Beer cocktails combine the flavours of craft beer with fresh citrus, herbs, spirits and seasonal ingredients to create drinks that are bright, balanced and surprisingly easy to make at home. Whether you’re hosting friends on the patio, firing up the barbecue or simply enjoying a quiet afternoon in the sunshine, the recipes we’re featuring offer a fresh take on summer sipping.

To keep things local, we’ve paired each cocktail with craft beer from BC breweries and, wherever possible, ingredients from the province. From a spicy IPA Michelada to a creamy Porter Beer Float, there’s a recipe for every taste and every occasion.

Before you start mixing, here are a few tips to help you make the most of your beer cocktails.

Tips for Making Beer Cocktails

• Match the beer style to the flavours in your cocktail. Not every beer pairs well with every ingredient.
• IPAs work well with citrus-forward recipes thanks to their bright hop character.
• Crisp lagers, pilsners and lighter ales provide a clean, refreshing base.
• Stir rather than shake. Carbonated beer and cocktail shakers don’t make the best combination. Frozen cocktails are the exception since blenders can handle those.
• Don’t skip the garnish. Fresh herbs, citrus or seasonal fruit add aroma, colour and a finishing touch to make every drink feel a little more special.

1. IPA Michelada

The Michelada is a classic beer cocktail for a reason. Bright citrus, a touch of spice and a crisp, hop-forward IPA come together for a refreshing drink that’s made for warm afternoons. This version uses a BC craft IPA for a West Coast twist on the Mexican favourite, with optional Worcestershire and hot sauce adding an extra layer of savoury flavour.

Serves: 1 | Time: 15 mins

Ingredients:

• Juice of 1 lime
• Lime wedge
• 1 tbsp of sea salt (pour onto a plate)
• A handful of ice cubes
• 1 tbsp tequila
• Approx 3/4 of a 473ml can of IPA (such as Parkside Brewery’s Humans IPA)
• Worcestershire sauce (optional)
• Tobasco sauce (optional)

Method:

1. Squeeze lime juice into a small bowl or small measuring cup
2. Use a lime wedge around the rim of your serving glass
3. Carefully dip the rim of your glass in the salt (you want to have a thin rim of salt)
4. Add ice, lime juice and tequila to your glass
5. Stir gently and then slowly pour your beer into the glass
6. Garnish with a lime wedge
7. OPTIONAL – Add a dash of Worcestershire sauce and a couple drops of hot sauce for some kick

2. Raspberry Beergarita

If you’re dreaming of warm weather and beachside margaritas, this raspberry beergarita brings a little vacation energy to your own backyard. Fresh raspberries, lime and tequila pair deliciously with a raspberry-forward BC craft beer for a drink that’s fruity, refreshing and easy to share. Blend it up for your next backyard gathering or sunny afternoon on the patio.

Serves: 2 | Time: 10 mins

Ingredients:

• 1 cup fresh raspberries
• 1/2 cup water
• 1 tbsp brown sugar
• 4-6 tbsp of tequila, or adjust to your taste
• 1 small lime, juiced
• 1 tall can of raspberry ale (such as Trading Post’s Raspberry Wheat Ale)
• 1 cup of ice
• Lime wedges
• OPTIONAL – Salt for the rim of your glassware (see cocktail #1)

Method:

1. In a blender, blend raspberries and water until smooth. Strain raspberries in a wire mesh colander over a bowl and pour juice back into the blender.
2. Add remaining ingredients and blend until smooth.
3. It will be very frothy, so let the liquid settle (just as you would a pint) before pouring.
4. While your liquid is settling, use a lime wedge to wet the rim of your glasses. Rim with salt.
5. Pour, add a lime wedge to each glass and enjoy!

Note: If you use frozen raspberries, increase your water amount to 3/4 cup.

Original cocktail recipe by sofabgood.com. 

3. Orange Elvis

Citrus and hops are a natural pairing, making this IPA cocktail bright, aromatic and surprisingly smooth. Gin, orange juice and a splash of elderflower liqueur complement the beer without overpowering it, while fresh herbs add an extra burst of summer flavour.

Serves: 1 | Time: 5 mins

Ingredients:

• 2 oz (4 tbsp) of dry gin (such as Spinnaker’s Botanical Beach London Dry Gin)
• 4 oz or a 1/4 tall can of IPA (such as Yellow Dog Play Dead IPA or Parkside’s Humans IPA)
• 1/2 oz (2 tbsp) St. Germain (semi-optional)
• Ice
• OPTIONAL – Fresh mint for garnish

Method:

1. Put some ice cubes in your glass.
2. Add gin, orange juice and St. Germain to a cocktail glass (or whatever you have available)
3. Use the stem of a spoon to stir and combine.
4. Slowly pour the beer.
5. Garnish with some fresh rosemary or mint.
6. Enjoy!

Note: If you have a cocktail shaker, add ice, gin, juice and St. Germain. Shake, shake, shake, and strain into a glass with ice cubes. Slowly pour IPA over ice. Add the beer after shaking to preserve the carbonation.

4. Raspberry Gin-ger Beer

Sweet raspberries, zesty lemon, homemade ginger syrup and gin come together in this vibrant cocktail, with a raspberry beer adding a refreshing finish. It takes a little extra preparation, but the homemade syrup is well worth the effort, and you’ll have enough left over for another round.

Serves: 2 | Time: 1 hour

Ginger Syrup

Ingredients:

• 1 1/4 cup (150 g) of fresh ginger root, chopped
• 1 cup sugar
• 1 1/2 cup water

Method:

1. Combine water, sugar and ginger in a small saucepan.
2. Heat to a gentle boil.
3. Reduce heat to a simmer and stir until sugar dissolves.
4. Remove from heat and let mixture steep for 30 mins.
5. Strain and chill in a covered container in the fridge.

Note: You’ll have enough left for at least four cocktails.

The Cocktail

Ingredients:

5. Black Velvet

Simple, elegant and ready in just a few minutes, the Black Velvet combines sparkling wine with a rich porter or stout for a cocktail that’s both refreshing and decadent. This version uses BC-made bubbly and craft beer for a local take on a timeless classic.

