Beer Cinnamon Rolls Recipe

Warm, fluffy, and boasting a rich, sweet, spicy, buttery flavour, Cinnamon rolls are a fun and exciting way to test your baking skills.

In this blog, we share this amazing Beer Bread Cinnamon Rolls created with Barahsinghe Dunkelweizen. The low bitterness in this wheat beer style works amazingly well with this soft roll as the beer doesn’t overpower the sweet taste of this popular baked food.

The recipe yields 10-12 rolls and takes about 35 minutes. Give it a try and we guarantee you won’t be disappointed.

Ingredients

For the cinnamon rolls:
  • 405 g All purpose flour (extra flour required while kneading)
  • 2 tsp Baking soda
  • 2 tsp Baking powder
  • 100 g Sugar
  • 1 tsp Salt
  • 355 ml Barahsinghe Dunkelweizen
For the filling:
  • 113 g Butter, softened
  • 2 tbsp Cinnamon
  • ½ tsp Nutmeg
  • 110 g Brown sugar
  • 100 g Sugar
For the icing:
  • 4 tbsp Butter, softened
  • 4 tbsp Cream cheese
  • 240 g Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tbsp Whole milk

Instructions

  1. Preheat the oven to 176° C (350° F).
  2. In a large bowl stir together the flour, baking soda, baking powder, sugar, salt, and beer until a ball of dough forms.
  3. Add to a lightly floured surface to knead until the ball comes together. If the dough is too sticky, add more flour while kneading until it’s no longer sticky.
  4. Once the dough is ready, gently roll it into a large rectangle.
  5. To prepare the filling, stir together the butter, cinnamon, nutmeg, brown and white sugar in a small bowl.
  6. Stir until a paste is formed.
  7. Spread the paste in an even layer on top of the rectangle dough. Roll along the long edge to form a long log.
  8. Cut into 10-12 rings and place the cut side up in a baking dish that has been lightly greased.
  9. Bake for 25-30 minutes or until the top is golden brown.
  10. Next, prepare the icing. Beat together the butter and cream cheese in a small bowl until combined.
  11. Add the powdered sugar, vanilla and milk, and beat until well combined.
  12. Pour the icing over the cinnamon rolls in an even layer, and serve immediately.

Recipe Source:

Domesticfits.com

https://domesticfits.com/10-minute-beer-bread-cinnamon-rolls/

Brown Sugar Beer Cookies Recipe

Nothing beats a sweet and comforting taste of sugar cookies. A slice of these freshly baked goods will certainly appeal to a wide range of palates.

In this blog, we share the easy-to-prepare Brown Sugar Beer Cookies. This dish uses Barahsinghe pale ale beer to create a complex and rich flavours.

The cookies themselves are delightful but the addition of beer elevates the flavour and gives them a soft and chewy texture with every bite. Featuring the fruity notes of English-style pale ale, this scrumptious recipe will have your cookie cravings.

The recipe yields three dozen cookies and takes about 30 minutes to prepare.

Ingredients

  • 80ml Barahsinghe Pale Ale
  • 75g Unsalted butter at room temperature
  • 125g Packed light brown sugar
  • 250g All purpose flour
  • 1 tsp Vanilla extract
  • 1 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cornstarch
  • 1/2 tsp Ground cinnamon
  • 1 Large egg

Instructions

  • Preheat the oven to 162°C (325° F).
  • Prepare baking sheets by spraying them with non-stick cooking spray or covering them with parchment paper and set aside.
  • In a stand mixer, cream together the butter and brown sugar.
  • Add egg yolk and vanilla and mix until just combined.
  • Pour in Barahsinghe Pale Ale and mix again until just combined.
  • Add the remaining ingredients and mix until just combined.
  • Scoop out cookie dough by the rounded tablespoon full onto baking sheets.
  • Bake at 162°C (325° F) for 12-14 minutes.
  • Remove cookies and allow them to cool to room temperature.

