Last month, Katherine Lawson won our recipe competition after sharing a stunning slow-cooked chicken and mushroom casserole. The recipe is infused with St. Stefanus, creating a rich and unique twist on a hearty classic. Try it for yourself and let us know what you think.
8 pieces of skin-on, bone-in chicken pieces
2-3 tablespoons plain flour,
Salt and pepper
3-4 tablespoons olive oil
1 bottle of 330ml St Stefanus Blonde
A knob of butter
350-400g mushrooms cut into large pieces or slices
1 bay leaf
1 large sprig of thyme
5 tablespoons double cream
2 teaspoons English mustard
Summer is finally upon us, which means barbecues, beach trips and beautiful sunshine. But summer also spells danger for your St. Stefanus, as heat and light can have a negative effect on the beer and the ageing journey. So take a look at our top tips to make sure your beer keeps ageing as it should, all season long.
1. Check your cellar temperature
During the summer, your chosen cellar may be significantly warmer. Use a thermometer to check its temperature at different times of the day. If it’s 16˚C, your beer will be safe. However, if your cellar is warmer than 22 ˚C, the Jerumanus yeast