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  Life   Food  30 Sep 2018  Beer-infused delights

Beer-infused delights

Published : Sep 30, 2018, 12:53 am IST
Updated : Sep 30, 2018, 12:53 am IST

Celebrate Oktoberfest with these lip-smacking recipes at home.

Beer and potato soup
 Beer and potato soup

It’s that time of the year where we raise a pint. Oktoberfest that originated in Munich is touted to be the world’s largest Volksfest — beer and travelling festival. Held since 1810, this festival is an important part of the Bavarian culture but it was only in 1887 that restaurateurs and breweries began to be a part of the fest as opposed to traditional beer tents. In 1910 at the 100th anniversary of the fest, an estimated 1,20,000 litres of beer were consumed. Over the years the festival has replicated in many countries where bars and pubs have a variety of liquid gold to offer to their patrons. And the festive fun doesn’t just end with the free-flowing beer but there are also a variety of beer-infused delicacies to choose from. On this occasion, Chef Meghnesh Salian and Chef Vinod Garde share some easy to cook beer-infused recipes that you can make at home.

Beer and potato soup


  • 4 cups vegetable stock
  • 3 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp Dijon mustard
  • 2 bay leaves
  • 2 carrots, 1/2-inch dice
  • 3 stalks celery, 1/2-inch dice
  • 1 small bundle fresh thyme, tied together
  • 1 leek, green top trimmed, 1/2-inch dice
  • 1 cup light beer
  • 1/4 cup sliced fresh chive
  • Salt and freshly grounded pepper


  • Combine two cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and reduce to a simmer until fork-tender for 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  • Add the carrots. Sprinkle with salt and pepper and cook for three minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper.
  • Cook for about four minutes until the leeks are soft, and then pour in the beer and bring to a boil. Pour in the remaining stock and the reserved potato puree. Stir to combine and bring the mixture to a boil.
  • Reduce to a simmer and cook uncovered for 6 to 8 minutes until the vegetables are just tender. Season with salt and pepper; sprinkle some English cheddar cheese on top. To serve, ladle the soup into bowls. Garnish with grated cheese and chives.

By Chef Vinod Garde

Bangers and fries with beer and bacon gravy



  • 4 pork sausages
  • 1 tsp homemade mustard
  • 120 gm French fries
  • 2 tsp extra-virgin olive oil, plus a drizzle
  • 2 thick slices smoky bacon from deli counter, diced 1/4-inch
  • 1 medium onion, diced 1/4-inch
  • 1 rounded tablespoon all-purpose flour
  • 1 bottle amber to dark German beer
  • 1/2 cup stock
  • Salt and pepper
  • Chopped parsley for garnish


  • Heat the pan and add oil, bacon and brown for 2 to 3 minutes. Stir in the onions and sauté over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, and then add the beer.
  • Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.
  • Serve grilled sausages with fries, beer and bacon gravy, and homemade mustard on the side.

By Chef Vinod Garde of SID  Hospitality

Chicken breast in Beer glazed brown sauce



  • For Roasted Chicken
  • 200gm deboned chicken breast
  • 1 tsp mustard paste
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp white pepper
  • 1/2 tsp dry oregano
  • 3 tbsp olive oil
  • Salt as per taste

For Beer Sauce

  • 50ml chicken stock
  • 3-5 sliced mushroom
  • 1 tsp chopped garlic
  • 100 ml demi glaze mix
  • 2 pinch Aromat powder
  • 50 ml beer
  • Salt as per taste
  • Parsley for garnish


  • Prick the breast pieces with a fork and marinade it with Worcestershire, mustard paste, oregano, aromatic powder, white pepper, salt and keep it for half an hour.
  • Heat oil in a grill and slow roast the chicken on both the sides, make sure the chicken is not overcooked and stays juicy.
  • For the sauce, take 1 tbsp of oil and sauté garlic and mushroom. Add chicken stock and demi-glaze mix. Add a pinch of white pepper and tsp of Worcestershire.
  • Add salt as per taste, reduce and glaze it with beer. Plate the chicken and pour the sauce over it. Garnish with finely chopped parsley.
  • Serve it hot with some mashed potatoes, grilled fresh veggies and butter parsley rice.

By Chef Meghnesh Salian of 3 Wise Monkeys

Tags: fork, beer, volksfest, bavarian culture