Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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Grandma Brew Chef’s old fashioned pan gravy

Suggested beer type: Brown Ale

1 tsp. Olive Oil
6 Strips Bacon, diced
3 Cloves Garlic, minced
1/2 Small White Onion, minced
2 oz. Flour
3 oz. Nut Brown Ale, plus 2 oz. to finish Sauce
2 oz. Honey
1 Cup Rich Beef or Veal Broth
2 Sprigs Rosemary, leaves picked
1 tsp. Kosher Salt
1/4 tsp. Cracked Black Pepper
Shot Tabasco Sauce
Dash Worcestershire Sauce

Method: In a medium sauce pan, heat the olive oil, then, carefully add the bacon. Cook for 4-5 minutes over medium heat. Add the minced garlic and onion and cook for an additional 3 minutes. Stir in the flour for 2 minutes, add the beer, stock, bayleaf and rosemary. Bring to a simmer, stirring occasionally for approximately 3 minutes, until thick. Add the remaining beer, then season with salt, cracked black pepper, tabasco and worcestershire sauce. Brew-Clue: For a creamy swedish style sauce, let the sauce cool a bit, then, stir in 1 T. sour cream and a little fresh dill, then toss your meatballs in the sauce. Courtesy of The Brew Chef ™