Combine the water, polenta, and salt in a large, heavy saucepan. Stir to break up any lumps. Bring to a boil, reduce the heat to medium-low, and simmer, stirring frequently, until the grains taste done and the polenta is thick but pourable, about 20 minutes. Remove from the heat and cover the pot until ready to serve; if keeping longer than the time it takes to cook the sausages, keep warm in a double boiler. Puncture each sausage in a couple of places with a toothpick. Arrange the sausages in a single layer in a heavy skillet. Add beer to a depth of about 1/4 inch. Bring the beer to a boil over high heat, reduce the heat to medium, cover, and steam for 15 minutes. Remove the cover, turn the heat to medium-high, and cook until the water is gone and the sausages begin to sizzle and brown. (To reduce spattering, put the cover back on slightly ajar.) Stir the remaining ingredients into the polenta, taste for seasoning, and correct if necessary. Spoon a large pool of polenta onto each plate and arrange a couple of sausages on top.
Place mayonnaise, sour cream, blue cheese, onion, garlic, parsley, Worcestershire sauce, salt, pepper, Tabasco, lemon juice and beer together in a food processor and pulse until ingredients are mixed and cheese chunks are slightly broken up but not pureed. Refrigerate, covered, for up to 10 days. Great drizzled over romaine lettuce leaves topped with bay shrimp, chopped egg and toasted hazelnuts or almonds. Adapted from national food and restaurant concept consultant, Chef Kathy Casey.
In a medium saucepan, melt the butter and sweat garlic, shallot, carrot, celery and onion until tender. Add the flour and cook until thickened. Add 12 oz. of the Michelob lager and cream. Simmer until thickened slightly. Add the cheese, let it melt, then add the lime juice and Tabasco. When fully incorporated, add the remaining 6 oz. of Michelob lager. Serve with your favorite dipping bread. Serves 8.
Chop chocolate into small pieces. Bring cream to a boil. Remove from heat and pour over chocolate. Mix with a wire whisk in small circular motions until smooth. Cool down to 90 degrees F, then add Michelob AmberBock Dark lager. Pour mixture into pre-baked pie crust and refrigerate until filling is set. Serves 8-12.
Combine mayonnaise, 8 oz. of Michelob Pumpkin Spice ale and sugar in a bowl and mix well. Plump the raisins for 10 min. in the remaining 4 oz. of beer (best if warmed slightly). Add apples, plumped raisins, walnuts, celery, and mix well. Finish with a light sprinkle of nutmeg and cinnamon to taste. Let salad rest for 1 hour prior to serving. Serves 8.
In a small, heavy saucepan, melt butter. Add flour and cook for 5 min. over medium-high heat, stirring constantly. Reduce heat to medium. Stir 15 min. longer or until a dark, reddish-brown roux forms. Cool. In a large pot, bring stock to boil. Stir in roux. Add remaining ingredients. Cook over medium heat for 30 min., stirring frequently. Turn heat to low and cook for 2 hours, stirring often. Skim off fat. Adjust seasoning and serve.
Let Boursin cheese set to room temperature until soft. In a small bowl, combine cheese, Michelob beer, Tabasco and salt. Blend with electric mixer at low speed until smooth. With a rubber spatula or large spoon, gently fold in the crabmeat, being careful not to break the lumps. Chill and serve. Makes 2 quarts.