Savory Grilled Pork Roast in Schell’s FireBrick Marinade
4 lb. boneless pork loin roast, rolled and tied 5 garlic cloves, halvedMarinade 12 oz. Schell’s FireBrick Lager 1/4 cup olive oil 2 tbsp. butter 1 tbsp. dried basil 2 tsp. marjoram1 tsp. sage 1 tsp. rosemary 1-1/2 tsp. black pepper 1-1/2 tsp. salt

Cut 1" random slits in pork roast and stuff with halved garlic pieces. Place roast in a large zip lock bag. Mix the marinade ingredients in a bowl, pour into bag with the roast. Squeeze the excess air from bag, seal and refrigerate overnight. Open and enjoy another Schell’s FireBrick for yourself. Using a charcoal grill, spread hot coals around outside edge of grill then add an additional layer of coals and you’re ready to cook. Prior to grilling the roast, drain marinade from the bag and reserve for later. Place roast with meat thermometer in a baking pan, fat side up, and set baking pan in center of grill and cover. Celebrate your culinary prowess with a cold FireBrick, and be sure to keep a small amount of water in the bottom of pan to keep the roast tender. Generously baste the roast with the marinade every 15 minutes and continue to cook until temperature reads 160 degrees to 165 degrees. Let stand 10 minutes before carving, and spoon remaining marinade over the finished pieces.Tips: For gas grills, place pan on top rack and follow same directions. For oven baking, set temperature to 325 degrees and follow above directions.

Bock Beer Cheese

Soup 8 cups chicken stock or bouillon 1 1/4 cups diced onion 1 cup chopped celery 1 1/4 cups chopped carrots 1 cup diced green peppers1/2 cup butter 3/4 cup flour 3 cups sharp cheddar cheese or cheese sauce 2 - 12 oz. bottles Schells Bock beer

Prepare chicken stock and bring to a boil, add vegetables, simmer for 10 minutes. In saucepan, make roux of butter and flour, cooking until mixture is smooth. Slowly add mixture to broth, continue to cook over medium heat for 5-10 minutes or until thickened. Add cheese and stir until melted. Simmer, adding the Bock for desired consistency. Add fresh gound pepper to taste and top with popcorn or green onions. Serves 8. Note: The flavor of this soup increases with simmering time. Continue adding Bock until desired consistency.

Jaeger's Bock Bread
1 pkg. dry yeast 3/4 cup warm water 1/2 cup warm Schell's Bock beer 1/3 cup dry skim milk 1-1/2 tbsp. finely minced onion 2 tbsp. soft butter1/2 tsp. sugar 2 tbsp. sugar 3 cups flour 1/2 cup crisp, finely minced bacon 1/2 tsp. salt

Mix dry yeast, 1/2 tsp. sugar and 1/4 c. of warm water. Let stand in a warm place until bubbling. In a large bowl, stir together 1/2 cup warm water, 2 tbsp. sugar, Bock beer, 1 cup flour and dry milk. Add yeast mixture and beat well. Add the bacon, onions, salt, butter, and 1-1/2 cups of flour. Stir until the dough stands clear of the sides of the bowl. Spread remaining flour on pastry board, turn out dough and knead thoroughly. Add more flour if needed to make a smooth, non-sticky dough. Place dough back in bowl, grease surface, cover, let stand in a warm place until doubled in size. Turn out dough, knead lightly, divide into equal parts, depending on the size loaves you want. Shape dough into loaf form and place on greased cookie sheet. Allow loaves to rise until light.Brush surface with a glaze of 1 egg yolk mixed with 2 tbsp. Bock beer. Place in a preheated (350°) oven, bake for 20 minutes. Reduce heat to 325°, continue baking for another 25 minutes. Makes 1-2 loaves.

Grilled Salmon Salad with Zommerfest Vinaigrette
1 lb. premium bacon 1 red pepper, diced 1 bunch green onions, diced 2 cups white vinegar 2 tbsp. stone ground mustard 1 cup white sugar3 cups vegetable oil (light olive, sunflower) 2 bottles Schell’s Zommerfest 4 (8 oz.) salmon fillets 4 servings spring mixed salad greens
Cook bacon in oven at 350° until crisp. Drain fat into large bowl. Mince bacon and place back in bowl with bacon drippings. Add remaining ingredients and mix thoroughly. Pour one cup of vinaigrette over salmon fillets and marinade for 30 minutes. Grill salmon over medium heat until flesh is opaque. Cross-slice salmon into 1 inch thick strips and place on salad greens. Pour vinaigrette over salad and serve.Note: If salmon isn’t available, this works just as well with boneless chicken breast.
This recipe was provided by our friend, chef Christopher Jacobson with the Country Pub in St. Peter, MN.

Four Onion & Schell’s Octoberfest Wild Rice Soup
Beer and soup go together like Lederhosen and sauerkraut, and this wild rice soup recipe is the perfect example, creating a hearty meal that’s good for any occasion.

1/4 cup olive oil 1 med. yellow onion, chopped 1 med. red onion, chopped 1 bunch green onions, chopped 8 shallots, chopped 5 cloves garlic, minced3 cups carrots, chopped 2 quarts beef or chicken broth 1-1/2 bottles Schell’s Octoberfest 1/3 cup honey 1 quart cooked wild rice

In a preheated saucepan, saute’ onions and garlic in olive oil. Add to stockpot along with broth, carrots and honey, and bring to a boil. Add Schell’s Octoberfest and stir to reduce foaming. Add cooked rice and simmer for 15 minutes. Salt and pepper to taste, and serve with a hearty bread, and of course, Schell’s Octoberfest beer. Serves 6.
This recipe was provided by our friend, chef Christopher Jacobson with the Country Pub in St. Peter, MN.