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beer punch

The Washing strawberries, remove the stalks and cut into pieces. The lime wash, cut in half lengthwise and cut into thin slices. Lime syrup, sugar and sparkling wine and leave to stand for half an hour. The beer careful to pour.


  • 500 g strawberries
  • 1 lime (s)
  • 5 tablespoons syrup (lime syrup)
  • 3 tablespoons sugar
  • 750 ml champagne
  • 1.5 liters of beer (Pilsner Eibauer)

Fine beer and mushroom soup with puff pastry crust

Clean the mushrooms carefully and dice small. The onion and streaky bacon also dice. First, fry the bacon in the butter, then add the onions and the mushrooms and stir-fry over high heat, but do not become too brown, deglaze with the beer. The finely chop parsley and add. The crème fraîche stir, season with salt and pepper and simmer for another 5 minutes.

In 4 ovenproof soup bowls fill the edge of the cup brush with egg yolk. The thawed puff pastry roll out and cut out 4 circles, which should be slightly larger than the soup bowls in diameter. This place pastry lid on the soup cups and press firmly on the edge well. Brush with egg yolk and bake for about 20 minutes in the preheated oven at 200 ° C until the puff pastry is nicely risen and golden brown.

Serve with fresh white bread and our noble Eibauer Pilsner.


  • 250 g fresh mushrooms, depending on the season, other fresh mushrooms (Chanterelles, porcini mushrooms, etc.)
  • 2 onions
  • 100 g streaky bacon
  • 10 g of butter 5 stalks of parsley
  • 1/2 l Eibauer Pilsner
  • 200 g crème fraîche Salt and pepper
  • 4 slices (250 g) frozen puff pastry
  • 1 egg yolk

Vegetables in cheese beer batter

For the dough eggs, salt and pepper until frothy with the whisk of the hand mixer. Flour and baking powder. Add beer and stir. Soak about 25 minutes dough. Meanwhile, peel the onion and very finely. Wash chives, shake dry and cut into rolls. Cottage cheese, cream, onion and chives ¾ of the mix. Season with salt and pepper.

Broccoli Clean, wash and cut the florets. Giant mushrooms clean and cut into slices. Miscellaneous Cleaning mushrooms. Clean, wash and cut into thin wedges pumpkin. Wash the parsley and shake dry. Stir cheese into the batter.

Heat oil in a wide pot. Decked-vegetable portions, dip it into the beer batter and deep fry golden brown in hot oil. Fried vegetables to taste with salad garnish served on a plate. Quark with remaining chives sprinkled extra-rich on that in a small bowl. Serve with a fresh Eibauer Pilsner.

Preparation time about 1 ¼ hours. Per person about 2,940 kJ / 700 kcal.
Abwandlungstipp: Instead of beef stew they take pork goulash and beer instead of black Eibauer Pilsner.


  • 5 eggs, salt, white pepper and 1 onion
  • 175 g of flour and ½ bunch of chives
  • ½ packet of baking powder
  • 175 ml Eibauer Pilsner
  • 500 g of skim cottage cheese and 50 g whipped cream
  • 450 g broccoli
  • 2 giant mushrooms (a approx. 80 g)
  • 100 grams mushrooms
  • 250 g pumpkin
  • 3-4 stalks of parsley
  • 125 g grated Emmental cheese
  • 1.5 l of rapeseed oil, to taste lettuce leaves for garnish

Paprika Hacksteacks with beer sauce

bread soak for about 20 minutes in 250 ml dark beer. Clean, wash Meanwhile peppers and cut into small cubes.

Express rolls well, knead with Hack, diced peppers and eggs until smooth. Season with salt, pepper and paprika. With moistened hands about 4 patties form. Heat 1 tablespoon oil in a pan and fry the patties over medium heat, turning fry 10-12 minutes. Meanwhile, peel the onion and cut into thin strips. Cut the remaining peppers into medium-sized diamonds. Other heat oil in a pan and sauté the onion. Give paprika. Season with salt and pepper and cook covered for 8-10 minutes. Take beef patties from the pan and keep warm. Deglaze pan drippings with remaining beer, add cream and simmer for about 1 minute. Season with salt and pepper. Serve patties with peppers and sauce on plates. These taste potato rosti and a well-chilled Eibauer black beer. To taste with parsley garnish.

