Okay, I brew beer at home and I have a batch that is not that great for
drinking.
Does anybody here know good recipes I can use it in?

Thanks!
--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

Johnny Mc wrote:
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know good recipes I can use it in?
>
> Thanks!


Assuming you live in New Zealand where it is legal to do so, ;;-) you
could distill it into whiskey.

Best regards,
Bob

Not legal here, but from what I was told. bad beer makes bad scotch and bad
wine makes bad brandy.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"zxcvbob" > wrote in message
...
> Johnny Mc wrote:
>> Okay, I brew beer at home and I have a batch that is not that great for
>> drinking.
>> Does anybody here know good recipes I can use it in?
>>
>> Thanks!
>
>
> Assuming you live in New Zealand where it is legal to do so, ;;-) you
> could distill it into whiskey.
>
> Best regards,
> Bob

Johnny Mc wrote:
> Not legal here, but from what I was told. bad beer makes bad scotch and bad
> wine makes bad brandy.
>

Some good brandy is made from undrinkable wine that's made just for that
purpose out of spent grape skins, seeds, stems, etc. I don't recall the
name of the brandy -- it's French, but the description sort of sounds
like Grappa.

Bob <-- probably just ****ed off the grappa drinkers

"Johnny Mc" > wrote:
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know good recipes I can use it in?

An excellent use of decent beer is a Belgian beef, beer and onions stew
(Carbonnades Flamandes). I'm sure it would also work with "not that great
for drinking" beer. Search for either "Carbonnades Flamandes" or simply
"Belgian beef" on the net and you'll come up with tons of recipes.

Also, if you make rye bread, beer can be used as some or all of the liquid
in making it. I never make rye bread without it.

Johnny Mc wrote:

> Not legal here, but from what I was told. bad beer makes bad scotch and bad
> wine makes bad brandy.

I heard a caller on a radio show tell about his experience trying to turn his
bad wine into brandy. It seems that during the distillation process the stuff
that makes the wine bad gets evaporated along with the alcohol, so he ended up
with a concentration of the bad.

zxcvbob wrote:

>
> >
>
> Some good brandy is made from undrinkable wine that's made just for that
> purpose out of spent grape skins, seeds, stems, etc. I don't recall the
> name of the brandy -- it's French, but the description sort of sounds
> like Grappa.

Probably Mark. I was discussing brandy with a friend and told him that I wasn't
big on VSOPs because they are a little too smooth, that I preferred something
with a bit of an edge to it. He told me that if I liked the edge I would like
Mark, and he gave me a glass of it. As I sipped on the stuff I experienced a
multitude of sensations, none of them pleasant.

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know good recipes I can use it in?
>
> Thanks!
> --
>
> Just Brew It!
> Johnny Mc
>=============

Beer Bread... marinade for chicken... put in shallow dishes outside to trap
slugs/snails...

Cyndi

Rick & Cyndi wrote:
> "Johnny Mc" > wrote in message
> ...
>
>>Okay, I brew beer at home and I have a batch that is not that great for
>>drinking.
>>Does anybody here know good recipes I can use it in?
>>
>>Thanks!
>>--
>>
>>Just Brew It!
>>Johnny Mc
>>=============
>
>
> Beer Bread... marinade for chicken... put in shallow dishes outside to trap
> slugs/snails...
>
> Cyndi
>
>

Well, you don't say what's not "great" about it. Too much hops, barley,
yeast? Without tasing it I'd caution that using things in cooking
tends to concentrate the flavors so if you don't like the taste from a
glass I'd suspect that you won't like the way it will flavor a dish.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

>
> Beer Bread... marinade for chicken... put in shallow dishes outside to
> trap slugs/snails...
>
> Cyndi
>
Tried beer bread, but I was not impressed.
I am going to marinade some wild pork over night in the fridge.
Chicken will be next, but I may try my jalapeño wine on the chicken first.
I would put it outside, but then I would have all the dawgs in the
neighborhood drunk and partying on my front porch agitating our pussy cat.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

