What can be better than drinking a fantastic Boulder beer? These breweries are giving it a shot with elevating the dining experience by adding their own beers in their food. Check out these seven Boulder breweries cooking with beer:
Avery Brewing Company marinates a steak in a stout for their steak and egg salad complete with fried egg, blue cheese crumbles, tomatoes and a lemon vinaigrette.
(Avery Brewing, 5763 Arapahoe Ave., 303-440-4324)
Twisted Pine Brewing’s guacamole and queso dip are both made with chile beers, either Billy’s Chilies or Ghost Face Killah, depending on how hot they’re going for. Big Shot Espresso Stout is used in the chicken chili, and the blonde ale is in the marinara which serves as the base sauce for many of the pizzas and strombolis. The beers are also often used in daily soups and other specials as well.
(Twisted Pine Brewing, 3201 Walnut St., 303-786-9270)
FATE Brewing Company makes a Beer Mustard BBQ Sauce, Stout Black Pepper Vinaigrette, and Russian Beer Dressing. House-made kraut, used for the Pastrami Egg Rolls and House-Smoked Pastrami Rueben, is made with beer soaked mustard seeds. The Poached Pear Salad is power greens, sun dried cranberries, smoked goat cheese chevre, FATE Parcae belgian style pale ale and red wine poached pears, roasted pepitas, and cranberry morita vinaigrette. FATE beer is used in the FATE steak sauce that tops the Steak & Egg Melt Sandwich. In the Burnt End Ragout FATE Clotho Cascadian Dark Ale is cooked with burnt ends, carrots, celery, parmesan, giardiniera, and rotini. FATE laimas kölsch style ale is used to braise collards as well.
(FATE Brewing Company, 1600 38th St., 303-449-FATE)
BRU handbuilt ales uses their brews in the beer vinegar with the Wood Roasted Vegetables. The Wood Roasted PEI Messels are made with fresno chile, ginger, and IPA broth, and sourdough bread. The Spinach & Roasted Beets are served with a goat cheese & pale ale fondue, burnt grapefruit, chopped almonds, and ale-herb vinaigrette. Stout beer appears in the BBQ sauce that covers the Smoked Ribs, the glaze for the Chicken Wings, and the bitter chocolate broth for The Smore. The Sourdough Pizza is made with an ipa tomato sauce, ale sausage, kale, and smoked shallots, and there’s BRU beer in the Tamarind Glazed Meaballs. The beer mustard appears on the Artisan Cheese board, and the Roasted Mushroom Udon Noodle Bowl is served with kimchi, radish,and saison dashi.
(BRU handbuilt ales, 5290 Arapahoe, 720-638-5193)
West Flanders Brewing uses their Trippel Lutz for their steamed mussels along with fresh thyme, lemon, shallots, butter, and red chile flakes, and their Angry Monk for the mustard for pretzel bites and for their poached soybeans.
(West Flanders Brewing Company, 1125 Pearl St., 303-447-2739)
Mountain Sub Pubs and Breweries use a less hoppy stout to de-glaze, such as Irish Old School Stout, in the Black Bean Chili. The Annapurna Amber Ale, along with soy sauce and herbs, are marinated with the tempeh and baked for the Tempeh Rueben. The BBQ sauce for the Bison Burger is cooked with Old School Stout and apple cider vinegar, and a stout is also used for the Stout Honey Mustard.
Boulder Beer uses theirSweaty Betty Blonde is used in a citrus marinade for thinly shaved chicken breast piled on ciabatta bread, along with a roasted red pepper aioli for the Calypso Sandwich. That same marinated chicken is also used for a Chicken Pesto Wrap. The Alaskan cod is made with a Singletrack batter for fish and chips. Flashback infused BBQ sauce is slathered on slow cooked pork for the BBQ sandwich. Mojo IPA is brushed on the jumbo beer pretzels. Chocolate Porter Milk Shake consists of Shake Chocolate Porter blended with vanilla ice cream and topped with chocolate and whipped cream.
(Boulder Beer, 2880 Wilderness Place, 303-444-8448)
