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A few weeks ago I came across a recipe for beer jelly, made with Guinness. The poster said it tasted pretty good, etc. Well, if you know me, gears started churning and I had to try this.

It is probably good made with "normal" beer but I thought it would be interesting to try it using the monster Olympian DIPA that Jamie and I brewed this summer with almost 3lbs of hops. I made a batch, about 6 250ml jars worth, and it turned out pretty good. The jelly didn't set as good as I'd liked but the aroma and flavour are AMAZING (IMHO). I gave a few bottles away and still have a couple. I guess you could eat this with crackers, meat, etc. Andrew said he was going to make a PB&J sandwich with it!

I made another batch today, with a twist. The original recipe calls for 3.5 cups of sugar. Sugar, eh? Well, I also made another 2 Kg of Dark Belgian candi syrup today, and lo and behold my Dubbel is on tap. I replaced 2/3 of the sugar with the syrup and used twice the pectin this time (2 packages of no name brand). I ended up with 7 250ml jars. It tastes wicked.

I'm bringing some to the meeting this Tuesday, as well as some of the candi syrup. I think this batch of syrup is a bit darker even.


Beer Jelly by Hot Pepper Daddy, on Flickr

-Rob

Nice!

Very cool.

Brilliant!

That sounds awesome. Andy had some great beer and habanero jelly food us on Friday evening. Went excellent with goat cheese on baguette.

Right on.

I'm also planning on making a jelly from the barrel RIS. Someone should beat me to it.

Yes, it makes a good PBJ.

That looks ... well just awesome. WOW.

jeffsmith wrote:That sounds awesome. Andy had some great beer and habanero jelly food us on Friday evening. Went excellent with goat cheese on baguette.

West End Chilies from Kanata: here's their website http://www.westendchiles.com/" onclick="window.open(this.href);return false;

I just had some of the Belgian on an English muffin and it's really potent. It would better in smaller doses or if I cut back on the Dark syrup.

Sent from the brew timer.