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To celebrate the 40th anniversary of the legalization of homebrewing in the U.S., we’re sharing a scaled version of the recipe for our American Stout, The Volcanist. Big on roast and dark-chocolate notes with nicely balanced evergreen hop bitterness from Cascade hops, it earned us a bronze medal at the 2016 Great American Beer Festival in the American Stout category. We enjoy it immensely and hope sharing this recipe with you allows you to do the same. Use the blueprint below as a guideline. By no means is it intended to help you clone The Volcanist. Everybody’s equipment and ingredients will vary, but this is a good starting point. If anything, we’d love for our homebrewer fans to brew this once, then tweak it to their liking to create something that is ideal for their palate. We invite you to make it your own and hope you’ll share the results with us via social media or direct emails.

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As one would expect from a brewery, there are plenty of Societe staffers who know how to make good beer, but what you might not be aware of is how many of our folks know their way around a kitchen. On any given day, there are multiple home-made goodies gracing our offices, a number of which incorporate Societe beer. Rather than keep these treats to ourselves, we’ll be sharing some of our favorites, starting with the one with the best name: “Debu-Tots.”

Named for the beer that’s incorporated into its recipe, The Debutante Belgian-style Amber Ale, this dish is a take on the classic Canadian street food, poutine. Instead of fries, good ol’ freezer-section tater-tots form the base for adorning with cheese curds, bacon bits, chives and, best of all, beer gravy made with The Debutante. The result is a down-home symphony of delectable flavors and varied textures that, not surprisingly, also pairs exceptionally well with our abundantly food-friendly Belgian amber.

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