Serves: 1 | Time: 2-3 mins

Ingredients:

• 4 oz bubbly wine (such as Evolve Cellars Pink Effervescence)
• 4 oz porter or stout beer (such as Yellow Dog Smoked Porter)

Method:

1. Pour bubbly into glass (will hit about halfway in a traditional champagne glass)
2. Top it off by slowly pouring your beer.
3. Make another for your partner.
4. Enjoy!

Note: While not in season, a stout should give the cocktail an impressive layered look. Regardless, both versions are delicious.

6. Porter Beer Float

This grown-up take on the classic ice cream float pairs creamy vanilla ice cream with a rich porter or stout for a dessert that’s equal parts nostalgic and indulgent. It’s easy to make, fun to serve and guaranteed to be a conversation starter at your next summer gathering.

Serves: 2 | Time: 5 mins

Ingredients:

• Vanilla ice cream (such as Island Farms)
• 1 tall can of porter or stout (such as Yellow Dog Shake a Paw Smoked Porter)

Method:

1. Fill two small mason jars (or glassware of your choice) each with around two big scoops of ice cream
2. Slowly pour half a can of the beer over the ice cream in each glass.
3. Enjoy the creamy, fizzy finish!

Note: If you have kids or want a non-alcoholic version, Phillips Brewing & Malting offers a great root beer. It’s available in most grocery stores.

Share your beer cocktail creations with us by tagging @bcaletrail on social media. Happy mixing!

Originally written by Yasmine Hardcastle on July 22, 2020. Updated by the BC Ale Trail team in 2026.

The post Shake Up Summer with BC Craft Beer Cocktails appeared first on The BC Ale Trail.

About the Recipe

Turkey is the ultimate centrepiece for holiday meals and a versatile protein for gatherings throughout the year. Locally raised BC turkey is lean, nutrient-dense and full of natural flavour, especially when sourced from trusted farms like JD Farms in Langley, where premium, antibiotic-free turkeys have been raised with care for more than 40 years.

This recipe brings together some of the best ingredients grown and crafted in our province. Windset Farms, a leader in sustainable greenhouse growing, provides fresh, vibrant Vivo tomatoes that roast beautifully alongside the turkey. Grandpa J’s Original All Purpose Seasoning Blend adds depth and balance to the brine and rub, giving the bird rich, savoury character that chefs rely on in their kitchens.

To complete the meal, the recipe highlights local craft beer from Port Coquitlam’s breweries along the North of the Fraser Ale Trail, where a passionate community of brewers create distinctive, flavour-forward beers that pair naturally with BC-grown ingredients.

Brining the turkey in BC Beer and Grandpa J’s seasoning ensures exceptionally moist and flavourful results, while the roasted tomatoes offer a bright, savoury twist on traditional holiday sides. This dish is a celebration of BC farmers, producers, makers and brewers, and a reminder of the incredible ingredients grown close to home.

Full recipe below. 

 

 

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A post shared by Ned Bell (@nedbell)

Ingredients

Serves 8-10 people

Brine

• 1 whole 14 to 16-lb BC turkey, we got ours from JD Farms 
• 1/2 cup Grandpa J’s Original seasoning
• 2 to 3 cans BC Beer (Patina’s Maple Amber Ale recommended)
• 2 cups brown sugar, honey or maple syrup
• 5 litres water
• 4 bay leaves
• 2 sprigs rosemary or thyme
• 3 cloves garlic
• 2 sprigs sage

Rub

• 1/2 lb butter
• 2 tbsp Grandpa J’s Original seasoning

Roasted Windset Farms Vivo Tomatoes

• 2 x 2 lb containers Vivo tomatoes
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• Leaves from 1 sprig fresh thyme

Preparation

Brine

1. In a large stockpot or bucket, combine 3 litres water, 1/2 cup Grandpa J’s Original seasoning and the brown sugar. Bring to a boil, stirring until dissolved.
2. Remove from heat and add the remaining 2 litres water and the BC beer. Allow the brine to cool completely.
3. Lightly crush the garlic and herbs with the back of your knife and add them to the brine.
4. Once chilled, preferably overnight, pour the brine over the turkey and ensure it is fully submerged. If it floats, use a clean, heavy plate to hold it down. Cover and refrigerate for 4 to 6 hours.

Roasting the Turkey

• Remove the turkey from the brine and rinse well. Place on a rack and pat dry to help the skin crisp.
• Gently loosen the skin on the turkey breast and slide cubes of seasoned butter underneath and on top.
• Roughly chop celery, onion and carrots and spread them in the roasting pan under the turkey.
• Roast at 350 F for 3 to 4 hours until the skin is golden and the internal temperature reaches 160 to 165 F. After two hours, check the turkey and cover with foil if needed to prevent overbrowning.
• Rest the turkey for 30 minutes before carving.

Gravy

• Strain the vegetables from the drippings and reserve the liquid.
• In a pot over medium heat, whisk the drippings until bubbling. Add 2 tbsp flour per cup of drippings, whisking to avoid lumps. Strain if needed.
• Finish with 2 tbsp BC Beer or apple juice per cup of gravy.

 

Roasted Windset Farms Vivo Tomatoes

• While the turkey rests, heat the oven. Toss the tomatoes with olive oil, kosher salt, cracked pepper and thyme.
• Roast on a lined tray for 25 minutes until golden and juicy.

 

Mini Fresco Cucumbers 

I also love serving Windset’s Mini Fresco cucumbers on a platter in the middle of the family table as in my experience the little ones around the table will enjoy the cukes far more than the grown-up veggies.  

 

To Serve

Serve the turkey with roasted Vivo tomatoes, BC Fresh golden potato mash or roasted potatoes and Brussels sprouts seasoned with Grandpa J’s. Add stuffing if desired.

 

Enjoy and celebrate the best of BC this season.

Pairing Notes

 

Patina Brewing Co. Brewhouse & BBQ – Maple Amber Ale

Brewed with real AAA dark Canadian maple syrup, this amber ale balances rich malt character with a gentle maple finish. Its warmth and layered profile make it a perfect pairing for the savoury turkey and herbal notes in the brine.

Sidequest Brewing – Elder Gods Irish Foreign Export Stout

Rich and focused with dark chocolate and roasted coffee notes, this stout complements deep roasted flavours and adds complexity without sweetness.

Taylight Brewing – Sakura Yuzu Ale

Light and floral with citrus lift from yuzu, this ale brings a bright contrast to rich turkey and savoury sides.

