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Just the Taste of Beer Is Enough to Make You Happy, Study Says

Just the Taste of Beer Is Enough to Make You Happy, Study Says

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Researchers found that after tasting beer, men's brains showed a spike in dopamine

Here's the reasoning behind nonalcoholic beers we've been looking for: Researchers at the Indiana University School of Medicine looked at the effect of tasting alcohol on the brain, and found that just a little taste of beer could up the dopamine levels in your brain.

Researchers gave 49 male volunteers a tiny half-ounce taste of their favorite beer over the course of 15 minutes, scanning their brains for dopamine levels. The 15 minutes were enough for them to taste the beer, but not feel the effects of alcohol. In contrast, volunteers were also given a sports drink or water.

The results, published in the journal Neuropsychopharmacology, found that higher increases in dopamine were common after tasting beer, suggesting that just the taste of beer could make people happy. And while the researchers couldn't quite account for potential lightweights in the room, it's true that nothing makes us quite as happy as cracking open a cold one on a warm spring day. We just wonder how this compares to teenager dopamine levels when drinking soda.

The 5-minute pour will make your pilsner taste better

The longest lines at Denver’s annual Great American Beer Festival stretch interminably around the Colorado Convention Center. It’s the country’s largest beer fest, drawing 60,000 attendees last year for the more than 4,000 different beers flowing within its walls. You can find nearly any style you like, including some of the most highly regarded beers in the country.

But behind the pouring booths, the visiting brewers weren’t talking about the juiciest IPAs or most decadent imperial stouts. No, the buzzy place to visit among the brewers themselves was Denver’s own Bierstadt , a year-old brewery dedicated to classic German lager styles. “Have you had the pilsner?” everyone seemed to have asked me.

I wanted to taste what the fuss was about. After an exhausting day at the festival, I made it to Bierstadt. I recognized brewers from the festival lined up two-deep at the bar, waiting. Waiting. Waiting. Two bartenders stood facing the taps, hardly even glancing over their shoulders to see the throng gathered at the rail. They filled glass after glass with a pale, straw-colored beer capped by a gorgeous white foam, but still they couldn’t keep up with the glasses flying off the bar top.

This was the pilsner everyone was talking about, but getting to taste it required patience. That’s not just because it was the sudden darling of taste-making brewers, but because the beer itself takes a long time—around five minutes—to pour. Hence its name: Slow Pour Pilsner.

The ritual of the slow pour isn’t intended to frustrate thirsty guests. It’s a German technique that, brewers say, softens the beer’s carbonation and opens up its delicate flavors. For breweries that make German-style pilsners, it’s a point of pride to pour the beer this way—and if you’re a pilsner purist, you’ll come to appreciate the time-intensive step.

“When you go to Germany and ask for a pilsner, that’s just how it’s served,” says Bierstadt’s head brewer and co-owner Ashleigh Carter. “It’s hard doing it here, because Americans want everything now.”

The process goes like this: A bartender begins by aiming the pour for the center of a pilsner glass glass so the foam bubbles up, creating a one-third beer, two-thirds foam ratio. After a few minutes when the foam has dissipated a bit, the bartender would pour a second stream of beer into the glass until the foam reaches above the lip of the glass. Ideally, a few more minutes would go by, during which time the foam would settle. Finally, the beer is topped off. Beer drinkers can replicate the pour with bottled or canned beer: vigorously pour the first splash into the center of the glass until the foam reaches the lip, then follow the same steps. Whether at a bar or at home, the pour should take three to five minutes total, which can feel like an eternity in beer time, especially for Americans.

We don’t drink beer like the Germans do. We want our beer ice-cold, and we want it fast. Remember the Miller Vortex bottle? It was an entire marketing campaign championing a bottle that gets beer into your facehole faster. And I’m no historian, but I think it’s unlikely that anyone but us invented shotgunning a can of beer.

