Capital Dark Rich, bold and smooth! Plenty of specialty malt flavors with a slight dryness in the finish makes for a beer with excellent style. Award Winner: 1987 Great American Beer Festival (Bronze) 1987 Great Taste of the Midwest (Best of Show) 1988 Great American Beer Festival (Gold) 1990 Great American Beer Festival (Gold) 1996 Beverage Testing Institute World Beer Championships (85 - Silver) 1997 Great American Beer Festival (Bronze) 1998 Beverage Testing Institute World Beer Championships (89 - Silver) 2001 Beverage Testing Institute World Beer Championships (88 - Silver) 2002 North American Brewers Association (Gold) 2003 North American Brewers Association (Silver) 2004 North American Brewers Association (Silver) 2005 Great American Beer Festival (Gold) 2006 Beverage Testing Institute World Beer Championships (91 - Gold) 2008 North American Brewers Assocation (Silver)

Recipes:

Capital Dark Beer and Bratwurst Mushroom Ragout

• 1 medium Portobello mushroom, chopped
• 1 1/2 oz. Oyster mushrooms, chopped
• 2 medium Shitake mushrooms, chopped
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 1 T vegetable oil
• 2 oz. Johnsonville bratwurst, casing removed
• 1 T fresh rosemary, chopped
• 4 oz. Capital Dark beer
• 2 T Crystal Farms unsalted butter
• 1 1/2 oz. Demi-Glace (veal & beef stock reduction)
• 2 T water
• Sea Salt to taste
• Penzeys Tellicherry peppercorns ground to taste

Saute shallots, garlic, rosemary, and bratwurst in 1 T oil, breaking up bratwurst into small pieces as it cooks. Add mushrooms, sauteing until tender. Deglaze with beer. Add demi-glace that has been dissolved in 2 T of water, reduce until thick. Add butter. Add salt and pepper to taste.

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Beer Frosting

• 1/4 lb. softened butter
• 3 1/2 C sifted powdered sugar
• 1/3 C cocoa
• 1/8 t salt
• 1/3 C Capital Dark

Cream butter with half of powdered sugar. Add cocoa, salt, and a little beer. Beat until smooth. Add remaining sugar alternately with enough beer to make icing of spreading consistency, beating until fluffy. Makes 2 cups, for tops and sides of two 9-inch layers.

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Hearty Beer Bread

• 1 bottle Capital Dark
• 1 pkg. active dry yeast
• 3 1/4 C all purpose flour (about)
• 3 T butter, softened
• 3 T brown sugar
• 1 egg
• 1 t salt
• 1/2 C toasted wheat germ

Warm the beer about to 110°-115° F and pour into a large bowl. Sprinkle with yeast and let stand 5 minutes. Add 1 1/2 C flour, butter, brown sugar, egg, and salt. Beat until smooth. Stir in wheat germ and enough flour to make a soft dough.

Turn onto floured surface and knead 5-10 minutes until smooth and elastic. Place dough in a greased bowl. Cover and let rise until double in bulk, about 1 hour. Punch down. Shape in to a loaf and place in a greased 9 x 5 x 3 inch loaf pan. Cover and let rise until double in bulk, about 1 hour.

Bake at 325° F for 30 minutes, or until done. Remove from pan and cool on a rack. Makes 1 loaf.

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Smoked Sausage/Cheddar Beer Soup

• 1/4 C butter
• 8 oz. (1 pkg.) shredded fresh cabbage
• 2 cans (10 1/4 oz.) chicken broth
• 1 T Dijon mustard
• 2 C shredded sharp Cheddar cheese
• 1 lb. cooked smoked sausage, chunked (smoked Canadian bacon can also be used)
• 1/3 C chopped green onion
• 1/4 C flour
• 1/2 C Capital Dark
• 2 C half & half (heated)

Melt butter in heavy saucepan. Add onion and cabbage. Cook until translucent over medium-high heat. Stir in flour and cook 1 minute. Add broth, beer, and mustard. Cover and simmer for 30 minutes. Add hot half & half, cheese, and sausage. Gently heat until warmed through and cheese is melted.

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Kielbasa Harvest Medley

• 1 bottle Capital Dark
• 2 T Dijon mustard
• 1/2 t caraway seeds
• 6 C coarsely shredded cabbage
• 1 lb. fully cooked kielbasa, cut into 2-inch pieces
• 1 large tart green apple, cored and cut into 1/4-inch wedges
• 1 lb. canned sweet potatoes, drained and cut unto 1 1/2-inch cubes

Combine beer, mustard, and caraway seeds in a large, deep skillet or sauté pan. Stir over high heat and bring to a boil. Add cabbage and reduce heat to medium low. Cover and cook on low heat for 5 minutes or until cabbage is cooked tender crisp. Add kielbasa, apple, and sweet potatoes. Increase heat to high and bring mixture to boil. Reduce heat to medium low, cover and cook 3 minutes or until apple is cooked tender crisp. Serve immediately with warm bread. Makes 6 servings.