Beer Jelly – Beer Jam, Basic or Your Way
Marty Martindale

Beer jelly is fun, it’s sweet, it’s savory, it jiggles, it contrasts, it complements, it surprises, it glazes, it dresses and it borrows craft genius from some amazing brewers. No buzz, tho.

Also called beer jam, beer is usually one of only four ingredients: beer, sugar, pectin and lemon. The buzz may be gone, but the delicacy intended by its brewers comes through nicely – a purist’s joy of joys.

Food Republic in an article titled “Spreadable Beer Jelly Could Be The Next Big Thing,” Tiffany Do states,”Potlicker Kitchen makes a slew of different varieties of the stuff, including Black India Pale Ale, Hefeweizen with Orange, Oatmeal Stout and something called the Heady Jelly made with Alchemist Brewery’s Heady Topper. Each jar is made with a different beer and includes a suggested food pairing. We’re already thinking about trying out the Apricot Ale with some bacon sticky buns.”

For those who care to elaborate on “perfection,” they contrive savory concoctions by adding tomato, brown sugar, balsamic vinegar, shallots, Parmesan cheese grated, rosemary, olive oil or something you choose. For sweet experimentation some add vanilla bean, lemon, star anise, sugar, allspice, cloves, orange zest, or again, you think create!

The fine folks at Splendid Table share their favorite beer jelly recipe:
https://www.splendidtable.org/recipes/beer-jelly

BEER JELLY “GO WIDTHS”:

Bacon pate
Bacon sticky buns
Beer-poached shrimp
Blue cheese
Charcuterie
Cheddar cheese
Chicken
Cocktails
Condiment
Cornichons
Country ham
Desserts
Figs
Flatbread
Grainy mustard
Manchego cheese
Mixed drinks
Palate cleaner between courses
Parmesan cheese
Pickles
Pork chop glaze
Pumpernickel
Pumpkin pie
Rye bread
Salad dressings
Salmon
Salsas
Sandwiches
Shallots
Smoked fish
Smoked sausage
Spicy peppers
Steak
Toast
Tomato
Vegetable dishes

Foodsites with more beer jelly info:

http://potlickerkitchen.com/recipes/bacon-and-beer-jelly-sticky-buns/
https://houseofwebster.com/?AffId=3
http://ozarkbeercompany.com/?age-verified=26f7c5ce2c
http://www.chefkclark.com/

 

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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