50 -5 5 ยบ TEMP /F
7.5 % ABV
TUMBLER J AVA H E A D , a W o n d e r f u l ly r o b u s t O at m e a l S t o u t. I T i s a COLD STEEPED COFFEE infused beer releasing hints of mocha, nuts, and cocoa.
TOTAL TIME: 35MIN
PREP TIME: 20 MIN
Ingredients 1 Bottle of Java Head Stout 5 pounds beef flap meat 4 ounces soy sauce 1 pound brown sugar 5 cloves garlic, smashed 1 tablespoon red pepper flakes 1 teaspoon ground black pepper 4 ounces Worcestershire sauce
JavaHead Marinated New York Strip DIRECTIONS 1 Combine Java Head Stout, worcestershire sauce, soy sauce, Molasses, brown sugar, black pepper, red pepper flakes & garlic; Mix thoroughly. 2 Marinade new york strip for minimum 2 hours 3 Remove steak from marinade and let rest at room temperature for 15 minutes to raise internal temperature. 4 Lightly coat pan with butter over medium high heat 5 Cook each side for 5 minutes or until preferred doneness 6 Remove steaks from heat and let sit for 10 minutes
JAVA HEAD TIRAMISU
TOTAL TIME: 135MIN
PREP TIME: 15MIN
INGREDIENTS 1 ½ cups cream cheese
45 ladyfinger cookies
1 cup heavy cream
¾ Java Head Stout ½ cup strong brewed
1 cup confectioner sugar 1 egg, beaten (optional) 1 tablespoon vanilla extract
coffee or espresso
½ cup cocoa powder
DIRECTIONS 1 In a medium bowl, whip 3/4 cup heavy whipping cream. Set aside. 2 In a separate, large bowl, whip cream cheese, remaining heavy cream, sugar, egg and vanilla. Fold in whipped cream and set aside. 3 In a shallow pie dish or bowl, stir together beer and coffee. Dip individual ladyfingers very quickly into the dish, careful not to make them too soggy. Place in the bottom of dish until the bottom is filled. 4 Carefully spread 1/2-inch layer of cream cheese mixture on top of the soaked ladyfingers. Sprinkle with 1/4 cup cocoa powder. 5 Repeat with another ladyfinger layer, then top with remaining cream cheese mixture and cocoa powder. 6 Cover and refrigerate until chilled and set, about 2 hours
WHEAT GLASS Ta k e a J o u r n e y t o a d i f f e r e n t r e a l m . t ry D r e a m w e av e r , o u r W h e at b e e r t h at ta k e s y o u r senses to a whole new world. f e at u r i n g n o t e s o f b a n a n a , Clove & Apple.
¼ cup of all-purpose flour ¼ teaspoon of ground black pepper 2 skinless, boneless chicken breasts, butterflied 1 ½ teaspoons of vegetable oil 1 ½ teaspoons of butter
⅓ cup of orange juice
⅓ cup of Dream Weaver Beer
1 ½ teaspoons of
orange zest 2 tablespoons of capers 2 tablespoons of flatleaf parsley, chopped
DIRECTIONS 1 In a medium bowl, whisk together the flour and ground black pepper. 2 Dredge the chicken breasts in the mixture to coat and set aside. 3 Melt the butter in a large skillet over medium heat.
CHICKEN PICCATA w/ ORANGE AND DREAMWEAVER BEER GLAZE
4 Add the oil, and once it start to simmer, place the chicken breasts in the skillet. 5 Cook approx. 7 minutes per side, or until the juices run clear. 6 Remove the chicken from the skillet and place on a plate. Set aside. 7 Increase the skillet heat to high and add the orange juice and Dreamweaver beer. 8 Cook until reduced by to about half. 9 Add the orange zest and capers. 10 Place the chicken into the skillet once again and coat with the orange and wheat beer sauce to serve. 11 Garnish with parsley.
TOTAL TIME: 35Min
PREP TIME: 15MIN
Dream weaver Banana nut Muffins DIRECTIONS 1 Preheat oven to 350°F. Lightly grease two 9 x 5-inch loaf pans. 2 In a large bowl cream the brown sugar, banana, eggs, vanilla and oil; set aside. 3 In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, cardamom and cloves. 4 Blend the flour mixture and the beer into the creamed mixture. 5 Stir in the walnuts, raisins, chocolate chips, and ginger to the mixture and blend well. 6 Pour into the prepared pans. 7 Bake for 1 hour 8 Leave in pan for 15 minutes to cool before turning out to cool completely on rack.
Dreamweaver Banana nut Muffins TOTAL TIME: 75MIN
PREP TIME: 15MIN
INGREDIENTS 1 cup raisins
½ teaspoon ground allspice
2 large eggs
1 teaspoon ground cardamom
1 teaspoon salt
½ teaspoon ground cloves
2 cups packed light
1 cup mashed ripe banana
brown sugar 2 cups Dreamweaver Wheat Beer 2 cups toasted walnuts 1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract 2 tablespoons canola oil 3 cups all-purpose flour 2 teaspoons baking soda 1 tablespoon grated ginger
DIRECTIONS 1 Preheat oven to 350°F. Lightly grease pans. 2 In a large bowl cream the sugar, banana, eggs, vanilla and oil. 3 In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, cardamom and cloves. 4 Blend the dry mixture and the beer into the creamed mixture. 5 Stir in the walnuts, raisins, chocolate chips, and ginger to the mixture. 6 Pour into the prepared pans, and bake for 1 hour. 7 Leave in pan for 15 minutes to cool before placing on rack.