Recipes

A delicious and tasty new recipe for our newest year-round beer, Light Hearted! 6 servings Ingredients 12 lbs of shrimp, peeled and deveined 3 cups of fresh snow pea pods 2 cups of matchstick carrots 1 large red onion, small dice 3 Tbs minced garlic 3 Tbs minced ginger 2 jalapenos, seeded and diced 3 Tbs canola oil 2 oranges, zested and segmented  ¼ cup soy sauce ¼ cup sake mirin Season with salt and pepper Steamed rice and sliced green onion for garnish Directions In the largest skillet you have, add the oil and heat it up until the oil shimmers. Toss in the onion, carrots, pea pods, and jalapeno and sauté on high heat until the vegetables are slightly starting to brown. Add the garlic and ginger, cook until fragrant Add the shrimp, soy sauce and mirin. Continue cooking over high heat, continuously stirring until the shrimp are cooked. Off of the heat, toss in the orange zest and orange segments Taste and season with salt and pepper, if needed, and serve with steamed rice, thinly sliced green onion, and a pint of Light Hearted Ale.

This recipe uses our Official Hazy IPA and can be enjoyed year-round! Ingredients 1 ½ cups (14oz) plain white flour – all purpose 1 ½ TSP Cornstarch 1 ½ TSP salt 1 ½ TSP paprika, substitute with chili if you want spicy! Zest and juice of one lime 12oz can of Bell’s Official Hazy IPA 1/3 cup buttermilk Directions Use raw, large peeled, tails on and de-veined shrimp. We recommend 16/20’s or 26/30’s. For one pound of shrimp, place in zip lock bag with zest and juice of one lime and gently shake. Leave in bag for 15 minutes. Sift flour along with all dry ingredients into a large mixing bowl, add 8oz of Official and buttermilk. Whisk. Adjust with more Official as needed, until a smooth batter mixture is achieved. It should coat the back of a wooden spoon and will thicken slightly before use. Add more Official Hazy IPA if too thick. Place shrimp, zest and juice into a large bowl and pour batter onto them until submerged and mix. Let them rest in the batter for a few minutes. Pull each shrimp out by its tail, hold above bowl and allow excess to drip off, 2-3 seconds. Carefully lower battered shrimp into 365 degree oil. Be careful, as they will splash. Use a high quality frying oil or vegetable oil such as Canola. Keep it clean and fresh. Fry the shrimp until golden brown and crispy. Remove from oil and place onto paper towel to soak up excess oil. Enjoy with an of Official Hazy IPA! Also try: After coating shrimp with batter and before lowering into oil, press battered shrimp into sweetened flaked coconut and then fry.    

This recipe calls for our brand new Lo-Cal IPA, Light Hearted! Check back often for others. You can always find our recipe collection here.  INGREDIENTS 2 cups All-purpose flour – sifted Teaspoon of salt 4 egg whites 12oz can of Cold Light Hearted 4oz – ice cold water DIRECTIONS Sift flour into a large mixing bowl with salt. In a separate bowl whisk egg whites until they form a soft peak. Gradually stir in ¾ of the Light Hearted to sifted flour. Add egg whites and fold into flour and beer mixture. Use the remaining Light Hearted and then the ice cold water, folding the batter as you add it, to achieve a perfect tempura batter consistency. Make fresh every time and use immediately, it does not hold up well as you are looking to benefit from the carbon dioxide in the beer and aerated egg whites to have a light and airy batter. Use ice cubes to keep cold if making more than one hour ahead, substitute cold water for ice cubes. Oil for tempura, high quality frying oil, rapeseed (canola) or peanut oil 355 degrees - 365 degrees HOW TO USE THE TEMPURA LIGHT HEARTED BATTER It is important to allow vegetables to dry for 30-45 minutes before frying; slice, place on paper towel, turn after 15-20 minutes. This will give you the best results. Sweet potato into rounds with the skin on. Sweet Vidalia onion rings, thinner slice than pub style! Eggplant, slice into wide strips lengthwise or in rounds if a large one. Baby zucchini you can leave whole, just cutting off the ends, cut regular zucchini into wide strips. Carrots, slice on a diagonal, nice and thin or into matchsticks. Green beans, leave whole, just cut off the ends Asparagus, use the tips for best results, 3-4 inches in length. Seafood and meats, again allow meat and seafood to dry for 15-20 minutes before battering and frying, follow same directions as for vegetables De-veined and butterfly shrimp, leave tail on – 16/20 recommended. Thin fresh chicken strips, 2-3 inches long Thin slice sirloin with soy, garlic and ginger After drying, sprinkle with salt and pepper, try using a little white pepper and fine Himalayan salt mixture and a light dusting of cornstarch to help batter adhere to your food choice . Run vegetables/seafood/meat through the batter and allow excess to fall back into bowl, carefully drop into oil, don’t overcrowd oil when doing Tempura. Fry until cooked, floating, turn over when on the surface. Remove from oil, drain excess cooking oil on absorbent paper. Serve immediately with fine salt, lemon wedges and a can of Light Hearted Ale (of course)! Enjoy!