Preparation time about 50 minutes. Per serving approximately 2350 kJ / 560 kcal.


  • 1 roll from the previous day
  • 0.33 l Eibauer black beer
  • 2 each yellow, red and green peppers
  • 500 g minced meat
  • 2 eggs
  • salt 
  • Freshly ground pepper
  • Edelsüß peppers
  • 2 tbsp oil
  • 1 medium onion
  • 1 cup (200 g) whipping cream

Pig's trotters in beer sauce

1. Cut the Schweinenuß into slices, season with iodized salt and pepper and fry in a pan with ghee on both sides. Then take out of the pan and set aside.
2 Fry the onion rings in short, the sliced ​​carrots, the chopped spring onions and the chopped garlic and season well with cumin, marjoram and thyme.
3 Pour the vegetables with the black beer and the broth and add the meat place. Now polish with the pureed tomatoes and cook for about 35 minutes.
Sprinkle with chopped herbs nutlets 4 Just before serving.



  • 300g Schweinenuß - iodized salt      Freshly ground pepper
  • 1 tablespoon ghee
  • 2 red onions
  • 2 spring onions
  • 2 carrots
  • 1 clove of garlic
  • Cumin and thyme
  • 1 cup dark beer Eibauer
  • 1 cup vegetable broth
  • 2 pureed tomatoes
  • 1 tablespoon chopped herbs

Carp in beer sauce

1 exclude the carp, scale and wash. Then you cut it into slices, season with salt him and put him first of all to the page (if possible the blood of carp catch).
2 Peel the onions and cut into slices. Cut into pieces roughly the lemon zest, scrape the carrot and cut into slices. All these ingredients are distributed on the bottom of a roasting dish.
3 pieces of fish hang up, add the bay leaf and clove. Pour in to the side 3/4 of the beer. The honey cake crumble and also to give. The whole covered bring to a boil and let simmer for about 15-20 minutes weak.
4 toast the flour dark Meanwhile in the butter and the whole deglaze with the beer. The mass of the blood and vinegar, whisk and add to the carp pieces and cook yourself. Once the fish pieces are cooked, take them out and keeps them warm.
5 Pour the sauce through a sieve or by happen if the honey cake should not be completely cooked. Season with a little sugar.
6 Bring sauce again and pour over the carp pieces - serve a portion of the sauce separately.
For this dish fit best boiled potatoes.


  • 1 medium carp
  • some salt and vinegar
  • 2 onions
  • 1/4 lemon peel (without inner skin - unsprayed)
  • 1 carrot
  • 1 bay leaf, 1 clove
  • 1/4 liter Eibauer black beer
  • 100g honey cake
  • 1 tablespoon butter 
  • 1 tablespoon flour
  • some sugar and lemon juice

Mushrooms and zucchini from the grill

1 The fungi rub the stems unscrew. Wash zucchini, cut off the ends, cut in half lengthwise and scrape zucchini with a teaspoon of the seeds from the pith.
2 nuts with crumbs, black beer and cheese mix, season with salt and pepper. Mass strike in the mushroom heads and the Zuccinihöhlung. Sage leaves through oil pulling, spread on the filling.
3 On a grill pan over the coals about 10 - broil 15 minutes, until the filling bleeds.


  • 4 giant mushrooms
  • 4 zucchini (about 10 cm long)
  • 60g ground hazelnuts
  • 60g breadcrumbs
  • 120ml dark beer Eibauer
  • 75g mild blue cheese
  • Freshly ground pepper
  • salt
  • 1 stalk of sage
  • 1-2 tablespoons canola oil

Beef steaks with black beer marinade

The mustard with honey and black beer mix. Place the oregano in the marinade and pour in the steaks, refrigerate and marinate 12 hours, turning once. Allow the steaks to drip, dab with kitchen paper and cook on the grill at first strong, then over medium heat on each side depending on thickness of 3-5 minutes. Let it rest for short, season with coarse salt and freshly ground pepper.

