the craft of stone brewing co.

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Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts

SERVES 2 AS A MAIN COURSE, OR 4 AS A SIDE DISH
Did your folks used to force you to finish your brussels sprouts before excusing yourself from the table? Or maybe
they threatened to withhold dessert until you gagged the last one down? Turns out all they needed to do was cook
em in beer and we would have eaten em right up! After reaching this brilliant culinary epiphany, weve come to love
brussels sprouts so much, were even licking our plates clean! Ma and Pa would be proud.
1 pound brussels sprouts (about 4 cups)
1/4
1/4

cup canola or vegetable oil

Did You Know?

pound pancetta, diced

Stone Pale Ale and Garlic Stir-Fried Brussels

6 cloves garlic, minced

1/4

cups (12 fluid ounces) Stone Pale Ale

cup vegetable stock
Salt

2006close to five months before the restaurant

openedand we decided to fire up a test batch to
see what our little kitchen could do.

Freshly ground black pepper

Finely diced tomato, for garnish
Shaved or grated Parmigiano-Reggiano cheese,
for garnish

In a large wok or cast-iron skillet, heat the oil over

high heat until it begins to shimmer. Turn the heat down
to medium. Add the pancetta and cook, stirring occasionally, until it begins to brown. Stir in the garlic and

Set up a steamer with 1 to 2 inches of salted water and

cook until fragrant, about 30 seconds. Turn the heat up

bring the water to a rolling boil. Put the brussels sprouts

to high, add the brussels sprouts, and cook, stirring occa-

in the steamer, cover, and cook until slightly tender, about

sionally, until lightly browned, 4 to 5 minutes.

4 minutes. Drain and immediately transfer the brussels

Add the beer and continue to cook over high heat

sprouts to a large bowl of ice water to halt the cooking

until the liquid is mostly evaporated. Deglaze the pan by

and preserve their bright green color. Let them cool in the

adding the vegetable stock, stirring and scraping up any

ice water for about 1 minute, then drain. Lay them on a

browned bits that may be affixed to the pan.

clean dish towel and pat dry. Cut them in half vertically,
right through the core.

133

bistro kitchenlike, first ever. It was on June 6,

Recipes From the Stone Brewing World Bistro & Gardens

11/2

Sprouts was the first dish to be cooked in the

Season with salt and pepper to taste. Garnish with the

tomato and Parmigiano-Reggiano. Serve immediately.

Dr. Bills Recommended beer:

Stone Smoked Porter
I recommend Stone Smoked Porter with this dish,
though Oktoberfest beers from Paulaner, Spaten,
or Hacker-Pschorr are also winners. The caramelization of the brussels sprouts and the pancetta
perfectly complements the roasty sweetness of
the beer.

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Copyright 2011 by Stone Brewing Co. and Randy Clemens

Portions of What is Beer? have been adapted from a previously published article in BeerAdvocate
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
Photographs copyright 19972011 by John Schulz Photography, www.studioschulz.com
Photographs pages 6, 11, 30, 34, 36, 37, 38, 41, 45, 46, 49, 50, 51, 57, 63, 65, 68, 74, 79, 81, 82, 86, 93, 98, 99, 101,
102, 103, 122, 126, 127, 155 courtesy Stone Brewing Co.
Photograph page 24 courtesy Anchor Brewing Company
Photograph page 25 courtesy Charlie Papazian
Photographs page 62 courtesy Belgian Brewers
Photograph pages 118119 courtesy Darren Bradley
Illustration page 84 courtesy Arne Frantzell
Library of Congress Cataloging-in-Publication Data is on file with the publisher.
ISBN 978-1-60774-055-1
Printed in China on paper sourced in accordance with sustainable forest management and recycled content
Design by Julie White and Colleen Cain
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First Edition

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