Rhinegeist Recipes: Hans Beer Cheese and Pretzel Bread



Hans Smoked Cheddar and Horseradish Beer Cheese

Ingredients:

  • 1 can of Hans
  • 6 cups of shredded smoked Vermont cheddar
  • 1/3 cup of fresh shredded horseradish
  • 1/4 cup of fresh parsley minced
  • 1 medium onion finely diced
  • 1 teaspoon of black pepper
  • 1 teaspoon of minced garlic
  • 1 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of cayenne pepper
  • 2 tablespoon of butter
  • 1/8 cup of flour

Instructions:

  • In a medium saucepan melt butter. Add the finely diced onion and sweat for 2 minutes.
  • Sprinkle flour over onions and coat.
  • Once an onion roux forms, slowly stir in Hans.
  • Bring to a boil and reduce heat.
  • Add horseradish and 1 cup of cheese at a time stirring quickly to melt evenly. Once all cheese is melted, reduce heat to medium low and add all other ingredients.
  • Let sauce simmer for ten minutes then enjoy with fresh carved steak on pretzel for a spicy beef and cheddar that will leave you wanting more!

Hans Pretzel Bread

Ingredients

  • 1 1/3 cup of warm Hans
  • 2 tablespoon of melted butter
  • 1/4 cup of warm milk
  • 2 teaspoon of active yeast
  • 4 cups of all-purpose flour
  • 1/2 cup of dark brown sugar packed
  • 1 cup of baking soda*
  • 1/2 gallon of water*

*For boiling process

Instructions:

  • Preheat oven to 400 degrees Fahrenheit. Using above room temperature liquids in this recipe will accelerate the first proofing session of the pretzel dough!
  • Dissolve brown sugar in Hans.
  • Incorporate all ingredients into a stand mixer bowl and attach the dough hook.
  • Mix on low to medium low for 12 minutes until the dough pulls away from the bowl and forms a ball of sorts.
  • Remove from dough hook. Lightly flour a clean surface and knead dough by hand for 2 minutes. Dough should be warm and tacky.
  • Lightly oil a large mixing bowl, place dough inside, and cover. Let it rest in a warm area (microwave, stove top, etc) for 2 hours.
  • At 2 hours dough should have doubled in size. Lightly flour a clean surface and turn dough out on to it.
  • Work dough gently into a long 2-foot log then cut and roll into small rolls. Let proof on floured surface for thirty minutes.
  • Bring the 1/2 gallon of water to a boil and add baking soda.  Stir until dissolved.
  • Drop pretzel rolls in the boiling water and flip them after 15 seconds. Leave them in the boiling water for no more than thirty seconds at a time. I use a medium stock pot so I can drop five at a time.
  • Oil up 2 cookie sheets and place pretzels from the boiling water onto the sheets.
  • Lighlty sprinkle with kosher salt and score buns gently, a simple cross cut will do!
  • Bake at 400 for 12 minutes or until amber in color.
  • Enjoy with your favorite mustard, Hans chocolate sauce, or as a bun for the Hans Beef and Cheddar!

Bonus Recipe: Hans Chocolate Sauce

Ingredients:

  • 3 cups of bittersweet chocolate melting chips
  • 1/2 cup of sugar
  • 1/2 cup of heavy cream
  • 1tsp of vanilla bean puree
  • 5oz of Rhinegeist Hans

Instructions:

  • In a double boiler, bring the water in the base pot to a simmer.
  • Place double pot on top and add chocolate melting chips.
  • Once chocolate is evenly melted, incorporate Hans.
  • Let simmer for 5 minutes then slowly fold in heavy cream.
  • Turn off double boiler and remove top pot.
  • Let sauce cool for ten minutes. Enjoy as the dunking vehicle for Hans Pretzels!

Published on by Rhinegeist.