Stout Beer Glaze - Three Ways

Four in Hand

Whether the star of your holiday feast is pork, chicken, beef or a veggie alternative, add a beer-alicious zing with this malty sweet, lip-smacking beer glaze!For the glaze recipe, I used Four in Hand Stout. Smooth and sweet with hints of dark chocolate and coffee, Four in Hand Stout adds a great roasted character to the glaze and pairs well with roasted meats and even tempeh.

Find the easy glaze recipe below, plus three extras for winter celebrations. And try tossing cubed butternut squash or sweet potatoes in the stout glaze before oven-roasting.


Stout Beer Glaze


  • 1 (12 ounce) bottle Four in Hand Stout (at room temperature)
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons mustard powder


Mix all ingredients in a sauce pan over medium heat. Cook until liquid is reduced by about half, remove from heat and cool. Note that the mixture will continue to thicken as it cools.

Stout-Glazed Cornish Hens


  • 4 Cornish hens
  • 3 (12 ounce) bottles Holiday Ale
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon mustard powder
  • 1 tablespoon black pepper
  • Stout Beer Glaze


Remove necks and giblets from hens and rinse. In a large bowl, whisk together beer, soy sauce, brown sugar, molasses, garlic, ginger, mustard and black pepper. In a deep baking dish, completely immerse hens in marinade; cover and chill 4-8 hours, turning hens occasionally.

Preheat oven to 400°F. Remove hens from marinade. Lay hens breast up in a baking pan. Brush generously with stout beer glaze.

Bake hens 30-40 minutes, brushing every 10 minutes with glaze, until hens are richly browned and meat at breast and thigh bones is no longer pink (cut to test). Transfer hens to a plate to rest.

Stout-Glazed Tempeh Strips


  • 2 (8-ounce) packages tempeh
  • 1 cup vegetable broth
  • 1 cup holiday beer
  • Stout Beer Glaze


Preheat oven to 425°F. In a skillet, poach the blocks of tempeh over medium heat in the beer and vegetable broth, uncovered, for roughly 10-15 minutes, until liquid is absorbed.

Cut tempeh into 1/4-inch strips. Coat each strip with glaze on both sides, then place onto a parchment paper lined baking sheet.

Bake tempeh strips 7 minutes. Remove from oven, glaze strips on both sides again. Return to oven and bake for 5 minutes.

Remove strips from oven. Glaze one more time on both sides before serving.

Stout-Glazed Ham


  • 1 large uncooked ham (about 3 pounds)
  • 1 cup holiday beer
  • Stout Beer Glaze


Place ham in roasting pan. Pour beer over the ham; bake at 350°F for 1 hour, basting with pan drippings every 15 minutes.

Remove ham from oven, score fat diagonally in crisscross pattern. Cover ham in stout beer glaze. Roast for 30-45 minutes, until fully cooked (internal temperature should be about 140°F).


Do you cook with holiday beers? Share your favorite uses in the comments!

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