Recipes

These pork chops prove that a good thing is worth the wait. Ingredients 6-8 pork chops, preferably bone-in, about 8-10 oz. a piece 1/2 cup apple cider vinegar 2 bottles (24 oz.) Bell’s Best Brown 1/2 cup molasses 9 cups water 3/4 cup salt 3 bay leaves 1 TBS coriander seeds 1 tsp whole cloves 1 TBS fennel seeds In the kitchen Bring all ingredients except pork chops (only 4.5 cups of the water) to a boil so that the salt dissolves. Add the other 4.5 cups of water (make sure it’s cold!) to brine and then refrigerate until fully chilled. In a sealable container, pour the brine over the pork chops and let them brine for 6-8 hours in the refrigerator. After the pork is done brining, rinse the seeds or leaves off, dry with a towel and grill, bake, or pan fry the chops to desired temperature. Enjoy with a pint of Best Brown Ale!

Can't make it out to Bell’s Eccentric Café? Now you can follow along and make our legendary soup at home. Ingredients  1 onion, finely diced 2 ribs celery, finely diced 2 TBS minced garlic 2 TBS Dijon mustard 1/4 cup Worcestershire 2 tsp horseradish 1 stick butter 1/2 cup flour 2 cups Porter 6 cups milk or vegetable stock 4 cups of cream 1 lb of shredded cheddar cheese Salt and white pepper to taste In the kitchen  In a large pot, sweat the onions, celery and garlic in a few tablespoons of vegetable oil over medium heat. When the onions are translucent and most of their liquid has been cooked off, add the mustard, Worcestershire, and horseradish and give it a quick stir to ensure even coating. Add butter and melt it into the vegetables, add the flour, stir until all vegetables are coated. Cook until a light brown color (about 2 minutes). Whisk in the beer, let it come up to a boil and cook down for a minute to burn the alcohol off (you will need to stir constantly as this will be very thick). In a separate pot, heat the milk and cream (warm but not boiling). Once beer and vegetables are ready, slowly add the cream and milk, whisking it into the mixture. Bring to a boil and then add the cheese, handfuls at a time, whisking constantly and making sure all cheese is incorporated before you add more (if you do not do this, your soup may have a grainy texture). Taste for seasoning and add salt and white pepper as necessary. Serve hot with your favorite crusty bread!

Give your mustard a serious upgrade with this lager-loaded recipe featuring Bell's Lager of the Lakes. Ingredients  1 cup yellow mustard seeds 1 cup black mustard seeds 3 cups apple cider vinegar 2 cups Bell’s Lager of the Lakes 2 cups ground mustard/mustard powder 1/2 cup molasses 1 cup sugar 1 TBS salt 1 TBS black pepper 1/2 TBS ground celery seed 1/2 TBS ground chipotle powder In the kitchen Soak the yellow and black mustard seeds in 1.5 cups of the vinegar and 1 cup of Bell’s Lager of the Lakes for 2 days or up to 1 week. After soaking, put the seeds and liquid into a medium sized sauce pan, add the rest of the vinegar and beer and remaining ingredients. Bring mixture to a boil and lower to a simmer for 15-30 minutes, or until mixture reaches a thick, gravy-like consistency. Serve with a pint of Lager of the Lakes and your favorite bratwurst, sausages, or charcuterie and cheese! [[{"fid":"7271","view_mode":"default","fields":{"format":"default"},"type":"media","field_deltas":{"1":{"format":"default"}},"link_text":null,"attributes":{"class":"media-element file-default","data-delta":"1"}}]]  

This twist on chocolate fondue is a delicious treat to serve at your next gathering, but we get it if you'd rather save it all for yourself.  Ingredients  16 oz. semisweet chocolate 4 oz. Kalamazoo Stout (1/3 of a bottle... drink the rest!) 1 cup heavy cream 1/2 cup coffee 2 TBS unsalted butter For dipping we suggest: Crusty bread Fruit: strawberries, oranges, bananas Sharp cheddar Pretzels Marshmallows Shortbread cookies In the kitchen In a medium sauce pan, bring heavy cream, Kalamazoo Stout, and coffee to a high simmer. Break chocolate apart and put into a heat-proof bowl, pour hot cream and stout mixture over the chocolate. Let the mixture sit on the chocolate for a few minutes (allowing the heat to melt the chocolate), and then whisk it together until fully incorporated. Add the butter and continue to whisk. If you have a fondue pot, you can keep it warm in the fondue pot. If not, keep the pan on the stove on low heat until ready to eat. Get your favorite dippers and enjoy with some friends!

This simple and quick chicken wing recipe is also delicious with a glass of Two Hearted! Serving size: 6 Ingredients 16 fresh chicken wings 3 cups plain yogurt 3 ounces of Bell’s Two Hearted Ale ½ cup tomato paste TBS minced garlic 2 TBS Garam Masala 1 TBS of turmeric 1 tsp of paprika 1 tsp of cayenne 1 tsp of cinnamon 2 tsp of sea salt 1 TBS of minced fresh ginger 1 lemon – juiced 2 tsp of Sunflower oil for baking One lemon and chopped cilantro for garnish. Combine one cup of yogurt and some fresh chopped mint as a dipping sauce. Instructions 1. Make three or four slits in all of your wings. Place in heavy duty gallon Ziploc bags with the Two Hearted Ale, salt and the juice of one lemon. Chill for 45 minutes. 2. Mix yogurt, tomato paste, garlic, garam, turmeric, paprika, cayenne, cinnamon and ginger in a large bowl. Pour wings and lemon juice into bowl and combine together until well coated. Place marinated wings and all marinade into Ziploc and seal. Refrigerate for no less than 8 hours, preferably overnight. 3. Preheat oven to 425°F. Remove wings from bag and allow to drain on a plate. Use a foiled baking sheet, grease with sunflower oil and place wings on sheet. Bake for 30-45 minutes, turning after 15 minutes and again at 30 minutes, until golden brown and cooked through.

