I don’t even like beer most of the time, but this cookie recipe is a keeper.

You start with two bottles of beer then boil it down with honey until you only have 1/3 cup of liquid. Then mix it with standard cookie ingredients, plus ground coriander and orange zest.

If you enjoy the subtleties of a good brew, as Michael does, you’ll appreciate how the orange and coriander work with the flavors in the Belgian white.

Otherwise, you’ll just be thinking, “Huh, beer cookies? These are better than I imagined. I want another.”

The cookie itself is very cakey, and it stays incredibly soft even after a few days. I mean melt in your mouth soft. The glaze gives it just enough sweetness. To me, it finishes a little bitter, but as I said, I’m not usually a beer fan. Even still, I love these. Perfect for someone who doesn’t like their desserts overly sweet.

Michael and I made these in the winter when I saw the recipe on Cookie Madness. When we made them again last weekend, they were better than I remembered. I’ll definitely be making these in the future.

Belgian White Beer Cookies

From Ultimate Recipe Showdown

• 2 bottles (12 ounces each) Belgian style white beer (Hoegaarden is recommended. We used Shock Top.)
• 5 tablespoons honey
• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/4 cups powdered sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 medium orange, zested
• 2 teaspoons ground coriander
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda

Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.

Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.

Preheat oven to 350 degrees F.

Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).

Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.

Orange Glaze

• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon orange juice
• 1 tablespoon whole milk
• 1 orange zested

Whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.

(This made a lot more icing than we needed the first time Michael and I made it. I froze a 1/2 cup of it, then defrosted it four months later when we made these cookies again. We had just the right amount of glaze for another whole recipe of cookies. But as you can see, we didn’t use a lot. If you want the cookies to have thick frosting, then you probably won’t have any left over.)

Notes from recipe author Sean LaFond: This recipe has no salt in it. I have found that because of the beer adding salt can make the cookies way too salty. The cookies should be a little crispy on the outside, and cake like on the inside.

I’ve loved beer since my first sip of a Belgian kriek in Brussels, on January 2nd, 2007.  I knew at that moment, for the next 2 weeks, I was going to have a beer with every lunch and dinner.  It was as expensive as water sometimes, and tasted waaay better.  Also, what better place to start drinking beer with seriousness than Belgium, Austria, and Germany?  I tried as many as I could and when I came back, despite still only being 20, I knew I must continue to try different beers at school.  I found friends who liked me enough to listen to exact and strange orders for beer runs.  One girl kept asking me if I was sure it was called an Oatmeal Stout, “Oatmeal?  Really?  Oatmeal?”. ::sigh::

I quickly exhausted Walmart and Gerbes’ selections, and found myself going with my mom to Binny’s, Sam’s, Cost Plus World Market and Trader Joes when I was home and Arena and Hyvee at school.

A consistent goal of mine has been to “complete” a brewery.  I’ve only done this a few times, as good breweries keep releasing new seasonals or testing new beers entirely.  My stipulation is not to include trying beers available on tap only, though that would be ideal, it’s not really feasible as my beer wall relies on cutting out the box.  For bottled beers, I’ve only finished Leinenkugel, New Belgium, and Goose Island.  I am really close on Schlafly and Boulevard (just missing some seasonals).  Of course, some breweries don’t make that many styles, so for example, Berghoff is much easier to get through than Schlafly.

I have incredible pride in my hometown, Chicago, and consequently, one of my favorite breweries is Goose Island.  I hold many great memories of those boxes.  The first time I drank Honker’s Ale in a keg at a friends party in Wrigleyville, the refreshing sips of 312 had outside Cloud Gate at Millenium Park, and many more.

I can truly say the only one I didn’t immediately love was the Bourbon County Brand Stout, and to use someone else’s words, it tasted like Ted Kennedy’s ass.  I wouldn’t go that far, but it did taste like a cigar and whiskey and licorice and was definitely the thickest stout I’ve ever had.

