Alaskan Brewing Company

Alaskan Freeride

Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Crustacean Pepper Pot
Ingredients
Alaskan Summer Ale Recipes
  • ¼ pound bacon, diced
  • 2 cups tomatoes, chopped
  • 1 cup onion, diced
  • 1 cup russet potato, peeled and diced
  • 1 Tablespoon jalapeno, seeded and diced
  • 1 Tablespoon garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme leaves
  • 2 cups chicken broth
  • 1 cup Alaskan Summer Ale
  • 4 cups fresh spinach, chopped
  • 1 cup canned coconut milk
  • ½ cup heavy cream
  • 8 oz. lump crabmeat
  • 8 oz. cocktail shrimp
  • Fresh lime juice to taste
  • Chopped scallions
  • Reserved bacon
    •  

    Methods/steps
    Sauté bacon in a soup pot over medium heat, until crisp; remove and set aside. Pour off all but 1 Tablespoon drippings.
    Stir in tomatoes, onion, potato, jalapeno, garlic and seasonings. Cook over medium heat, stirring often, until the onions are soft, about 5 minutes.
    Add broth and beer and bring to boil. Simmer soup for 10 minutes.
    Gently stir in spinach, coconut milk, heavy cream and seafood. Simmer 3 to 4 minutes to heat through.
    Finish soup with lime juice, garnishing with scallions and bacon before serving.

    By Tom West, Alaskan Brewing Co.
    Recommendations
    Brewtoids
    Many years ago in England, pub frequenters had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get service, resulting in today's phrase, Wet your whistle.
    Brewtoids
    Award Winning Brew
    Coastal Code Twitter Facebook          PRESS ROOM EMPLOYMENT CONTACT US FAQ PRIVACY SITEMAP
    Copyright © Alaskan Brewery Company - Developed by Cappymoo Media