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WILD BLUE VINAIGRETTEWILD BLUE VINAIGRETTE

WILD BLUE VINAIGRETTE – Serves 4 By Executive Chef Sam Niemann – St. Louis, MissouriWILD BLUE VINAIGRETTE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

To make Vinaigrette:Blend strawberries, raspberries and white vinegar in a blender until smooth. Add all remaining ingredients to the mixture.Blend until smooth.If not sweet enough to taste add ½ cup more sugar. Season with salt and pepper to taste.Optional: Blend ½ quart of Blueberries along with the other berries to enhance the flavor.

Vinaigrette:1 c. Red Wine Vinegar1 c. Balsamic Vinegar1 quart Fresh Strawberries½ quart Fresh Raspberries1 c. Granulated Sugar8-10 ounces Wild Blue BeerSalt and Pepper to Taste

Vinaigrette:1 c. Red Wine Vinegar1 c. Balsamic Vinegar1 quart Fresh Strawberries½ quart Fresh Raspberries1 c. Granulated Sugar8-10 ounces Wild Blue BeerSalt and Pepper to Taste

Salad: 6 oz. Fresh Spring Mix Greens

4 oz. Gorgonzola Cheese Crumbles3-4 rings Shaved Red Onions

(per salad for garnish)

½ c. Walnuts pinch Dried Cherries (per salad)

Salad: 6 oz. Fresh Spring Mix Greens

4 oz. Gorgonzola Cheese Crumbles3-4 rings Shaved Red Onions

(per salad for garnish)

½ c. Walnuts pinch Dried Cherries (per salad)

BUD SELECT SEA BASS MEDITERRANEAN

BUD SELECT SEA BASS MEDITERRANEAN

BUD SELECT SEA BASS MEDITERRANEAN – Serves 4 By Executive Chef Sam Niemann – St. Louis, MissouriBUD SELECT SEA BASS MEDITERRANEAN – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

Heat oil in a 12 inch skillet on medium heat. Add peppers and onions and cook for 5 minutes. Add garlic and cook 2-3 minutes. Add tomatoes, olives, capers, lemon juice, salt and Bud Select and cook for about 5 minutes. Reduce heat to low and simmer until most of the liquid is gone. In the meantime, while sauce is cooking, cook sea bass.Place fillets on baking sheet, drizzle with melted butter and bake at 350 degrees for 15-20 minutes. Plate up the fillets and crown them with the Mediterranean Sauce.

4 fresh Sea Bass Fillets (5-6 oz. each)2 tbsp. Olive Oil1 large Green Pepper (diced)1 large Yellow Pepper (diced)1 medium Onion (diced)1 clove Garlic (crushed)

4 fresh Sea Bass Fillets (5-6 oz. each)2 tbsp. Olive Oil1 large Green Pepper (diced)1 large Yellow Pepper (diced)1 medium Onion (diced)1 clove Garlic (crushed)

3 c. canned diced Tomatoes (drained)

½ c. Pitted Calamata Olives (sliced)¼ c. Capers, (drained and washed)

2 tbsp. Lemon Juice½ tsp. Salt

1 c. Bud Select

3 c. canned diced Tomatoes (drained)

½ c. Pitted Calamata Olives (sliced)¼ c. Capers, (drained and washed)

2 tbsp. Lemon Juice½ tsp. Salt

1 c. Bud Select

CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE

CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE

CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

CHICKEN PARMESAN WITH BUDWEISER MARINARA SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

Dredge the chicken in the flour. Heat the olive oil over medium-high heat in a large sauté pan. Sauté the breaded chicken breast on each side until golden brown, about 3 minutes per side. Place the chicken in a baking dish and top with the Budweiser Marinara Sauce. Sprinkle the parmesan and Romano cheeses on each breast. Bake for 15 minutes or until internal temperature is 150 degrees F. Remove from oven and turn oven to broil. Place 2 slices of mozzarella on each chicken breast and broil until the cheese melts. Arrange on a platter and serve.

