Easy pairing recipes with a Dry Lager

Easy pairing recipes with a Dry Lager

- Categories : Pairing and beer recipes

Her ecomes the time to gather together again! Plans, holidays and weekends invite us to enjoy some good time with friends and family. One of our proposals is to enjoy at your parties craft beer. For example enjoy together some simple recipes to pair with a Dry Lager.

Quick and easy chicken croquettes

We start with a dish that everyone likes. Simple, deep-fried croquetas are the best way to start off, together with the basic snack. We give you the ingredients for about 10 croquettes. More units? Multiply quantities.


Nutmeg, ground pepper and salt

Olive oil

1 whole chicken breast

1 small onion 

1 egg

500 ml of milk

4 tablespoons of wheat flour 



To begin, cut the chicken into small pieces and cook it in a frying pan with oil over the previously poached onion. In 10 minutes, set aside and reserve.

We can use the remaining oil, adding a few tablespoons more. Now add the wheat flour, cook without burning, over a medium heat, it should be toasted, 1 minute is enough. Remove from the heat and add half a glass of milk, ground pepper according to your taste, the same with the nutmeg, and a little salt. Stir and add to a frying pan. Now keep stirring, and add a little milk as the bechamel sauce requires it.

Then add the reserved chicken and onion, mix, remove from the heat, pour into a bowl and let it cool.

Once cold, all that remains is to dip it in the beaten egg and breadcrumbs. Hands to the dough, and fry!

Lamb's lettuce and red kidney bean salad

This recipe does not involve a great deal of preparation. Just wash everything well, mix, dress and eat. We'll use lamb's lettuce, carrots, avocado, canned red kidney beans, onion, salt, pepper and oil. Try adding some chia seeds, or even black olives. We love it! Fresh, light and tasty.

Steamed mussels with garlic and parsley

Let’s start getting exquisite. If you are one of those who want to treat your guests, don't miss this recipe, as simple as it is exclusive, for steamed mussels with garlic and parsley.


Mussels, of course. About 700 gr.

Chopped parsley and 1 clove of garlic.

A little chilli pepper, if you like to give it an extra kick

¼ of 1 glass of white wine, ½ lemon juice, 2 tablespoons of olive oil, and coarse sea salt.


Start by washing the mussels thoroughly. Now, in a pan with oil, add the sliced garlic and chilli pepper. Be careful not to let them burn.

Then add the mussels, white wine, lemon juice and salt.

Cover and wait for them to open. Remove from the heat and place in a dish, you can remove one of the shells if you prefer.

In the leftover broth, add the parsley, stir well, and serve over the mussels.

Don’t waste a drop of this delicious broth! Attention: the more chilli you add, the more beer you will drink!

Homemade salmon sushi

Who dares? You can always order it at home, but while we're at the cooker... We encourage you to make this salmon and rice sushi, simple and delicious.

Ingredients and tips

Buy a good quality short-grain rice and wash it well. While the rice is still hot, season with ½ tablespoon of sugar, ¼ teaspoon of salt and about 90 ml of rice vinegar.

For the rest of the preparation, you will need:

Avocado, cut into small thin slices.

Lemon juice, soy sauce, wasabi, pickled ginger

4 sheets of nori seaweed

250 g of salmon loin, in strips of approximately 1 cm


Start with the rice. Mix the sugar, salt and vinegar in a small saucepan and heat over medium heat until the sugar and salt dissolve.

Cover the rice in a large bowl with cold water. Wash it well, mixing and draining the water, repeating the process several times, to loosen the starch. Then drain with the help of a sieve and leave for about 10 minutes.

Now take a saucepan, add the rice, 3 cups of cold water, bring to the boil, then lower the heat and cover. Until the water evaporates, and the rice cooks, about 10 minutes.

Spread the rice on a tray with parchment paper and pour the reserved vinegar over it, mixing everything together. Leave to cool for about 15 minutes at room temperature.

Now let's move on to the next steps:

Avocado: cut into strips, add the lemon juice and set aside.

Salmon: remove the skin and bones, clean and set aside.

Nori: the tricky part. On a bamboo sushi mat on a clean worktop, place the film on top and a sheet of nori on top, making sure that the shiny side is facing down. Now, with wet hands, take some of the rice, place it on the seaweed without reaching the edges, and press down a little. Place the avocado and salmon right in the middle (not too much), and start rolling. With the help of a little water, seal the end. Keep the rolls covered with a damp tea towel while we finish the process.

And that’s how it’s done! Time to cut, not in very small pieces. And serve, along with the soy sauce, wasabi and ginger.

What do you think of these recipes? They are the best options to enjoy the Dry Lager craft beer and even make your own beer with our starter kits. Make your own combinations . Our suggestion is to have a lunch of starters and seafood, and leave the sushi for dinner: a complete gastronomic day, and if it's surrounded by friends, even better!

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