Type what you have

Ingredients

• ✓ amber beer
• lemon-lime carbonated beverage
• grenadine syrup

Instructions

1. 1 Pour the beer, soda, and grenadine syrup into a tall glass. Stir and serve.

By pomplemousse

Ingredients

• ✓ amber beer
• soy sauce
• dijon mustard
• worcestershire sauce
• black pepper
• salt
• hot pepper sauce
• venison steak

Instructions

1. 1 Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

By Ben Sullivan

Ingredients

• ✓ amber beer
• bacon
• butter
• onion
• celery
• parsnip
• garlic
• all-purpose flour
• chicken stock
• bay leaf
• cayenne pepper
• heavy cream
• cheddar cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
2. 2 Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
3. 3 Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
4. 4 Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.

By catlover20