Cooking With Beer
Beer. We love to drink it AND we love to cook with it! Have you tried cooking with this favourite beverage? If not, here are some delicious recipes to help get you started.
Beer Braised Short Rib - Fairmont Mayakoba
What can be better than beer and beef? It feels like a barbecue in your mouth!
Bikini Blonde Beer Chili - Fairmont Kea Lani
End your Indian summer nights with a fresh pot of Bikini Blonde Beer Chili. Fire up the grill and pour over barbecued hotdogs, Portuguese sausage or hamburgers. Also, great as chili cheese fries.
Dark Ale Cured Petite Alberta Beef Tenderlion - Fairmont Palliser
What to pair better with than, a pint of Wild Rose Centennial Ale!
Dark Matter Mustard - Fairmont Empress
The versatility of this mustard recipe is what makes it so amazing. The beers flavor stands out beautifully and plays with the tang from the cider vinegar. This base recipe can be used as a stand-alone condiment, or as an additive to salad dressings, lamb burgers, sauces, or braising liquids. A big batch of this mustard is a must!
Guiness Glazed Veal Breast With Parsnip Mash, Glazed Vegetables and Natural Jus - Fairmont Winnipeg
As the weather starts to cool down, kitchens are starting to heat up again with hearty stews, roasts and pies. Executive Chef Eraj Jayawickreme uses Guinness beer to add a complex depth to this rich and warming dish.
Salt Spring Island Mussles Cooked in Whiskey Jack Ale - Fairmont Chateau Whistler
Named after Whistler's many Whiskey Jacks or Gray Jay's - Whstler Brewing's Whiskey Jack Ale is the perfect choice for our Chef's steamed mussels. This proprietary dark-amber recipe is dry-hopped with English Kent hops, it's subtle bittering pairs well with buttery flavoured mussels sourced locally from Salt Spring Island of of British Columbia's West coast.
Texas Beer Cake - Fairmont Dallas
In the mood for a sweet treat? Our Texas Beer Cake is sure to excite the taste buds of all chocolate and beer lovers!
The Big Chinook Hop-Dog Sausage - Fairmont Waterfront
Here at ARC, beer isn't just for drinking (though it is definitely FOR drinking). Chef de Partie Ross Johnston has brought two of our favorite things together in these incredible housemade pork and venison sausages - infused with ale and hops lovingly grown in his garden.