Wisconsin Amber Loosely based on Vienna style, Wisconsin Amber is a rich, malty lager balanced out with mild hop bittering and enticing hop flavor. Very fulfilling. Very drinkable. Award Winner: 1995 Beverage Testing Institute World Beer Championships (85 - Silver) 1996 Beverage Testing Institute World Beer Championships (85 - Silver) 1997 Beverage Testing Institute World Beer Championships (87 - Silver) 1999 Beverage Testing Institute World Beer Championships (92 - Gold) 2004 - World Beer Cup - Bronze 2004 Beverage Testing Institute World Beer Championships (92-Gold)

Recipe:

Traditional German Beer Fish

This traditional recipe has a sauce combining sweet, sour, and spicy flavors. The traditional recipe uses carp, but other fish may be substituted.

• 1 whole carp (2–3 lbs. with head)
• 2 T butter
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1/2 t salt
• 6 peppercorns
• 3 whole cloves
• 4 slices lemon
• 1 bay leaf
• 1 bottle Capital Wisconsin Amber
• 6 gingersnaps, crushed
• 1 T sugar
• Fresh parsley for garnish

Remove head from fish and reserve for making fish stock for other recipes. Lay fish out as flat as possible, breaking bones along back.

Melt butter in a skillet. Add onion, celery, salt, peppercorns, & cloves and mix. Top with lemon slices and bay leaf. Place fish on top. Add beer. Cover and simmer 15–20 minutes, or just until fish flakes with fork.

Transfer fish to platter, cover with foil to keep warm. Strain cooking liquid, pressing some of the vegetables through. Put gingersnaps and sugar in skillet, and stir in 1 1/2 cups strained liquid.

Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish.

Makes 4–6 servings.