Who couldn’t use an excuse to eat pizza and drink beer right now? We’re celebrating National Pizza Party day with one of our own: Bell’s Pizzapalooza, a digital pizza party featuring four pairings for four beers. The pizza party will take place Friday, May 15 at 7 p.m. EDT and be streamed on our Facebook, YouTube and Twitter pages. Several bars and restaurants across the country are participating with a special quad pizza with the pairings. We’ll post more details here, stay tuned.  As our brewery founder and president Larry Bell said: “This event combines two things that should be readily available no matter where you live. Comfort food meets delicious beer in a way that will hopefully help people feel a little connected, something we’re all looking for these days, and help support nearby restaurants and bars.” Pairings Here are the pairings for the pizza party: Light Hearted Ale with a chicken, bacon and ranch pizza; or a seafood and citrus pizza. Official Hazy IPA with hot Hawaiian pizza or a pizza with goat cheese, hot pepper and peach. Porter with sweet sausage crumbles and mushroom pizza or a pizza with peppers. Lager of the Lakes with a Margherita pizza or a pizza with prosciutto and arugula. Picky eater pairings Don’t like to have a complex pizza or ordering one to share with some picky eaters? Here’s a list of alternative pairings: Light Hearted with a pepperoni pizza. Official Hazy IPA with a ham pizza. Porter with a sausage and mushroom pizza. Lager of the Lakes with a classic cheese pizza. Short on supplies or can’t order a pizza? Feel free to join us to learn about how pizza and beer work together! Accounts Here are some participating accounts: Michigan Big Bob’s Pizza Louie's Trophy House Blackstone Pizza Company Long Lake Grocery Checker Bar, all pizza is buy one, get one half off. Scooters Café and Pizzeria, Scooter's House Specialty Pizza - Italian Sausage, Bacon, Spinach, Mushrooms, and Red Sauce Chicago Flo & Santo’s Lager - Margherita or Tomato, Arugala, + Prosciutto.. Light Hearted - BBQ Chicken… Official - Hot Hawaiian.. Porter Sausage + Mushroom New York Milkflower, Wu Tang Clam: Cherrystone Clams, Garlic, Fresno Chili, Parsley, Grand Padano Carson's Pizzeria & Bar, Chicken Bacon Ranch Public Display of Affection Pizza, Margherita Vermont Vermont Taphouse North Carlonia Salud Beer Shop, Assortment of 10" Wood Fired Pizzas The Flying Saucer, Flat Bread Pizza Ruckus Pizza,   Syracuse, New York Pizza Man Pub: hot hawaiian, chix ranch, margherita, sausage Kitty Hoyne: House Flat Bread (Marg) Apizza Regionale, 4 quadrant Pizza Pennsylvania The Pizza Company Dominick's Pizza & Pub, Two Hearted - Pepperoni, Oberon - Cheese Pinocchio's Restaurant Sabatini's Pizza, Cheese Pie Nebraska Backlot Taphouse, Buffalo Chicken with Blue Cheese and Green Onion St Louis Pizzeoli, Traditional Neapolitan pizza. Two options: Chicken Bacon Ranch pizza and a veggie pizza TBD Florida The Riverside Market Lee's Grocery, Mushroom Sausage The Gnarly Barley, Jalapeño popper flatbread, spicy meatball flatbread Josie's Pizza & Wings, 1/2 spicy Italian, 1/2 buffalo chicken California Pitfire Pizza (LA) Surfrider Pizza Tony Pepperoni's Prime Pizza Carson's Pizzeria & Bar Colorado Carelli's Minnesota MacKenzie Pub, Pepperoni, Thai Peanut, Margherita and Jerk Chicken Washington DC Pizzeria Paradiso Arizona Boulders on Southern Tennessee Aldo's Pizza Pie's, Downtown and Midtown, The Lombardi - Tomato sauce, Meatballs,Mozzarella and ricotta Cheese Puerto Rico Pimenton -Pizzeria & Birreria Alabama Mellow Mushroom, Mighty Meaty Wisconsin Mequon Pizza Company

