Hop into the kitchen 5

Bring beer into your culinary adventures

Wild Ale Sea Bass And Jicama Ceviche

Choose the best-quality fish for this simple ceviche.

Ingredients

SERVINGS: 4

  • ¼ medium red onion, chopped, plus thin slices for serving
  • 2 garlic cloves, minced
  • ¼ habanero chile, seeded
  • 1 tablespoon chopped peeled ginger
  • ½ teaspoon sugar
  • 1/2 tablespoon sea salt, plus more
  • ⅓ cup coarsely chopped fresh cilantro
  • 1 pound sea bass fillet, skin, bones, and bloodline removed
  • 1/2 cup jicama
  • ½ cup sour ale (we used Upslope Dry-Hopped Wild Ale)
  • ½ cup (or more) fresh lime juice, strained
  • 1 avocado, thinly sliced

preparation

  • Chop onion, garlic, habanero, jicama, ginger, sugar, 1 tablespoon salt, lime and 1/2 cup sour beer. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.
  • Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼”-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to the small bowl with the previous mixture, and let the fish cure in the fridge until ready to serve (at least 20 min).
  • Arrange fish mixture in a shallow bowl or plate. Season with salt and top with sliced avocado. Serve immediately.

Stout Chocolate Brownies

Ingredients

  • ½ cup stout
  • 1/4 cup espesso or strong cold brew
  • 10 ounces 60% bittersweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon kosher salt
  • 3 eggs
  • 1 cup flour

Instructions

  1. Preheat oven at 250 degrees F. Prepare a 9″ X 9″ baking pan with parchment paper allowing the paper to hang over the edges and spray with cooking spray.
  2. Bring stout to a boil and reduce to simmer and cook for about 10 minutes or until reduced to ¼ cup. Set aside to cool.
  3. In a double boiler or a small bowl atop a small saucepan filled with 1 inch of water, melt chocolate chips and butter over high heat, stirring occasionally, until melted.
  4. Pour melted chocolate into a medium bowl and cool slightly. Add sugar, vanilla, salt and stout and mix well with a whisk or wooden spoon. Add eggs one at a time, mixing just until combined before adding the next egg.
  5. Fold flour into mixture and pour into baking pan. Bake for one hour or until a toothpick comes out clean. Allow to cool in pan for 2 hours or overnight to firm up for best cutting. Dust with powdered sugar if desired.