Table of contents

Paulaner x Bavarian Classic "meatloaf" - Vibrant freshness complements savoury flavours

A Bavarian classic meets a Biergarten classic!

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Ingredients: pretzel roll, warm Bavarian meatloaf (Bavarians call it "Leberkäse"), sweet mustard, 1 pickle, cucumber, mustard seeds

Preparation: Cut the pretzel rolls in half and spread both halves with sweet mustard. Cut the meat loaf into thumb-thick slices. Cut pickle in thin long strips. Cut cucumber into thin slices and marinate in mustard seeds. Cover the pretzel roll with the meatloaf and both the pickle and cucumber slices.

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Paulaner x BBQ-Spareribs - Vibrant freshness complements smoky aromas

A Bavarian classic meets a BBQ classic!

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Ingredients: 1 spare rib, brown sugar, chili powder, 2 tbsp. honey, 2 tbsp. soy sauce, 2 tbsp. BBQ sauce , BBQ spice, salt & pepper

Preparation: Season the spareribs with the spice mixture of salt, sugar, chili powder and pepper and leave to marinate at room temperature for at least 1 hour. Clean off the spices and dry the meat. Season spareribs with barbecue spice, pepper & salt. Cook a BBQ sauce mixture of soy sauce, honey & BBQ sauce and spread on the meat while it is still warm. Cook the meat in the oven at 120 degrees for approx. 90 minutes. Remove from the oven and grill briefly for 1-2 minutes to finish cooking.

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Paulaner x Crunchy Salmon Bowl - Crisp freshness complements savoury flavours

A Bavarian classic meets a bowl classic!

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Ingredients: 2 romaine lettuce wedges, 1 pack of smoked salmon, 6 cherry tomatoes, 1⁄2 cucumber, 1 handful of salty potato chips, 100 g mayonnaise, 125 g natural yoghurt, 1 clove of garlic, 1 tbsp. mustard, 1 squeeze lemon juice, 1 dash Worcester sauce, salt & pepper, 1 dash Paulaner Weissbier

Preparation: Mix chopped garlic, mayonnaise, natural yoghurt, mustard, lemon juice, Worcester sauce, beer and salt & pepper with a whisk. Chop the romaine lettuce wedges, cut the cherry tomatoes in half and the cucumber into slices. Mix vegetables with dressing. Crush potato chips in a zip lock bag and cover the smoked salmon with it. Place salmon on salad and sprinkle with crushed potato chips.

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Paulaner x Hot Dog - Crisp freshness enriches savoury roast aroma

A Bavarian classic meets a fast food classic!

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Ingredients: Brioche, Wiener sausage, pickle, mustard, mayo, ketchup, parsley, tarragon, fried onions, pepper

Preparation: Cut brioche in half and toast. Spread with mustard, mayo and ketchup. Let the sausage soak in warm water. Put sliced pickle, sausage, fried onions and chopped herbs on the brioche and season with pepper mill.

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Paulaner x Italian Pizza - Subtle fruity notes enrich hearty Italian taste

A Bavarian classic meets an Italian classic!

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Ingredients: 250g wheat flour, 125g water, 15g olive oil, 7.5g salt, 12.5g honey, 7.5g fresh yeast, 1 can of pizza tomatoes, 1 clove of garlic, 1 pinch of sugar, oregano, salt & pepper, 250g mozzarella, fresh basil and mozzarella for decoration

Preparation: Dissolve yeast in water and knead with flour, salt, oil and honey for at least 5 min. Divide the dough into two equal pieces, cover with a dry cloth and leave to rest for at least 2h ( recommendation: 6h ). Roll out the dough as thin as possible. Mix tomatoes with spices and garlic and spread in a circle on the dough. Top with mozzarella. Preheat the oven to the highest setting, place the pizza on the hot baking tray and leave in the oven for 3-4 minutes. Cover with fresh basil and plucked mozzarella.

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Paulaner x Korean Streetfood Tteokbokki - Crisp freshness soothes creamy spiciness

A Bavarian classic meets a Korean streetfood classic!

