4-Play Chocolate Cherry Bread


  •  4 1/4 cups bread flour, dividedPorter Chocolate Cherry Bread
  •  12 oz 4-Play Porter Ber
  •  1 package dry yeast (about 2 1/4 teaspoons)
  • 1 tablespoon granulated sugar $
  •  1 teaspoon salt
  •  1/2 cup dried tart cherries
  •  4 ounces bittersweet chocolate, coarsely chopped
  •  Cooking spray
  •  1 teaspoon water
  •  1 large egg white, lightly beaten $
  •  1 teaspoon pearl sugar (optional)


  •  Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
  •  Remove mixture from refrigerator; let stand 1 hour.
  •  Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
  •  Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
  •  Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
  •  Preheat oven to 350°.
  •  Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.
  • Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.


Yield: 20 (1 slice)

Cooking Light


4-Play Porter Passion Cake


  • 1 Cup plain or vanilla Yogurt (I like Oikos Greek yogurt)
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cupFour Play Porter
  • 1 bag Pamela’s Chocolate Cake Mix (It is gluten free but incredibly moist and YUMMY)
  • 8 tablespoons butter
  • 2 handfuls of chocolate chips


  •  Preheat oven to 350* F. Grease a 13×9 pan OR a bundt pan, dust lightly with flour.
  • In a small bowl, whisk yogurt with eggs and vanilla.
  • Measure out 1 cup porter, letting the head settle to be sure your measurement is correct. Pour beer into a large saucepan. Add butter and whisk. Turn heat off
  • Add egg mixture to the saucepan mixture and whisk. Add Pamela’s cake mix and blend until smooth. Toss in chocolate chips
  • Pour batter into prepared pan and bake in oven for 35-40 or until cake tester inserted into the center comes out fairly clean
  • Let cake cool in the pan on a rack for 15 minutes. If using a bundt cake invert and place on cake plate.

Cream Cheese Frosting

  • 1 8 oz package cream cheese or dairy free cream cheese softened
  • 1 cup sifted confectioner’s sugar
  • Up to ½ cup SO coconut milk creamer hazelnut or vanilla flavor


  •  Whip cream cheese and sugar until smooth
  •  Slowly stir in only enough creamer to make frosting spreadable.
  •  After frosting the cake, sift a little cocoa powder on top.



Special thank you to Lisa Cook for sharing this recipe.

Ready to Fly Brazilian Beer Chicken

By “Steven Raichlen in Barbecue Bible.

“Th United States isn’t the only place where beer and barbecue are inextricably interwoven.  In Rio de Janeiro, I came across this savory grilled chicken, which owes it’s exceptional succulence to a two-day bath in beer. … Serve with Crazy Rice or Brazilian Black Beans with Bacon.

  • 2 cups Ready to Fly Amber Ale
  • 1/2 cups vegetable oil
  • 1/2 cups Dijon mustard
  • 1 tablespoon sweet paprika
  • 1 teaspoon freshly ground black pepper
  • 1 medium onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 1 bay leaves
  • 1 chicken (31/2 to 4 pounds), quartered
  • Coarse (Kosher or sea) salt

1. Combine Ready to Fly Amber Ale, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend.  Stir n the onion, garlic, and bay leaves.

2. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels  Add to the marinade in the bowl and turn to coat.  Cover and let marinade, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.

3. Preheat the grill.

4. When ready to cook, remove the chicken pieces fro the marinade, and blot dry.  Season the pieces generously with salt.  Oil the grill grate.  Place the pieces, skin side down, on the hotter section of the grill. Cook until the skin starts to brown, 3 to 5 minutes. Move the pieces to the cooler section of the grill and continue to grill until the skin is thoroughly browned, 5 to  minutes more. Watch carefully and use tongs to move the pieces away from the flare-ups.

5. Turn the pieces and move them back to the hotter section of the grill.  Brown the second side well(3 to 5 minutes) then move te pieces back to the cooler side of the grill to finish cooking. The total coking time will be 16 to 24 minutes. When ready the chicken will be crisp and golden brown outside and the juices will run clear when the meet is pierced.

6. Transfer the chicken pieces to serving plates and serve immediately. “

4-Play Braised Chuck Steak with Horseradish Mashed Potatoes

4play braised chuck steak

After an initial braising, cook this tasty meal low and slow while you wait in mounting (and mouthwatering) anticipation. Horseradish Mashed Potatoes have a kick that pairs beautifully with the Guinness-braised meat.

Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)



  • 1 1/2 pounds boneless chuck steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup fat-free, less-sodium chicken broth, divided
  • 1 teaspoon dark brown sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 (8-ounce) package presliced mushrooms
  • 1 garlic clove, minced
  • 2 bay leaves
  • 12 oz 4-Play porter


  • 2 pounds peeled baking potatoes, quartered
  • 2 tablespoons butter
  • 1/2 cup fat-free milk
  • 1/4 cup finely chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, porter, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
  2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
  3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Bruce Aidells, Cooking Light

4 Play Beef, Beer, and Barley Stew

Many thanks to Julie Spang for sharing this recipe.

Ingredientsbeef beer n barley stew photo

  • 2 tablespoons olive oil
  • 1 pound beef stew meat $
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper $
  • 3 cups coarsely chopped onion $
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 tablespoons tomato paste
  • 2 cups (1 1/2-inch-thick) slices carrot $
  • 2 cups chopped peeled turnips (about 1 pound) $
  • 3/4 cup uncooked pearl barley
  • 5 garlic cloves, minced and divided
  • 2 (8-ounce) packages mushrooms, quartered $
  • 3 cups water
  • 3 cups low-salt beef broth
  • 2 tablespoons Worcestershire sauce
  • 12-ounce dark beer (4-Play Porter)
  • 3 small beets
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon thyme leaves
  • 2 tablespoons prepared horseradish


  1. Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
  2. Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and 4-Play Porter; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
  3. While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.
  4. Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.

Cooking Light

Smoked Paprika Pork Roast with Sticky Porter Barbecue Sauce

Here is a pork roast recipe with a yummy Porter Sauce straight from Mom’s kitchen.  It would be great on a cold winter night or perfect for a summer barbecue.  It is a make ahead recipe, so it is great for entertaining.  Just fire up the grill and serve it with plenty  4 Play by Shades of Pale Brewing Company.

Sticky Porter Barbecue Sauce

Makes 2 cups, total time 25 minutes.   Make 3 days ahead, refrigerate and warm before using


  •  1 small onion finely chopped
  • 2 cloves garlic minced
  •  1 Tbs vegetable oil
  • 11 ounces 4 Play Porter
  •  1 cup barbecue sauce
  • ¼ cup fig preserves
  • 2 Tbs apple cider vinegar

Saute onions in hot oil in a large saucepan over medium high heat for 4 or 5 minutes or until tender.  Add garlic and saute 1 minute.  Gradually stir in the beer.  Cook 8 to 10 minutes or until reduced by half.  Reduce heat to medium.  Stir in barbecue sauce, fig preserves and cider vinegar, cook .  4 to 5 minutes or until thoroughly heated.

Smoked Paprika Pork Roast with Sticky Porter Barbecue Sauce

Makes 8 servings, total time 1 hour 30 minutes including sauce plus one day for chilling.  Dry rub the roast and put in refrigerator over night, do not cover so rub stays dry.  This will tenderize the meat and make it juicy.


  •  2 Tbs smoked paprika
  • 2 Tbs brown sugar
  •  1 Tbs kosher salt
  •  1 clover garlic pressed
  • 1 tsp coarsely ground pepper
  •  4 tps chopped fresh thyme divided
  • 1 (3 ½ – 4 lb) boneless pork loin roast
  •  Kitchen string
  •  Porter barbecue sauce

Stir together the paprika, brown sugar, kosher salt, pepper and 2 tsp thyme.  Trim pork roast and rub with mixture.  Tie roast at 1 ½ inch intervals and lace in a 9 x 13 inch pan and place uncovered in the refrigerator for at least 24 hours.  Light one side of a grill and heat to 350-400 degrees.  Place pork roast over it side and grill covered with lid for 8 minutes on each side or until browned.  Transfer pork to unlit side and grill covered for 35 – 45 minutes or until a meat thermometer reaches 145 degrees.    Cover with foil and let stand 10 minutes.  Brush with warm Sticky Porter Barbecue sauce and sprinkle remaining thyme on top.

Serve with extra sauce and a couple bottles of Shades of Pale beer!