Tinhouse Brewing – Run of the Mill Peppercorn Saison

A lively Belgian-style saison with orange peel, coriander and white peppercorns. Its refreshing spice and citrus notes pair well with traditional festive sides.

Watch the full CTV segment here

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Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Port Coquitlam appeared first on The BC Ale Trail.

Warm Flatbread with Goat’s Pride Rose Sauce, Taves Apples, Squash, Fennel & Bacon

Paired with Field House Brewing and Ravens Brewing Company

Recipe by Chef Ned Bell 

About the Recipe

This flatbread is a delicious way to celebrate Abbotsford’s abundance. It brings together local farmers, makers, and artisans who make the Fraser Valley truly the breadbasket of BC. Every ingredient tells a story of community, craft, and connection—from the tang of Goat’s Pride goat’s milk cheese to the crisp sweetness of Taves Family Farm apples.

It also highlights the spirit of Taste of Abby (Sept 19–28, 2025), Abbotsford’s 10-day festival of local food, beverage, and culture. Guests are invited to sip and savour along The BC Ale Trail with the Abbotsford Tasting Passport campaign, discovering breweries like Field House Brewing Co. and Ravens Brewing Co. Whether at the Night Market, a farm-to-table dinner, or enjoying this flatbread at home, you’ll taste why Abbotsford is proudly known as the “City in the Country.”

Full recipe below.

Ingredients

• Toppings 

Featuring: Taves Family Farm Apples
Available for U-pick throughout September—perfect for Taste of Abby visitors. Sunrise apples are sweet, crispy, and ideal for this recipe

• 1 cup thinly sliced Sunrise apples
• 1 cup red onion, peeled and sliced
• 1 cup fennel, cored and sliced
• 1 cup butternut squash, peeled and seeded
• A few spinach leaves 

• Pickling Liquid

• 2 cups white vinegar
• 2 cups water
• 2 cups sugar
• ½ cup salt
• 2 bay leaves

Bring to a boil until sugar and salt dissolve. Pour over the apples, onion, fennel, and squash. Cool, then refrigerate overnight.

• Goat’s Pride Rose Sauce

Goat’s Pride has been producing organic goat milk since 1993, now also supplying Mt. Lehman Cheese Co. for award-winning cheeses.

• 1 small can tomato paste
• Equal amount Goat’s Pride goat milk
• 1 tsp salt
• 1 tsp cracked black pepper
• ¼ tsp fresh thyme (rosemary also works)

Whisk until smooth.

• Dough

Homemade or pre-made flatbread/pizza dough

• Cheese – Mt. Lehman Cheese Co.

• ½ cup Duchess cheese (soft, tangy, melts just enough)

Grate or crumble before using, its bold flavour goes a long way

• Bacon

• 10 slices smoked bacon

Cooked until crispy (pan-fried or baked at 400°F until golden)

Method

1. Spread rose sauce over par-baked flatbread.
2. Layer pickled apples, onion, fennel, and squash.
3. Top with crispy bacon and a few spinach leaves.
4. Finish with grated Duchess cheese.
5. Bake until golden brown.
6. Slice, serve warm, and pair with your favourite Abbotsford craft beer.

Beer Pairings

Celebrate harvest season in Abbotsford by pairing your flatbread with:

Field House Brewing Co.

• Dutch Pale Ale – ABV 4.8%

Tasting Notes: Inspired by classic European pale ales and the founders’ heritage, this malt-forward, crisp brew became an instant hit in the East Abby tasting room. Light, clean, and easy-drinking with subtle malt sweetness.

• Salted Lime Mexican Lager – ABV 4.9%

Tasting Notes: Bright and refreshing with a clean finish. Lime and salt add a classic twist, making this one of Field House’s most crushable brews—perfect with savoury flatbread.

Ravens Brewing Co. (Proudly Indigenous-owned)

• Two to Tango Mango Jalapeño Sour – ABV 4.4%

Tasting Notes: A gose-style sour with mango purée, freshly juiced limes, and jalapeños. Wonderfully balanced tropical fruit with a gentle heat that lingers just enough to keep you coming back for another sip.

• Flying Dutchman Mosaic IPA – ABV 6.9%

Tasting Notes: East Coast–style IPA brewed with 100% Mosaic hops. Aromas of tangerine, lime, peach, and passion fruit shine through. Moderate bitterness, slight sweetness, and a full-bodied finish make it Ravens’ most popular beer.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh Ingredients and Local Brews from Abbotsford appeared first on The BC Ale Trail.

In our home, my guy does most of the cooking and I tend to be the purveyor of drinks. (And usually have to do the washing up — it’s only fair.) It’s a good dynamic, and it’s especially fun when I get to do things like make cocktails with craft beer as the main ingredient.  Over the summer, I shared refreshing craft beer cocktails to beat the heat. Today, the focus is on beer cocktails to celebrate the Hallmark holiday that we can’t help but love: Valentine’s Day.

We are in the middle of a move right now — yep, during Covid. One thing not yet packed, sold, or donated is our glassware, because we’ve truly come to appreciate the little things about being at home. Like sipping craft beer cocktails by our fireplace and doing 1000 piece puzzles —surrounded by the donate, sell, and keep piles. It’s about being together and spending that quality time.

Before you scroll to the recipes, a few quick tips for making the best craft beer cocktails:

Tips for making craft beer cocktails

• Not all beers mix well with typical cocktail ingredients.
• A shot glass is great for measuring out ounces. (Generally, a cocktail will have 1 ounce of liquor in it.)
• Put the cocktail shaker away. Stir, don’t shake. It goes against 007’s credo, but even he wouldn’t want the carbonated mess.
• If you can, garnish your cocktail. You’ll make use of those herbs you decided to grow during “lockdown” and it looks nice.

Alright, time to make your honey a cocktail!

Beer “Martini”

This is simply about changing up your glassware and adding a garnish to your favourite BC Ale Trail craft beer. If you have martini glasses, amazing. If you don’t, all good! I just like how fancy they make me feel.

1. Chill your glassware of choice for 10 minutes. Set a timer.
2. While you’re waiting, grab your garnish of choice and have it ready. (I used frozen raspberries for this occurrence.)
3. When ready, take the glassware out of the freezer and pour your and your love’s beer of choice. (We used Townsite Brewing‘s Perfect Storm.)
4. Top with garnish, clink glasses, and appreciate the little change-up in your beer game.

