Alaskan Brewing Company
Cooking with our Beer




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






Dutch Style Sauerkraut with Summer Ale
Ingredients
Salads & Side Dishes
  • 9 slices of bacon
  • 3 tbsp unsalted butter
  • 2 medium onions, chopped
  • 1 garlic clove, chopped
  • 4 cups refrigerated sauerkraut, rinsed and drained well
  • 1 1/2 cups chicken broth
  • 12 oz. Alaskan Summer Ale
  • 2 large apples, peeled and thinly sliced
  • 1 large red potato (about 3 oz.), peeled and grated
  • Salt and pepper to taste
    •  

    Methods/steps
    In a large saucepan, cook the bacon in the butter over medium heat for 3 minutes until crisp.

    Add the onions and garlic and saute about 5 minutes until golden brown

    Stir in the drained sauerkraut, chicken broth, and Summer Ale

    Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes until the stock is reduced by three-fourths.

    Stir in the apples and potato and cook about 30 minutes more or until the apples and potatoes have dissolved. Season with salt and pepper to taste. Serves 6

    By Curtis Holmes, Alaskan Brewing Co.
    Adapted from City Tavern Cookbook by Walter Staib, Running Press
    Recommendations
    Brewtoids
    In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It's where we get the phrase mind your P's and Q's.
    Brewtoids
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