Thursday, December 4, 2008

VARIETY OF FLAVORS

The Yuengling Variety Packs are back out at retail this holiday season and selling quickly! This package is available in select markets for a limited time only. It’s a full case sampler that includes four different 6 packs – one each of:
– our flagship brand, traditional amber Lager
– award-winning Light Lager, with only 99 calories
– original Black & Tan, which is a rich blend of Yuengling Porter and our Premium beer
– the distinct classic, Lord Chesterfield Ale, known for it’s robust and hoppy flavor
Not only does the Variety Pack offer an assortment of our very best beers, but it makes the perfect gift to take to any holiday party. Satisfy the tastes of all your friends and relatives when you bring the Yuengling family of beers to your next celebration! The styles compliment the changing winter season and pair nicely with all festive meals. Enjoy these recipes at your own table, prepared with a variety of Yuengling’s finest beers.

BLACK & TAN FISH GUMBO
– 12 oz bottle Yuengling Black & Tan
– 2 fillets of cod fish, fresh or frozen and cut into chunks
– 6 cloves garlic, minced
– 1/4 cup diced ham or bacon
– 3 stalks of celery, chopped
– 1 large onion, diced
– 1 cup bell pepper strips
– 1 large can Italian tomatoes
– 8 oz chicken stock
– 1 cup okra, chopped
– Tabasco and Worcestershire sauce, to taste
– Cayenne pepper, thyme and bay leaves, to taste

Lightly brown garlic in olive oil. Heat the ham/bacon, celery and onions. Add peppers, tomatoes, stock and beer. Cook until peppers soften. Add Tabasco and Worcestershire sauce to taste, along with salt and pepper. Add okra and cod fish. Season with cayenne pepper, thyme and bay leaves. Simmer until fish cooks through. Garnish with parsley to serve. Makes 4 quarts

APRICOT AND CINNAMON CHESTERFIELD ALE BAKED CHICKEN
– 12 oz bottle Yuengling Lord Chesterfield Ale
– 2 1/2 pounds boneless chicken breasts or thighs
– 1 large onion, thinly sliced
– 1 pkg dried apricots, chopped and lightly dusted in flour
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, finely minced
– 1 tsp cinnamon
– Kosher salt and pepper, to taste

In a 9x13-inch baking dish, place half the onion slices and apricots. Rub the chicken with garlic and ginger, and sprinkle with salt, pepper and cinnamon. Place chicken in the dish on top of the onions and apricots, then scatter the remaining half of onions and apricots around the chicken. Pour beer over it, submerging the onions and apricots so they don’t burn. Cover with a foil tent to keep it moist. Bake at 350 degrees for approximately 1 hour, or until the chicken is cooked through, basting every 15 minutes with the liquid. Remove foil tent and cook for 15 more minutes. Top chicken with the cooked onions, apricots and sauce to serve. Makes 6 servings

Do you have a favorite Yuengling recipe? Send us a comment to share your best Yuengling dish. Cheers!

3 comments:

Susan said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Susan

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Yuengling Brewery said...

Thanks for the kind words Susan! I hope you'll continue to enjoy following along with us at Yuengling.

Josh said...

I would love to enjoy a couple variety pack cases, but alas, my favorite brand of beer is not available in the Bluegrass State. Hopefully it will be some day soon.