The slow pour, however, is how pilsners were traditionally served in Germany for a few historic reasons. Namely, Germans consumed their beers at a warmer temperature than Americans do, around 45 degrees compared to Americans’ preference for near-freezing drafts. Increased temperature made the beer foam more, and not wanting to pour any of their valuable liquid, bar owners tended to let the foam settle rather than pour or scrape it off the top. When crowds gathered at happy hour, it wasn’t uncommon for German bartenders to line up a stack of half-filled pilsners to create an assembly line of filling, foaming, and topping off.

A side effect of all this slow pouring is that the happens to make good pilsners taste even better.

“It’s typically more aromatic when poured that way,” says Ron Barchet, COO and brewmaster at Victory Brewing in Downingtown, Pennsylvania, where he preaches the gospel of the slow pour for his Prima Pils. “By slowing down the process, the foam sits for a couple minutes between each of the top offs, and it dries a little bit. So it becomes more structured and stable. As you hit it with beer again, parts get destroyed but new ones get made. In each of those bubbles, you get what I call a packet of aromas as the CO2 comes out of solution.”

Bierstadt’s Ashleigh Carter insists this isn’t just a beer snob fussing she says a proper pour and proper glassware are crucial to tasting a German pilsner’s bright hops, crisp lager finish, and smooth carbonation.

“Texture is a real thing in beer,” she says. “A pils is always going to be your most hoppy beer by German standards and your most effervescent. When you pour it slowly and allow some of those bubbles to break up, it softens some of that prickly, harsh carbonation and softens the hop bitterness. Hops are like salt in that beer, there should be just enough to make you want to take another sip.”

As with any ritual, there’s also an aesthetic and cultural piece to the slow pour. Thorsten Gueur, brewmaster at Missoula, Montana’s Bayern Brewing , says that in his native Germany, a moussey, rocky head that reaches above the lip of the glass is a sign of a beer’s quality. Serving a beer slowly, in a clean and proper pilsner glass and with the requisite amount of foam is a matter of personal pride.

“You’re not just drinking a beer, an alcohol beverage. You get a piece of art served in front of you,” Gueur says. “The sensation when you get your nose in that foam and your lips on the foam it becomes a connoisseur’s thing. It elevates the whole experience beyond just a refreshing beverage.”

Ditto for Ashleigh Carter, who says she’s a stickler for multiple aspects of beer service. For example, she won’t let bars serve her beers without proper glassware—meaning no standard Shaker pints—because those pint glasses mess with the way the hop and sulfur aromas in her beer are perceived. Taking the five minutes to slowly pour a Bierstadt pilsner, she says, is completely necessary to enjoying it.

Having consumed the Slow Pour Pilsner for myself, I’m on board. Even though I was tired, thirsty, and surrounded by a huge crowd at Bierstadt, once that pilsner slid across the bar, it looked and smelled perfect. I didn’t regret at all the five minutes I spent waiting for it—though I did order a second one once I was halfway done with the first. Patience is a virtue, I reminded myself, even when it comes to beer.

Brewing an Irish Stout Beer Recipe

With St Patrick’s day upon us, it seemed appropriate to discuss the beer that Ireland is most famous for: Irish Stout. We’ll review the history of Irish Stout, the design of Irish Stout recipes and finish with a selection of great Irish Stout recipes for home brewing.

The History of Stout

Irish Stout traces its heritage back to Porter. As described previously in our article on the Porter Beer style, Porters were first commercially sold in the early 1730s in London and became popular in both Great Britain and Ireland.

The word Stout was first associated with beer in a 1677 manuscript, with a “stout” beer being synonymous with “strong” beer (Ref: Wikipedia). In the 1700’s the term “Stout Porter” was widely used to refer to a strong version of Porter. The famous Guinness brewery in Ireland started brewing “Stout Porter” in 1820, though they previously brewed both ales and Porters. Around 1820, Stout also began to emerge as a distinctive style, using more dark brown malt and additional hops over popular porters of the time. At around the same time, black malt was invented and put to good use in Porters and Stout Porters. (Ref: Daniels)

Throughout the 1800’s Stout continued to refer to “Strong” – therefore one could have “Stout Ales” as well as “Stout Porters”. However, by the end of the 19 th century, “stout” became more closely associated only with dark Porter, eventually becoming a name for very dark beers.