6-8 oz. skinless, boneless Chicken Breasts1 c. Flour1 c. Olive Oil1/3 c. Parmesan Cheese (grated)

6-8 oz. skinless, boneless Chicken Breasts1 c. Flour1 c. Olive Oil1/3 c. Parmesan Cheese (grated)

1/3 c. Romano Cheese (grated)12 slices Mozzarella Cheese

4 c. Budweiser Marinara Sauce

1/3 c. Romano Cheese (grated)12 slices Mozzarella Cheese

4 c. Budweiser Marinara Sauce

BUDWEISER MARINARA SAUCE – Serves 8 By Executive Chef Sam Niemann – St. Louis, MissouriBUDWEISER MARINARA SAUCE – Serves 8 By Executive Chef Sam Niemann – St. Louis, Missouri

Pour olive oil into sauce pot, heat oil on medium heat a few minutes, add peppers, onion, celery and carrots. Let cook for approximately 10 minutes, stir frequently. Add garlic, Budweiser, chicken broth, diced tomatoes and tomato paste. Bring back to a low boil and then turn to a low simmer. Add basil, oregano, salt and pepper. Let everything cook on low for about half hour. Stir frequently to avoid burning. Add to Chicken Parmesan recipe, or serve over pasta.

Bow Tie Pasta: When using Budweiser Marinara Sauce, we cook our pasta only in straight Budweiser beer. Bring the Budweiser to a boil, add the pasta, cook until tender, drain the pasta; there is no need to rinse pasta. Discard the liquid and serve pasta with the Budweiser Marinara Sauce.

¼ c. Olive Oil1 Green Pepper (small dice)1 Medium Onion (small dice)4 Stalks Celery (small dice)1 Large Carrot (small dice)2 Cloves Garlic (dice)12 oz. BudweiserBow Tie Pasta (your choice on quantity)

¼ c. Olive Oil1 Green Pepper (small dice)1 Medium Onion (small dice)4 Stalks Celery (small dice)1 Large Carrot (small dice)2 Cloves Garlic (dice)12 oz. BudweiserBow Tie Pasta (your choice on quantity)

2 ½ c. Chicken Broth 1 c. diced Tomatoes

2 c. Tomato Paste 4 tsp. Basil Leaves

4 tsp. Oregano Leaves 3 tsp. Salt

½ tsp. Black Pepper

2 ½ c. Chicken Broth 1 c. diced Tomatoes

2 c. Tomato Paste 4 tsp. Basil Leaves

4 tsp. Oregano Leaves 3 tsp. Salt

½ tsp. Black Pepper

CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE

CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE

CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE – Serves 2 By Executive Chef Sam Niemann – St. Louis, Missouri

CRACKED PEPPER STRIP STEAK WITH MICHELOB PAN SAUCE – Serves 2 By Executive Chef Sam Niemann – St. Louis, Missouri

Sprinkle salt to taste on the top and bottom of the steaks, and then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, to your liking. Heat the oil and the butter in a heavy sauté or frying pan over high heat. When the pan is quite hot, lay in the peppered steaks. Fry for about 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.Making the pan sauce:Add the shallots to the pan and sauté briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the Michelob into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. Cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates the juices. When blended, pour the sauce over the steaks.

2- 8 oz. Strip Steaks (We Use Certified Angus

Beef)2 tbsp. crushed Black Peppercorns1 tsp. Vegetable Oil 1 tbsp. Butter

2- 8 oz. Strip Steaks (We Use Certified Angus

Beef)2 tbsp. crushed Black Peppercorns1 tsp. Vegetable Oil 1 tbsp. Butter

Pan Sauce:2 tbsp. minced Shallots

½ c. Michelob Beer ¼ c. Beef Stock

1 tbsp. Butter

Pan Sauce:2 tbsp. minced Shallots

½ c. Michelob Beer ¼ c. Beef Stock

1 tbsp. Butter

MICHELOB AMBERBOCK CRÈME BRÛLÈE

MICHELOB AMBERBOCK CRÈME BRÛLÈE

MICHELOB AMBERBOCK CRÈME BRÛLÈE– Serves 6 By Executive Chef Sam Niemann – St. Louis, MissouriMICHELOB AMBERBOCK CRÈME BRÛLÈE– Serves 6 By Executive Chef Sam Niemann – St. Louis, Missouri

Preheat oven to 325 degrees. Whisk yolks, beer and 6 tablespoons of sugar in medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among six ¾” deep custard cups or ramekins. Arrange dishes in 13x9x2 inch baking pan. Pour enough hot water into the pan to come halfway up sides of dishes.

