Beer Candied Bacon (Bourbon Barrel Aged Russian Imperial Stout – Moody Ales)

Beer Candied Bacon

I have had Beer candied bacon at a few bottle shares and I was blown away at just how tasty it was.  I found a recipe on and decided I better give it a shot myself.  This recipe calls for a big alcohol stout or porter that comes in on the sweeter side.  I would recommend a Russian Imperial Stout or a Baltic Porter.

Here are the few ingredients you will need.


1lb Thick Cut, High Quality Bacon
1/2 Cup brown sugar
1/4 Cup + 2 TBSP beer (Bourbon Barrel Aged Russian Imperial Stout – Moody Ales)

Preheat your oven to 400F.

Start by taking a baking tray and place tin foil in the bottom of the pan.  On top of this place wire racks to keep the bacon elevated and let excess fat drain off during baking.  place your bacon onto the wire racks.


In a small bowl mix the brown sugar and beer and whisk it into a syrup.  While you do this place the bacon in the oven for 10 Minutes.

At 10 Minutes remove your bacon.  Brush the beer syrup onto the bacon and place it back into the oven for 10 minutes.

Once the 10 minutes is up again take the bacon out and flip it over.  Once flipped over brush more of the beer syrup onto the bacon.


Take the bacon out again, flip the bacon and brush the last of the stout syrup onto the bacon.  This should be your last set of 10 minutes of baking.  The bacon should finish quite crispy.


Once you have finished baking it you need to remove it from heat and let it sit for at least an hour.  This lets the syrup solidify and create the candy layer.  This is to be served cold.


I purchased the bacon that was on sale for this batch which was a mistake.  If a proper thick cut of bacon was used it would have shrank less and would have had no burning.  I’m still perfecting my Candied Bacon game but this stuff is so tasty!

Chicken Pot Pie (Attila The Honey – Mt. Begbie Brewing Company)

Chicken Pot Pie

I had a hankering to eat a chicken pot pie so I searched the net for a recipe.  I stumbled upon this recipe while hunting google at Due South Brewing.  Like always I have made a few alterations but the inspiration is from there.

The ingredients you will need.
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Pie Crust
2 pack of store bought frozen pie shells
One Beaten egg white

1 – 1 1/2 pounds raw chicken breast sliced into 1″ cubes
1 1/2 cups frozen mixed vegetables (corn, peas and carrots)
4 Large Potatos
4 tablespoons olive oil
12 oz beer (Attila The Honey – Mt. Begbie Brewing Company – Partial bottle)
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1/4 teaspoon black pepper
3 teaspoon onion soup mix
1 can condensed cream of chicken soup
1/2 cup milk

Start by pealing potatoes and dicing potatoes into small cubes
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Place diced potatoes into pot of water and boil.  Boil potatoes until cooked but not to soft.  When cooked drain water.
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Dice chicken into 1″ cubes.

Warm a large frying pan to warm/high heat.  Add 2 tablespoons of olive oil, poultry seasoning, pepper, garlic powder, onion soup mix and then stir.
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Add 2 tablespoons olive oil and chicken and brown for around 8 minutes.  Preheat oven to 375 degrees.
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Add beer, cream of chicken soup and milk and mix.
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Next add frozen vegtables and reduce heat to medium.  Simmer mixture for 20 minutes.
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While you are simmering the mixture place one of the pie crusts into the oven and bake for 8 minutes.  This will keep the crust from getting soggy.  Once done remove crust and place to the side.
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Once your mixture has been simmering for 20 minutes add the potatoes and simmer for an additional 5 minutes.
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Next remove your mixture from heat and let it sit for an additional 5 minutes to allow the mixture to thicken further. Don’t worry not all of the mixture will fit in the pie crust.

Fill your lightly browned pie crust with your chicken and vegetable mixture.
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Now place the second pie shell on top of your pie and fold down the sides of the crust and pinch it together with the lower shell.  Cut 4 slits in the top of the pie for venting.

Take your beaten egg white and spread it on top of your pie crust with a pastry brush or any kind of cooking brush like a bbq brush.  I cheated on this step and my crust did not brown evenly.
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Place your pie into your still hot oven at 375 degrees for a total of 20 minutes.  You should place your pie on a baking sheet to catch anything that could boil over.
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Once your timer is finished remove the Chicken Pot Pie and let it sit and cool a bit before serving.
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Once cooled off enough cut your pie into servable portions and share with your friends and or family.
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This chicken pot pie was very enjoyable.  I think the next time I make this beer pot pie I will try hard to reduce the salt content as it tasted quite salty.  I might remove the onion soup mix and fry some diced onions instead.  Overall this was an amazing dinner and has me interested in trying out more beer pot pie recipes.

Hermannator Cookies (Hermannator Ice Bock – Vancouver Island Brewery)

Hermannator Cookies

I would like to thank Vancouver Island Brewery for the recipe for these awesome cookies!  I have altered the recipe slightly to taste removing white chocolate and replacing it with dark chocolate.