All other offerings are pure class though, and highly enjoyable.  Imagine my delight to get handed free beer tokens at the IHA show on Sunday.  I didn’t really need incentive to go the brewery for dinner, but that was just icing on the cake.

Let me make this simple.  If you are ever downtown, and have even the slightest interest in good beer, or good american bar food, you must eat here.  Not only is the building cool and the wait staff knowledgeable, the beer is as fresh as it gets, and the food is just phenomenal.

My first beer was brand new.  Our waiter mentioned The Golden Goose Pilsner was added to the menu on Thursday.  There was nothing super special about it.  Hard to screw up, but hard to impress as well.  It’s just a standard pilsner, not entirely crystal clear, but still delicious, and just enough flavor to hold me over till I got my Rillette Burger.

As I wrote in an earlier post, the burger was topped with shredded duck that was turned almost into a paste, with carmelized onions and a mild blue cheese.  It was super rich, and super filling.  Let me also add that when he asked how I wanted it cooked, and I said as rare as you can, he brought it out rare.  That means they’re using good beef in the kitchen, and that means my tummy was happy.

To finish out my burger I got another take on an IPA, the Midway.  Besides the play on words (there’s an airport that’s not O’Hare called Midway), it was a milder version of the Imperial IPA I’m so fond of.  If I wasn’t so crazy full from the burger, I would have finished it, as I always feel bad leaving a “wounded soldier”  (my cousin once called it that at a party when I was 17 and not yet drinking).  As I rolled out the door, I made the obligatory stop at the merch table and got a pint glass with the logo on it to add to my collection.

All in all, I was incredibly satisfied.  I am dissapointed that I missed the Stoutfest that was earlier in the day, but can’t be two places at once… yet.  I hear they’re working on it.  If my future pans out like I’m anticipating I’ll be back in Chicago in May and that means I can take a proper tour/ enjoy the beer academy they run.

If you’re in Chicago or just curious, join their mailing list for tons of info.

Lastly, I’ve cataloged every beer I’ve purchased for my wall, and put it up on google docs.  Check out the list. It’s nothing impressive, but it’s getting there.
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SAM ADAMS BLACKBERRY WITBIER

When I took the brewery tour this past August in Boston, the wonderful people were giving away samples of a new “Brewmaster’s Collection”.  The choices were between this and a coffee stout.  The coffee stout was meh, so I convinced my whole family to vote for this.  I know, if you are a dude who likes hearty beers, hoppy beers, beers with a kick, you’re saying “Fruity wheat beer?  I’ll pass”.  Pump your brakes son, while this may draw comparisons to Leinie’s Berryweis, or any number of other raspberry wheat beers (Abita and Sea Dog make em too), this is a different experience.  It’s not my favorite, I’m not sure if I could drink more than two in a row, but it’s something I can appreciate at least.  I wouldn’t begin to guess what to pair it with food wise, I’m not good at playing that game, though I would guess a salad or something equally light would be nice, where the sweet wouldn’t be shunned.  The aftertaste is where the blackberry notes hit, but when you are drinking it, its all wheat beer.  Very neat trick.  Bought at Arena.

LION STOUT

I saw this at Hyvee (known for good international selection), and immediately decided I must have it.  I think lions and bears are majestic creatures, and totally awesome.  I mean you saw the picture right?  I figure if they had big enough balls to put a sweet lion on the cover of their weird shaped box (it’s a bit taller than a boulevard box), the beer must be alright.  Also, its from Sri Lanka.  I know nothing about that country, other than people tell me M.I.A. has heritage there.  (Overrated and overplayed, but whatever, she didn’t brew this beast, so I won’t count it against ‘em).  Basic flavor is your standard stout, reminded me of the Ethiopian stout called Hakim I had at Ras Dashen in Chicago over winter break.  Quite chocolatey, not your thickest stout, but not watery by any accounts, and pretty sweet too.  Of course, notes of coffee are present, and it has a nice tan head.  8% alcohol.  Roar.