Like our chef mentions in the instructions, you can use this with your favorite stir-fry, over grilled meat/tofu, or grilled vegetables. But if you end up using it with chicken nuggets, no judgment.  Yields 1 Cup Ingredients: 1/4 cup sugar 1 TBS apple cider vinegar 1 cup orange juice 12 oz. Oberon Instructions: Place sugar in saucepan, heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add Oberon; boil until sauce is reduced by a half - 1 cup, about 15 minutes. Use this sauce, also called a gastrique, with your favorite stir-fry, over grilled fish or chicken, or grilled vegetables. 

Oberon Orange Bread Pudding It's tasty, it's easy, and it pairs perfectly with a fresh, cold Oberon. And we won't even make you read our life story to get to the recipe.  Enjoy!  Yields 12 servings. Ingredients: 8 cups of diced white bread 1 cup milk 1 cup heavy cream 4 eggs 1/3 cup sugar 1/4 tsp salt Zest from 1 orange 1/4 cup orange juice 1 cup chopped oranges Sauce 16 oz. (2 cups) Oberon 1/2 cup brown sugar 3 TBS honey   Instructions In a bowl, whisk together milk, cream, eggs, sugar, salt, zest, and orange juice. Toss the bread and chopped orange in the mixture and press into a greased 8x8 baking dish. Pour any remaining liquid over bread. Cover the dish with plastic wrap, and refrigerate for 1 hour. Preheat oven to 350°F. Bake the bread pudding for 45 minutes, or until the pudding is golden and set. While the pudding is baking, prepare the Oberon caramel sauce. In a saucepan, add Oberon, brown sugar, and honey. Bring to a boil, then reduce to a simmer and stir periodically. Cook until mixture has reduced by half, or until it coats the back of a spoon. Serve bread pudding with Oberon caramel sauce and enjoy with a pint of Oberon!

Here is another delicious way to use our beer in the kitchen. This time we are talking about Bright White Forgotten Cookies. Enjoy! Yields about 4 dozen cookies.  Ingredients 3 egg whites, at room temperature 3/4 cup sugar Pinch of salt 1 tsp vanilla extract 1 cup finely chopped pistachios 1 cup finely candied ginger 1/4 cup Bright White Instructions 1. Preheat oven to 350 degrees Fahrenheit 2. Cover a sheet tray with parchment paper and spray with a cooking spray. 3. Whip egg whites until they start to foam. Once foamy, slowly add the sugar and continue whipping until whites are at a stiff peak.  4. Whisk in salt and vanilla.  5. Fold in pistachios, ginger and Bright White.  6. Drop spoonfuls of the meringue mixture onto the prepared sheet tray.  7. Put the sheet tray into the oven and turn the oven off.  8. Leave cooking in the oven overnight or for 10 hours. Keep the oven door closed to ensure no heat escapes. This should make the outside of the cookie crisp and leave a chewy texture inside.  Enjoy with a Bright White! Download the recipe. 