TIP: This marinade is also good for pork neck steaks.


  • 75 g of grainy mustard
  • 20 g of honey
  • 300 ml Eibauer black beer
  • 1 bunch of marjoram, roughly plucked
  • various cuts of beef, such as Steaks from the
  • Rump, from the beef, the sirloin steak
  • or roast beef
  • coarse salt from the mill
  • black pepper from the mill

Black beer meat

Cover the prunes overnight with cold water and leave soft. Heat oil or butter in a saucepan and brown the meat sharp. The bone marrow and onion strips and fry briefly inflict. The carrots add and fry with short. , Sprinkle with salt and pepper the flour over and brown slightly. Deglaze with the black beer and pour ¼ l water. The bay leaves and stir in the black beer meat covered in a preheated oven at 175 ° C upper / lower heat simmer for about 2 hours. During this time, stir occasionally and possibly add a bit of water if the sauce becomes too thick.

Add the chopped hazelnuts in a dry frying pan. Remove from heat and let cool. Drain the prunes and fold in gently just before the end of cooking. The bone marrow and the bay leaves removed, cause the black beer meat, sprinkle with parsley and hazelnuts.


  • 200g pitted prunes
  • 750 g pork shoulder or neck,
  • cut 3x3 cm - into cubes
  • 1 onion, cut into strips
  • 250 g carrots, peeled, halved and in
  • Sliced​​, 250 g of bone marrow
  • Salt and freshly ground pepper
  • 2 tablespoons flour, canola oil for frying
  • 1/2 l Eibauer black beer
  • 3 bay leaves
  • 2 tablespoons chopped hazelnuts
  • 1 tablespoon chopped parsley

Black beer goulash

Wash goulash and pat dry. Can be hot oil in roasting pan or frying pan, stew it. Seared and only from time to stir, season with salt and pepper. Is the stew already slightly brown, give the tomato puree and the diced onions and fry for about 5 minutes. Reduce the heat slightly. Now enter the dark beer and 1 tablespoon mustard. The stew cook until soft about 1-2 hours (depending on the type of meat). Then give the red wine and season to taste. The alcohol evaporates after a few minutes.

When the stew is done, thicken with a little cornflour and then serve. Who does not want a sauce thickener, simply are 4 instead of 2 onions added.
Abwandlungstipp: Instead of beef stew they take pork goulash and beer instead of black Eibauer Pilsner.


  • 1 kg beef (stew), coarse
  • 1 small. Dose / nTomatenmark
  • 1 liter of beer (dark beer Eibauer)
  • 2 onion (s), diced (possibly 4 onions)
  • 1 tablespoon mustard
  • Salt and pepper
  • oil
  • Wine, red
  • possibly gravy

Pork goulash with dark beer

eason the meat with salt and pepper. Add the lard fry completely brown, give the onions, garlic and the tomato paste to the meat and fry for a few minutes, then deglaze with Eibauer black beer and add the bay leaf. Place the lid on the frying pan and slide for 45 minutes in the oven, checking from time to time, the liquid in the pot, add a bit more black beer if necessary.
When the meat is cooked, remove the pan from the oven and pass the sauce through a sieve and let boil down to proper consistency.
Serve with red cabbage and dumplings or boiled potatoes and salad.