SCHLAFLY EXTRA STOUT IRISH STYLE

Love me some seasonals.  Bust out the Irish stouts and reds.  I like how Schlafly designs their limited release boxes.  I didn’t like this as much as the stout above.  Not a bad beer by any means, if you’re looking to celebrate St. Patty’s with a dark one, this is a worthy choice, I just thought the lion was so badass.  I’m a horrible reviewer, if you can’t tell.  Anyway, I’ve been into stouts a lot lately, so it gets hard to differentiate between them.  One major difference, this one is lacking the chocolate after taste I got from the Lion stout.  Bought at Gerbes.

O’DELL BREWING CO. EXTRA SPECIAL RED (SINGLE BATCH SERIES)

According to a quick google search, O’Dell stopped making their single batch series last fall, which if true, is terribly sad.  This is the best red I’ve ever had.   I love a good red; I don’t drink it enough actually.  Goose Island’s seasonal held that title since last year, but this one is just too good.  If the only red you’ve ever had is Killian’s, you need to get your hands on this.  Don’t get me wrong, I love $1 Killians pints at McNallys on Mondays as much as anyone, but for true enjoyment at home, the flavor is just so full.  It’s got great color, a nice head, and the aftertaste is one of the best of any beer I’ve tried.  I’d almost call it spicy?  Similar to Schlafly’s No. 15 or New Belgium’s Mothership Wit.  Apparently the recipe is inspired by the way ancient Egyptians brewed something similar.  I’m a huge fan of Egypt now.  Bought at Hyvee.

what i’m listening to:

Though I did an buttload of dishes tonight, to no music (Brittany was shocked), I wrote this entire review listening to Kevin Devine and Great Lake Swimmers.  I’ve been back into folk lately.

I don’t claim to be a beer expert, but man do I love a good brew. Microbreweries around the US tend to make seasonal offerings that I strive to find and try whenever I’m at the grocery or liquor store. Granted, my budget is that of a student, but I do my best. (I’m currently at around 120 different six packs, see my “beer wall” further down).

If you’ve never tried a seasonal, you’re missing out. Most good local bars will feature at least one or two seasonals from their favorite brewery. Around Columbia, expect to see the latest Schlafly, Boulevard, or New Belgium, and of course Flat Branch rotates their own selections.

Trying new beer is risky, but it’s not too dissimilar from trying new food. If someone tells you it’s good, you sometimes just gotta believe them. And trust me, I’ve spent good money on beers I’ve tried and regretted, but more often than not, I’ve been extremely happy with the learning process.

For a better example of this process at work, we’ve done a lot of soups and used many root vegetables this winter, and most of my beers have been stouts, porters, and bocks to match the weather. Somehow, a thick, deep, creamy stout makes you forget its 8 degrees outside, just like that soup does.

I’m not gonna pretend to be a sommelier of beers; I don’t really know what beer goes with what food outside of what I’ve tried, but if I get you to find a new beer to love, my job is done.

I love a good wheat beer/ hefeweizen almost year round, and if you’re having Mexican/South American food, a Pacifico or Caguama certainly does the trick, even in winter (we recently paired those beers with the roasted poblanos and andouille recipe and some fajitas we threw together). A solid pale ale, of Indian or American variety is always a good choice if you’re just having one or two at the bar (I love Two Brother’s offering, a Chicago brewery), and my personal favorite beer for movie watching is Left Hand’s Milkstout (available at Columbia’s RagTag, of course).

In the following weeks I’ll provide more insight into my experience with new and exciting beers, as well as updates to the beer wall (which is getting pretty large). Please feel free in any comments to leave suggestions. I’m all for weird ingredients and flavor combinations.

Behold, the Beer Wall.

I have about 10 boxes extra now, waiting for another 10 or so to put up on additional panel.  This image is from Mid-October (I know, I’ve been slacking).