Bavarian Lager A golden, pleasantly smooth beer. Based on the Munich "Helles" style. Nice, mellow malt flavor and a unique and mild hop flavor. Award Winner: 1995 Beverage Testing Institute World Beer Championships (92 - Gold) 1996 Beverage Testing Institute World Beer Championships (82 - Bronze) 1996 Great American Beer Festival (Bronze) 1997 Beverage Testing Institute World Beer Championships (87 - Silver) 2000 Beverage Testing Institute World Beer Championships (94 - Gold) 2001 Beverage Testing Institute World Beer Championships (90 - Gold) 2002 North American Brewers Association (Silver) 2004 North American Brewers Association (Silver)

Recipes:

Bavarian Lager Shrimp

• 4 green peppers, cut in rings
• 1 clove garlic, minced
• 1 #2 can tomatoes
• 1/2 C catsup
• 1 lb shrimp, cooked
• 4 slices bacon, diced
• 2 onions, sliced
• 2 #2 cans okra
• 1 stalk celery, diced
• 1 bottle Capital Bavarian Lager
• Salt & pepper
• 4 C cooked rice

Cook bacon; reserve. Sauté celery, onions, green peppers, and garlic in bacon fat until soft. Drain okra; add with tomatoes, catsup, and beer. Simmer until thick. Add shrimp and bacon. Heat well. Season to taste with salt and pepper. Serve with rice.

---

Nutmeg Cake

A moist, flavorful cake with a very tender crumb. Fill with Lemon-Beer or Orange-Beer Filling (found under Special Pilsner) & frost with Beer Frosting (found under Munich Dark) or any white frosting.

• 3 C sifted cake flour
• 2 t nutmeg
• 3/4 C butter
• 1 C granulated sugar
• 2 eggs
• 2 egg whites**
• 1 bottle Capital Bavarian Lager
• 1 T baking powder
• 1/2 g salt
• 2 t vanilla
• 3/4 C packed brown sugar

Sift dry ingredients together. Cream butter, vanilla, granulated sugar, and brown sugar until light and fluffy. Add eggs and egg whites, one at a time, beating well (at medium speed of mixer) after each addition. Alternately add sifted dry ingredients in thirds and beer in halves to creamed mixture, beating on low speed just until smooth after each addition.

Turn into 2 greased and waxed-paper-lined 9-inch round layer cake pans. Bake at 300° F for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for about 10 minutes. Turn out onto wire racks. Cool completely before filling and frosting. Makes one 2-layer 9-inch cake.

**Note: if not making a filling requiring 3 egg yolks, use 3 whole eggs in batter.