Recipe Source:

Jennifermeyering.com

https://jennifermeyering.com/brown-sugar-beer-cookies/

Soft Beer Pretzels Recipe

Ever wondered how to make your own pretzels?

Pretzels are a very popular baked pastry in Germany, and a classic Oktoberfest snack served with “obatzda”, a cheese dip and enjoyed with a stein of marzen-style beer.

Legend has it that pretzels were first made by Italian monks from bread dough scraps and were believed to be holy food with healing power. The iconic twisted knot of the pretzel is said to symbolise arms folded in prayer.

In this blog, we share the recipe of pretzels using a marzen style beer, such as Barahsinghe Yaktoberfest.

Using a beer in the pretzel enhances both flavour and tenderisation. The toasted-bread like malt flavour and slight hop bitterness in the marzen style beer can add a rich and distinctive taste to the pretzel dough. Additionally, the alcohol in the beer helps to tenderise the dough to make a soft pretzel.

Ingredients

  • 330ml Barahsinghe Yaktoberfest
  • 500g All-purpose flour
  • 2 1/4 tsp Active dry yeast
  • 2 tbsp Unsalted butter (melted)
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt
  • 10 cups Water
  • 98g Baking Soda
  • 1 large Egg Yolk
  • 1 tbsp Water
  • Coarse salt (optional)

Instructions

  • In a small saucepan, heat beer to 43°C – 46° C (110°F-115°F). Remove from heat and stir in yeast until dissolved.
  • In a large bowl, combine unsalted butter, sugar, 1 1/2 tsp salt, yeast mixture and 375g flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface and knead until smooth and elastic (approx. 6-8 minutes).
  • Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Preheat the oven to 218°C (425°F).
  • Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in rope.
  • Curve ends of each rope to form a circle; twist ends once and lay over the opposite side of the circle, pinching ends to seal.
  • In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook for 30 seconds and remove with a slotted spoon and drain well on paper towels.
  • Once drained, place the pretzels 2 in. apart on greased baking sheets.
  • In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle coarse salt on top (optional).
  • Bake until golden brown for approx. 10-12 minutes. Remove from pans to a wire rack to cool.

Recipe Source:

Tasteofhome.com

https://www.tasteofhome.com/recipes/soft-beer-pretzels/

Pineapple Pilsner Carrot Cupcakes Recipe

Sometimes, happiness is just a cupcake away. And to create the moistest, sweetest, and most flavourful cupcakes, a touch of pilsner magic wll do the trick. Pineapple Pilsner Carrot Cupcakes are the perfect treat for any occasion.

Pineapple carrot cupcakes are a variation of the classic carrot cake, which is believed to have originated from mediaeval Europe, where carrots were commonly used as a substitute for sugar.

Beers, specifically lagers in baking, is a concept commercialised in the early 2000s and has been positively appreciated. Pilsner beer, for the cupcakes, makes them moist and tender creating a distinct texture, as Barahsinghe pilsner beer is light and crisp which does not overpower the taste of cupcake. Also, the addition of pineapple creates a flavour profile that is both tropical and refreshing.

The carrots and pineapple make these cupcakes a healthy snack option as well, as they are rich in Vitamin A. These delicious cakes with cheese toppings are versatile in taste; you can enhance the flavour and texture by adding coconut, raisins, or other fruits.

Here’s our recipe for Pineapple Pinser Carrot Cupcakes.

