Posted on December 17, 2012 by Marina

There’s room for beer at your dinner table in more place than one.

‘Tis the season of holiday parties and indulging so try a few of these recipes at your next get together. Take our word for it – adding beer to your cooking ingredients will only make your meal that much more delicious.

It can be hard to believe for a beer lover that a common myth is  beer not having a place at the dining table. Although when you think about it, the most interesting cuisine in the world is traditionally served with beer (think: Japanese, Chinese, Thai, Indian and Mexican).

Why? Pilsners are good for cutting the heat on spicy food, quenching your thirst after savory foods, cleansing your palate after fatty foods and getting your mouth ready to taste again.

Try this: anywhere you’re suggested to use wine, substitute beer (white wine=lagers, red wine = dark ales). Check out our beer-inspired holiday menu!

Finger Food Appetizer: Bacon Wrapped Poppers

By: Steve Adams, Team Cedar Grilling


Meal Appetizer: Baby Arugula and goat cheese salad with Steam Whistle vinaigrette

By: Melanie Levac, from Kingston Campus of Liaison College


Main Course: Duck confit, braised red cabbage with apricots and raisins

Created by the winners of Canadore College Cooking Challenge: Emily Hart & Tony Goswell


Dessert: Date and Nut Beer Cake

Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland & Labrador


Want more?


Drunken Spicy Steam Whistle Shrimp

Steam Whistle Baguette

Swiss Cheese and Steam Whistle Fondue

Buffalo Wing Dip

The Arrogant Chef’s Steam Whistle Ribs

Cranbeery Meatballs
Hope that you invite craft beer into your company during this holiday season!

Cheers and happy indulging!