Recipes using Beer – Rimann Liquors

Recipes using Beer

July 1, 2013

Summertime is the season for beer, but not just for drinking.  There are many great ways to cook with beer.  We have chosen a few to share that have been a hit with Rimann staff.  Enjoy!

IPA Tempura Shrimp

 Beer batter makes a light flavorful coating for large shrimp.  Serve 2 shrimp as an appetizer, or 6 shrimp and rice as a meal.


  • 1 lb extra large shrimp (about 18) peeled, deveined, tails on
  • 1 cup cake flour
  • 1 t kosher salt
  • 1 pinch cayenne pepper
  • 1 pinch garlic powder
  • ¾ cup IPA
  • 2 quarts canola or vegetable oil for frying
  • Soy sauce for serving
  • Fresh minced chives for garnish


In a large pot over medium-high heat, heat the oil to 350 degrees F.  Use a candy thermometer to maintain the temperature.


In a medium bowl, whisk together the flour, salt, cayenne and garlic powder.  Add beer and stir well; the batter should resemble a light pancake batter.


Working in 2 to 3 batches, dunk the shrimp one at a time into the batter and let any excess batter run off.  Carefully lower the shrimp into the oil and fry until golden brown and cooked through, about 4 minutes.


Using a slotted spoon, remove shrimp to a plate lined with paper towels and let drain 1 minute.


Garnish with the chives and serve immediately with soy sauce.




  Pickled Eggs in Beer


Easy recipe for egg pickled in beer, vinegar and spices.

Great to add to salads.


  • 24 small hard-cooked eggs
  • 1 12 oz bottle beer
  • 2 cups vinegar
  • 1 T pickling spice
  • 1 T parsley flakes


Peel the hard boiled eggs and pierce each egg with a knife to help in the absorption of liquid.


Put the eggs in a large glass jar or other deep, sealable glass container.  Place beer, vinegar, pickling spice, and parsley flakes together in a bowl.  Pour over eggs until fully submerged.  Cover and refrigerate for at least 3 days before using.  Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.




 Beer Simmered Beans


Super easy spicy beans are a great addition to any

picnic, pot luck or barbeque.

  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15oz can kidney beans, rinsed and drained
  • 1 cup light beer
  • 2 jalapeno peppers, minced
  • 2 cloves garlic, minced
  • 1 ½ t cumin
  • ¼ t salt


Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin and salt in a large saucepan.  Simmer for 10 minutes.  Serve warm or chilled.


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