Beer’s Knees

Traditionally called a ‘Bee’s Knees’ and made with champagne or a bubbly wine of choice, this cocktail was a big hit for us. It’s very refreshing and will make you feel like you’re on holiday.

Serves: 2 

Ingredients (per glass):

• 1 x ounce of gin (We used Phillips Brewing & Malting‘s Discovery Street Origins gin.)
• Juice of half a lemon
• 1 1/2 tsp honey
• Half a can of chilled Pilsner of choice (We used Parkside Brewing‘s Dawn Pilsner.)
• Lemon slice for garnish
• OPTIONAL – Dash of Agnostura bitters

Method:

1. Pour the gin, lemon juice, and honey into each glass and stir vigorously until the honey has dissolved.
2. OPTIONAL – Add a few ice cubes. (Make sure the honey is completely dissolved or it will clump up.)
3. Top with beer and stir gently to combine.
4. Top with optional bitters and garnish with a lemon slice.

Thank you to Phillips Brewing & Malting for providing the gin for this cocktail. 

Did you know that several BC Ale Trail breweries make spirits like vodka, whisky and gin? Phillips, CENTRAL CITY, YALETOWN BREWING, and THE 101 BREWHOUSE are just a few of those distilling up a storm.

Craft Black Velvet

I shared this cocktail in the summer post, but it’s worth a repeat for three reasons:

1. It’s pretty — even when the layering trick doesn’t work.
2. Champagne glasses are the most romantic — and that’s what you want on Valentine’s Day!
3. It’s DELICIOUS.

It’s the ritzier version of a Black and Tan, which is usually made with a Guinness. I still haven’t nailed the full layered look that you can see in the recipe I used — this takes skill and luck, my friends. But I do love the jewel-toned hue the Hoyne Brewing Finnegan Irish Stout and Evolve Cellars Pink Effervescence created. It was quite pretty by the fire.

Serves: 1 

Ingredients:

• 4 oz sparkling wine of choice
• 4 oz porter or stout beer

Method:

1. Pour bubbly into glass (will hit about halfway in a traditional champagne glass)
2. Top it off by slowly pouring your beer over a tablespoon.
3. Make another for your honey.
4. Enjoy!

 

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A post shared by White Sails Brewing (@whitesailsbrewing)

Lavender Lime Beer Gimlet

A cocktail that I haven’t had a chance to recreate is the Lavender Lime Gimlet that White Sails Brewing recently posted on Instagram. This pretty cocktail is a collaboration with Arbutus Distillery in Nanaimo.  If you’re a lucky Nanaimo resident who has tried it, I’d love to know — and here’s how to make it:

Serves: 1

Ingredients: 

• 1 ounce of gin
• 1/4 ounce simple syrup (no more, as the beer sweetens the cocktail more than you’d expect)
• 1 ounce freshly squeezed lime juice
• Dash of lavender tincture (made with 1 cup of vodka of choice and a “boatload” of dried lavender flowers)
• 6 ounces White Sails Dry Hop January sour or your sour of choice

Thank you to White Sails Brewing for sharing this recipe.

Be sure to share your beer cocktail creations with us by tagging @bcaletrail on Instagram, Facebook and Twitter. Happy mixing!

The post Celebrate Valentine’s Day with Craft Beer Cocktails appeared first on The BC Ale Trail.

Perhaps, like me, you occasionally find yourself swiping through travel photos, basking in nostalgia and plotting where you’ll go next… The pandemic has put a damper on travel plans for the moment, but in the meantime, we can use food as a vessel to transport us to other lands!

To get the best of both worlds, I’ve been exploring some travel-inspired recipes and adding a local twist by incorporating BC craft beer. This is the perfect excuse to stop at your local brewery, swap travel stories, and grab a couple of extra cans to enjoy at home. While you’re there, why not sit back, relax, and enjoy a “flight” too?

Once you’re home, stow your luggage, and fire up the stove! It’s time to get cookin’.

Three international recipes using BC craft beer

Vietnam: Bo Kho – Beer-braised beef stew

This recipe is from NY Times Cooking (with the addition of beer).

From the dirt cheap bia hơi of Hanoi, to the trendy craft beer scene of Saigon, beer culture is alive and well in Vietnam. The only thing that can improve the experience is good company and amazing food, which is never hard to find (in Vietnam or BC). 

Bo Kho is a braised beef stew that radiates with the quintessential scents of Vietnamese cuisine: Chinese five-spice, fish sauce, ginger, lemongrass, and chillies. The addition of dark beer adds even more depth of flavour—the perfect reason to pair it with one of your favourite BC brews, like Dark Matter from Victoria’s Hoyne Brewing.

There are countless ways to customize the dish by using more or less meat, adding different vegetables and experimenting with the spices. Channel the flavours that take you back to the bustling streets and sweeping limestone mountains of Southeast Asia while adding a delicious BC touch. 

Ingredients – about 6 servings

FOR THE MARINADE:

• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons grated fresh ginger
• 2 teaspoons Chinese 5-spice powder
• ½ teaspoon black pepper

FOR THE BRAISE:

• 2-3 pounds beef chuck, cut into 1-inch cubes 
• 1-1.5 cups dark beer like Hoyne Dark Matter
• 3 cups beef stock (or water)
• 1 ½ pounds carrots, cut into 2-inch chunks
• 2 cups chopped bok choy
• 2 tablespoons neutral oil
• 6 shallots or 1 red onion, thinly sliced
• 1 cup chopped tomato
• 2 tablespoons grated fresh ginger
• 3 garlic cloves, minced
• 2 teaspoons salt (plus more to taste)
• 4 star anise pods
• 1 cinnamon stick (about 2 inches)
• 3 tablespoons finely chopped lemongrass, tender centre only (pound the stalk with the back end of your knife and peel away the tough outer layer)
• 1 or 2 Serrano or Thai chillies, stem on, split lengthwise
• ½ cup thinly sliced green onions, for garnish
• 1 cup cilantro sprigs, for garnish
• ½ cup mint leaves, for garnish
• ½ cup small basil leaves, for garnish

Instructions

1. Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
2. Put the beef in a large bowl, add marinade and mix. Let the beef marinate for a couple of hours if possible (you can also wrap and refrigerate it overnight if you’d like).
3. Put oil in a Dutch oven or similar pot over medium-high heat. When the oil is hot, fry beef cubes in small batches until browned. Make sure you don’t crowd them.
4. Remove the beef from the pot and set aside.
5. Add shallots, stir to combine and continue cooking until they’re softened, about 5 minutes.
6. Add beef back into the pot.
7. Add tomato, ginger, garlic, lemongrass, and salt. Stir to coat, then add star anise, cinnamon and chili pepper(s).
8. Cover with beer and broth and bring to a boil.
9. Reduce the heat to a simmer, cover with the lid ajar and cook for about an hour. Then add carrots to the pot.
10. Cook for about another hour or until the beef is fork-tender. Skim the fat from the surface of the broth as necessary.
11. Add the bok choy and let cook for a few minutes, until tender.

