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.”

Debu-Tots with The Debutante Belgian Amber Ale

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.


with Bacon, Cheese Curds & The Debutante Beer Gravy
Yield: 4 servings

  • 4 strips bacon, chopped
  • ¼ cup Wondra flour
  • 2 Tbsp yellow onion, finely diced
  • ½ Tbsp garlic, minced
  • 3 cups unsalted beef stock
  • 1 cup The Debutante Belgian-style amber ale
  • ½ tsp Worcestershire sauce
  • 1 sprig fresh rosemary
  • salt and pepper to taste
  • 1 32-ounce bag frozen tater tots, cooked per on-bag instructions
  • 8 ounces cheese curds (or chopped queso Oaxaca or crumbled queso fresco, to substitute)
  • 2 Tbsp scallions (green parts only), chopped

Add the bacon to a cast-iron skillet or large sauté pan over medium-high heat and cook until it is crispy and its fat has fully rendered. Remove the bacon from the pan and, if necessary, remove some of the fat so that there is ¼ cup remaining in the skillet. Whisk in the flour until it is fully incorporated with the fat. Add the onion and garlic and cook, stirring constantly, for 2 minutes. Add the stock, beer and Worcestershire sauce. Bring the mixture to a boil, add the rosemary and cook until a gravy consistency is reached 5 to 6 minutes. Season with salt and pepper. Strain the mixture into a gravy boat and set aside.

To serve, divide the tater tots into serving bowls. Place the cheese over the tater tots and ladle with warm gravy. Garnish with the reserved bacon and scallions. Serve immediately.

NOTE: This recipe originally appeared in the December 2017/January 2018 issue of West Coaster Magazine.

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