Beer Snacks 4 Ways

Beer-Battered Fried Pickles
INGREDIENTS
2 cups chickpea flour

3 tablespoons cornstarch

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 teaspoon cayenne

1 1/4 cups light beer

24 dill pickle chips

3 cups vegetable oil, for frying

INSTRUCTIONS
In a medium mixing bowl, sift together the chickpea flour, cornstarch, baking powder, salt and cayenne. Whisk in the beer. If the batter is stiff, add more beer. Allow the batter to rest for 30 minutes.

In a cast-iron pan, heat 3 to 4 inches of canola oil to 360 to 375 degrees. (It’s important that the oil be hot enough for the vegetables to cook quickly without absorbing much oil. Use a deep-fry thermometer, and make sure to bring the oil back up to temperature between batches.)

Working in batches, dip the pickles in the batter to coat thoroughly, and carefully place in the hot oil. Cook for 1 to 2 minutes, until a golden brown crust forms.

Serve warm with your favorite dipping sauce.

Beer-Glazed Bacon
INGREDIENTS
12 strips thick-cut bacon

1/2 cup IPA-style beer

1/8 cup brown sugar

2 teaspoons maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon cayenne pepper

INSTRUCTIONS
Preheat oven to 400 degrees. Line two sheet trays with wire cooling racks and spray with nonstick baking spray. Place bacon strips evenly across sheets.

In a medium saucepan, bring beer to a boil. Add brown sugar, maple syrup, Dijon and cayenne. Return to a boil and reduce down to a simmer until mixture is golden and thick.

Brush glaze on both sides of bacon, and bake for 18 to 20 minutes until crispy and golden. Allow to cool for 30 minutes and serve. Bacon is best eaten day of.

Beer Nuts
INGREDIENTS
2 cups hazelnuts

1 cup cashews

1 cup pecans

1 teaspoon paprika

1 teaspoon salt

1 cup Pilsner-style beer

1/4 cup maple syrup

1/4 cup olive oil

2 tablespoons brown sugar

1 tablespoon Tabasco sauce

5 sprigs fresh rosemary, chopped

INSTRUCTIONS
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine nuts and toss with paprika and salt. Add beer, maple syrup, olive oil, brown sugar, Tabasco sauce and rosemary. Stir to combine until everything is evenly coated. Spread nut mixture across sheet tray and bake for 10 to 12 minutes. Remove from oven and give a gentle stir with a wooden spoon. Return to oven and bake for another 10 minutes until nuts are golden and fragrant.

Allow to cool for up to 30 minutes. Transfer to a bowl and serve. Nuts will keep up to 2 months in a tightly sealed container.

Beer Brat Blankets With Smoked Gouda Beer Cheese Fondue
INGREDIENTS
For the brats:

6 bratwurst sausages

24 ounces light German beer

1 (18-ounce) package puff pastry sheets

4 tablespoons Dijon mustard

1 egg, lightly beaten for wash

For the smoked Gouda fondue:

8 ounces light German beer

1 teaspoon lemon juice

12 ounces smoked Gouda cheese, shredded

4 ounces Gouda cheese, shredded

2 tablespoons cornstarch

4 ounces cream cheese, softened at room temperature

1/2 teaspoon cayenne

INSTRUCTIONS
Make the brats: In a large saucepan, boil sausages in beer for 20 minutes until cooked through.

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and lay out puff pastry. Spread mustard evenly across the puff pastry dough. Roll each brat up and slice into one-inch pieces. Place pieces on lined baking sheet and brush with egg wash. Bake for 20 to 25 minutes until golden.

Make the fondue: In a medium saucepan, combine beer and lemon juice and bring to a boil. In a large bowl, toss shredded cheeses with cornstarch, and stir into beer mixture. Add cream cheese and cayenne and whisk until smooth. Fondue is best kept in a slow cooker for up to 2 hours.