Beer and Sandwich
Make a great meal taste even better with a Gordon Biersch lager. Photo by C. Eneri | IST.




Category Main Page
Articles & Reviews


Main Nibbles

Main Page
Articles & Reviews Of Products From A To Z


Product Reviews

Main Page
Diet, Kosher, Organic, Books,
News & More



August 2008

Product Reviews / Main Nibbles / Beer

The Gordon Biersch Brewing Company

Page 3: Cooking With Beer ~ Recipes



This is Page 3 of a three-page article. To visit the other pages, click on the black links below.


You can make almost anything with beer—from bread to ice cream to some of these more obvious beer recipes, compliments of Gordon Biersch.  These recipes are made Gordon Biersch Marzenwith Märzen or Märzenbier, an amber-red (auburn), smooth, mildly sweet, Vienna-style lager with a malty aroma. It originated in Bavaria where it was originally brewed in March (Mär zen) and laid down in caves before the summer heat made brewing impossible. At the end of September, any remaining kegs were consumed during the two-week Oktoberfest. While some brewers make a Märzen that is seasonal to the Oktoberfest, others, like Gordon Biersch, brew it year-round.

Märzen is Gordon Biersch’s sweetest brew. Company co-founder Dan Gordon describes it as the “universal donor,” meaning that it goes well with just about anything. Some strongly-flavored beers can turn bitter if you cook with them, particularly if you use them to boil or braise. Weizens (wheat beers) are too light to cook with, and hoppy beers like Pilsners don’t reduce too successfully. 

If you can’t find Märzen, you can substitute any slightly sweet and malty lager, a darker lager or, in season, festbiers and Oktoberfest brews. 

Recipe Index

There are more recipes on the company website.


Barbecued Märzen Ribs Recipe

This recipe serves 6-8.


  • Märzen barbecue sauce
    (recipe below)
  • 5 pounds pork or beef ribs
  • Marinade

For Marinade

  • 3 bottles Gordon Biersch Märzen
  • 1 large yellow onion, diced
  • 1 tablespoon cilantro, chopped
  • Pinch salt and pepper
  • Mix all ingredients
BBQ RibsPhoto by Ed O’Neil | IST.


  1. Cut ribs slabs into smaller sizes and place in a stock pot. Cover with marinade and add 2 quarts water (covering ribs completely).
  2. Bring to a boil. Reduce heat and simmer until slightly tender.
  3. In the meantime, prepare barbecue sauce. Remove meat from the broth and coat well with the barbecue sauce to marinate.
  4. Finish cooking ribs on the grill. Brush with extra sauce.


Beer-Battered Onion Rings (And/Or Shrimp, Vegetables, etc.) Recipe

This recipe serves 6-8. At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.


  • 2 large yellow onions
  • 2 whole eggs
  • 2-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup cornstarch
  • Pinch salt and pepper
  • 1 bottle Gordon Biersch Märzen
  • Milk to soak onion rings
  • Flour to dredge onion rings
  • Cooking oil
Onion RingsOnion rings photo by NSCA | CSP.


  1. Combine dry ingredients in a mixing bowl. Add the beer and eggs, mixing constantly. If the mixture seems too thick, adjust consistency by adding more beer or some water. Allow to rest at least one hour before using.
  2. Peel and cut the onions into 1-inch rings. Soak in milk. Coat rings in the additional flour so the batter will adhere better to rings.
  3. Fill frying pan with oil (enough to completely cover the onions). Heat oil to approximately 375°F.
  4. Dip onion rings in batter and drop in oil. Cook until golden brown. Remove from oil and place on paper towels to dry.
  5. Serve hot with barbecue sauce on side.


Märzen Barbecue Sauce

This might become your new favorite barbecue sauce. Should you serve Märzen with dishes prepared with it? Certainly; but if you prefer a bolder style of beer (Märzen is sweet and mild), go for it!


  • 4 cups of your favorite barbecue
    sauce (find a smoky style)
  • 1 bottle Gordon Biersch Märzen
  • 2 ounces molasses
  • 1 ounce hot sauce


  1. Combine all ingredients in a
    saucepan and slowly bring to a boil.
  2. Reduce heat and simmer 5-10
  3. Remove, cool and store in the
    refrigerator for use.
Gordon Biersch Marzen
Gordon Biersch Märzen.


Märzen Mustard

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).


  • 4 ounces mustard seeds
  • 1 ounce olive oil
  • 1 tablespoon shallots, minced
  • 1 tablespoon garlic, minced
  • 1 bottle Gordon Biersch Märzen
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 2 ounces lemon juice
  • Pinch salt and pepper
Mustard SeedsPhoto of mustard seeds by Magda Skale | SXC.


  1. Roast the mustard seeds lightly in a pan on the stove. Remove seeds and set aside.
  2. Add olive oil to pan and sauté the shallots and garlic. Do not brown.
  3. When the aroma of the garlic is released, add the beer. Bring to a boil and simmer 1 minute. Remove and cool.
  4. Combine all other ingredients. Stir into the beer mixture with the mustard seeds and serve.


Go To Page 1: Gordon Biersch Overview

Go To Article Index Above



© Copyright 2005- 2022 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

© Copyright 2005-2022 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.