Dockstreet Brewing Company - Illuminator Double Bock
- Alcohol by Volume: 7.5%
- Int’l Bittering Units (IBUs): 30
- Serving Temperature: 37-42° F
This is a serious recipe for serious appetites. What more could you want? You got your potatoes, your shellfish, your fatty fish, your meaty fish, some nice spice and a vegi to boot. And of course, one of the best handcrafted Pilsners in the country. So what are ya waitin’ for Julia? Get busy!
12 oz. Seabass fillet (skin on)
12 oz. Salmon fillet (skin on)
8 oysters in shell, brushed and cleaned
½ lb. Cleaned mussels
4 russet potatoes peeled and cut in an oval
1 lb. Asparagus tips
¼ tsp. Caraway seeds
3 oz. Good butter
12 oz. Dock Street Bohemian Pilsner
2 Tbsp. Chopped parsley
salt, pepper to taste
Cook potatoes thoroughly in salty water. Cook asparagus al dente in salty water, then refresh in iced water. Cut each fish fillet in 4 slices and season with salt and pepper. Butter bottom of a lg. Sauce pan, add fish pieces plus the 8 oysters and pour the beer and caraway seeds into pan. Bring to boil, cover and reduce heat. After 2 min., add potatoes and mussels. Cover and let simmer until mussels open. Remove the fish, shellfish and potatoes to a deep plate. Bring the remaining liquid to a boil. With a whisk, gently introduce the cold butter to the liquid a little at a time. Turn the flame on and off to keep the butter from breaking. Add the asparagus to the liquid and pour over the seafood. Sprinkle with fresh parsley and proceed to inhale food in mass quantities. Recline to couch and pop in "Raising Arizona" video for good laugh. Do not attempt to clean kitchen.
S.F. EXAMINER - Pyramids built by beer drinkers. Egyptian excavations revealed that the workmen who built the Great Pyramids were beer drinking, bread-and-garlic-eaters. Not unlike modern Americans , many died from cancer or industrial accidents. The mustachioed workers, whose tombs were discovered when a horse’s leg went through the roof of one of the tombs, had learned to brew five types of beer and bake 12 varieties of bread, as evidenced by a menu on one tomb wall.
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