Bake approximately 35-40 minutes until the custard is set. Do not over bake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Half an hour before serving: Remove the custards from the refrigerator and let stand at room temperature. Preheat broiler. Just before serving, sprinkle 1 tablespoon brown sugar on top of each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes and serve.

2 tsp. Michelob AmberBock6 large Egg Yolks6 tbsp. Sugar

2 tsp. Michelob AmberBock6 large Egg Yolks6 tbsp. Sugar

1 Vanilla Bean (split lengthwise)1-½ c. Whipping Cream

6 tsp. packed Brown Sugar

1 Vanilla Bean (split lengthwise)1-½ c. Whipping Cream

6 tsp. packed Brown Sugar

BUDWEISER STEAMED MUSSELS ALLA NAPOLI

BUDWEISER STEAMED MUSSELS ALLA NAPOLI

BUDWEISER STEAMED MUSSELS ALLA NAPOLI – Serves 4 By Executive Chef Sam Niemann – St. Louis, MissouriBUDWEISER STEAMED MUSSELS ALLA NAPOLI – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

Sauce Preparation:Heat olive oil in a large saucepan, add onions, celery, garlic and basil, cook for about 5 minutes. Add the tomatoes, sugar and pinch of salt and pepper along with 6 ounces Budweiser beer. Turn heat to low and let cook for about 20-30 minutes.Cooking the Mussels:Place mussels in a pot with 12 ounces Budweiser beer. Place on high heat and bring to a boil. Cook for a few minutes until the mussels have opened. Stir frequently to ensure they are evenly cooked. Pour off the excess cooking liquid and discard any unopened mussels. Place the opened mussels in their shells in a serving bowl or platter.Pour the hot sauce over the mussels and garnish with chopped basil or parsley.

2 lbs. fresh, cleaned Mussels12 oz. Budweiser BeerSauce:1 tbsp. Olive Oil2 Onions (diced)1 stalk Celery (diced)

2 lbs. fresh, cleaned Mussels12 oz. Budweiser BeerSauce:1 tbsp. Olive Oil2 Onions (diced)1 stalk Celery (diced)

1 clove Garlic (chopped)1 tsp. fresh Basil (chopped)

1 lb. Plum Tomatoes (peeled and diced)1 tsp. Sugar

Salt and Pepper6 oz. Budweiser Beer

1 clove Garlic (chopped)1 tsp. fresh Basil (chopped)

1 lb. Plum Tomatoes (peeled and diced)1 tsp. Sugar

Salt and Pepper6 oz. Budweiser Beer

SZECHWAN BEEF WITH KIRIN ICHIBAN OYSTER SAUCE

SZECHWAN BEEF WITH KIRIN ICHIBAN OYSTER SAUCE

SZECHWAN BEEF WITH A KIRIN ICHIBAN OYSTER SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, MissouriSZECHWAN BEEF WITH A KIRIN ICHIBAN OYSTER SAUCE – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

Combine dry ingredients, roll meat in mixture and set aside for 10 minutes. Heat oil for deep frying in a wok and fry meat until golden and crisp. Drain and set aside. Heat oil for sauce in a non-stick pan and lightly fry red chilies until dark. Lower heat, add garlic and fry for a minute. Sprinkle in chili powder and add meat and peppercorns. Stir in soy sauce, oyster sauce and fry for a minute. Add bamboo shoots and green beans and mix well, pour in stock and beer and cook for 5 minutes. Mix corn flour with ½ cup water, add to meat, bring to boil and cook for a minute more, stirring constantly. Garnish with shredded spring onions and serve with noodles or steamed rice.

