Conway's Irish Ale Bratwurst With Braised Red Cabbage

Makes 4 to 6 servings

1 onion

3 12-ounce bottles ale, such as Conway's Irish Ale

2 cups water

6 locally made fresh bratwurst, about 4 ounces each

1 red cabbage

½ cup red wine vinegar

½ cup brown sugar

1 tablespoon butter

Cook's notes: The staff at Great Lakes Brewing Co. uses organic produce from its own Pint Size Farm in Bath, Ohio, and Ohio City Farm in Cleveland, and recommends that you use produce from your own garden or other small local farms. If you have any flat ale or beer, you can certainly use that for this recipe.

Cook the brats: Slice the onion and place in a pot with the beer and water. Bring the liquid to a gentle simmer for 10 minutes. Place the bratwurst in the pot and let them cook through, about 20 minutes. Keep the liquid at no more than a simmer. Remove the bratwurst from the liquid and keep them warm.

Cook the cabbage: Slice the cabbage and place in another pot with the red wine vinegar and brown sugar. Stir and let the cabbage cook for 10-15 minutes, until just tender.

Brown the brats: As the cabbage is nearing completion, heat butter in a skillet. Place the bratwurst in the skillet and cook over low heat, just to crisp the skins.

Presentation: Let the bratwurst cool for several minutes, then slice and serve with the braised cabbage on the side.

Source: Adapted recipe from Great Lakes Brewing Co., Cleveland.

Irish Potato Soup

Makes 10 to 12 servings

½ pound lean bacon

1 tablespoon garlic, minced

1 stalk celery, diced

1 onion, diced

6 potatoes, peeled and diced

2 quarts chicken broth (or warm water mixed with 3-4 chicken bouillon cubes, or to taste)

2 quarts heavy cream

1 tablespoon Herbes de Provence, or mixture of fresh rosemary, thyme, tarragon and lavender flowers

Cook's notes: The staff at Great Lakes Brewing Co. uses organic produce from its own Pint Size Farm in Bath, Ohio, and Ohio City Farm in Cleveland, and recommends that you use produce from your own garden or other small local farms.

Cook bacon, vegetables: Crisp the bacon in a pot. Remove bacon and set aside, retaining the bacon drippings in the pot. Add the celery, onion and garlic and cook gently until tender. Add the diced potatoes and saute while stirring for 10 minutes.

Deglaze the pan: A starchy coating will cover the bottom of the pot. If using chicken bouillon cubes, dissolve them in the water. Pour a little bit of that liquid or the chicken broth into the pot, just to cover the bottom, and stir gently to incorporate the potato starch.

Simmer the soup: Once the pot is completely deglazed of potato starch, add the rest of the liquid along with the heavy cream and Herbes de Provence. Cook at a gentle simmer for 20 minutes, or until the potatoes are tender.

Presentation: Serve with a garnish of the crisped bacon.

Source: Adapted recipe from Great Lakes Brewing Co., Cleveland.

Shepherd's Pie With Brewer's Grain-Fed Beef

Makes 4 to 6 servings

For the stew:

2 pounds locally raised, grain-fed ground beef (see cook's notes)

Salt, freshly ground pepper to taste

Vegetable oil as needed to brown beef, vegetables

1 onion, diced

2 carrots, diced

2 tomatoes, diced

1 tablespoon garlic, minced

1 cube beef bouillon

1 cup warm water

12-ounce bottle amber lager, such as Eliot Ness lager

1 tablespoon Worcestershire sauce

½ pound shelled fresh or frozen peas

1 teaspoon fresh thyme leaves

2 teaspoons fresh rosemary, minced



For the potato topping:

4 medium-large potatoes, peeled and diced

4 tablespoons butter

1 cup heavy cream

Cook's notes: The staff at Great Lakes Brewing Co. uses grain-fed beef from local farmers who raise livestock on a diet using the brewery's spent grains. Because that's chiefly a proprietary product, you may prefer to use grass-fed ground beef or other varieties.

• Have ready 4 to 6 ovenproof, individual-serving-size crocks available. If you prefer, assemble, brown and serve the shepherd's pie in a large ovenproof casserole.

• The brewing company uses organic produce from its own Pint Size Farm in Bath, Ohio, and Ohio City Farm in Cleveland, and recommends that you use produce from your own garden or other small local farms.

• If you have any flat ale or beer, use that for this recipe.

Brown the beef: Season the beef with salt, and brown in small batches in a skillet. Set the beef aside; it does not need to be fully cooked yet.

Saute the vegetables: Add the onion, carrots, tomatoes and garlic to the pan and saute, stirring, until the vegetables are tender. Add a little water to deglaze the pan.

Combine ingredients, simmer: Dissolve the beef bouillon in the water. Combine the beef, vegetables, beef bouillon, beer and Worcestershire sauce in a pot and simmer lightly for 30-45 minutes, stirring several times. During the last several minutes of cooking, add the peas, thyme leaves and rosemary.

Cook the potatoes: While the beef is simmering, boil the potatoes. Drain the potatoes and mash them with the butter using a food mill or potato ricer. Heat the heavy cream and whisk it into the potatoes.

Fill, brown casseroles: Layer the hot beef mixture into oven-proof crocks. Make sure to pour a few large spoonfuls of the liquid from the bottom of the pot. Then, add a thin layer of the mashed potatoes. Place the crocks in the oven and broil until the top of the potatoes browns.

Presentation: Serve hot, and enjoy with a pint the same brew used in the beef mixture.

Source: Adapted recipe from Great Lakes Brewing Co., Cleveland.