Cooking with beer

Home cooks it's time take a bottle of beer into the kitchen! Everyone from pub chefs to the celebrity chefs of luxury restaurants are doing so already. Beer can be your best friend in the kitchen – a real maid-of-all-work – you can cook with beer, marinate in it, brush with it, season with it. From soups, sauces and casseroles to desserts and more. Here are a couple of tempting, easy-to-make examples from our own recipe collection. In time we shall add to and vary the collection. You are welcome to send in your best beer recipe for us to try.

Recipe collection

Sailor's beef

A classic among dishes in which beer is one of the main ingredients. This recipe comes from PubStallhagen and was created by Milton Rammer.

Ingredients for 4-6 persons

  • 800 g thick flank of beef
  • 800 g potatoes e.g. Bintje or Asterix
  • 1 bottle /500 ml Stallhagen Brown Ale, or more if necessary
  • 2 onions
  • generous amount of butter
  • 2 bay leaves
  • 5-8 peppercorns
  • salt and freshly ground white pepper to taste


  • Pickled beetroot
  • Crispbread or homemade bread with butter
  • Stallhagens US Red Ale or Baltic Porter (for a party)


  1. Slice the onion and fry in butter until golden-brown
  2. Slice the meat thinly and fry in butter
  3. Slice the potatoes
  4. Grease a baking dish and put in the potatoes, onions and meat and spices in thin layers
  5. Pour in the Brown Ale until the potatoes are almost covered
  6. Bake at 175 C for about an hour

Camembert soup enriched with beer

Soups are traditionally made with beer, but here is a less traditional combination made with Camembert-type cheese. The recipe comes from the excellent beer cookbook "Olutkeittokirja", published at Christmas 2012.

Ingredients for 4 people:

  • 50 g butter
  • 40 g flour
  • 600 ml chicken stock
  • bay leaves, freshly ground white pepper
  • 400 ml dark beer (e.g. Stallhagen Delikat or Baltic Porter)
  • 100 ml whipping cream
  • 50 g grated Emmental (mature)
  • 150-170 g Camembert-type cheese


  • 4 slices rye bread
  • 80 g good quality Camembert-type cheese
  • Stallhagens Delikat


  1. Melt the butter in a saucepan
  2. add the flour and cook for two minutes (without browning).
  3. Add the stock and mix well, add the spices and beer, allow to simmer for about 10 minutes.
  4. Add the cream and Camembert cheese, allow to melt and add the emmental. Allow to melt but do not boil.
  5. Strain the soup and froth it up with a stave blender.
  6. Toast the rye bread slices
  7. add a slice of Camembert cheese and brown under the grill
  8. serve with the soup.

Recipe translated from Markus Maulavirta & Jussi Hukkanen’s Olutkeittokirja (2012

Take a chance and try beer in desserts!

Chocolate cake with Porter

Chocolate loves Porter beer and this elegant cake is a delicious confirmation of how well this combination works.

10-12 people

Cake base

  • 300 ml flour
  • 200 ml sugar
  • 2 tsp baking powder
  • 2 eggs
  • 100 ml Stallhagen Baltic Porter
  • 100 g butter
  • 50 g real dark chocolate

Moisten with

  • 150 ml Stallhagen Baltic Porter
  • 150 ml strong coffee
  • 2 tsp vanilla sugar


  • 50 ml Stallhagen Baltic Porter
  • 50 g butter
  • 50 g real dark chocolate
  • 400 ml icing sugar
  • 2 tsp vanilla sugar


  • 200 g blackcurrants
  • 3 tbs preserving sugar
  • 50 ml blackcurrant juice


  1. Mix the dry ingredients for the cake and whip the eggs until they lighten.
  2. Quickly boil up the beer and lift the saucepan from the heat.
  3. Mix in the butter and chocolate in small pieces. Allow to cool.Set the oven to 175 °C.
  4. Sift the dry ingredients into the whipped egg and add the beer-chocolate mixture.
  5. Pour into a greased 1.5 liter ring mold and bake at 175 C for approx. 45 minutes.
  6. Allow the cake to cool while you prepare the moistening liquid.
  7. Briefly boil up the beer and pour in coffee and vanilla sugar.
  8. Moisten the cake with the cooled liquid.Prepare the icing.
  9. Heat the beer and set the saucepan aside. Add butter, chocolate in pieces and stir until the chocolate has fully melted
  10. add the icing sugar and heat the mixture, stirring constantly until the liquid clears.
  11. Add vanilla sugar to taste. Remove the cooled cake from its mold, pour the icing over and allow to cool.
  12. Boil up the sauce ingredients in the saucepan, strain, allow to cool and serve with the cake.

This recipe comes from Kotiliesi magazine’s Best Chocolate Recipes 19/12.

Stallhagen AB  |  Getavägen 196  |  22410 Godby  |  Åland  |  +358 18 48500

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