The ingredients you will require

2 Bottles Hermannator Ice Bock (or equivalent imperial ice bock)
1 cup brown sugar (two portions of 1/2 cup)
2 & 3/4 cups of flour
1/3 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp salt
3/4 tsp backing soda
1/2 cup butter softened to room temperature
1/2 cup shortening (I used vegetable shortening)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1.5 cups milk chocolate chips
1.5 cups dark chocolate chips

Preheat oven to 350F

Put beer and 1/2 cup brown sugar into a medium saucepan over medium heat.  Reduce mixture until syrupy and measures 1/3 cup.  In a medium saucepan this takes around 30-45 min (in a small one it is hours oops).  Watch it carefully because you do not want to scorch it.  Remove syrup from heat.  Set aside to cool slightly.
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Whisk together flour, cocoa powder, espresso powder, baking soda and salt in a bowl and set aside.
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Cream or beat with mixer butter, shortening, white sugar, 1/2 cup brown sugar, in a large bowl until fluffy.
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Add beer syrup, eggs and vanilla into creamed mixture and mix to combine.
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Stir flour-cocoa mixture into creamed mixture until flour is incorporated.  Do not beat or over mix as you could end up with tough cookies
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Add chocolate chips to mixture.  Fold the chocolate into mixture to achieve a consistent mix.
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Drop portions of the batter by the teaspoon onto cookie sheets (spray with pam to ensure non stick).  The batter may appear dry but don’t worry they will bake into beautiful tasty cookies._MNG2468  _MNG2469

Bake for about 12 minutes.  Let stand and cool before eating the entire batch in one sitting!
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Obviously my portions were too big.  These are amazing moist chocolate chip cookies that taste amazing.  Run out and pick up a 6 pack so you can make cookies and Chili!

Beer and Bacon Cheese Bread – (Driftwood Pale Ale – Driftwood Brewing)

Beer and Bacon Cheese Bread

If this is your recipe please let me know so I can give you recognition!  I was given this recipe with no explanation of where it came from.

The ingredients you will need.

I made two loaves of bread so I doubled the following list.

8 Strips of thick cut smoked bacon
2 (500ml) cups grated old cheddar (I used medium cheddar as per taste)
3 cups (750ml) all-purpose flour
4 tsp (20ml) baking powder
1/4 tsp (1ml) salt
1 12 oz (341ml) bottle of pale ale (I used Driftwood Pale Ale – Driftwood Brewing)
3 tbsp (45ml) liquid honey
2 tbsp (30ml) melted butter

Preheat the oven to 375F (190C).  Grease a 9×5 inch loaf pan.  Set aside.

In a large skillet, cook bacon over medium heat until crisp.  Transfer to paper towel lined plate and let cool.

In large bowl, whisk together cheese, flour, baking powder, salt and cayenne pepper.
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Pour in beer and honey to the mixture.  Stir just until mixture combined.
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Crumble all but one piece of bacon and place into bowl ( to make about 1 cup (250ml).

Add bacon to the mixture.  Fold bacon into the batter mixing bacon into batter consistently.
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Spread prepared batter into prepared bread pans.  Brush top with melted butter and push remaining strip of bacon in the top.
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Bake until loaf is golden and a cake tester comes out clean when inserted into the center, about 60 minutes.

Take out of oven and let cool in pan for 5 minutes and then transfer onto a rack to cool.
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I baked this bread just a little to long but it did not affect the flavour one bit and some of the people thought it would not have been as good baked less time.  Be careful when decideing on your pale ale as the hops profile will really shine through.  The Driftwood Pale Ale is a fairly hopy pale ale and as such this bread had a hopy flavour.  I made this bread for a beer tasting I was hosting and it was a big hit with some butter.

I would like to thank my girlfriend for helping me bake this bread as I was also running around trying to get ready for my Barleywine tasting the same night!

Chocolate Stout Cake (Old Yale Brewing – Sasquatch Stout)

Chocolate Stout Cake

I would like to thank Lynn of for passing this recipe on to me it was great!

The recipe has been adapted from the recipe by Barrington Brewery, Great Barrington, MA on Bon Appetit

The ingredients you will need.

1 cup of Stout (I used Old Yale Brewing – Sasquatch Stout)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup of sour cream
6 ounces semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules

Center Stage for the most important ingredient!  Old Yale Brewing – Sasquatch Stout out of Chilliwack BC.

Prepping the cake:
Preheat your  oven to 350F right away. Butter or spray a bunt pan well making sure to get in all of the  hard to get areas of the pan.  Bring the stout and butter to simmer in a large heavy saucepan over medium heat.


Once all the butter is melted and the mixture is simmering add cocoa powder and whisk until mixture is smooth.  Once you have a smooth mixture cool it slightly.

Whisk the flour, sugar, backing soda and 3/4 teaspoon salt into a large bowl and blend the mixture well.

Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

Once it is well mixed add stout-chocolate mixture to egg mixture and beat just to combine.


Next add the flour mixture and beat briefly on slow speed just enough to partially combine the mixture.


Using rubber spatula, fold batter until it is completely combined.

Pour the batter into the prepared pan.


Bake the cake until you can insert a tester (such as a toothpick) into center of the cake and comes out clean, about 35 minutes.  Transfer cake to rack to cool completely in the pan.  Once it is cooled turn cake out onto rack for drizzling ganache.


The cake part is now finished!  Now it is time to make the Ganache!

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  If it is not warm enough it will not drizzle onto the cake well.


Drizzle over the top of cooled cake!


The cake is now finished and it is time to enjoy it with some friends or family!

This cake is very moist and will stay that way for days even uncovered.  This is good as it is soo big and filling that you will need a few days to finish it!  Or just have a huge group of friends over.  There is never a bad reason to have friends over is there?  This cake pairs well with a Stout to drink such as the rest of the bottle of Sasquatch stout.  Or if you finished it while baking buy a second bottle to share with the cake.  A great ice cream to serve with this cake is something with espresso and chocolate in it!