Here's another great way to use Bell's Christmas Ale for a sweet treat! (If you haven't already, be sure to check out this Christmas Ale Cherry Chocolate Bread recipe.) Yields about 3 dozen cookies. Ingredients 3/4 cup butter (melted and cooled) 3/4 cup and 1 TBS brown sugar 1 cup molasses 1/2 cup Christmas Ale 1 tsp salt 2 tsp cinnamon 2 tsp ground ginger 1/2 tsp ground nutmeg 1 egg 1 tsp baking powder 1/2 tsp baking soda 3 3/4 cup all-purpose flour In the kitchen Preheat oven to 350 degrees Fahrenheit and prepare a few sheet trays with parchment paper. Mix together melted butter, brown sugar, molasses, Christmas Ale, salt, spices, and egg. Whisk baking powder and baking soda with the flour and mix into Christmas Ale mixture. Divide the dough in half, wrap each in plastic wrap, and chill for 1 hour in the fridge. Once the dough is chilled, roll the dough out on a floured work surface to ¼ inch thickness. Cut out desired shapes and bake for 8-12 minutes, or until the edges have browned and the cookies are firm. Cool completely and decorate with icing, candy, or form into your very own ginger bread brewhouse! Enjoy with a pint of Christmas Ale! Download a PDF of the recipe. 

Keep it short and sweet. Here's how to make Raspberry Jam Shortbread Bites with Bell's Official Hazy IPA! Official Raspberry Jam Shortbread Bites Yields 2 dozen cookies INGREDIENTS: JAM 1 can of Bell’s Official Hazy IPA 3 cups fresh raspberries 1 ½ cups granulated sugar SHORTBREAD 2 cups all-purpose flour 2 stick unsalted butter, softened 1 cup sugar INSTRUCTIONS For the jam: combine all jam ingredients in a saucepan and gently bring to a boil, stirring continuously. Reduce heat to a simmer and reduce mixture until thick and jam-like. Taste and add more sugar if needed for desired sweetness. Preheat oven to 325°F and line a cookie sheet with parchment paper. For the shortbread: whip the butter and sugar together until smooth. Mix in vanilla extract. Gradually add 16-18 oz flour, until a soft dough forms. Sprinkle remaining flour on clean work surface, tip out dough and knead for 5-8 minutes. Roll out dough to ½ inch thickness and place on lined cookie sheet. Using a dull knife, impress 1 inch grid lines into the dough (or whatever shape you’d like your cookies to be). Prick dough all over with a fork. Bake 20-30 mins or until cookies are golden Let stand 30 mins, then pour your Official jam over the top of the cookies. Allow to fully cool, about 1-2 hours. Break apart cookies and enjoy!

Good things come in threes. Bell's Two Hearted Caramel Corn recipe is spicy, salty and sweet, making it the perfect snack to satisfy all your cravings!  Bell's Two Hearted Spicy Caramel Corn Yields about 1 gallon ingredients: 15 cups popped plain popcorn (from about 1/2 cup kernels) 1 1/2 cups packed brown sugar 12 TBS unsalted butter, cut into 6 pieces, and more to coat pan 1/4 cup and 2 TBS light corn syrup  1 tsp salt 2 tsp lime zest 10 dashes of hot sauce 1 tsp ground cayenne pepper 1 cup of Two Hearted 1 tsp vanilla extract 1/2 tsp baking soda  Instructions: 1. Preheat oven to 250°F and place popcorn in a large bowl. 2. In a large saucepan, combine the brown sugar, butter, corn syrup, salt, lime zest, hot sauce, cayenne, and Two Hearted. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes.  3. Remove from the heat. Stir in vanilla and baking soda, mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9 inch baking pans.  4. Bake, uncovered, at 250°F for 45 minutes, stirring every 15 minutes. Cool completely. Store in air tight containers.