Spoon it into bowls and serve with cooked rice noodles, rice, or a Bahn mi style baguette to soak up all the delicious broth. Garnish with green onions, cilantro, mint, and basil.

Một hai ba dzô!

Germany: Beer-battered schnitzel 

This recipe is from recipes.net (with the addition of beer + pork).

There’s nothing more satisfying after an evening of drinking beer in Germany than a giant schnitzel nestled on a bed of fries. Pounded meat that’s breaded, fried, and served with a squeeze of lemon and a sprinkle of parsley… It’s hard to think of a food that pairs better with a crisp, frothy brew among friends.

Luckily, it’s super easy to make schnitzel here at home and many of BC’s craft breweries offer delicious German-style beers, like Lighthouse’s Cloudburst Hefeweizen. By adding some of that beer into the schnitzel batter, you get extra light crispiness from the bubbles and tasty flavour from the acidity. 

Bonus: Since the recipe only calls for a small amount of beer, you get to sip the rest while you cook. The Germans would approve!

Ingredients – 2-4 servings

• 4 pork chops 
• 2 teaspoons lemon juice
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup German-style beer like Lighthouse’s Hefeweizen
• 2 cup breadcrumbs
• Canola oil for frying
• Salt to taste
• Black pepper to taste
• 1 teaspoon fresh parsley leaves minced, for garnish
• lemon wedges to finish

Instructions

1. Pound the pork with a meat tenderizer or other object (I use a rolling pin) until they are about 1/4 inch thick
2. Drizzle the pork with fresh lemon juice and let stand for about 30 minutes.
3. Shake flour into a large shallow dish. Beat eggs and beer in a shallow bowl. Spread breadcrumbs into another dish.
4. Dip the cutlets in the flour to lightly coat, then dip into the egg-beer batter. Allow the excess egg to run off before completely coating each cutlet with breadcrumbs.
5. In a large skillet, heat enough oil for the meat to float in over medium-high heat until it reaches 325 to 350°F.
6. Carefully place the breaded cutlets into hot oil without crowding them. Cook until golden brown, about 2 to 3 minutes on each side.
7. Drain on paper towels and season with salt and pepper.

Sprinkle the schnitzel with parsley and serve with lemon wedges. Enjoy alongside dishes like spätzle, potatoes, gravy, braised cabbage, sauerkraut, beets, or asparagus. 

Prost!

Mexico: Beer-braised pork tacos 

This recipe is from the book Salt Fat Acid Heat by Samin Nosrat.

Few things bring me more happiness than the combination of beer and tacos. Mexico City was the last international trip I took before the pandemic hit and I’m so grateful I had the chance to experience the city’s incredible food and drink scene. 

Whether you’re missing the tropical beaches or vibrant cities of Mexico, an authentic beer and taco night might be just what the doctor ordered.

Use a Mexican-style lager like Twa Dogs’ Dos Perros Lager to add a little extra kick of nostalgia. Patience is key in this recipe, but it is so, so worth it. When your stomach starts to grumble near the end, kick back, turn on the Spanish music and enjoy una cerveza while your pork reaches ultimate tastiness.

Ingredients – 6-8 servings 

• 4 pounds boneless pork shoulder
• salt
• 1 garlic head
• neutral oil
• 2 medium yellow onions, sliced
• 2 cups crushed tomatoes in their juice
• 2 tablespoons cumin seeds (or 1 tablespoon ground cumin)
• 2 bay leaves
• 1 tablespoon of chilli powder
• 1-2 jalapenos, stem on and sliced length-wise
• 2 to 3 cups lighter beer like Twa Dogs Dos Perros Mexican lager
• corn tortillas
• lime, cilantro and salsa of choice to finish

Instructions

1. The day before cooking (or at least several hours ahead of time), season pork generously with salt and refrigerate.
2. When you’re ready to cook, preheat the oven to 325 F. Remove roots from garlic and slice them in half (you can leave the skins on).
3. Set a large ovenproof pot over medium-high heat. When warm, add 1 tablespoon oil. When the oil is hot, place pork in the pot. Brown evenly on all sides, about 3-4 minutes each. When browned, remove and set aside.
4. Reduce heat to medium and add 1 tablespoon oil. Add onions and garlic and cook until tender and lightly browned, about 15 minutes.
5. Add tomatoes, cumin, bay leaves, chilli powder and jalapenos. Nestle pork in the base and add enough beer to come about 1.5 inches up the sides of the meat. Make sure the peppers and bay leaves are mostly immersed so they don’t burn.
6. Bring to a boil then slip the pot, uncovered, into the oven. After 30 minutes, check to make sure liquid is barely simmering. About every 30 minutes, turn pork and check level of the liquid. Add more beer as needed. Cook until fork-tender, about 3.5-4 hours.
7. Take pot out of the oven and remove pork. Set aside.
8. Blend all the aromatics in a processor and strain through a sieve. Discard the solids. Skim the fat and adjust salt if needed.
9. Shred the meat and combine with sauce.

Serve the pork on corn tortillas, topped with chopped onion, cilantro, lime, and your choice of salsa, beans, or other veggie toppings. 

Salud!

The post Three international travel-inspired recipes made with BC craft beer appeared first on The BC Ale Trail.

Say what you will about the coronavirus pandemic, but one undeniably positive thing about it — okay, the only positive thing about it — is that we’re living in the golden age of home bread baking. You may be aching with nostalgia for those carefree days when you would stroll by your local taproom to savour a pint or two, but on the other hand, there’s a not-too-bad chance that you’re also glowing with pride over the sourdough culture that’s bubbling away on your counter. You may not be hanging out with your local brewer as often as before, but in a way, you’ve become something of a yeast wrangler yourself, minus the overalls and green rubber gloves.

