In the kitchen with AR - Arbrewing Sas

A.R. Brewing
bars and kitchen

A.R. Brewing has been involved since its inception not only in the production but also in the use of the beer product as an ingredient in the kitchen,
in the pastry shop and in the bar room for the creation of original recipes of dishes, desserts, and cocktails.
Thanks to the experience of our staff, we design and create complete beer-based menus and follow customers who want to organize beer-gastronomic events
in their local.
Here are some examples:

Curry marinated beef tartare

INGREDIENTS FOR THE TARTARE

beef magatello	700 g
fine salt	250 g
Brown sugar	250 g
curry	just enough
wild fennel	just enough
Bianca AR Brewing	1,5 dl

OLIVE PURE INGREDIENTS

pitted Taggiasca olives

70 g

INGREDIENTS FOR PUREE

celeriac	250 g
milk	1l
extra virgin olive oil	60 g
fresh cilantro	just enough
Salt	just enough

INGREDIENTS FOR THE GASKET

fresh cilantro

just enough

PROCEDURE FOR THE TARTAR

Massage the beef with curry and fennel, put it in a container covered with salt, brown sugar and “A.R. Brewing Bianca “; then marinate it for 36 hours in the refrigerator. Once ready, cut it into small cubes, add salt and oil.

PROXEDUREE FOR THE PUREA
a saucepan, cook the celeriac with the milk
When it comes apart, drain it and put it in the blender. Add coriander, salt and oil.

PROCEDURE FOR OLIVE PUREE
Chop the olives with a knife or in the cutter until you get a pesto.

PRESENTATION
Form three cylinders with three small, medium and large sized tartare cups; lay the puree next to the tartare both on the right and on the left and decorate with wild fennel.

The Brewers’ Negron

INGREDIENTS

Campari	3 cl
Vermouth rosso	3 cl
Birra A.R. Brewing Nera Dark Ale	3 cl

Cool an old fashioned glass with ice and drain the water produced. Pour in the Campari and vermouth and finally the beer, mix gently, smoked thyme and insert the decorations.
Decoration: Dehydrated orange and lemon, bouquet of rosemary, sage and thyme.