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Blog Post


Here's a few beer dressing ideas for ya.  This dressing can be used on regular green salads or pasta.  I'm offering you two versions here, one from Marshall Wright at and myself.   For my beer pasta, I boiled the beer in (512) Wit until the pasta is al dente, combined with a 15 oz can of drained garbanzo beans, one pint cherry tomatoes, a 7 oz can of drained and sliced black olives, and chopped scallions. Then I sprinkled with malted barley.

Marshall's Beer Dressing

  • 1/2 cup Beer
  • 1/2 cup olive oil
  • 1 tablespoon mustard
  • 1/2 teaspoon vinegar

Combine all ingredients in a bowl and whisk until emulsified. 

My beer dressing: This is a little hoppy, but still pretty yummy.

  • 1 cup light beer. I used (512) Wit
  • 1 cup olive oil
  • 1/3 cup malt extract
  • 2 teaspoons apple cider vinegar
  • 1 shallot, minced
  • 6 cloves of garlic minced
  • pinch of salt

Reduce the beer for about 30 minutes in a small saucepan.  It may become fairly hoppy.  In a frying pan, sauté the shallots and garlic in olive oil just until it releases it's fragrances.  Watch out that it doesn't burn at all or else the dressing will taste bitter.  I would recommend putting the shallots in the pan first to cook for a few minutes before adding the garlic.  Combine the malt extract, salt, apple cider vinegar, shallots, and garlic in a bowl and whisk together, slowly streaming in the olive oil.  Once you have about half a cup of olive oil into the dressing, start adding the reduced beer into the mix.  Be careful as it can be very hoppy.  If you add too much of the reduced beer, you can offset the hoppiness by adding more malt extract.  If you don't want to use malt extract, agave nectar or honey will suffice.  Add more or less olive oil to taste.  Olive oil can also help mellow out some of the flavors if it is too strong.  Serve over pasta or green salads. 

The dressing, made with a (512) Wit.

Pasta boiled in (512) Wit, tossed with cherry tomatoes, olives, garbanzo beans, and scallions,sprinkled with malted barley.