elted. Slowly stir in the stout beer. Cover and refrigerate until completely
Pour 1 bottle Irish stout beer into a slow cooker.
Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
Season with black pepper to taste.
f vegetables. Stir beef stock, stout beer, and brown sugar in a
teak mixture.
Stir Irish stout beer, parsley, raisins, and brown sugar
lowly pour half of the beer into the flour mixture and
he brandy.
Add the Stout beer, Vegemite (dissolved in a little
Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
he pan.
Add the stout beer, reduced beef stock, smashed garlic
or indirect heat.
Pour stout beer into an empty 12-ounce
aper liners.
Bring Irish stout beer and 1 cup butter to
low cooker, and pour the stout beer on top. Cover and cook
Whisk bananas, buttermilk, stout beer, eggs, and vegetable oil together in a bowl until just combined. Scrape down the sides of the bowl.
Pour chocolate cake mix into the bowl; stir until thoroughly mixed into the batter. Fold in chocolate chips.
Warm a nonstick skillet or griddle over medium heat. Coat lightly with cooking spray. Drop 1/4 cup batter into the skillet and cook until edges are dry, 2 1/2 to 3 minutes per side. Repeat with remaining batter.
-tablespoons butter and add Beer Bratwursts. Brown Bratwursts; season with
ith paper liners.
Whisk stout beer, milk, vegetable oil, and vanilla
eparate bowl, gradually stirring the stout into it. Carefully and lightly
cups butter, 1 cup stout beer, 4 ounces dark chocolate, and
nd then add in the beer, mustard, bay leaf, 1 teaspoon
o overnight.
Simmer Irish stout beer in a saucepan over low
Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.