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"






Thai’d Alaskan (fusion)
Ingredients
Seafood
Alaskan ESB Recipes
  • 1 onion, diced
  • 4 cloves of Garlic, chopped
  • 3 celery ribs, chopped
  • 1 golf ball sized piece of Ginger, finely chopped
  • 2 carrots, julienned
  • 2 zucchini, coarsely chopped
  • 2 yellow squash, coarsely chopped
  • 1 bunch cilantro, chopped
  • 1 lime (Juiced)
  • 1 red pepper, finely chopped
  • 1 can V-8
  • 1 lb. flaked crab
  • 12 oz. Alaskan ESB
  • 1 can coconut milk
  • 1 TBS vinegar
  • 1 tsp. basil
  • 1 tsp. sesame oil
  • ¼ tsp. cayenne pepper
  • 1 packet THAI ginger coconut soup mix
  • 1 cup fresh spinach, coarsely chopped
  • 2 TBS Olive oil
  • 1 TBS Sesame Oil
    •  

    Methods/steps
    Sauté Onion, Garlic, and Celery when translucent add the finely chopped ginger (pepper corn sized) Julian chopped carrots, coarsely chopped zucchinis, squash, the spices and the Coconut milk, vinegar, V-8, bottle of ESB, (reserve sesame oil and lime juice). Cook until the vegetables are done. Add the coarsely chopped spinach and the finely chopped red pepper at the end so that they cook but the red pepper is still crisp. Finally add the lime and sesame oil and serve.

    Submitted by: Geoff Larson, Alaskan Brewmaster
    Recommendations
    Brewtoids
    “Nothing quenches the thirst like a wheat beer, or sharpens the appetite like an India pale ale. Nothing goes as well with seafood as a dry porter or stout, or . . . soothes like a barley wine. These are just a few of the specialty styles of beer.” - Michael Jackson
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