Traditional stouts of the 1800’s and early 1900’s differ considerably from their modern counterparts. The characteristic Roast Barley that gives Irish stout its dry roasted taste was not widely used until the early to mid 1900’s. Some Stouts had very high gravities – 1.070 to 1.090 for many recipes from 1858 cited by Ray Daniels. They also had very high hop rates, in some cases approaching 90 IBUs.

As Pale ales and later European lagers became more popular in the 1800’s, sales of both Porter and Stout Porter declined, remaining popular in Ireland and a few other localities in the UK.

The definitive modern Irish Stout is Guinness Extra Stout. Other popular commercial stouts include Beamish Irish Stout and Murphy’s Irish Stout. Founded in 1759, Guinness brewery at St James gate in Dublin Ireland has operated continuously for over 250 years under family ownership. Guinness is a classic Irish or Dry Stout style, with a distinctive dry, almost coffee like flavor derived from Roasted Barley. Guinness is brewed in two main forms, the domestic draft version having much lower alcohol content (3.9%) than the export bottled version (6%). (Ref: Daniels)

A number of other stout styles are popular including (Russian) Imperial Stout, Oatmeal Stout, Milk Stout, Chocolate Stout. However for today, we will stick with the classic Irish Stout style.

Designing and Brewing an Irish Stout

Irish Stout has an original gravity in the 1.035-1.050 range, with domestic versions being at the low end and export versions at the high end of that range. Bitterness is moderate, but must balance the strong flavor of the dark grains used. It should be hopped at a moderate rate of 1 IBU per point of OG (so a beer with 1.040 OG should have 40 IBUs). Color is an extremely dark brown that looks black in the glass – from 35-200 SRM. Traditionally Irish Stout is served at very low carbonation (1.6-2.0 volumes) and often served warm.

The key ingredient in a classic Irish Stout is Roasted Barley. Roast Barley gives Irish Stout its classic dry coffee-like flavor, deep dark color, and white foamy head. Unlike other dark malts, Roast Barley is made from unmalted barley grain that is roasted at high temperature while being lightly sprayed with water to prevent it from burning. Roast Barley is intensely dark, around 500-550 L, but amazingly the unmalted barley produces a white head on the beer as opposed to the darker head made by other malts.

In many commercial dry stouts, Roast Barley is the only specialty grain used. For a Dry Irish Stout, Roast Barley makes up around 10% of the grain bill. Those that don’t use Roast Barley will almost always used Black malt as a substitute.

Irish Stout is famously full bodied, so the second most popular ingredient is a specialty grain to enhance the body of the beer. Guinness uses Flaked Barley at a proportion of around 10% of the grain bill. Flaked Barley adds significant body and mouthfeel to the beer, but it must be mashed. If you are a malt extract brewer, crystal malt or Carapils would be a good substitute for Flaked Barley.

Many award winning all grain stout recipies also use oatmeal (6% of grain bill range) or wheat (6% range) either in place of flaked barley or as an addition to further enhance the body of the finished beer. Other popular specialty grains include black and chocolate malts, though these are used in small proportions primarily to add complexity to the flavor. (Ref: Daniels)

English pale malt (or Pale Malt Extract) makes up the bulk (60-70%) of the grain bill. For all-grain brewers, a medium to full bodied mash profile is desirable. A single step infusion mash is sufficient for well modified English malts. Conversion mash temperatures in the 153-156 F range are appropriate.

The most popular Irish Stout hops by far is East Kent Goldings, though other English hops such as Fuggle, Challenger, Northdown and Target. American varieties such as Cascade are sometimes used by American microbreweries. Traditionally a single hop addition is made at the beginning of the boil for bitterness. Hop aroma is not a significant factor, so aroma hops are rarely added to Irish Stout.

Irish Ale yeast is traditionally used in Irish Stout. An ideal yeast would yield an attenuation around 76% for dryness, but many Irish ale yeasts yield a lower attenuation. Some brewers select neutral yeasts with a higher attenuation to achieve a drier flavor profile. London and Whitbread yeasts are also popular choices.