Sorry about that. It taste mostly of alcohol with a little of a mead flavor.
It is thin, and has little malt flavor other than the alcohol mead flavor. I
did use a few pounds of honey in the recipe. That was the mistake that threw
it out of balance to the alcohol side. More hops would have helped balance
it.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Steve Calvin" > wrote in message
...
> Rick & Cyndi wrote:
>> "Johnny Mc" > wrote in message
>> ...
>>
>>>Okay, I brew beer at home and I have a batch that is not that great for
>>>drinking.
>>>Does anybody here know good recipes I can use it in?
>>>
>>>Thanks!
>>>--
>>>
>>>Just Brew It!
>>>Johnny Mc
>>>=============
>>
>>
>> Beer Bread... marinade for chicken... put in shallow dishes outside to
>> trap slugs/snails...
>>
>> Cyndi
>
> Well, you don't say what's not "great" about it. Too much hops, barley,
> yeast? Without tasing it I'd caution that using things in cooking tends
> to concentrate the flavors so if you don't like the taste from a glass I'd
> suspect that you won't like the way it will flavor a dish.
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

Johnny Mc wrote:
> Sorry about that. It taste mostly of alcohol with a little of a mead flavor.
> It is thin, and has little malt flavor other than the alcohol mead flavor. I
> did use a few pounds of honey in the recipe. That was the mistake that threw
> it out of balance to the alcohol side. More hops would have helped balance
> it.
>

If it's a young mead then it's not done. Mead gets better and better
with age. I wouldn't touch it for at a minimum of 1 year. Longer is
better. I have some that is about 5 now (no, I don't have b-day cakes
for it. ) ;-).

If you want to use it up and it's just an overpowering alcohol flavor a
stew, chili, or some dish like that may work. I don't believe that it
would do well in a reduction but hey, try it. It may be good.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Johnny Mc wrote:

> Okay, I brew beer at home and I have a batch that is not that great for
> drinking.
> Does anybody here know good recipes I can use it in?
>

How about beer soup?

It is not really a traditional mead. more of a braggot, but not really
enough honey for that.
I made 5 gallons and used:
3 lb. light dry malt extract
2 lb. local dark honey
2 lb. corn sugar
1 oz. centennial hops

I was fermented at 68 degrees and it fermented out dry.
I made just put 30 bottles of it into cold storage at 34 degrees.

Watt-U-tink?
I may ask over in rec.crafts.meadmaking also......

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Steve Calvin" > wrote in message
...
> Johnny Mc wrote:
>> Sorry about that. It taste mostly of alcohol with a little of a mead
>> flavor. It is thin, and has little malt flavor other than the alcohol
>> mead flavor. I did use a few pounds of honey in the recipe. That was the
>> mistake that threw it out of balance to the alcohol side. More hops would
>> have helped balance it.
>>
>
> If it's a young mead then it's not done. Mead gets better and better with
> age. I wouldn't touch it for at a minimum of 1 year. Longer is better. I
> have some that is about 5 now (no, I don't have b-day cakes for it. ) ;-).
>
> If you want to use it up and it's just an overpowering alcohol flavor a
> stew, chili, or some dish like that may work. I don't believe that it
> would do well in a reduction but hey, try it. It may be good.
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

Johnny Mc wrote:
> It is not really a traditional mead. more of a braggot, but not really
> enough honey for that.
> I made 5 gallons and used:
> 3 lb. light dry malt extract
> 2 lb. local dark honey
> 2 lb. corn sugar
> 1 oz. centennial hops
>
> I was fermented at 68 degrees and it fermented out dry.
> I made just put 30 bottles of it into cold storage at 34 degrees.
>
> Watt-U-tink?
> I may ask over in rec.crafts.meadmaking also......
>

Ah, ok. Now I understand what you've got. No, that's definately not a
mead. hm, I've never made anything like that so I wouldn't really know.
I can see how you got a high % though with that. What'd it come out as
just out of curiousity. 18-20%?



--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Johnny Mc wrote:
>>Ah, ok. Now I understand what you've got. No, that's definately not a
>>mead. hm, I've never made anything like that so I wouldn't really know.
>>I can see how you got a high % though with that. What'd it come out as
>>just out of curiousity. 18-20%?
>>
>>
>
>
> ABV is only about 9%, but it is way out of balance. If I would have made 1 2
> 1/2 gallon batch with it, it would have been much better.
> I may put some aside. I could siphon each bottle into a carboy and start
> adding honey. Not shure what that would do to it. I would have to devise a
> way to push it with CO2 and get all O2 out of the carboy first, or O2 will
> ruin it I am sure.
>
agreed. Try it in your dishes. You'll know very quickly if you can work
with it or not. Good luck!

