Comfort food at its best, sirloin and onions slow-cooked in porter for a dark, roasty carbonnade. Recipe by Mark Stutrud, founder of Summit Brewing Company as discussed in our 12 Beers of Christmas 2020 video. Ingredients Six-pack of Summit Great Northern Porter (or your favorite available porter) Flour, salt and pepper — to taste, for
Thanks to Dean Symborski (Bay City, MI) for sharing these recipes with us. This cream ale includes the addition of homemade spruce tip syrup and is fermented with Oslo kveik, but it could be fun to ferment with a clean ale or lager yeast… or the Cali Common yeast. See our tasting notes on this
Thanks to Dean Symborski (Bay City, MI) for sharing these recipes with us. This is Dean’s take on the Rye Stout + Espresso recipe (see original homebrew recipe and C&B episode video), a recipe developed for C&B by Dr. Kris England a/k/a Fat Proper (his words, not ours!). Dean upped that ante by increasing original