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Ingredients: 500g thawed Korean rice cake, 220g Korean fishcake, 40g bacon, 1 tsp gochujang, 1 tsp gochugaru, 200ml cream, 200ml milk, 100ml creme fraiche, 1 tbsp. soy sauce, 1 onion cut into strips, 2 spring leeks cut into rings, 4 chives roughly chopped, 2 tbsp. sesame oil, 300g grated cheese

Preparation: Fry the bacon in a pan over a low heat and add the onions, spring onions and chive. Leave to brown for just a min. Add the gochgaru, gochujang and sesame oil and soy sauce and mix well, then add the dairy products and stir in well. Cut the rice cake and the fishcakes into strips and add to the pan. Cook slowly over a low heat until slightly thickened. Add the cheese and let it dissolve in the sauce over a low heat. If desired, season with a little gochujang and soy sauce. Place in bowls and decorate with some chopped chives to serve.

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Paulaner x Korean Yangneum Fried Chicken - Crisp freshness complements crunchy spiciness

A Bavarian classic meets a Korean chicken classic!

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Ingredients: 1kg chicken wings, salt & pepper, 1 garlic clove chopped, 1 tbsp. ginger chopped, 150ml Paulaner Weissbier, 3 tbsp. cornflour, deep-frying fat, pre-made tempura batter, sauce: 50g soy sauce, 30g sesame oil, 20g chopped garlic, 80ml lime juice, 30g chopped ginger, 50g Gochujang paste, 100ml Paulaner Weissbier, 100g honey, 1 chopped chili, 6 tbsp. sesame seeds

Preparation: Mix chicken wings with ingredients and refrigerate for approx. 1 hour. Drain and pat dry and fry in tempura batter in hot fat at 170°C for 5 minutes. Drain and let dry on kitchen paper, let stand for a while. Fry a second time. For the sauce bring all the ingredients except the sesame seeds to the boil in a pan. Simmer on a low heat for 10 minutes, strain and thicken with a little cornflour, if necessary. Place the deep-fried chicken wings briefly in the sauce and wet them on all sides. Sprinkle with the sesame seeds and serve best directly.

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Paulaner x Mini-Burger - Crisp freshness boosts savoury roast aromas

A Bavarian classic meets a US classic!

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Ingredients: 4 Mini-Burger Buns, 360g ground beef, 4 leaves of lettuce, 4 slices of cheddar, 1 tomato, 4 slices of bacon, 2 red onions, 1 bottle of Paulaner Salvator (or another dark beer), 2 tablespoons of oil, 2 tablespoons of brown sugar, salt & pepper, 3 pickles, ketchup, mayonnaise, mustard

Preparation: Mix ketchup, mayonnaise and mustard in equal shares and add fine cut pickles for the burger sauce. Cut the onions and brown them with 2 tablespoons of oil. Add two tablespoons of brown sugar and half a bottle of beer to the onions. Let the onions simmer until liquid has reached similar consistence like jam. Season them with salt & pepper. Cut the burger buns in half and toast them. Season the ground beef with salt, pepper and a pinch of sugar & form 4 burger patties. Grill the burger patties and add one slice of cheddar on top of each. Grill the bacon as well. Spread burger sauce on both toasted halves of burger bun and add grilled burger patty. Finish the burger with tomato slices, grilled bacon, onions, salad and the second half of the bun.

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Paulaner x Mini-Quiches - Malty notes heighten savoury flavours

A Bavarian classic meets a French classic!

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Ingredients: 180g flour, 125g butter, 5 egg, 100g bacon, 1/2 onion, 1 stick of leek, 250ml cream, salt & pepper, 1 pinch of nutmeg

Preparation: Pile the flour on the work surface, make a hole in the center and add one egg, a pinch of salt and cold butter. Knead all ingredients quickly into a dough, wrap it in plastic wrap and chill for 30 min. Cut leek in fine rings, onion into cubes and fry it with diced bacon in a little butter. Roll out the dough and cut into 12 equal parts. Grease the muffin tins, place the pastry in the tins and press down firmly. Mix 4 eggs and the cream with leek, onion and bacon and add salt, pepper and nutmeg to taste. Pour this over the dough and bake for 35min in the preheated oven (180°C, top/bottom heat).