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

> Ah, ok. Now I understand what you've got. No, that's definately not a
> mead. hm, I've never made anything like that so I wouldn't really know.
> I can see how you got a high % though with that. What'd it come out as
> just out of curiousity. 18-20%?
>
>

ABV is only about 9%, but it is way out of balance. If I would have made 1 2
1/2 gallon batch with it, it would have been much better.
I may put some aside. I could siphon each bottle into a carboy and start
adding honey. Not shure what that would do to it. I would have to devise a
way to push it with CO2 and get all O2 out of the carboy first, or O2 will
ruin it I am sure.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

It's actually called Marc . This is normally made with what is left in
the press once the juice has been extracted. Quality varies tremendously
from region to region. Here in France, older vignerons have the right to
make/sell some legally, others use other routes ! I'm happy to drink
local Marc but find that stuff from the Loire or Bordeaux tends to do my
head in a bit

steve



Dave Smith wrote:
> zxcvbob wrote:
>
>
>>Some good brandy is made from undrinkable wine that's made just for that
>>purpose out of spent grape skins, seeds, stems, etc. I don't recall the
>>name of the brandy -- it's French, but the description sort of sounds
>>like Grappa.
>
>
> Probably Mark. I was discussing brandy with a friend and told him that I wasn't
> big on VSOPs because they are a little too smooth, that I preferred something
> with a bit of an edge to it. He told me that if I liked the edge I would like
> Mark, and he gave me a glass of it. As I sipped on the stuff I experienced a
> multitude of sensations, none of them pleasant.
>
>

"Johnny Mc" > wrote in message
...
> Okay, I brew beer at home and I have a batch that is not that great
for
> drinking.
> Does anybody here know good recipes I can use it in?


I use stale beer that I have left out to go flat for making hot
mustard. Basically just mix it with dry mustard powder to attain the
right viscosity. But that probably wouldn't put much of a dent in 5
gallons of beer. I usually make only about a half cup at a time. It's
potent so a little goes a long way

That is a cool recipe. I have some big beers I made that are flavorful. All
I need to do is keep part of one. As far as it not using much of the beer,
well, all of the recipe comments combined will put a dent in it!

Thanks,

Keep the recipes that use beer coming ;o)

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Sam D." > wrote in message
...
>
> "Johnny Mc" > wrote in message
> ...
>> Okay, I brew beer at home and I have a batch that is not that great
> for
>> drinking.
>> Does anybody here know good recipes I can use it in?
>
>
> I use stale beer that I have left out to go flat for making hot
> mustard. Basically just mix it with dry mustard powder to attain the
> right viscosity. But that probably wouldn't put much of a dent in 5
> gallons of beer. I usually make only about a half cup at a time. It's
> potent so a little goes a long way
>
>

Johnny Mc wrote:

>
> Keep the recipes that use beer coming ;o)
>


I use 1 or 2 bottles of beer in making chili. You can also use it as
part of the liquid in beef stew. Google for "beer bread" and you'll
find quite a few recipes.

If all else fails, have a Super Bowl party and serve it. Chances are
some of the guest will like it.

gloria p

"Puester" > wrote in message
...
> Johnny Mc wrote:
>
>>
>> Keep the recipes that use beer coming ;o)
>>
>
>
> I use 1 or 2 bottles of beer in making chili. You can also use it as
> part of the liquid in beef stew. Google for "beer bread" and you'll
> find quite a few recipes.
>
> If all else fails, have a Super Bowl party and serve it. Chances are
> some of the guest will like it.
>
> gloria p

Why the hell would you use bad beer in a recipe? Would you use bad meat or
vegetables? The whole point of putting beer in a recipe is that the taste
comes thru, and if it tastes bad then it will spoil the recipe. It's the
same misconception as putting cheap, bad wine in recipes - a major yet
common error.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "Puester" > wrote in message
> ...
>
>>Johnny Mc wrote:
>>
>>
>>>Keep the recipes that use beer coming ;o)
>>>
>>
>>
>>I use 1 or 2 bottles of beer in making chili. You can also use it as
>>part of the liquid in beef stew. Google for "beer bread" and you'll
>>find quite a few recipes.
>>
>>If all else fails, have a Super Bowl party and serve it. Chances are
>>some of the guest will like it.
>>
>>gloria p
>
>
> Why the hell would you use bad beer in a recipe?

He didn't say it was "spoiled", just that he didn't like the results.

gloria p

this recipe was posted to me over at rec.crafts.brewing
-----------------------------------------------------
My Beer Chili:

2 pounds cow, cubed (whatever is cheap)
1 bell pepper, diced
1 onion, diced
4 cloves garlic, minced
1 can stewed tomatoes, Mexican-style
1 can pinto beans, drained
1 can black beans, drained
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
½ tsp cayenne pepper
2 bottles beer (I usually use Full Sail Amber)

Brown the cow in the pot, do not drain. Add everything else except
the beans. Simmer for 90 minutes with the lid on. Add the beans.
Simmer another 30-45 minutes, until thick. Be very careful not to
scorch it. It's actually better the next day, as the flavors blend.

