10 Barrel Brewing Publishes its Pub Beer Cookbook

When looking for a no-frills American Lager that’s priced right and crushable, one option is Pub Beer from 10 Barrel Brewing. This beer has been a marketing highpoint for the Bend based brewer and today it releases a new cookbook that explores the culinary dishes that use Pub Beer as an ingredient.

The newly e-published, Pub Beer Cookbook, brings together two recipes each from three of 10 Barrel Brewing’s Pubs. Then as a bonus, there’s one final recipe from the contest winner of the recently held Pub Beer Cookoff! All recipes are ones that will delight your tastebuds while providing cheap fun with a cracked open Pub Beer in your hand.

Recipes that you can find in the book include Cheap Fun Burger and Burnt Ends from Tony Schmidt, Executive Chef, 10 Barrel Brewing Bend Westside. Then Keith Moeno, Executive Chef, 10 Barrel Brewing Boise provides the recipes for Pork Mojo Sando and Roasted Brussels, the cookbook’s vegetarian option. While Rick Broome, Executive Chef, 10 Barrel Brewing Portland puts together his recipes for both Peruvian Chicken Leg and Esquites Street Corn. Finally, Megan Coleman, the Pub Beer Cookoff contest winner gives us her Grilled Peach Salad recipe!

10 Barrel Brewing Pub Beer Cookbook - Grilled Peach Salad Recipe from Megan Coleman, the Pub Beer Cookoff contest winner!
10 Barrel Brewing Pub Beer Cookbook – Grilled Peach Salad Recipe from Megan Coleman, the Pub Beer Cookoff contest winner!

To celebrate the launch of the new Pub Beer Cookbook, 10 Barrel Brewing Bend Westside will be hosting the release party for the cookbook. Today, Wednesday, August 30 from 4:00-8:00pm, Executive Chef Tony Schmidt will be serving up his two dishes for just $15 and it includes a Pub Beer. Plus, there will be a few hard copies of the Pub Beer Cookbook at the event that’s taking place at 1135 NW Galveston Ave in Bend, Oregon.

To download your very own copy of the Pub Beer Cookbook, click here.

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