Beer and homemade snacks a perfect combination

Jennifer Mastroianni

Just in time for the great American food and brew fest known as the Super Bowl comes the ultimate cookbook for beer lovers.

“Great Food Great Beer, The Anheuser-Busch Cookbook” (Sunset, $24.95), which hit store shelves this month, is a beautifully produced, oversize softback offering 185 recipes either made with beer or matched with beer.

Dishes range from appetizers to, yes, even desserts. Each recipe is accompanied by Anheuser-Busch brewmasters’ choices of the right beer for the dish.

This collaboration of brewmasters and master chefs results in a well-rounded collection, with an emphasis on grilling, roasting and dishes for entertaining. Garlic stuffed mushrooms, spicy shredded beef sandwiches, and wings made with a simple homemade teriyaki sauce are among the dishes ideal for a Super Bowl soiree.

The book also includes a look at the company history since 1852, a beer- and food-pairing overview, instructions on the perfect pour, and lavishly produced photographs.

Anheuser-Busch is the leading brewer in the country, and Budweiser and Bud Lite are the largest selling beers in the world. The company produces and sells a total of 60 beers.

Reach Repository Food Writer Jennifer Mastroianni at (330) 580-8304 or e-mail


2 heads garlic, cloves separated and peeled

1 cup heavy cream

1 cup panko bread crumbs*

1 teaspoon salt

24 large button or cremini mushrooms, stemmed

2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

In a small saucepan, combine garlic and cream over low heat. Slowly cook until garlic is soft enough to mash with a spoon, about 45 minutes. (The cream will be reduced and thick). Remove from heat and mash garlic into the cream with a fork, making a rough puree. Stir in panko and salt, mixing thoroughly.

Preheat oven to 450 degrees. Lay the mushroom caps, top side down, on a slightly oiled baking sheet. Brush edges with olive oil and fill centers with garlic mixture.

Bake until starting to brown, about 15 minutes. Remove from oven and let stand for 5 to 10 minutes. Transfer mushrooms to plates or a platter, discarding any released liquid. Sprinkle with pepper and serve.

* Panko, or Japanese bread crumbs — a lighter, crunchier version of American-style bread crumbs — are easily found in supermarkets and Asian markets. Also, the vast amount of garlic here is tempered by being slowly cooked in cream, resulting in a rich, mild garlic stuffing. Makes 2 dozen. Beer pairing:  Serve with an American-style light lager such as Bud Light.

— “Great Food Great Beer, The Anheuser-Busch Cookbook.”


2 1/2 pounds boneless beef chuck

1 can (14 1/2 ounces) chopped tomatoes

1 can (7 ounces) chipotle sauce or 7 ounces spicy salsa

1 can diced jalapeño chiles, drained

1 onion, chopped

3 cloves garlic, minced

2 tablespoons ground dried Mexican chile or regular chili powder

1 tablespoon honey

2 1/2 teaspoons kosher salt

1 teaspoon ground cumin

2 cups beef stock

Crust French bread rolls, split

Rinse the beef and pat dry with paper towels. Trim off any excess fat. Place the beef in a large electric slow cooker. Stir in tomatoes with juice, chipotle sauce, jalapeño chiles, onion, garlic, ground chile, honey, salt and cumin. Pour stock over top.

Cover crock and cook on low heat until beef is very tender when pierced with a knife, about 8 to 10 hours. If desired, remove lid for last 30 minutes to let sauce reduce and thicken.

Transfer meat to a carving board or platter and shred with two forks. Ladle out half the sauce and reserve for another use. Return shredded beef to remaining sauce in slow cooker, cover, and let warm. Pile onto rolls and serve.

Excellent topped with shredded cabbage, red onion, sliced tomato, cilantro and a dollop of sour cream. Serves 6-8. Can be doubled.

Beer pairing: Serve with an English-style pale ale, such as Michelob Pale Ale.

- “Great Food Great Beer, The Anheuser-Busch Cookbook.”


4 pounds chicken wings

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup soy sauce

3 tablespoons European-style Pilsner, such as Anheuser-Busch’s Tiger Beer

1 1/2 tablespoons light brown sugar

Preheat oven to 500 degrees. Line 2 baking sheets with foil. In a large bowl, toss wings with olive oil, salt and pepper. Spread wings in a single layer on the prepared baking sheets. Bake until crispy and browned, about 35 minutes.

While wings are baking, in a small saucepan, combine soy sauce, beer and sugar over medium-high heat. Bring to a simmer and cook until slightly reduced, about 3 minutes. Set aside.

When wings are done, remove from oven and let rest for 1 minute. Transfer wings to a clean dry bowl and pour soy sauce mixture over. Toss to coat, let stand for 5 minutes, toss again, and serve.

This homemade teriyaki sauce only takes a few minutes and has a much fuller flavor than store-bought.

Beer pairing:  Serve with an American-style light lager such as Bud Light.

- “Great Food Great Beer, The Anheuser-Busch Cookbook.”

About the book

Title:  “Great Food Great Beer, The Anheuser-Busch Cookbook”

Author: Foreword by August A. Busch IV; photography by Noel Barnhurst

Publisher: Sunset

Price: $24.95