Special Pilsner

A real pilsner beer. Superbly balanced, with a firm maltiness alongside hearty hop bittering and flavor notes. Very nice!

Award Winner:

1989 Chicago Beer Society (Silver)
1992 Great American Beer Festival (Silver)
1995 Beverage Testing Institute World Beer Championships (Silver)
1996 Beverage Testing Institute World Beer Championships (88 - Silver)
1997 Beverage Testing Institute World Beer Championships (82 - Bronze)
1999 Beverage Testing Institute World Beer Championships (88 - Silver)
2001 Beverage Testing Institute World Beer Championships (90 - Gold)
2004 North American Brewers Association (Gold)
2004 Beverage Testing Institute World Beer Championships (91-Gold)

Recipes:

Veal Schnitzel with German Mustard Hollandaise

Serve with asparagus and dumplings.

Veal Tenderloin

Slice 3 oz. medallions from 1 1/2 lb. of tenderloin. Lay out the medallions, cover with wax paper or cling film, and pound out until 1/4 inch thick.

Breading

2 eggs
1/2 C heavy cream
1 C flour
Panko seasoned with salt, pepper, and parsley

Combine eggs and cream. Dip veal medallions in flour, then egg-cream wash, then Panko. Heat skillet or sauté pan. Brown veal medallions until golden brown.

Hollandaise

1/2 shallot
1 clove garlic
1/2 bottle Capital Special Pilsner

Reduce above in half.

5 egg yolks
1 pint clarified butter
Pinch of cayenne
Pinch of salt
2T German mustard or whole grain mustard

In a stainless steel bowl over a saucepan of barely simmering water, beat the egg yolks with a whisk until thick (5 minutes). Remove from heat. Set the bowl on a cloth and slowly add butter in a steady stream. Alternate adding butter with reduction. Continue until all of the butter and reduction are emulsified. Add cayenne, salt, and mustard.

Set sauce aside until ready for service.

Vegetable Chowder

2 medium potatoes, peeled & diced
1 medium onion, sliced and separated into rings
1/2 C chopped celery
1 bottle Capital Special Pilsner
1 t salt
1 can (17 oz.) whole kernel corn
1 C milk
1/8 t pepper
4 slices bacon, crisp-cooked and crumbled
Butter

In a saucepan, combine potatoes, onion, celery, beer, and salt. Cover and cook 10-15 minutes.

Stir in undrained corn, milk, and pepper. Heat through. Serve topped with crumbled bacon and a pat of butter. Serves 6.

Winter Beer Soup

3 bottles Capital Special Pilsner
2-4 T sugar
2 egg yolks
1 C sour cream
1/4 C flour
1/2 t cinnamon
1/4 t salt
Dash pepper
4 large slices rye bread
1/2 C shredded Muenster cheese

In a large, heavy saucepan, heat beer and sugar until sugar dissolves. Beat egg yolks, sour cream, flour, cinnamon, salt, and pepper until smooth. Add a little hot beer mixture and blend. Gradually stir into hot beer mixture. Cook on low heat, stirring constantly, until thick. With a biscuit cutter, cut rounds out of rye bread and sprinkle with cheese. Broil just until melted. Put soup into small bowls and top with rye rounds. Makes 8 first course servings.

“Special” Cheese Spread

2 oz. Bleu cheese
1 oz. fresh Chevre or other goat cheese
6 oz. white or sharp cheddar
1 oz. cream cheese
1/2 T celery seeds
1/2 T caraway seeds
2 T Hungarian paprika
1/2 T coarsely ground black pepper
1/2 C Capital Special Pilsner

Process all ingredients in food processor until smooth. Add more beer if necessary to improve consistency. Ideally, let sit overnight in the refrigerator in a crock. Serve at room temperature.

Walnut Cake

1 pkg. (2-layer size) yellow cake
1 C Capital Special Pilsner
2 eggs
2/3 C finely chopped walnuts
Lemon Beer or Orange Beer filling (recipes below)
Beer Frosting (recipe listed under Munich Dark)

Mix cake batter according to package directions. Use the exact amount of liquid called for but substitute beer for all or part of the water. If making Orange Beer filling, set aside 1/2 C beer for filling and use 1 C in cake. For Lemon Beer filling, set aside 3/4 C beer for filling and use 3/4 C in cake. Blend in walnuts.

Turn batter into 2 greased and waxed paper-lined 9-inch round layer cake pans. Bake at 350° F for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto wire racks and cool completely before filling. Sift confectioners sugar over the top. Makes one 2-layer 9-inch cake.

Lemon Beer Filling

3/4 C Capital Special Pilsner
2 T cornstarch
1/8 t salt
2 t grated lemon peel
2 T lemon juice
2 egg yolks

In the top of a double boiler, combine sugar, cornstarch, and salt. Stir in beer. Cook over direct heat, stirring constantly, until thickened and clear. Stir in lemon peel and juice. Add a little hot mixture to the egg yolks, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.

Orange Beer Filling

1/2 C Capital Special Pilsner
1 1/2 T cornstarch
1/8 t salt
1/3 C sugar
2 t grated orange peel
1/3 C orange juice
1 egg yolk
2 t butter

In the top of a double boiler, combine sugar, cornstarch and salt. Stir in beer and orange juice. Cook over direct heat, stirring constantly, until thickened and clear. Add a little hot mixture to the egg yolk, return to double boiler top. Cook over hot water, stirring constantly, for 4-5 minutes. Stir in peel and butter. Cool before spreading on cake. Makes about 1 cup, enough to fill an 8- or 9-inch 2-layer cake.

English Beer Soup

An old-time beer recipe that can be served in mugs if desired. Great for warming up on cold winter days.

3 bottles Capital Special Pilsner
1/2 t grated lemon zest
1 cinnamon stick
1/4 C flour
1/2 C sugar
3 T lemon juice
Dash salt
2 T water

In a saucepan, combine all ingredients except flour and water. Heat slowly, but do not boil. Mix flour with water to form a paste. Stir into soup. Cook, stirring constantly, until slightly thickened. Makes about one quart, or 4 servings.