Some Irish Stout recipes, including Guinness use a small amount of soured beer to add a little extra bite and flavor. To make soured beer, pull a small amount from the unfermented wort and let it naturally sour over several days by leaving it exposed to air. Boil the sour beer sterilize it thoroughly and then cool it and add it to your fermenter well before bottling.

Finally, few stout fans will forget the smooth creamy head that a draft pint of Guinness has on it. The secret is that Guinness on tap is not served under CO2 alone, but has a mix of CO2 and nitrogen. The nitrogen gives it the extra creamy long lasting head. You can serve kegged beer with nitrogen and CO2 at home, but it requires a separate tank of nitrogen in addition to a tank of CO2 and also a special “stout tap” to mix the gas when serving.

Irish Stout Recipes

Here are some sample recipes of Irish Stouts, as well as a few other Stout styles thrown in for variety:

All Grain Irish Stout Recipes:

Extract Irish Stout Recipes:

Happy St Patrick’s Day! Hopefully you have enjoyed this article on the classic Irish Stout. Please keep your ideas and comments coming and don’t hesitate to subscribe to our blog using the subscription links on the left sidebar.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Simmered in beer and Old Bay, these Peel n’ Eat Shrimp are as easy to make as they are fun to eat.


For the Shrimp

  • 2-1/2 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 1 cup beer
  • 1 cup water
  • 2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen

For the Cocktail Sauce

  • 6 tablespoons ketchup
  • 1/2 tablespoon prepared horseradish (best quality, such as Boar's Head or Ba-Tampte)*
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch cayenne pepper


For the Shrimp

  1. Combine Old Bay, butter, beer and water in a large pot and bring to a boil. Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it if you overcook the shrimp, they'll be tough. Remove the shrimp with a slotted spoon and transfer to serving platter. Serve hot or cold with cocktail sauce.

For the Cocktail Sauce

  1. Combine all ingredients in a small bowl. Taste and add more of any ingredient if desired.
  2. Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.

Pair with

Nutrition Information

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Second Fermentation

Much like in brewing kombucha, the second fermentation is an optional step used to add carbonation (and sometimes flavor) to your drink.

By bottling the tepache in an air tight container, all the CO2 released by the yeast is trapped in the liquid, creating that fizzy, beer-like texture. Which brings us to the final step of making tepache:

Step 5: Second Fermentation (optional, but recommended)
Funnel the liquid into fermentation-grade bottles (I recommend these bottles), leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days. After 24 hours, pop open a bottle to see how carbonated it has become and to gauge how much longer they will need. When the tepache has reached a carbonation level that you like, transfer the bottles to the refrigerator to stop the fermentation.

Please note, carbonating tepache does involve pressure build up inside the bottles, which is why I recommend bottles specifically made for fermentation. As with any second fermentation, there is a risk of bottles exploding, so check on your bottles regularly and move them to the refrigerator when done.

6 Beers Made with Cereal—Not a Part of Your Complete Breakfast

As someone who drinks like it’s my job (because it is), I’ve seen beers made with everything from Oreo cookies to pig’s heads, and just about every fruit under the sun. But nothing captures my attention quite like cereal beers, which take me way back to Saturday mornings in front of the TV.

The process for creating a cereal beer varies depending on the brewer. Some throw the sugar-coated deliciousness straight into the boil, which is usually when hops and other flavorings get added, while others wait until after the boil and age their beer overtop. Regardless of technique, one of the biggest challenges when brewing with cereal is that it adds simple sugars. During fermentation, yeast eats sugar and produces alcohol, and too much sugar means the potential for over-carbonation. Another problem is getting the cereal in and out of the beer—a simple task when you’re talking about a box or two, but more difficult when you’re working on a commercial scale of 35 boxes of Count Chocula.

Thankfully, innovative brewers have worked through the problems of brewing with cereal to create fascinating beers. Get yourself a bowl and keep reading.

