Fall Beer Recipes

Fireside Flannel Pumpkin Chili (Vegetarian)

12 oz can Lift Bridge Brewery Fireside Flannel
2 c. cubed fresh pumpkin
1 c. diced carrot
1 c. diced onion
1 c. diced bell pepper
1 c. diced celery
1 c. diced mushrooms
2 c. chopped kale
1 tbsp diced garlic
24 oz can stewed tomatoes
2 c. vegetable stock
4 oz can tomato paste
1 tbsp cumin
3 tbsp chili powder
1 tbsp black pepper
1 tbsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp dried sage
1 tsp dried rosemary
14 oz can black beans

Combined diced vegetables (except kale and beans) in stock pot and cook down for 20 minutes over medium heat, add spices / herbs and tomato paste, stir and cook 5 more minutes. Add Fireside Flannel, stock, and tomatoes. Bring to boil for 15 minutes. Add beans and kale. Cut heat to low, simmer for 30 minutes before serving. Makes 10-12 servings. Can be frozen.

Black Cherry Soda Brownies

⅓ c. Black Cherry Soda
1 egg
¼ c. oil
1 box Ghiradelli brownie mix
5 oz bag dried cherries
8 oz bourbon
½ c. Chocolate melting chips

Soak cherries in bourbon for 24-48 hours and then separate the bourbon and cherries. Make brownie mix with box of mix, Lift Bridge Black Cherry Soda, egg, oil, and cherries. Bake in 8×8 pan or 9” round for 40 min at 325 degrees F. Add bourbon to a small saucepan over medium heat and reduce by ½ (leaving 2 oz liquid remaining). Add chocolate chips and remove from heat, stirring constantly to melt chocolate. Glaze chocolate over brownies and serve.