I’m here to tell you that you don’t have to choose between one delicious fermented grain product and another! Baking sourdough bread with beer as an ingredient is a perfect way to bring home some of the DIY spirit of your favourite local brewery. Beer, used in place of water in bread dough, can contribute a range of delicious, complementary flavours that add depth and nuance to your loaves. Dry, light-coloured beer such as helles lager or kölsch will give you subtle, caramel-like sweetness in the crumb and a rich brown crust, while richer and darker beers like porter and stout add deep, chocolatey complexity. If you’re a seasoned bread baker, you can go right ahead and try adding beer to your favourite recipe — start by substituting beer for a third of the total water, and if you like the results, try adding more. But if you’re just getting started in the world of bread, or if you’re looking for some new ideas, read on.

I’ve shared three recipes here that showcase the delicious possibilities of baking with beer. I chose ones that are suitable for novice bread bakers, so don’t let yourself feel intimidated. You can do this! That said, there are a few specific things you’ll need to have on hand:

• BEER – Take this as the excuse you were looking for to support your local brewery. I live in Gibsons, so I took the opportunity to pick up a variety of delicious local brews from The 101 Brewhouse + Distillery, Tapworks Brewing Company, and Persephone Brewing Company. Get some beer that you think would be delicious to add to bread, and make sure to get something for yourself while you’re there. Beer pairs extraordinarily well with fresh bread!
• A SCALE – There’s really no way around the fact that weighing your bread ingredients is far more precise than measuring them by volume. Given that so much of a bread’s success hinges on the ratio between its dry and wet ingredients, it’s well worth your while to invest in an inexpensive kitchen scale if you haven’t already. Get one that you can zero so that you can weigh out each ingredient separately as you add it to the bowl. A decent one should set you back no more than $50, and they are readily available from local and online suppliers.
• SOURDOUGH CULTURE – Maybe you have some of your own on hand. If so, great! If not, you can either find a friend who has some to share, or you can make your own. There are plenty of how-to guides on the internet. Here’s a good one.
• FLOUR – Wheat flour is usually pretty easy to come by, whether it’s white all-purpose flour or darker whole wheat flour. Two of the three recipes below call for rye flour, though, which can sometimes be a bit more difficult to track down. A well-appointed supermarket will usually carry at least one brand of whole rye flour (also sometimes labelled “dark rye flour” or just “rye flour”), but if you want to find light rye flour or coarse rye meal you’ll likely have to visit a specialty food store or visit an online supplier. I like the rye flours available from Daybreak Mill. If you can’t find these specialty rye flours, go right ahead and use whole rye in place of the light rye and coarse rye meal in each of these recipes. You’ll be fine!

STOUT SANDWICH LOAF

Whole wheat sandwich bread is maybe the least glamorous bread out there, but don’t turn up your nose – this utilitarian loaf is delicious. The crumb is soft, even, and elastic, making it ideal for slicing thinly and topping with your favourite sandwich ingredients. A healthy pour of dark ale or lager gives it a deep richness that stands out when it’s toasted and topped with peanut butter and jelly. I used Tapworks Brewing Co.’s robust, roasty Hwy 102 Oatmeal Stout, which gave the dough a pleasant chocolatey aroma. Plus, it comes in a 650-ml bomber, so there was enough left over for a late morning beverage. You didn’t think I’d pour it out, did you?

Makes: 2000 g dough (2 loaves)
Start to finish: About 22 hours

STEP 1: SPONGE (EVENING BEFORE BAKING DAY)

15 g mature sourdough culture
138 g whole wheat flour
138 g lukewarm water

Mix these ingredients together in a small bowl, cover, and leave to ferment overnight. In 10-12 hours the sponge will be light, bubbly, and will smell fresh and yeasty.

STEP 2: AUTOLYSE (MORNING, BAKING DAY)

Sponge
349 g dark beer at room temperature
270 g lukewarm water
378 g whole wheat flour
640 g all purpose flour

Transfer the sponge to a large bowl and stir in the beer and the water, mixing until completely combined. Then add the flours, mixing with a strong wooden spoon just until there is no dry flour left. The dough will look shaggy and uneven. Cover the bowl and let it sit for 40 minutes to allow the flour to absorb the liquid completely.

STEP 3: FINAL MIXING

23 g salt (any kind you like, as long as the crystals are nice and fine)
50 g lukewarm water

Sprinkle the salt over the dough and pour the water over the salt to dissolve it. Then use your hands to massage the salt and water into the dough. As soon as you can’t see any more water left unincorporated, scrape the dough out onto a smooth surface and squish it roughly flat. You’re going to knead the dough now. It shouldn’t take more than five minutes of vigorous kneading to make your dough smooth and elastic — when it’s ready, though, it will still be fairly sticky. I know my dough is close to ready when it starts to peel off the counter in one cohesive mass, with the edges of the mass forming distinct ridges as they come away.

Once you’re finished kneading, transfer your dough from the counter (a bench scraper is very helpful here) to a well-buttered large mixing bowl. Cover and leave to ferment at room temperature until the dough has roughly doubled in volume. This can take anywhere, in my experience, from 3.5 to 5 hours. Don’t rush this step – let the dough slowly rise and develop flavour.

STEP 4: DIVIDING AND SHAPING (BAKING DAY, AFTERNOON)

While the dough is rising, take the time to prepare your baking pans. This recipe will work well with a standard 9” x 5” bread pan, but if you have the smaller 8.5” x 4.5” pans, you should be fine too. I use 9” x 4” Pullman pans, which come with a removable lid for making a deliciously rectangular sandwich loaf. Whatever your bread pan of choice is, coat the inside well with butter (or a vegan fat of your choice) and set the pans aside.

Once the dough has fully risen, clear a space on your counter and sprinkle some all-purpose flour on it. Scrape the dough onto your counter and divide it in half using your bench scraper or another hard object. If you like, use your scale to divide the dough into two even pieces. Shape them into loaves by pressing the dough roughly into a rectangle, then, with well-floured hands, rolling it up away from you starting with the near edge, giving the loaf an oblong shape. Press down with the edge of your hands to seal the seam, then place the loaf in your prepared pan, seam side down. Cover your loaf pans with well-buttered plastic wrap and allow the dough to rise until it’s roughly doubled again. This typically takes 2 to 3 hours in my kitchen.