1-½ lbs. Strip Loin (cut into 1 inch strips)5 tbsp. Corn Flour¼ tsp. Salt ¼ tsp. Black Pepper Oil for fryingSauce:1 tbsp. Oil6 Red Szechwan Peppercorns1 medium, dried Red Chili (small diced)

1-½ lbs. Strip Loin (cut into 1 inch strips)5 tbsp. Corn Flour¼ tsp. Salt ¼ tsp. Black Pepper Oil for fryingSauce:1 tbsp. Oil6 Red Szechwan Peppercorns1 medium, dried Red Chili (small diced)

½ tsp. Garlic Paste1 tsp. Red Chili Powder

1 tbsp. Soy Sauce2 tbsp. Oyster Sauce

6 oz. Kirin Ichiban Beer2 tbsp. Bamboo Shoots (sliced)

½ c. Beef Stock3 tsp. Corn Flour

1 lb. fresh Green Beans (cut into 1 inch pieces)

½ tsp. Garlic Paste1 tsp. Red Chili Powder

1 tbsp. Soy Sauce2 tbsp. Oyster Sauce

6 oz. Kirin Ichiban Beer2 tbsp. Bamboo Shoots (sliced)

½ c. Beef Stock3 tsp. Corn Flour

1 lb. fresh Green Beans (cut into 1 inch pieces)

KIRIN ICHIBAN PAELLA VALENCIAKIRIN ICHIBAN PAELLA VALENCIA

KIRIN ICHIBAN PAELLA VALENCIA – Serves 4 By Executive Chef Sam Niemann – St. Louis, MissouriKIRIN ICHIBAN PAELLA VALENCIA – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

In 10-12 inch paella pan or a similar ovenproof sauté pan, placed on the cooking grate directly over high heat, brown the pork tenderloin and chorizo sausage on all sides, 6-8 minutes. Remove the pork tenderloin and sausage, add the chicken, and brown all sides, 5-6 minutes. Remove the chicken and add the garlic and cook, stirring occasionally, until the garlic browns, about 2 minutes. Add the rice and stir until the grains are coated with fat. Return the pork, chorizo, and chicken to the pan. Add 4 cups of the chicken stock, tomato, roasted pepper, saffron, paprika, thyme and bay leaf. Season with salt and pepper to taste. Stir well. Bring to a boil, then move the pan over indirect low heat. Simmer, without stirring, until most of the liquid has been absorbed and the rice is almost tender, 20-25 minutes. (If all the liquid is absorbed before the rice is tender, add another ½ to 1 cup chicken stock or water and cook for an additional 5-10 minutes until absorbed.) Remove the bay leaf. Add the shrimp, clams and lobster. Continue to cook indirectly over low heat until the shrimp are opaque and the clams are open 5-7 minutes. Discard any clams that do not open. Carefully remove the pan from the grill and let rest for 5 minutes before serving.

4 oz. Pork Tenderloin (cut into 1 inch cubes)4 oz. Chorizo Sausage2 boneless Chicken Breasts3 cloves Garlic (diced)8 oz. Lobster (cut into ½ inch slices)1 ¼ c. Arborio Rice 4-5 c. Chicken Stock1 c. diced Tomatoes1/3 c. Red Bell Peppers (diced)

4 oz. Pork Tenderloin (cut into 1 inch cubes)4 oz. Chorizo Sausage2 boneless Chicken Breasts3 cloves Garlic (diced)8 oz. Lobster (cut into ½ inch slices)1 ¼ c. Arborio Rice 4-5 c. Chicken Stock1 c. diced Tomatoes1/3 c. Red Bell Peppers (diced)

Pinch Saffron Threads2 tsp. Spanish Paprika1 tbsp. Thyme (diced)

1 Bay LeafKosher Salt

Ground Black Pepper12 medium Shrimp (peeled and de-veined)

12 Clams12 oz. Kirin Ichiban

Pinch Saffron Threads2 tsp. Spanish Paprika1 tbsp. Thyme (diced)

1 Bay LeafKosher Salt

Ground Black Pepper12 medium Shrimp (peeled and de-veined)