Peanut Butter Crunch
Black Bottle Brewery, Fort Collins, Colorado
This beer uses 35 pounds of Peanut Butter Cap’n Crunch. It’s part of the brewery’s Cerealiously series, which started with a Golden Grahams-based beer in August of 2013 and has since used Cinnamon Toast Crunch, Count Chocula, and Lucky Charms, among others. Like all the beers in the Cerealiously series, Peanut Butter Crunch is a milk stout at heart, medium-to-full bodied with a tan head. On top of the roasty aroma, it has the distinct scent of peanut butter. The beer drinks sweet with a dry, roasted, lingering aftertaste.

Puff Puff Shiv
Prison City Pub and Brewery, Auburn, New York
When Prison City messed up one of their beers, their head brewer Ben Maeso ran to Wegmans grocery store on a desperate rescue mission. He bought over 50 boxes of Cocoa Puffs and added them straight into the fermenter. The result was Puff Puff Shiv, a brown ale that tastes exactly like the milk left over after a delicious bowl of Cocoa Puffs. Prison City Bartender Frank Witkowski gave us tasting notes: smooth milk chocolate upfront with a little bit of hazelnut. Since that first delicious mistake, the brewery has made Puff Puff Shiv three times (the last was in 2016), but it’s Maeso’s least favorite beer to make because the cleanup is a beast, so a fourth batch isn’t likely. However, if Maeso were to brew another cereal beer—and that’s a big if—he’s said that he’d like to use Reese’s Puffs.

Saturday Morning Cartoons
Brew Rebellion, San Bernardino, California
The owners of Brew Rebellion recently starred on Amazon’s show “Barely Beer Barons,” but we know them for their Saturday Morning Cartoons series. The Fruit Loops version even has pieces of the cereal embedded in the wax covering the top of the bottle. The 5.6 percent stout beer pours an opaque black with a thin head and smells like the sweet cereal. We’re happy to report that although it’s faint, the beer does indeed taste like fruity goodness.

Saturday Morning
Somerville Brewing Company, Somerville, MA
One of the more recent additions to the pantry of cereal beers, Somerville Brewing Company's Saturday Morning was created earlier this year. The 9 percent Belgian tripel is made with 40 pounds of Cap’n Crunch Berries. Somerville Brewing Company shift lead Melanie Berman said that the beer basically tasted like the cereal, with a double dose of sweetness. Unfortunately, Saturday Morning appears to be a one-off, but we can always hope for a second batch.

Session IPA - Fruity Pebbles
McFate Brewing Company, Scottsdale, Arizona
In 2014, Scottsdale, Arizona-based McFate cask conditioned 10 gallons of their session on Fruity Pebbles. Travis Pack, the general manager of McFate’s original brewpub, remembers that most people thought it was a joke. Although the cereal didn’t make the beer particularly colorful, the flavor was unmistakable—bright and crisp upfront, with the Fruity Pebbles coming through as a sweetness on the finish. Around the same time, the brewery also made Puffs Imperial Coffee Milk Porter, which they cask conditioned over Cocoa Puffs, though Pack says the cereal didn’t come through as much because Puffs was a heavier beer.

Fulton Brewery, Minneapolis, Minnesota
Okay, the name is a misnomer—unlike the beers listed above, HefeWheaties doesn’t contain cereal, and it doesn’t taste like Wheaties. Instead, it’s a 4.7 percent ABV unfiltered hefeweizen that gets a slight citrus flavor from a combination of Rakau, Galaxy, Mandarina Bavaria, and Sorachi Ace hops. The name comes from Fulton Brewery’s partnership with General Mills, another Minneapolis-based company, which helped design the HefeWheaties can to look like the Breakfast of Champions. According to Fulton Director of Marketing Tucker Gerrick, the project came together when someone from Fulton and someone from General Mills were tossing around ideas at a local bar—within four months, they had a beer. The beer sold out so quickly that Fulton didn’t have enough to satisfy all their accounts. At present, there are no plans to brew HefeWheaties again, but Gerrick said Fulton is open to the idea if General Mills gives them a call…

Kenny Gould is the Editor in Chief of Hop Culture, an online craft beer magazine. He lives in Pittsburgh, Pennsylvania.