Ingredients

  • 57ml Barahsinghe Pilsner Bier
  • 150g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 133g light brown sugar
  • 150g granulated sugar
  • 30g chopped pecans
  • 1 large carrot finely grated
  • 114g crushed pineapple, drained well
  • 80 ml vegetable oil
  • 1 large egg
  • 1 tsp pure vanilla extract

For the icing

  • 226g cream cheese, room temperature
  • 57g butter, room temperature
  • 240g powdered sugar
  • 1/2 tsp fresh ginger grated with a microplane (plus additional to taste)
  • 1 tsp coconut extract

Instructions

  1. Preheat your oven to 176°C (350°F).
  2. In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, brown sugar, white sugar, pecans, and carrots.
  3. Add the pineapple, vegetable oil, beer, egg, and vanilla, and stir until combined.
  4. Line a muffin tin with cupcake papers, and add the batter to the cupcake papers until about 3/4 full.
  5. Bake for 20-24 minutes or until the tops spring back when lightly touched.
  6. Add the butter and cream cheese to a bowl of a stand mixer and beat until well combined (if your butter is still cold, beat it on its own until creamy before beating in the cream cheese).
  7. Add the remaining ingredients, and beat until well combined, light and creamy.
  8. Pipe the frosting onto the cupcakes once the cupcakes are completely cool.
  9. Refrigerate until ready to serve.

Recipe Source:

https://thebeeroness.com/2020/04/16/pineapple-pilsner-carrot-cupcakes-with-coconut-ginger-cream-cheese-frosting/

Beer Cake Recipe

What is it about beer that makes it a wonderful ingredient for baking?

Baking a cake using beer has been a popular practice for enhancing flavour and tenderising effect.

In this blog, we share the easy-to-make beer cake recipes using Barahsinghe Dunkeleweizen. The carbonation in this wheat beer style not only gives the cake extra moisture but also adds a tender texture.

Here’s the recipe for you.

Ingredients

  • 250ml Barahsinghe Dunkelweizen
  • 275g plain flour 2 1/2 tsp baking soda
  • 75g cocoa powder 250g unsalted butter
  • 320g caster brown sugar
  • 150g cream cheese (room temperature)
  • 2 eggs
  • 125g icing sugar
  • 110g butter

Instructions

  1. Heat your oven to 180°C (356°F).
  2. Line a 9 inch cake tin with baking paper.
  3. Weigh up the cocoa powder and sugar together in one bowl. In another, weigh up the plain flour and baking soda and set aside.
  4. Using a whisk, mix together the eggs and yogurt and set aside.
  5. In a large pot, pour in the Barahsinghe Dunkelweizen and butter. Heat them up till the butter has melted.
  6. When you see the steam, turn off the heat and whisk in the cocoa powder and sugar. Make sure the sugar is dissolved.
  7. Next pour in the yogurt mix and whisk well, lastly add in the flour mix. Make sure there are no lumps.
  8. Pour the batter in the cake tin and bake in the oven for 45 mins. Check with a toothpick if it’s cooked, if not, bake for a further 10 mins.
  9. Let the cake cool completely, it may take 2 hours.

For the icing

  1. Beat the cream cheese and icing sugar together in a bowl using an electric mixer.
  2. When there are no more lumps, add in cubes of the soft butter and mix till it’s whipped.
  3. Spread the cream cheese frosting generously on top of the cake.

Recipe Source:

Instagram: @pratistha.95

Banana Beer Bread Recipe

Ever thought of a perfect way to have banana beer bread for breakfast?

The advent of banana bread can be traced back to the early 1920s when baking powder became widely available. Inspired by the abundance of overripe bananas and the ubiquity of baking powder, enterprising cookbook writers devised recipes for quick bread using bananas.

Adding dark wheat beer in the bread is a modern twist, but in no way changes the essence of classic banana bread. Wheat beer style such as Barahsinghe Dunkelweizen beer imparts hints of cloves and banana flavours that further enhance the taste of this all-time favourite sweet bread.

Here’s our recipe for Banana Beer Bread made with Barahsinghe Dunkelweizen.