STEP 5: BAKING

Preheat your oven to 400° about half an hour before you expect the loaves to be ready to bake — don’t worry about getting this exact. When your loaves have doubled, they’re ready to go in! If you like, make a single lengthwise slash down the loaves — as they expand in the oven, this slash will open up handsomely. Place the loaves in the oven and bake for about 50 minutes. When they’re ready, they’ll be a nice golden brown all over, and if you flip the loaf over and tap it on the bottom with one finger it’ll make a nice hollow thumping sound. If you have an instant-read probe thermometer, the inside of the loaf should read at least 198°. Let them cool completely before slicing and enjoying with a beverage of your choice!

EIBAUER’S BEER RYE

This recipe comes from the fantastic German-language baking website Ketex – Der Hobbybrotbäcker. The recipe calls for a light beer, so I picked up a six-pack of Persephone Brewing Co.’s outrageously refreshing Coast Life Lager. Its subtle maltiness complements the robust flavour of the whole rye flour, while adding a toasty depth to the rich brown crust. Don’t be intimidated by the fact that it’s a round loaf – the rye dough is fairly stiff and easily molded, as long as your hands are sufficiently floured.

Makes: 1210 g dough (1 round loaf)
Total time: about 20 hours

STEP ONE: SPONGE (EVENING BEFORE BAKING DAY)

26 g mature sourdough culture
130 g whole rye flour
130 g light rye flour (or whole rye)
260 g warm water

Mix these ingredients thoroughly in a small bowl and cover to ferment for about 16 hours. The sponge will smell assertively sour.

STEP TWO: FINAL DOUGH (MORNING, BAKING DAY)

Sponge
135 g whole rye flour
135 g light rye flour (or whole rye)
70 g whole wheat flour
70 g all-purpose flour
230 g light beer at room temperature
14 g salt
10 g instant yeast

Mix these ingredients together thoroughly until you have a stiff, smooth, absurdly sticky dough. Scrape the sides of the bowl down, cover it, and let it rest for 30 minutes. Meanwhile, find a cloth napkin and sprinkle all purpose flour all over it, rubbing it in thoroughly. Then find a basket that’s a bit bigger than the dough. If you have a banneton or other proofing basket, use this.

Once the 30 minute rest is up, sprinkle flour on your counter and carefully scrape the dough out onto it. With well-floured hands, shape your dough into a smooth round, and place it into the basket, smooth side down. Cover the loaf with another cloth, or with a buttered piece of plastic wrap, and let rise for 60 minutes. At this point the loaf should have expanded significantly but not doubled.

STEP THREE: BAKING (MIDDAY, BAKING DAY)

If you have a baking stone, put it in the oven now and preheat the oven to 480°. Then, find a piece of cookware that can handle high temperatures — a cast iron skillet is a good choice, or a spare loaf pan. Place it in the oven underneath the baking stone 30 minutes before you bake. And if you don’t have a stone, no sweat. You’ll be fine.

Five minutes before baking, put on your trustiest oven gloves and very carefully pour half a cup of boiling water into the preheated cast iron skillet or loaf pan, then close the oven door.

When your 60-minute timer goes off, carefully turn your loaf out of its basket onto a well-floured baking peel (if you aren’t using a stone, turn it onto a well-floured baking sheet). You’ve got a choice here. You can either use a sharp knife or razor to cut a pattern into your loaf, and as it expands in the oven, the slashes will open up beautifully. Or, if you prefer a natural look, you can skip this step and let the loaf crack naturally. Then, if you’re using a peel, open the oven door and carefully slip the loaf onto the preheated baking stone. If you’re using a baking sheet, place the sheet in the oven. Either way, bake the loaf for 15 minutes with steam. Then, when your timer goes off, lower the oven temperature to 355° and remove the steam pan. Set the timer for a further 45 minutes. The loaf is done when the crust is a rich brown and the inside of the loaf measures 198° on an instant-read probe thermometer.

SOURDOUGH DANISH RYE

Ever since an Instagram influencer ran the word “hygge” through Google Translate, Danish rye bread has been soaring in popularity. It’s a dense and complex loaf, packed with seeds, grains, and often including a healthy splash of beer. This variation, from rye expert Stanley Ginsberg’s blog The Rye Baker, is leavened entirely with sourdough, giving it a pronounced sour flavour that contrasts beautifully with the richness of the seeds. I wanted to use a beer that would add complexity of the flavour profile without dominating, so I went with The 101 Brewhouse + Distillery’s Shingleroof Hefeweizen. The pronounced spice and the bright banana esters from the German wheat beer yeast work perfectly in a bread that’s all about big flavours.

Makes: 3000 g dough (2 large loaves or 3 smaller ones)
Total time: About 30 hours

STEP ONE: STAGE 1 SPONGE (MORNING BEFORE BAKING DAY)

10 g mature sourdough culture
100 g whole rye flour
100 g warm water

Mix these ingredients in a small bowl until smooth. Cover and allow to ferment for 10-12 hours — the sponge should have doubled in volume.

STEP TWO: STAGE 2 SPONGE (EVENING BEFORE BAKING DAY)

Stage 1 sponge
670 g whole rye flour
670 g warm water
40 g salt
50 g light molasses, maple syrup, or honey
100 g pumpkin seeds
100 g sunflower seeds
70 g flax seeds
35 g sesame seeds

Mix these ingredients thoroughly in a large bowl and cover. Allow to ferment 10-12 hours. It probably won’t double this time, but the sponge will have expanded significantly and will smell rich and sour.

STEP THREE: FINAL DOUGH (MORNING, BAKING DAY)

Stage 2 sponge
500 g coarse rye meal (if you don’t have it, just use more whole rye flour)
235 g whole wheat flour
320 g beer at room temperature

Mix these ingredients into the sponge and stir to combine completely. It’ll be a bit of an arm workout, and you’ll definitely benefit from using a very sturdy wooden spoon. Once everything is thoroughly mixed, take a little break to grease your bread pans with butter or a vegan fat of your choice. If you’re using 8.5” x 4.5” bread pans, you should prepare three of them, but if you’re using larger pans you can go ahead and just prepare two. Divide the dough evenly between the pans — I scooped it out of the bowl with a wooden spoon and squished it flat in the pans with a wet hand. Smooth out the tops of the loaves, cover with a well-greased piece of plastic wrap, and allow to rise for 3-5 hours, until the loaves have risen visibly and the tops show numerous broken bubbles. This took 4 hours in my kitchen.