11. Natural Ice

Oh, Natty Ice. How you almost ruined beer for me forever. Remember? All those college parties (and high school parties) that you just so happened to be at and you were all anybody drank? You made me think that this was it. This was the flavor of beer. Did you sponsor college parties?

If you've been to a college party, you probably feel the same. Heavy on the adjunct, this 5.9 percent beer is best enjoyed like the label suggests, ice cold. And while I recommend savoring your beer with each sip, Natty Ice is best enjoyed chugging. Or in one of the ridiculous ways seen here.

And don't even get me started on Natty Light. Did I also mention Natty Ice was rated the second worst beer in the world on RateBeer? Guess what's number one. Natural Light.

Are non-alcoholic beers healthy?

Going alcohol-free, or trying to drink less alcohol, are both noble health pursuits that could have health benefits.

There are a few reasons why someone may want to try non-alcoholic beer, according to Pankonin:

  • A desire for better mental health
  • Other health factors like medication or supplement interactions

To determine whether drinking non-alcoholic beer is healthy, you need to assess your starting point. "The benefits of going dry only stem from what your relationship with alcohol was to begin with and how much or how little you were actually drinking," says Gans.

If you don't drink beer already, adding non-alcoholic beers to your diet isn't necessarily healthy. They're still a source of carbs and empty calories.

If you do currently drink beer, you may reap some benefits of switching to non-alcoholic beer. They're generally lower in calories than beer, which can help decrease your calorie intake and help with weight management. If you tend to drink more than a couple servings of alcohol per day, you'll also reap benefits of non-alcoholic beer. Too much alcohol can cause health damage, including to your liver and brain.

It's worth noting that you don't have to cut out alcohol completely to be healthy. "Alcohol actually comes with health benefits. For example, it may help decrease the risk for heart disease, stroke, and diabetes but of course, moderation is key," says Gans.

I want to jump right in and talk about this recipe for the Best Beer Can Chicken Recipe that is perfect for the grill. I can still taste the smokiness and flavor of this chicken recipe as I am typing this blog post. This beer can chicken recipe is insanely good. In fact, Beer Can Chicken is one of those recipes that is on my &ldquomust-try&rdquo cooking bucket list. Everyone has a cooking bucket list. It is a list that includes all the recipes that you must make at some point in time. Let&rsquos see I have Baked Alaska, Beef Wellington, Grilled Lamb Chops, and Beer Can Chicken on my list. There are more recipes, but those are to name a few.

I&rsquove watched a ton of videos and tutorials on how to make Beer Can Chicken to make sure I had the proper technique. What I realized in making this into the Best Beer Can Chicken recipe, is that I was overthinking and being a bit more precautious than I needed to be because this chicken recipe was insanely easy and delicious to make. I know some of you out there who are reading my blog post don&rsquot believe me but I am telling you, Beer Can Chicken is super easy to make. Let me tell you how I made it.

First, I lit my charcoal grill accordingly making sure the coals were even at the bottom of my grill. Once the coals started to become gray and ashy, I laid an aluminum foil pan on top of the grill to make sure it was even. Okay, the grill part is done and ready. For the chicken, I made a rub using kosher salt, pepper, onion and garlic powder, smoked paprika, seasoned salt, and various other spices that I put below. I rubbed my chicken with some butter and then rubbed the bird with my seasoned rub. I also sprinkled some of the rub on the inside. Another thing I did for the inside was cut the top off a head of garlic, exposing the cloves, rubbed in a bit of olive oil, and stuffed it inside the bird. As the fat renders from the chicken and the garlic begins to roast, that garlic flavor is going to saturate the entire bird. Finally, I sit my chicken on a 12 oz can of Budweiser Beer (you really can use whatever beer you want), took another aluminum foil pan of the same size I have sitting on the coals and sit my bird inside of the pan, and carefully place the pan with the bird inside on top of the foil pin that is already in my grill. Close the top of my grill so the heat can begin cooking my bird and leave it alone! In about an hour and a half, I had a seriously delicious bird that was full of flavor! The chicken on the grill.