Ingredients

  • 330ml Barahsinghe Dunkelweizen (for both the batter and the glaze)
  • 400g flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 96g brown sugar
  • 1/2 stick unsalted butter, melted
  • 2 eggs, beaten
  • 3 ripe, medium-sized bananas, peeled and mashed
  • 64g semi-sweet chocolate chunks/chips
  • oil for greasing pan
  • 172g icing sugar

Instructions

  1. Heat your oven to 176°C (350°F).
  2. Line a bread loaf pan with parchment paper, and grease the bottom and sides with oil.
  3. Mash the bananas and set aside. Mix the flour, baking powder, salt and cinnamon together.
  4. Whisk together eggs, brown sugar, melted butter, 235ml Barahsinghe Dunkelweizen in a separate bowl, Add dry and wet ingredients together and mix well.
  5. Add the mixture in the loaf pan and bake for approximately 35 minutes or until golden brown.
  6. Place the mixture on a greased pan and bake for 50 minutes.
  7. Remove the bread from the oven, and cool it off.

For the glaze

  • In a measuring cup with a spout, whisk together the confectioner’s sugar and 1 tablespoon of Barahsinghe Dunkelweizen.
  • Keep adding the beer by half tablespoons and whisk until satisfied with the consistency of the glaze.
  • While the banana beer bread is still warm, gently remove the parchment paper from underneath it. Drizzle it with the glaze. Let it cool off and enjoy.

Recipe Source:

Craftbeering.com

https://www.craftbeering.com/beer-banana-bread-dunkelweizen-beer-glaze/

Beer Bread Recipe

Looking for a simple homemade bake?

Add a twist of beer to your kitchen and enjoy the moist, chewy, and versatile bread of the season, it is time for some beer bread. This easy recipe calls for just forty minutes of your time and will reward you with the perfect warm, fragrant, and crusty bread.

While there are many ways to bake bread with beer, this recipe provides a simple and delicious foundation that you may customise to your taste and preference. The possibilities are endless with beer bread, from the choice of flour to the style of beers, you may make it as you wish!

Here is our easy beer bread mix recipe:

Ingredients

  • Unsalted butter, for greasing the pan
  • Cornmeal (breadcrumbs can be substituted)
  • 400 gms of all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (brown sugar can be substituted)
  • 330ml Barahsinghe Pilsner Bier (It has a light and crisp taste, see tip)
  • 2 tablespoons of melted unsalted butter (optional)

Instructions

  1. Preheat the oven to 180°C (375°F).
  2. In a 9x5x3 inch loaf pan, butter all the surfaces and dust with cornmeal (or breadcrumbs).
  3. Mix flour, baking powder, salt and sugar and stir in the Barahsinghe Pilsner Bier.
  4. Add the mixture in the loaf pan and bake for approximately 35 minutes or until golden brown.
  5. Once baked, remove the bread from the pan and drizzle with butter. Allow to cool completely before slicing.
  6. You can also enjoy the bread as a sandwich bread.

Tip

  • Beer choice is a matter of preference. Lighter beers like Barahsinghe Hazy IPA and wheat beer styles like Barahsinghe Belgian Style Witbier and Barashinghe Dunkelweizen are popular options.
  • It is recommended to combine the beer and sugar as a first step in mixing ingredients.
  • If you have a problem with hard crust (for any bread), letting the bread cool off in the rack after taking it out of the pan will help.
  • Other ingredients like nuts and herbs can add more enhanced flavour.
  • While we suggest use of all-purpose flour, whole wheat flour, almond flour, white whole wheat flour, these ingredients can add depth to the bread.

Some Facts

  • The alcohol in the bread gets burned off while baking, so you won’t get drunk off of beer bread.
  • However, there is actually a subset of the population who suffer from a rare disease that makes them feel drunk after consuming bread or any of its related doughy and starchy food friends, such as pasta. It is called Auto-brewery syndrome.
  • Both beer and bread share common roots in making, as the main ingredient in both are cereal (such as wheat and barley) and water.

Recipe Source:

New York Times Cooking

https://cooking.nytimes.com/recipes/2766-beer-bread

Know Your Beer Glass: Stemmed Beer Glass

Stemmed beer glass has a rounded bowl and a thick stem that is mounted on a footed base. The shape of these glasses are designed to accentuate the smell of aromatic brews such as India Pale Ales (IPAs), Belgian ales, Scottish ales, and Barleywines.