  • Diced 850 g pork (Crest)
  • 40 g of lard
  • 3 large onion (s), diced
  • 2 clove (s), crushed
  • 200 ml of beer (dark beer Eibauer)
  • Freshly ground pepper
  • salt
  • bay leaf

Sliced ​​turkey with tomatoes

cauliflower clean, wash, cut florets and cook for 12-15 minutes in salted boiling water. Pour onto a sieve and drain well. Meanwhile Wash the meat and pat dry. Cut into cubes or to taste into strips. Clean, wash and cut into large rings spring onions. Clean, wash and cut into slices tomatoes. Oil in a Dutch oven heat, brown the meat in it all around. Spring onions and tomatoes add, saute with, season with salt and pepper. Pour in the broth, double caramel and cream. Bring to a boil, stir in the cornflour, boil again while stirring. Add cauliflower, heat again and season with salt, pepper and sugar. To taste with parsley garnish on plates. Serve with bread meters and a well-chilled Eibauer black beer.

Preparation time about 30 minutes. Per serving approximately 2050 kJ / 490 kcal.


  • 1 small cauliflower (about 600 g)
  • Salt and pepper
  • 500 g turkey breast
  • 1 bunch of spring onions
  • 4 tomatoes
  • 3 tbsp oil
  • ¼ liter vegetable stock (instant)
  • ¼ l Double Caramel
  • 1 cup (250 g) whipping cream
  • 2-3 tablespoons cornflour brighter
  • 1 pinch of sugar
  • parsley to taste

Herbal lamb and beans

Wash lamb, pat dry and place in a lightly greased flat shape. Toast crumble finely, finely chop parsley and mix with the egg yolk. Season with salt and pepper and spread over the lamb salmon. Use light pressure. Bake in a preheated oven (electric oven: 200 ° C / Gas: Level 3) cook for about 20 minutes.

Meanwhile, cook beans in boiling salted water for 6-8 minutes, drain and let cool. Cut the potatoes into cubes and golden brown 12-15 minutes fry in oil. Pluck rosemary Shortly before the end of the cooking time and cook and season with salt. Remove from pan and keep warm. Share beans in 8-10 portions and wrap each with a slice of bacon. In frying fat around about 2 minutes fry.

For the sauce finely chop onion, fry in butter. Take lamb salmon from the mold and let it rest. Fill the roasting juices with broth. Onion with broth, beer and deglaze cream and bring to a boil. Bind with cornflour and season with salt and pepper. Cut lamb into slices and serve salmon together with the beans package and the rosemary potatoes on plates.



  • 4 lamb salmon (per 150g)
  • 3 slices of bread, 1 bunch of parsley
  • 1 egg yolk, salt, pepper, 2-3 tbsp oil
  • 400g princess beans
  • 750g potatoes
  • 3 sprigs of rosemary
  • 8-10 slices bacon
  • 1 onion, 10g butter
  • 200 ml clear broth
  • 200 ml Eibauer Pilsner
  • 2-3 tablespoons whipping cream
  • 1-2 tbsp dark sauce binder, fat for the form

In beer braised chicken

chicken cut up, wash and place in a flat shape. Sprinkle coarse chopped thyme over the chicken pieces and sprinkle with Eibauer Pilsner. Marinate Cover and cook for 10-12 hours. Take chicken pieces from the beer marinade, pat dry and season with salt and pepper and fry. Give Sliced ​​greens to chicken and fry briefly. Let Deglaze with broth and ¼ liter of beer marinade, bring to a boil, cover and let simmer for 35-40 minutes over low heat.

Deter Boiled potatoes cold, peel and cut in half. Savoy cabbage cut into wedges, remove stalk mostly and braise the cabbage columns in butter on each side for 8-10 minutes on low heat. Season with salt and pepper. In oil, the potato halves until golden brown. Fond pour through a sieve, boil, thicken with cornflour and season with salt and pepper. Braised chicken, cabbage, potatoes and sauce on plates and serve garnished with parsley and thyme to taste.