STEP FOUR: BAKING (MIDDAY, BAKING DAY)

As the loaves are nearing readiness, preheat your oven to 435°. Once the loaves have fully risen, bake them for 75-90 minutes, or until the inside of the loaf measures 198° when measured with an instant-read probe thermometer. The loaves will be a deep brown all over. Let them cool completely before you cut into them. The crust will soften as the bread ages.

Know Before You Go

Travel within British Columbia is still restricted. For more information please refer to this page.

The post Elevate Your Sourdough Bread Game with Craft Beer appeared first on The BC Ale Trail.

Your recipe calls for wine. You’re a beer drinker. What do you do? Don’t worry, I didn’t know if using beer in cooking was the best idea either. But then, as an experiment, I tried it.

One of the main things I love about beer is that there’s always an element of mad science involved in each brew. Each of its four ingredients can be manipulated a million ways to create the perfect brew for any situation. Lucky for us, cooking is one of these situations. 

Where to Start

If you’re looking into cooking with beer as an ingredient, a tried-and-true favourite in my house is the legendary Beer-Can Chicken. But once you give that a go a few times, you’ve basically mastered it, and will likely want to dive a little deeper. Also, our brewers have worked too hard to have a half-can of their beer shoved up the exit end of a chicken carcass (it’s tastier than it sounds, trust me). And this, my friends, is where the fun begins.

A few cookbooks exist on the topic with some interesting recipes and with some general guidelines. Luckily, more and more books are appearing on the shelves as chefs experiment and discover different flavours. If you don’t want to do a bunch of research, you’re generally safe with the following rules of thumb:

• Wheat beers are great with chicken and seafood
• Ales, porters and stouts are perfect for pork, beef, and lamb
• Belgian ales go great with hearty meats and game
• Nut-brown ales pair well with stews and cheesy dishes

Follow The Rules, or Not…

If you’re like my wife, you like rules and structure and you’ll probably want to find a cookbook. My suggestion would be The Canadian Craft Beer Cook Book. It has some great recipes that will give you a good start, as well as some interesting profiles on Canadian Craft Beer Icons — including the BC brewpub that started it all — Spinnakers in Victoria.

And since you now have me talking about my favourite brewpub, let’s talk about Spinnakers. There aren’t many places that you can find one of the best views in the city, fresh delicious beer, and a locally sourced menu all under one roof. Unless you’re talking about Spinnakers. With beer involved in almost everything on the menu, you’ll want to make sure you stop by the next time you’re in Victoria. But I digress.

Perhaps you’re more of a cavalier in the kitchen like myself. If so, you can take the four rules of thumb from above and have at it. Or, if you’re even more like me, you can throw out all the rules and let the beer flow into everything you cook. I like to play around with my food (sorry mom). I have only one rule in the kitchen: “If a recipe calls for water or wine, you can just go ahead assume they mean beer.”

Let’s Get Started

By now, you’re likely excited to try cooking with beer. Good! to get you started, I’m going to share one of my personally developed, beer-infused recipes that could be one of the few reasons my wife is still with me: my “Famous” Shandy Ribs. I’ve made this enough times that I’m willing to put it out there with confidence. If you want the full experience, try out my homemade Beer-BQ Sauce and Rib Rub too!

Be warned, If you like exact and precise, you can follow this recipe to the word, but feel free to add or take away from it depending on your own tastes. I’m a culinary cavalier remember??

– Beer Appetite. I hope you enjoy these as much as I do! –

Mike’s “Famous” Shandy Ribs

Ingredients

• Ribs (as many racks as you want)
• Barbecue sauce (try mine below)
• Rib Rub (try mine below)
• Lighter beer – lager or pilsner (suggestion: Driftwood Arcus Pilsner)
• Fruit juice – I prefer pineapple

Directions

1. Set Oven to 275 Degrees (F)
2. Remove silver skin from the underside of the ribs and dry off meat with a paper towel
3. Smear barbecue sauce all over the ribs
4. Sprinkle rib rub all over the ribs (no need to rub it in)
5. Place ribs on cookie sheet meat side up
6. Pour half a tin of beer in the cookie sheet
7. Pour about the same amount of juice in the sheet
8. Tent tin foil over ribs, making sure to limit any air holes over top, your goal here is to create a steam tent for the ribs
9. Carefully place ribs in the oven (don’t spill the liquid) and cook ribs for 3 hours
10. Take ribs out of the oven and remove tinfoil tent
11. Turn oven up to 350 degrees (F)
12. Smear some barbecue sauce on top of the ribs
13. Place the ribs uncovered in the oven or, if you have one, on the barbecue for about 20 minutes or until the sauce starts to caramelize
14. Eat ribs with fury!

Mikey’s Beer-BQ Sauce

Ingredients 

Group A:

• 1 onion – any size, chopped well
• 4 garlic cloves – squished
• ¼ cup canola oil

Group B:

• 5 tsp chili powder
• 1 tsp salt
• 2 tsp ground black pepper
• 1 pinch cayenne pepper (more if you like spicy)

Group C:

• 2 cups ketchup (homemade if you’ve got it)
• 1 cup packed brown sugar
• ¼ cup apple cider vinegar
• ⅛ cup Balsamic vinegar
• ⅓ cup yellow mustard
• ¼ cup Worcestershire sauce
• 2 tsp liquid smoke (more if you like smoky)
• 3 tsp dark chocolate chips
• 1 cup strong coffee from this morning
• 1 can dark beer – stout if you have it

Directions

1. Grab a large pot and cook Group A at medium heat until onion is translucent
2. Add in Group B and cook for a couple of minutes at the same heat
3. Add in Group C, and bring to boil while stirring
4. Reduce heat to low and simmer without a lid for about an hour or until you’ve reached your preferred consistency
5. Find me on Instagram and tell me how much you like my sauce!

Ribby Rib Rub

Ingredients

• ½ cup packed brown sugar
• ¼ cup smoky paprika
• 1 tbsp ground black pepper
• 1 tbsp salt
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin

Directions

1. Mix it all together and use as needed

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