The refreshingly bright, citrusy tartness of Larry's Latest Sour Ale adds a great kick to this vinaigrette recipe.  Ingredients  1 small shallot diced .5 cup olive oil .25 cups Larry's Latest Sour Ale 2 Tbsp. fresh citrus juice (lemon, orange, lime, etc.) 1 Tbsp. honey .25 tsp. salt - more to taste  .25 tsp. pepper - more to taste In the Kitchen Place all ingredients into jar with lid. Screw on lid and shake to blend. Add more salt and pepper to taste.  Enjoy on salads, grilled vegetables or chicken with a Larry's Latest Sour Ale! 

Hopslam with its six hop varietals, generous malt bill and solid amount of honey adds a punch to this sweet and savory pork chop dish.  Ingredients Peach Chutney 4 peaches (peeled and chopped) 2 Tbsp. pecans .5 tsp. red pepper flakes .25 cups white sugar 2 oz. Hopslam .25 cups of water 1 lemon, juiced Pork Rub 4, 6-8 oz pork chops 2 Tbsp. brown sugar 1 Tbsp. salt 1 tsp. cayenne 1 tsp. garlic powder 1 tsp. black pepper 1 tsp. paprika In the Kitchen Peach Chutney Toast pecans lightly in the oven at 300 degrees Fahrenheit for about 5 minutes, or until fragrant. Let pecans cool and then chop them.  In sauce pot, add peaches, water, sugar and lemon and cook medium/low for 10-15 minutes. Add Hopslam, red pepper flakes and chopped pecans; continue to cook for an additional 5 minutes or until the liquid had reduced and become set. As you stir, be sure to smash the peaches down to create a fairly smooth mixture.   Set aside to cool, this can be served warm or cool with the pork. Pork Rub In a bowl, mix all ingredients, minus the pork chops, together. Generously rub the mixture on the pork chops and ensure all areas are covered.  Let the pork chops rest for at least 30 minutes before cooking to allow the flavors to marinade the meat.  You can cook the chops as you wish: Grilled, roasted, pan seared.  Top the pork chops with the peach chutney and enjoy with a Hopslam!  Make it? Love it? Show us. Tag your photos with #bellsbeer. We're @bellsbrewery on Twitter and Instagram.  Cheers!

[[{"fid":"6496","view_mode":"default","fields":{"format":"default"},"type":"media","field_deltas":{"1":{"format":"default"}},"attributes":{"class":"media-element file-default","data-delta":"1"}}]]   Looking to make an easy beer cocktail? This one is fruity, refreshing and complements Two Hearted ale very well. Take 70 percent Two Hearted, add 30 percent fresh squeezed (yes, it matters) grapefruit juice.  What are some of your favorite beer cocktails? Let us know on social media by tagging #bellsbeer. Here are some of our other favorite beer cocktails: Oberon Beermosa The Bitter Bro (with Two Hearted) Kalamazoo Stout Black Velvet

This light, sweet chicken salad recipe is great on a salad or sandwich. The mildly fruity and spicy hop characteristics of Oberon add just the right amount of zest to this dish.  5-6 Servings Ingredients  8 chicken breasts, cooked & diced 1 small red onion, small diced 1 rib (stick) of celery  1 cup roughly chopped cashews Juice and zest from 1 orange 1 Tbsp. Dijon mustard 1 Tbsp. apple cider vinegar Splash of Oberon .5 tsp. curry powder 1 tsp. salt .5 tsp. pepper 1.25 cups of mayonnaise In the Kitchen In a large bowl, mix the chicken, onion, celery and cashews together. In another bowl, add the remaining ingredients, whisk together to form the dressing  Dress the chicken and vegetables wth the dressing, ensure that there's equal distribution. Taste and season with salt and pepper as needed  Enjoy on your favorite bread or on a bed of greens with an Oberon! Did you make it? Show us. Tag us on Instagram and Twitter - @bellsbrewery. And use the hashtag #bellsbeer. 

This delicious Gouda cheese bread utilizes the toasted and sweet caramel notes from Amber Ale to create a delicious addition to any meal.  Ingredients 1 Bottle Bell's Amber Ale 3 cups flour 2 cloves minced garlic 1 Tbsp. baking powder 2 Tbsp. sugar 1 tsp. salt 1 tsp. black pepper 12 oz. shredded Gouda 3 Tbsp. melted unsalted butter In the Kitchen  In a large bowl, sift flour, salt and baking powder together. Add sugar and black pepper and stir until blended. Add minced garlic and combine thoroughly with dry mixture. Fold in 8 oz. of grated Gouda to the mixture. Add Bell's Amber Ale to the mixture, using either a wooden spoon or in a mixer with a dough hook on slow. Transfer dough into a nonstick or lined loaf pan, cover with a damp cloth and let rest for 25 minutes.  Pre-heat oven to 350 degrees Fahrenheit. After resting, liberally brush on the melted butter and sprinkle with the remaining Gouda. Bake for 40-50 minutes (look for golden brown coloring on top or a hollow sound it tapping the underside of your loaf).  Enjoy with a bottle of Bell's Amber Ale!