Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, Gruyere or even mozzarella cheese. Place in broiler part of oven until cheese us just turning brown and serve.

Note:
After you add the beer you will want to taste it as you keep going. Sometimes the beer may reduce too much and then become over bearing. Always taste your foods as you cook: Remember- you can always add more ingredients but you can not take them out.

View the photo gallery on our Frankenmuth Brewery Facebook page for more event photos!

Brew Master Jeff Coon

Brew Master Jeff Coon

Shoutout to Michigan Beer Blog, I’m a Beer Hound, and Motor City Brew Tours!

I'm a Beer Hound

Motor City Brew Tours

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