12 Clams12 oz. Kirin Ichiban

GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO

GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO

GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

GRILLED HALIBUT WITH LEFFE BLONDE ABBEY ALE PESTO – Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

Combine 2/3 cup of olive oil, 1 clove of garlic, chopped basil, ground almonds,panko crumbs and Tabasco in a food processor. Process until finely chopped.Add 1/3 cup of the Leffe Blonde Abbey Ale and process until pesto is smooth.Preheat a grill. Season the halibut with salt and pepper and grill about 3 minuteson each side or just until cooked through.Chop remaining garlic. Heat a large skillet with remaining olive oil. Add garlic andshallots and cook until lightly golden. Add grape tomatoes and cook, tossingfrequently 3–4 minutes or until the tomatoes begin releasing their juices.Spoon some of the tomato mixture on a plate. Top with a halibut fillet and spoonover some of the pesto.Recipebefore serving.

1 cup extra-virgin olive oil4 garlic cloves1 medium bunch of basil, coarsely chopped1/3 cup blanched ground almonds1/3 cup Japanese panko crumbs3 drops Tabasco sauce

1 cup extra-virgin olive oil4 garlic cloves1 medium bunch of basil, coarsely chopped1/3 cup blanched ground almonds1/3 cup Japanese panko crumbs3 drops Tabasco sauce

1 2-pound Halibut steak, quartered1/3 cup Leffe Blonde Abbey Ale,

plus 2 tablespoons2 shallots, chopped

1 pound grape tomatoes

1 2-pound Halibut steak, quartered1/3 cup Leffe Blonde Abbey Ale,

plus 2 tablespoons2 shallots, chopped

1 pound grape tomatoes

GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD

GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD

GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD– Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

GOLDEN WHEAT GRILLED SALMON & GOAT CHEESE SALAD– Serves 4 By Executive Chef Sam Niemann – St. Louis, Missouri

In a container combine the beer, teriyaki, orange juice, mustard, olive oil, garlic and scallions. Mix well, place the salmon in the marinade, cover and refrigerate for two hours.Prepare an outdoor grill for high heatRemove Salmon from marinade and discard the marinade.Lightly oil the grill. Brush the salmon with olive oil. Cook on the grill for about 6-8 minutes with the lid closed. Turn salmon over and cook another 6-8 minutes with the lid closed. Salmon should be firm and flaky. If not, let it cook a few more minutes. Remove from heat and set aside.

Grilled Salmon;1 cup Bud Light Golden Wheat Beer1/3 cup Teriyaki Sauce¼ cup Orange juice Concentrate½ tsp. Whole Grain Mustard2 Tbsp. Olive Oil1 clove Fresh Garlic, minced1 Tbsp. Scallions, diced4 pieces Fresh Salmon 6 oz. each

Grilled Salmon;1 cup Bud Light Golden Wheat Beer1/3 cup Teriyaki Sauce¼ cup Orange juice Concentrate½ tsp. Whole Grain Mustard2 Tbsp. Olive Oil1 clove Fresh Garlic, minced1 Tbsp. Scallions, diced4 pieces Fresh Salmon 6 oz. each

Salad;12 oz. Fresh Baby Spinach, rinsed and patted dry

2 Oranges, peeled and sectioned4 oz. Goat Cheese

½ cup Pistachio’s ToastedDressing;

1 Tbsp. Dijon Mustard3 Tbsp. Bud Light Golden Wheat

3 Tbsp. Balsamic Vinegar3 Tbsp. Olive Oil

Salt & Pepper to taste

Salad;12 oz. Fresh Baby Spinach, rinsed and patted dry

2 Oranges, peeled and sectioned4 oz. Goat Cheese

½ cup Pistachio’s ToastedDressing;

1 Tbsp. Dijon Mustard3 Tbsp. Bud Light Golden Wheat

3 Tbsp. Balsamic Vinegar3 Tbsp. Olive Oil

Salt & Pepper to taste

Place Spinach in a bowl, pour the dressing over the spinach and toss. Divide evenly between 4 plates. Top each salad with orange segments crumbled goat cheese, pistachios and grilled salmon. You can either leave the salmon whole

or break it up and serve.

Recommended Pairing; Bud Light Golden Wheat

Grilled Salmon Salad