Recipes
Cooking with the beer — breads that pull the malt through the dough, a stout and steak pie, and something for the tin.
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Danish rye bread
A two-day Danish rye bread made with Big Drop Milk Stout — overnight soaked grains, rye and wheat flour, and a full hour in the tin.
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Becky’s chocolate stout cupcakes
Chocolate cupcakes made with Big Drop Milk Stout, topped with a chocolate stout buttercream.
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Steak and Milk Stout pie
A steak pie built on Big Drop Milk Stout — beef braised low for two and a half hours, then finished under puff pastry.
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Milk Stout soda bread
A quick wholemeal soda bread made with Big Drop Milk Stout and buttermilk — in the oven within ten minutes of starting.
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Lager bread
A slow-fermented cast iron loaf built on Big Drop Lager, with honey and olive oil in the dough and an overnight rest in the fridge.