Stouts are my comfort food.
If I’m feeling stressed, or overwhelmed in any way, it’s my go-to liquor of choice. There is a comfort and familiarity a good stout brings. It’s the cable knit sweater of the beer world. And maybe that gives me the beer soul of an old man, but I’ll take it.
Lucky for me the Pacific North West is a hot bed of great dark beers, from the tried and true Black Butte Porter, and the hard to find Big Lebrewski, to the award wining Shakespeare stout, I’m in a good place now that my stress level has been turned to 11.
I do strange things when I’m at maximum stress level, like make flavored salt. Because really, I don’t NEED flavored salt, I just need to make it. I need to know that I can take refuge in a ridiculous creation of a flavored salt that I made just because it tastes like one of my favorite beers.
Shakespeare stout is a great choice, it’s a fantastic beer.
Shakespeare is a great guy to have around, this is a beer that wins awards, show up when you need him and is easy to find from San Diego to Kansas. Maybe I just need a guy who show up when I need him, is that too much to ask?
The salt that resulted in my high heat abuse of our good friend Shakey, has some nice beer flavor. It makes a fantastic rim salt for your Beer Bloody Mary, or any savory cocktail. I might also suggest sprinkling it on a crostini with goat cheese and smoked salmon, or salting your beer marinated steak with it before it hits the grill. But it’s your call.
Ingredients
- 2 ¾ cups stout beer
- 1 ½ cups coarse sea salt
Directions
- Add the beer to a pot over medium high heat. Cook until reduced to about 2 tablespoons, thick and syrupy, 15-20 minutes.
- Stir in the sea salt. Lay on a sheet of wax paper and allow to dry for 24-48 hours.
- Add to a food processer, pulse a few times to break up crystals.
- Store in an air tight container until ready to use.
Notes
If the salt is still a bit sticky after it's air dried, bake it at 425 for 5 to 10 minutes.
I am not a huge fan of salt, I only add it to my rubs and marinades. However, I am def going to make this and start using it on my steaks, chops, and chicken!
I think I may start off by using Flying Dog’s Pearl Necklace Oyster Stout or Terrapin’s Wake n Bake.
This is incredible and so cool! I cannot wait to try!
What?! You can make beer salt?! Yes, please! And I love your mini mug shot glass
I know that my hubby and I would LOVE this! So creative.
What would you do with this? I think it would be good on some caramel! YUM!
Yes to that!
Hello –
I want to make this very soon. Do you have to let the beer syrup cool before pouring over the salt? I can imagine it would “melt” the salt. Please advise!
Karen
Yes, but not too much or it’s too hard. If the end result is too sticky, bake it at 250 for about 15 minutes until dry
This is such a fantastic idea! I might just make this for my husband’s birthday gift this summer…
This is such a great idea. Definitely going to have to try this and put it on some steaks or chicken before grilling!
O, the patience you have!
Torture-Waiting 24-48 hours for this.
If only you could just email sprinkle to me.
This is very appropriate since today is Shakespeare’s birthday!
What a cool idea, Jackie!
I bet this is tasty. I especially like your smoked salmon idea! yum!
Just tried this recipe. So easy! So delicious. I now want to make lots and lots of flavored salts.
This is a perfect gift for my stout loving friend! Will Kosher salt work for this recipe?
You need a really coarse grain, if you can find coarse grain Kosher, that will absolutely work
Thanks for the quick reply! I haven’t commented before, but really love your blog!
I got this started about a week ago (with a combo of Lagunitas Cappuccino Stout and Founders Breakfast Stout – smells ahhhhhmazing!), but it’s a giant sticky toffee-like layer toay…think a little oven time now might dry it properly and rescue it?
Give that a try, pulse it a bit in your good processor after to see if that breaks it all up.
7ish minutes in a 425° oven, now it’s perfect
… Thanks, Jackie!
Have you made any salt with other beers? IPA? Scottish Ale? Hefeweizen? I can imagine them all turning out equally awesome but totally different!