recipes
Selection Lager and Selection Light are slightly drier than the typical Lager. They are crisp, dry and fresh, and both are light- tomedium-bodied with a clean aftertaste. Observe aromas and flavours of citrus, apples, fresh herbs and some floral notes, which make these beers pleasant to enjoy alone, but give them enough character to enjoy with various types of food.
Ingredients:
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup Selection Lager beer
- 1/4 cup vegetable oil
- 4 eggs
Instructions:
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
- Combine cake mix and pudding mix in a large bowl. Add Selection Beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
Optional: Orange Selection Beer Glaze
- 1/3 cup butter or margarine
- 2 cups icing sugar
- 2 Tbsp orange juice
- 1 Tbsp Selection Lager Beer
- ½ tsp freshly grated orange peel
Instructions:
In a medium saucepan over low heat, melt butter. Remove pan from heat, stir in icing sugar, orange juice, Selection beer and orange peel unit smooth. Spread over cake and sprinkle grated orange peel on top.
Ingredients:
- 1 can Selection Lager
- 3 cups (250 ml) flour
- 1/3 cup (80 ml) sugar
- 3 tsp (15 ml) baking powder
- 1.5 tsp (8 ml) table salt
- 1/4 cup (60 ml) melted butter or margarine
Instructions:
- Preheat oven to 350 degrees.
- Spray loaf pan with non-stick cooking spray.
- In a large bowl, mix dry ingredients.
- Pour in Selection Lager and stir until the dry ingredients are moistened. The dough will be sticky.
- Press dough into the loaf pan.
- Bake for 40-45 minutes.
- Pour melted butter over the top of the loaf, then bake for another 10 minutes. Allow to cool 10 minutes, and then turn out onto a plate.
Nutrition Facts:
Serving size 108 g
calories 274, fat 6.2 g, cholesterol 15 mg, sodium 481 mg, carbohydrates 47g, fiber 1 g
Ingredients:
- 2 cans Selection Lager
- 2 tbsp. (30 ml) butter
- 4 onions
- 1 can beef consommé
- 1 cup (250 ml) water
- 1 tsp. (5 ml) sugar
- 1/4 tsp. (1 ml) Tabasco sauce
- 1/4 tsp. (1 ml) dry mustard
- 2 tbsp. (30 ml) liquid Bovril
- 1 cup (250 ml) shredded mozzarella cheese
- Croutons
Instructions:
- Melt butter in saucepan, add sliced onions and cook until transparent.
- Add remaining ingredients except for cheese and croutons, and bring to a slow boil for 5 minutes.
- Lower heat to low, and let simmer for 40 - 50 minutes.
- Ladle into French onion soup bowls, cover with croutons and cheese and heat in a warm oven until cheese is melted.
- Option – instead of croutons, you may use toasted Selection Bread for a nice, sweet touch!
Nutrition Facts:
Serving size – 1/6th of the recipe.
calories 310, fat 16 g, cholesterol 31 mg, fiber 3 g, sodium 2047 mg, carbohydrates 21 g
Ingredients:
- 1 cup (250 ml) Selection Light
- 1 cup (250 ml) Apple Cider
Instructions:
- Mix Selection Light half and half with apple cider, and stir with a cinnamon stick. May also be served warm!
Ingredients
- 2 lbs Sirloin steak, trimmed and cut into ½ inch cubes
- ½ Cup all purpose flour
- Pinch salt and pepper
- ½ Cup butter
- 3 Red onions, chopped
- 3 Garlic cloves, minced
- 1 Tablespoon tomato paste
- 1 ½ Cups beef stock
- 7-8 Medium red potatoes (cubed)
- 1 Bag baby peeled carrots (340g)
- 1 Handful pearl onions (optional)
- 1 Can of Selection Lager
- 2 Teaspoons thyme
- 1 Can (28 ounces) crushed tomatoes, with juice
- ½ Teaspoon Rosemary
- 1 Bay leaf
- 1 Teaspoon salt
- ¾ Teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Rinse the beef cubes and pat dry with paper towels.
- In a large bowl, combine flour and salt and pepper. Toss beef cubes in flour mixture until all are evenly coated.
- In a large Dutch oven, heat the butter over medium-high heat. Add beef and cook, stirring frequently, until browned, about 5 minutes. Transfer browned beef to a bowl, reserving the drippings in the pan.
- Add the onions and garlic to the Dutch oven and sauté until brown, add the tomato paste and stir frequently for 1 minute. Add stock and bring to a boil.
- Return the beef to pan. Add potatoes, carrots, pearl onions, Selection beer, thyme, tomatoes (with juices), rosemary, and bay leaf. Bring to a simmer, then lower the heat to low and cook until the vegetables are tender, about 1 hour and 15 minutes.
Discard the bay leaf. Stir in the salt and pepper and sprinkle with parsley.
Makes 8 servings
Ingredients:
- 1 can (355 ml) Selection Light
- 355 ml tequila
- 1 can (355 ml) frozen limeade concentrate
- 355 ml water
- 1 lime cut into wedges
- ice
Instructions:
- Pour limeade, tequila, water, and beer into
a large pitcher. Add sliced fruit to pitcher
- Stir until well blended and limeade has melted.
- Add plenty of ice, and garnish with lime wedges.
Ingredients:
- 3/4 cup (180 ml) frozen raspberries
- 3 cans Selection Light
- 1/2 can frozen raspberry concentrate, thawed
- 1/2 can frozen lemonade concentrate, thawed
- 1/2 cup (125 ml) citrus flavoured vodka
Instructions:
- Place raspberries in a bowl and bruise with the back of a spoon.
- Place bruised berries in a crystal pitcher or punch bowl.
- Stir in beer, juice concentrate and vodka.
- Enjoy!
Ingredients:
- 6 fl oz (150 ml) Selection Light
- 6 fl oz (150 ml) ginger ale
Instructions:
- Fill half a tall glass with chilled Selection Light.
- Fill the rest of the glass with chilled ginger ale.
- Serve.
TIP: Lemonade or lemon-lime soda may be used instead of ginger ale.
Ingredients:
- 16 oz (500 ml) cream cheese, softened
- 1/3 cup (80 ml) Selection Lager
- 1 envelope ranch salad dressing mix
- 8 oz (250 ml) grated cheddar cheese
- Pretzels
Instructions:
- In a large mixing bowl, blend cream cheese, beer and dressing mix until smooth.
- Stir in cheddar cheese.
- Serve with pretzels.
Yield: 3 ½ cups (875 ml).