I use a 5 gallon pot, bring water, beer and chicken broth to
Stir together water and sugar in a 5-gallon beverage container.
Stir in root beer extract.
Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
After about 15 minutes, the root beer will be carbonated and ready to go.
urface. Transfer ham to a 5-gallon stockpot and cover with cold
In a 5 gallon container, pour extract.
Add water and sugar and stir until sugar is completely dissolved.
Add dry ice and allow to bubble for about 1 hour before drinking.
This gives the drink the \"fizz\" factor.
Drink!
Preheat oven to 400\u00b0F. Lightly grease and line an 8x4 inch loaf pan.
Sift together flour and baking powder. Stir in sugar and salt. Make a well in the center and add beer, mixing lightly to form a soft dough. Knead gently on a floured work surface then divide into 8 balls. Place in prepared pan in rows. Bake for 45-50 mins, until golden brown.
Arrange bread, cheese, meat and pickles on a platter to serve.
s up to temperature, mix beer into batter. Dip and coat
Make sure the cheese curds are fresh and at room temperature.
Mix beer, pancake mix, salt, and egg.
Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
Drain on paper towel.
inute or until translucent.
5. Combine beer, soy sauce, dijon mustard
In a large saucepan over medium heat, brown the meat with the olive oil.
Add the green pepper, onion, and garlic and stir for 2 minutes.
Add the oregano, black pepper, diced tomatoes, and Chili Mix. Stir to mix well.
.
Add the beer, Worcestershire sauce, and kidney beans. Stir to mix well and bring to a boil.
Reduce heat to low; cover and cook 2-3 hours; stirring occasionally.
Mixture should not cook dry. If that happens, you could add a small can of V-8 juice.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
ackage directions.
Sanitize a 5 gallon fermenter and airlock.
Steep
alt with about a half gallon of water that is at
Sanitize a 5-gallon fermenter, racking cane, hose, and
rine ingredients into a zippered gallon-sized plastic bag. Seal the
ater to reach the 5 1/2 gallon mark, about 1 1
n about 150 ml of beer and bring to a boil
Dissolve yeast in 1/2 cup warm water.
Dissolve sugar in 1 quart hot water.
Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar.
Set in warm sun for 4 hours.
The root beer will be ready to drink the next day.
Chill before serving.
dd-Spices.
1 Bottle Beer.
4 Tablespoons-Cumin.
For the Beer Batter: Mix the flour, salt
In a saucepan combine beer, brown sugar, mustard and black