Recipes
Threefold Cord Robust Porter
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Coffee Malt Pulled Pork recipe.
Coffee Malt Pulled Pork (with Threefold Cord Robust Porter)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Threefold Cord Robust Porter recipe.
Brunhilde India Red Ale
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Hop Rubbed Beef Brisket.
Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.
Honey Kölsch
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Honey Cured Bacon.
Honey Cured Bacon (with Honey Kölsch)
Honey Cured Bacon (with Honey Kölsch) Ingredients 1 each pork belly, skin on, trimmed 2 square and cut so you have equal halves (approximately 5 pounds/2.3 kg for each half) 10 oz.
Czech Pale Lager
If you’re in the mood for lower-alcohol beer with character, Czech pale lager is a nice alternative to making session IPAs or English bitters. Recipe by Petr Bachan • Minneapolis, Minnesota.
RPB’s Lede Lager
RPB’s Lede Lager (5 gallon/19 L, all-grain) OG = 1.060 FG = 1.014 IBU = 62 SRM = 13 ABV = 6.2% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 2.5 lbs.
RPB’s Doodle
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.
RPB’s Imperial Oatmeal Stout
Recipe provided by Anheuser-Busch’s Research Pilot Brewery (RPB).
RPB’s Molé
RPB’s Molé (5 gallon/19 L, all-grain) OG = 1.054 FG = 1.015 IBU = 2 SRM = 30 ABV = 5.3% Ingredients 9 lbs. (4.1 kg) 2-row pale malt 1.15 lbs. (0.52
Nu Zuland Saison
Michael Tonsmeire provides one of his favorite saison recipes *One of the two Brettanomyces strains I used in this beer was obtained from homebrewer Jason Rodriguez, who isolated it from a bottle of Brasserie Cantillon. Jason termed the strain CB2. Read about it at: http://www.themadfermentationist.com/2012/08/bottle-conditioning-with-brett-belgian.html. It has some similarities to the strains listed in the recipe.”