I always wondered what the big deal was about Beer Can Chicken. I often wondered if the chicken would come out tasting like beer. The truth is, it doesn&rsquot. At least mine didn&rsquot. What happens is the beer keeps the bird from drying out and the flavor of the beer may permeate the bird, but not to the point where it is overpowering. My chicken came out tasting incredibly flavored and slightly crisp on the outside because the butter allowed the skin to crisp up a bit, and it had this amazing smoky flavor! Also, that head of garlic that I put inside the chicken cavity gave the chicken a lot of flavors as well. You could even use the cloves in that garlic for another dish if you want. They are pretty soft once finished. Whatever you do, don&rsquot waste it. I roasted some potatoes and add the garlic cloves to that dish. I haven&rsquot had Beer Can Chicken in a long while, but the way I made this chicken, I know this recipe is the Best Beer Can Chicken recipe you will ever make at home. Let&rsquos talk about this new line of Barbecue Sauce by Budweiser that will be perfect for, not just this chicken recipe, but for all of your meat that you plan on grilling this summer.

Okay, I love me some barbecue sauce. I love it so much, I eat it as a dip. I know that sounds weird, but I will take some soft bread and dip it into some barbecue sauce for a snack. There is nothing better than a rich and thick barbecue sauce to fulfill all of your snacking and grilling needs. Budweiser has a new line of barbecue sauce that you have to try this summer. Budweiser has three main barbecue sauce flavors that are sure to satisfy everyone&rsquos barbecue sauce preference.

Classic Sweet and Spicy Honey Sweet and Smoky Bold and Spicy

I am more of a Sweet and Spicy barbecue chick myself. The first element to these sauces that I noticed right away is that they are thick. The sauce will not run off of your meat. The flavors of all of these sauces are bold and &ldquoin your face&rdquo and it helps to make the meat taste better. These sauces by Budweiser is definitely my new favorite line of barbecue sauces. I mean I used Budweiser to cook the Best Beer Can Chicken Recipe. Why wouldn&rsquot I use Budweiser BBQ Sauce to finish it off?!

Apple Pie Filling

This post may contain affiliate links. Read my disclosure policy.

Homemade Apple Pie Filling made with cinnamon, sugar and lemons is an easy way to use up your apples. This dessert topping or filling is ready in just 30 minutes!

Inspired by our delicious and easy Apple Pie, this homemade Apple Pie Filling is great for freezing or canning. Check out all our fruit Pie Recipes you can make ahead for a quick dessert.


A homemade Apple Pie Filling is just so much better than any canned apple filling you get at the grocery store! It’s filled with fresh ingredients and there’s no questionable preservatives. This recipe for Apple Pie Filling is so easy and delicious, you’ll never buy the canned stuff again.

The best Apple Pie Filling is all about fresh! Use fresh lemon juice instead of the bottled stuff. If you can find it, try using fresh, whole nutmeg and grating it yourself. Fresh ground nutmeg has way more flavor and whole nutmeg stays fresh in the pantry for a long time.

To make this Apple Pie Filling, you can either use apple slices or apple chunks. The important thing is to make sure they are even in size and width so they cook evenly. Your Apple Pie Filling will seem thinner right after cooking but it will thicken as it cools.

This recipe is enough for one 9-inch pie, however you can easily double, triple, or quadruple it for storing ahead of time. Freezing the pie filling is the easiest way to store it, plus it lasts 6 months in the freezer! If you want to can this Apple Pie Filling recipe, there are instructions on how to use a water bath canning method in this post.

Keep your Apple Pie Filling in the freezer for a ready to go, easy homemade apple pie! Simply thaw and pour into a store bought pie crust, top with a second crust and bake until the top crust is golden brown and the filling is hot. If your thawed Apple Pie Filling is too thin, use a cornstarch slurry of equal parts water and cornstarch to thicken it before baking.

This Apple Pie Filling can be used in all your favorite recipes besides just apple pie. Try it baked with a brown sugar crumble for an easy Apple Crisp, or as the filling in any apple recipe. You can also just serve it warm in a bowl topped with Vanilla Ice Cream or Whipped Cream.


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