  • 1 chicken (1.3 kg)
  • 1 bunch of thyme
  • about 1 bottle of Pilsner Eibauer
  • Salt, pepper and oil
  • 1 bunch (about 500g) green soup
  • ¼ l clear broth
  • 750g potatoes
  • 1 head Savoy cabbage (about 1 kg)
  • butter
  • darker Soßenbinder
  • Parsley and thyme for garnish

Störtebeckers beer meat

Beef into small cubes. Dice 2 onions, cut 1 onion into thin slices. The meat fry in butter, season with salt and pepper. Diced onion, tomato paste and mushrooms admit, dust with flour and add the beef stock. With marjoram and garlic flavor, add Eibauer black beer. Until soft 20 minutes in the pressure cooker. Onion rings and roast along with the sliced ​​cucumbers at an ad serving above. Serve with bread dumplings.


  • 500 g beef
  • 500g mushrooms
  • 20 g of butter
  • flour
  • 3 onion (s)
  • marjoram
  • garlic
  • 500 ml of beer (dark beer Eibauer)
  • 500 ml beef stock
  • 2 cucumber (s) (pickles)
  • 30 g of tomato paste
  • Salt and pepper

Baked pork knuckle on herb

Easily the knuckle with the greens, laurel, juniper and a studded with cloves onion in a large pot with a light vinegar about 1-1.5 hours to simmer. In parallel, in a frying pan and fry the bacon sauté omit the sauerkraut some onion. Season with bay leaves and juniper berries and pour the entire Riesling. Cover and simmer for as long as, until the wine has been absorbed by the herb (takes about 1 hour).

Remove the knuckle from the vinegar and put on the herb. Then cook at 200 ° C in the oven and always pour the Eibauer black beer. If it's crunchy, it's done (about 45 minutes) to puree, 50% of potatoes and 50% of celeriac.



  • 1.5 kg pork knuckle
  • 1.5 kg sauerkraut
  • 2 onion (s)
  • 1 L of white wine (Riesling, best from Alsace)
  • 1 liter of beer (dark beer Eibauer)
  • 1 bunch of greens
  • bay leaf
  • Bacon fat
  • juniper berries
  • Carnation (s)
  • salt
  • vinegar

Savoury cheese pan

1 In a frying the bacon until crispy without fat. Peel the garlic cloves, add and fry with quite short. Degrease on paper towels.

2 Rub a fondue pot (pan for cheese fondue) with the crushed garlic clove. Add the three cheeses that up mixed with a little cornflour cognac and beer (Pilsner Eibauer) into the fondue pot. Stirring constantly, bring to a boil slowly. Simmer over medium heat until the cheese has melted and is smooth. Season with pepper, nutmeg and paprika.

Add the bacon and the garlic cloves and place the fondue pot on a chafing dish, heat the brandy, ignite and pour over the cheese. Bread, potatoes and fruit dip, always stir and enjoy something. (possibly other mature cheeses use).


  • 150g bacon, in thin strips
  • Crushed 4 garlic cloves whole, 1 clove of garlic
  • 400g grated Gruyère, Tilsit 200g, 200g Emmental
  • 3-4 tsp corn starch (corn flour, Mondamin)
  • 3.5 dl Eibauer Pilsner
  • Pepper, nutmeg, paprika, 4 cl Cognac
  • Dark diced bread, 800g potatoes
  • cooked, diced
  • Stewed pears or stewed apples, diced

Hot beer drink

Beer heat until just before boiling. Whisk the remaining ingredients. Give Hot beer in heat-resistant glasses and stir in whisked mass.


  • ½ liter of beer (Pilsner Eibauer)
  • 3 egg (s), of which the yolk
  • 1 glass of rum (42%)
  • 1 glass Gin
  • tablespoons sugar
  • 1 pinch of cinnamon

Beer cocktail with sparkling wine

Just tap a beautiful, delicious beer, but not make the glass full. Carefully fill with champagne. Then, still give it a shot syrup on the foam head. Looks just great and mixes later with the cocktail. It looks especially pretty when he, for example, served in red wine glasses or the like.


  • 3 part / s of beer (Pilsner Eibauer)
  • 1 part / s of sparkling wine, sweet or dry
  • 1 shot syrup (strawberry syrup)