Category Archives: Cooking With Briess

Malted Rye Bread Bowls pair perfectly with Irish stew and beer

Got some Briess Rye Malt in your stash of brewing grains? If so, you’re all set to make St. Patrick’s Day extra memorable this year. This bread bowl recipe … [More]

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Fun with weak wort leftovers

Coming up with creative uses for
leftovers is a rich holiday tradition.  Why
should brewers be left out?

We’ve done blog posts before on using spent grain as an ingredient and most brewers use their grain leftovers to make tasty treats for local ruminants.  What about … [More]

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Welcome 2019 with malt- and beer-infused sliders

Want a delicious lunch, late night bite or fantastic New Year’s Eve appetizer?  Try these malt- and beer-infused sliders. They’re delicious, satisfying and fit the bill for all types of occasions.

Using several malt extracts as well as Briess Rye Malt (milled into a fine flour), I … [More]

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Don’t waste those pumpkin seeds!

Whether you’re making a Pumpkin Ale or Pumpkin Pie from scratch this Thanksgiving, don’t waste those tasty seeds!

Always on the look-out for recipes that could be improved with malt extract, I found this one and kicked it up a notch using Briess … [More]

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Judge Judie knows her beer ‘n’ candy

Every once in a while, I can’t help but absolutely love my job. Recently our certified master baker and lead food ingredients researcher Judie Giebel attended a technical confection event and ended up judging the … [More]

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