The Snifter

Snifter is a short stemmed glass with a wide bowl that is ideal for swirling the beer and releasing its aroma towards the drinker’s nose. Its narrow opening at the top directs the aromas, enhancing the olfactory experience. Snifters are commonly used for stronger, aromatic beers such as Belgian ales, barleywines, imperial stouts, and certain types of sour ales.

The Goblet

Goblet is traditionally decorative with a sturdy handle, wide mouth, and deep bowl. It is designed to prevent the heat exchange from drinker’s hand to glass and also to enhance the drinking experience. The shape of a goblet glass allows ample space for swirling and aerating the beer, which can help release its aromas and flavours.

The Tulip

Tulip is similar to a snifter glass, but with a narrower brim which helps to bring out the full aromas of beer. This glassware is commonly preferred for aromatic and flavorful beers such as Belgian ales, Saisons, Sour ales, and Hazy IPAs. The shape of the tulip glass helps in preserving the beer’s head, concentrating the aromas, and showcasing the visual appeal of the beer.

Appropriate Beer Styles

India Pale Ales (IPAs), Belgian ales, Scottish ales, Saisons, Sour ales, Barleywines

Know Your Beer Glass: Pint Glass

Pint glasses come in different shapes and sizes. The most common pint glassware: Shaker pint (American pint), Tulip pint and Nonic pint are mainly used for drinking beer styles such as lager, ale, India pale ale, stout, and porter.

The Shaker Pint

Versatile and functional, the shaker pint has a cylindrical, narrow-body and wider top. A wider top helps to retain the foam head while the narrow body helps to hold the beer comfortably.

However, they are not ideal for aromatic beers as the wider top prevents them from concentrating flavours and aromas for a long time.

The Nonic Pint

Also known as English pint glass, the nonic pint glass is a variation on the shaker pint glass with a bump at the top. The glass is designed to improve grip, and prevent the edge of the glass from getting nicked, hence referred to as ‘no-nick’ glass.

The Tulip Pint

The tulip pint has been a staple of beers with rich and complex flavours such as stout and porter. The curved shape of the glass helps to release the aroma of a beer while maintaining the drink’s head foam.

Appropriate Beer Styles

Lagers, Ales, India Pale Ale, Stout and Porter

Know Your Beer Glass: Pilsner Glass

Beer is served in a variety of beer glasses. Understanding the sensory characteristics of the beer and choosing the right type of glassware will certainly make a difference in how the drink tastes and smells.

The choice of glassware impacts the overall beer drinking experience. From retaining the temperature of beer to the ease of drinking, various glassware are designed for different styles of beer to enhance their characters.

Pilsner glasses are tall and slender glassware that comes in different styles and sizes. The most common pilsner glasses are weizen, stange, and pilsner.

The Pilsner

Designed for beer styles such as pilsners and lagers, the Pilsner glass has a broader top and tapered base meant to show clarity, colour and keep foam on top of beer. Its tapered sides showcase the sparkling effervescence of beer, while the etching on glassware helps to release carbon dioxide out of the beer.

The Weizen

Wheat beer is traditionally served in Weizen glass with a wider rim and narrower base to release aroma and trap sediments. It is associated with wheat beer styles such as Dunkelweizen, Hefeweizen, and Weizenbock.

Typically a narrow middle and wider mouth glass, the Weizen glass is easy to hold and carry. Its unique shape shows a wheat beer’s cloudy appearance and perfectly maintains the thick beer foam on top.

The Stange

The Stange is a cylindrical glass specifically made for the Kolsch-style beer. The glass is designed to keep the carbonation and aroma of beer for an extended period. When serving beer, this glass is carried in a special tray called a Kranz.

Appropriate Beer Styles

Pilsner, Lager, Dunkelweizen, Hefeweizen, Weizenbock, Kolsch