December 29, 2017




This time of year is centered around togetherness, a little indulgence, and a delicious beverage to toast the new year. Our New Year’s installment of “Cooking with Ray” encourages all three! Here are three recipes you can bring to your holiday celebration for enjoyment with your favorite Four Day Ray Brews.

FALA SCOTCH ALE Beer & Bacon Brittle:


This beer has a caramel aroma with a slight cherry smokiness. The flavor profile tastes of sweet caramel malt with a touch of smoke and a slight cherry finish. To give this beer its smokiness we have added a small amount of peated malt. Part of the wort was pulled off for additional caramelization during an extended boil. It’s hopped with German and English Hops.


1/4 cup FDR Fala Scotch Ale
1 cup sugar
1/2 cup honey
3 tablespoons unsalted butter
1 teaspoon baking soda
1 cup pecans, chopped
Package of bacon, cooked until crispy and chopped
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne pepper


1. Line a baking sheet with a baking mat or parchment paper and set aside

2. Combine crispy bacon, pecans, salt and cayenne in a bowl and set aside (I saved the rest of the bacon for the next recipe)

3. In a heavy-bottomed saucepan, combine beer, sugar, and honey until well mixed. Over medium-high heat, bring mixture to 250 degrees F. without stirring

4. Add in butter and stir constantly until mixture reaches 320 degrees F

5. Remove from heat and quickly stir in the baking soda (mixture will foam up)

6. Fold in nut and bacon mixture

7. Pour onto lined baking sheet and spread mixture out evenly

8. Let harden (and cool) completely, then break into pieces. Enjoy!


LAPLANDER BLONDE Cheddar +Brie Apple Beer Soup with Cinnamon Pecan Oat Crumble:


Malty and sweet with a fruity character, this medium-to-light beer finishes dry with hints of citrus, resin, cedar and marmalade. A slight bitterness balances out the malt.


2 tablespoons olive oil
1 sweet onion chopped
Salt and pepper to taste
2/3 cup apple cider
2 small Honeycrisp apples or 1 large, chopped
2 teaspoon fresh thyme chopped (or 1/2 teaspoon dried)
12 ounces FDR Laplander Blonde
2 cups chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour
1 cup whole milk
1 cup shredded sharp cheddar cheese
8 ounces brie rind removed + cubed
1 cup steel cut oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter
Leftover bacon



Preheat the oven to 350 degrees F

In a mixing bowl, add oats, pecans, flour, brown sugar, cinnamon and salt. Throw in the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. (I added the extra bacon here!) Spread mixture onto a greased cookie sheet. Bake for 20 minutes, stirring halfway through cooking, until crumble is golden brown and smells amazing. To serve this warm, prepare while the soup simmers.


1. Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened.

2. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized.

3. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes.

4. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I started to bake the crumble)

5. Meanwhile, whisk the flour into the milk until smooth. Set aside.

6. Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you prefer). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

7. Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.

8. Ladle the soup into bowls and top with the cinnamon pecan crumble and any extra cheese you’d like! Enjoy!






This Russian imperial stout is black as night with a dark tan head and aromas of coffee, roast, unsweet bakers chocolate, and alcohol. The alcohol in this beer is well hidden by the huge roasted malt character, bakers chocolate, slight malt sweetness and velvety smoothness.

This is a great beer with dessert. The roast and alcohol will go great with sweets, especially chocolate.




Cinnamon Roll Oreo Beer Bars:
½ cup unsalted butter, melted
1½ cups raw sugar
1 large egg, room temperature
1 teaspoon vanilla extract
¾ FDR Prince Igor Russian Imperial Stout
¼ cup olive oil
1½ cups all-purpose flour
1 cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
16 Cinnamon Oreos
Beer Icing:
1 cup powdered sugar
2-3 tablespoons of beer of choice
1. Preheat oven to 325F

2. Add the butter and sugar to the bowl of a stand mixer and beat until well combined, about 1 minute. Add the egg and vanilla, beat until combined. Stir in the beer and the olive oil

3. Using a spatula, stir in the flour, cocoa powder, baking soda, and salt until combined

4. Pour ⅓ of the batter into a brownie pan that’s been greased or sprayed with baking spray. Top with the Oreos and the rest of the batter. Using a spatula level the top layer

5. Bake for 35-40 minutes or until a cake tester inserted into the center comes out with just a few crumbs.

6. Remove from oven and allow to cool completely before icing

7. In a medium bowl mix powdered sugar and beer one tablespoons at a time, until well combined and no lumps are visible

8. Cut the cake into bars, drizzle with icing and chill until set. Enjoy!


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