Use this as a starting point, pretty much anything is fair game. This
is a very mild chili (my wife likes it), so add cayenne, habanero,
etc. to taste.


--

Todd Enlund
http://www.photografik.net/lonelyneuron/

"Bandits at 3 O'Clock"
"Roger. What should I do 'till then?"

> Why the hell would you use bad beer in a recipe? Would you use bad meat or
> vegetables? The whole point of putting beer in a recipe is that the taste
> comes thru, and if it tastes bad then it will spoil the recipe. It's the
> same misconception as putting cheap, bad wine in recipes - a major yet
> common error.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>
Why the HELL don't you eat whole cloves of garlic raw. you cook with it?
Why the HELL would you cook with garlic, if you don't want to eat it plain.

The same with the beer, duh!!! In moderation, it may be fine, but not
straight...
I feel much better now.....

Well, beer mixed with self-rising flour makes a great (really great) batter
for onion rings. I used to cook them and put them on a cookie sheet to
freeze before putting in freezer bags.

Beer biscuits are good.

Donna.

"Johnny Mc" > wrote in message
...
> this recipe was posted to me over at rec.crafts.brewing
> -----------------------------------------------------
> My Beer Chili:
>
> 2 pounds cow, cubed (whatever is cheap)
> 1 bell pepper, diced
> 1 onion, diced
> 4 cloves garlic, minced
> 1 can stewed tomatoes, Mexican-style
> 1 can pinto beans, drained
> 1 can black beans, drained
> 2 tsp cumin
> 1 tsp garlic powder
> 1 tsp onion powder
> 1 tsp oregano
> ½ tsp cayenne pepper
> 2 bottles beer (I usually use Full Sail Amber)
>
> Brown the cow in the pot, do not drain. Add everything else except
> the beans. Simmer for 90 minutes with the lid on. Add the beans.
> Simmer another 30-45 minutes, until thick. Be very careful not to
> scorch it. It's actually better the next day, as the flavors blend.
>
> Use this as a starting point, pretty much anything is fair game. This
> is a very mild chili (my wife likes it), so add cayenne, habanero,
> etc. to taste.
>
>
> --
>
> Todd Enlund
> http://www.photografik.net/lonelyneuron/
>
> "Bandits at 3 O'Clock"
> "Roger. What should I do 'till then?"
>
>

>"Donna" > wrote in message
...
> Well, beer mixed with self-rising flour makes a great (really great)
> batter for onion rings. I used to cook them and put them on a cookie
> sheet to freeze before putting in freezer bags.
>
> Beer biscuits are good.
>
> Donna.
>

Hey Beer biscuits sound good!
Any good recipes for it?

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

>"Kathy" > wrote in message
...
> "Johnny Mc" > wrote in message
> ...
>>Okay, I brew beer at home and I have a batch that is not that great for
>>drinking.
>>Does anybody here know good recipes I can use it in?
>>
>>Thanks!
>>
>>Just Brew It!
>>Johnny Mc
>
> A good Welsh Rarebit needs beer, at least, according to the Joy of Cooking
> recipe. And Frugal Gourmet has a recipe for beer carrots that's good -
> IIRC
> you saute the carrots in butter then pour in a beer, a teaspoon of sugar,
> some dill, some salt, and simmer until the liquid is gone.
>
> Kathy
>
>

Yum... beer carrots sound wonderful

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Johnny Mc" > wrote in message
...
>Okay, I brew beer at home and I have a batch that is not that great for
>drinking.
>Does anybody here know good recipes I can use it in?
>
>Thanks!
>
>Just Brew It!
>Johnny Mc

A good Welsh Rarebit needs beer, at least, according to the Joy of Cooking
recipe. And Frugal Gourmet has a recipe for beer carrots that's good - IIRC
you saute the carrots in butter then pour in a beer, a teaspoon of sugar,
some dill, some salt, and simmer until the liquid is gone.

Kathy

>And Frugal Gourmet has a recipe for beer carrots that's good - IIRC
> you saute the carrots in butter then pour in a beer, a teaspoon of sugar,
> some dill, some salt, and simmer until the liquid is gone.
>
> Kathy
>
>

My wife loves a little cinnamon cooked in carrots.
You think it would come out okay to substitute the dill with cinnamon?
They would probably come out almost candied with the above recipe....

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~