What better way to master the art of beer and food pairing than by tasting? Chef and beer sommelier Tonia Wilson explains the interactions of aroma, flavour and texture along with fundamental basics on brewing and evaluating beer. The book … Read More
2 tsp BRÜ Belgian Abbey Ale mustard ¼ cup red or white wine vinegar 2 tsp honey 2 tbsp walnuts, lightly toasted and coarsely chopped ½ cup extra virgin olive oil Salt and pepper to taste In a small bowl … Read More
This ever so easy dish is great as an appetizer, light lunch when served with a salad, or as a full meal when tossed together with linguini and some freshly shaved Romano cheese. 3 tbsp unsalted butter 10 fresh sage … Read More
Mix equal parts – Mayo, BBQ Sauce and our German Rauchbier blend. Fabulous as a dip on Sweet Potato Fries, steak, chicken……
These wings are sticky, sweet and spicy and keep you reaching for more. They’re also super easy without much clean-up! Serve them with your favourite amber lager and enjoy! #betterwithbru 2 lb (900 gr) chicken wings 1/4 cup (60 mL) … Read More
Here is a fast and zippy dip to add some fun to your Valentine’s Menu. It is great for beef or lamb and any leftovers are terrific on a sandwich. 2 tbsp BRU mustard (Irish Stout flavour ) 2 tbsp … Read More
This vinaigrette is great on salad; try romaine, pear, dried cranberries and toasted pecans? But it’s also a fast way to give flavour to grilled or roasted beef, pork or chicken when used as a dip. Enjoy! 2 tbsp (30 … Read More
This hearty and healthy salad is great as a side or as a light meal. If you’d like to add some protein stir in a drained can of tuna in oil when you add the beans. Enjoy! #betterwithbru 1 ½ … Read More
This is one of our favourite seasonal salads; when the weather gets cold the beets get roasted! If you have Feta or fresh goat cheese in the refrigerator crumble some on top for another layer of flavour. 10 small beets, … Read More
2-3 lb (1-1.5 kg) whole chicken 8 shallots, peeled and halved lengthwise, keeping root end intact 2 medium sweet potatoes, peeled and cut into 1″ (2 cm) cubes ½ cup (125 mL) extra virgin olive oil, divided 1 tbsp (15 … Read More