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Paulaner x Oktoberfest Bowl - Malty notes enhance fresh hearty taste

A Bavarian classic meets an Oktoberfest classic!

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Ingredients: 1 fresh chicken, 4 garlic cloves, 3 onions, 250g butter, 2 tbsp. rosemary, 2 tbsp. thyme, 20g parsley, 1 tbsp paprika powder, salt&pepper, 1 lettuce, 2 tomatoes, 1 cucumber, 5 radishes, sweet mustard, dash of Paulaner Oktoberfestbier, olive oil, 1 pretzel, vinegar

Preparation: Finely chop the onions, garlic, rosemary, thyme and parsley. Cut the chicken wings at the joint and remove the cartilage at the end of the lower legs. Stuff the chicken with onion, parsley and half of the garlic, rosemary and thyme. Tie the ends of the drumsticks with kitchen string. Melt butter in small saucepan over low heat and add remaining garlic, rosemary & thyme. Place chicken in baking dish & rub with salt, pepper and paprika. Place in preheated oven (150° top/bottom heat). Baste chicken with herb butter every 30 min. and bake for a total of approx. 90 min. Leave the chicken to cool and then cut into bite-sized pieces. Cut vegetables into pieces. Mix the dressing with sweet mustard, olive oil, a dash of Paulaner Festbier and vinegar. Cut the pretzels into thin slices and fry them in a pan with a little oil until crispy. Serve all together.

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Paulaner x Oktoberfest Prezel XL - Crisp freshness complements hearty taste

A Bavarian classic meets a Biergarten classic!

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Ingredients: giant pretzel, cream cheese, chives, lettuce, radish, garden cucumber, roast beef from boiled fillet, 1 tbsp. sweet mustard, 1 tbsp. horseradish, 2 tbsp. creme fraiche

Preparation: Season cream cheese with chives, salt, pepper. Shred the lettuce into small pieces. Slice radishes and cucumber finely. Cut roast beef into thin slices. Cut the pretzel open and spread with cream cheese. Cover with vegetables. Place roast beef on top. Mix crème fraiche with horseradish and sweet mustard and spread some of the sauce on the vegetables. Brush the top of the pretzel with remaining horseradish sauce and fold over.

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Paulaner x Spanish Tapas - Vibrant freshness complements savoury and mild taste

A Bavarian classic meets a Spanish classic!

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Ingredients Meatballs : 500g minced beef, 800g canned tomatoes, 3 red onions, 2 cloves of garlic, 1 bundle of parsley, oregano, thyme, 1 egg/breadcrumbs, salt & pepper, pinch of sugar, olive oil

Ingredients Patatas Bravas and Pimientos de Padron: 500g firm boiling potatoes, 250g pimientos de padron (Spanish green peppers), 1 clove of garlic, olive oil, mayo, ketchup, mustard, pinch of sugar, paprika powder, sea salt flakes, fresh chili flakes, salt & pepper

Preparation Meatballs: Finely chop 2 onions, garlic cloves, parsley and sauté with oregano in a tblsp of oil. Knead the minced meat well with the onion mixture and add egg or breadcrumbs if necessary. Form meatballs and fry them in a pan with olive oil for 5 min. on all sides. For the tomato sauce, sauté oregano, thyme, garlic, onions in oil, add canned tomatoes and bring to boil. Season with sugar & salt and let the meatballs simmer in the sauce for 10 min.

Preparation Patatas Bravas and Pimientos de Padro: Mix mayo, ketchup, mustard in equal parts with fresh chili flakes and garlic, then leave to stand. Wash the potatoes well and cut them into the same shape as the pimientos. Marinate with oil, salt, pepper & paprika and spread on a baking tray. Leave in the preheated oven (250° top/bottom heat) for 25-30min, turn them after 15min. Fry the pimentos in a pan for a few minutes and sprinkle with sea salt. Arrange the potato wedges and Pimientos de Padron in a deep bowl in alternating order and add the sauce.

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