Beer has a long history dating back thousands of years to Ancient Egypt. By the Middle Ages, brewing was already a few thousand years old and took place predominately in private homes or monastic abbeys. The monastic tradition of living by the work of one's hands led to a long history of selling products like bread, cheese, clothing and ale aka "liquid bread" to support the monastery.
Monastic style ales are known for their distinct flavor and high quality. Abita's Abbey Ale is a "Dubbel" or double ale with a dark hue and caramel flavor. Abita recommends pairing this beer "with barbecue, meat stews or a nice thick steak." In this recipe I did just that.
Abita Ale Marinade
1 1/2 tbs brown sugar
1/2 tbs worcestershire
1 tsp black peppercorns
2 cloves crushed garlic
1 tsp whole grain mustard
1/2 cup Abita Abbey Ale
|Ribeye Steak with Ale Marinade Glaze|
Make sure you pick up more than one bottle one for marinading and one for drinking with your fantastic steak creation, and 25 cents will go directly to support St. Joseph's Abbey in Covington, LA.