BLACKBERRY BEER COCKTAIL
This refreshing hard lemonade has a mild alcohol flavor; the beer adds just enough fizz to dance on your tongue as you sip. Sorry, adults only! -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large pitcher, combine the beer, lemonade concentrate, blackberries and vodka. Serve over ice and garnish with lemon slices.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
BLACK AND BERRY (BEER)
This is a sweeter berry version of the "black and tan". Goes great after a nice meal. You can put more or less frambois in depending on your preference.
Provided by graniteangel
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour all of your 6oz frambois into a pint glass.
- Using a spoon to defuse, slowly pour guinness over back of spoon. Let settle a few minutes.
- It takes a few tries and a steady hand to get a perfect pour, but it tastes great whether you've got the layering effect down or not.
- You can substitute Lindman's other flavors such as Pomme (apple), Cassis (black currant)(my second favorite), Kriek (cherry), or Peche (Peach).
- Also try with double chocolate stout instead of guinness.
- I like to use large wine glasses and layer for dinner parties. A very nice presentation for after dinner as a sort of dessert.
Nutrition Facts : Calories 73.2, Sodium 6.8, Carbohydrate 6, Protein 0.8
BLACK AND BLUE BERRIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
- Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.
HOMEMADE BEER - BLACKBERRY WHEAT ALE
Make and share this Homemade Beer - Blackberry Wheat Ale recipe from Food.com.
Provided by PalatablePastime
Categories Beverages
Time P30DT1h30m
Yield 2 1/2 gallons
Number Of Ingredients 8
Steps:
- Sanitize a 5-gallon fermenter, racking cane, hose, and airlock.
- Place caramel malt and flaked wheat in a fine-mesh grain bag; put bag in brew kettle and add 1 gallon de-chlorinated water; heat to 150-155 degrees F and hold for 30 minutes.
- Increase heat; remove grain bag when temperature reaches 175 degrees F and let drain (can sparge or rinse with a half gallon of water at 175 degrees F).
- To prepare the wort, add dry malt extract and bring to a boil, stirring a few times while heating to prevent sticking on the bottom.
- Add hop pellets and boil for 30 minutes.
- Add Irish moss and boil for 15 minutes more.
- Remove kettle from heat and chill wort to 100 degrees F; add water to bring total volume to approximately 3 gallons (it helps if the water is chilled).
- Stir wort, cover, and let sit for 30 minutes; final temp should be 80 degrees F or under.
- Proof yeast in 1/2 cup water at 95 degrees F.
- Pitch (pour) yeast into fermenter; siphon wort off of trub (protein and hops solids at bottom of kettle) into fermenter, allowing to splash and aerate well.
- Affix airlock, shake to aerate further (if desired); add distilled water or neutral grain spirit to fill airlock halfway; set fermenter in safe location away from sunlight or fluorescent lighting; room temp should be in the 60-75 degree F range.
- Fermentation should start within 6-36 hours; monitor activity- if foam reaches airlock, replace with a blow-off tube and a bucket until things settle down a bit; allow to ferment until activity slows noticeably (this may take 3-10 days, depending on conditions).
- Prepare berries (thaw, if frozen; rinse and drain if fresh); (optional: can sterilize in 160-170 degree F water for 20 minutes and drain, but do not boil); sanitize a 3 gallon fermenter and transfer equipment.
- Place berries in secondary fermenter; rack beer onto berries (do not splash), leaving behind yeast sediment; affix airlock and set in a safe location.
- Secondary fermentation will typically be slower and less vigorous, but check often to make sure no fruit blocks the airlock (if it does, remove and clear the blockage to prevent over-pressure).
- Allow beer to remain on fruit until activity has stopped and fruit has turned pale- fruit may sink when it's ready to bottle (this should take 3-6 weeks).
- Sanitize bottles, transfer equipment, and bottling bucket; boil corn sugar in 1/2 cup water for 10 minutes and allow to cool.
- Pour this priming solution into the bottling bucket; rack beer off of fruit, leaving yeast sediment behind into bucket; stir gently to mix well, and fill and cap the bottles.
- Allow to condition and age for at least 1 month.
- Note: new homebrewers should become familiar with brewing techniques; a good reference is"The New Complete Joy of Homebrewing", by Charlie Papazian.
Nutrition Facts : Calories 2043, Fat 2.7, SaturatedFat 0.2, Sodium 195.2, Carbohydrate 457.6, Fiber 25, Sugar 406.4, Protein 43.7
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