Recipes for cooking with “32” beers

Potato and leek cream flavoured with Audace, served with toasted spent grain bread


  • 4 leeks
  • 8 large potatoes
  • ½ litre (or a little less) cream
  • 1 bottle Audace beer
  • oil, salt, pepper


Wash and pare the leeks and potatoes. Cut the leeks into rounds and soften them in the oil. Add the potatoes cut into large pieces. Lightly brown for a few seconds then add a couple of ladlefuls of water to start cooking the potatoes. Season to taste with salt and pepper. When three-quarters of the way through the cooking time, add the Audace beer and continue to simmer until the potatoes are well cooked. Purée until smooth using an immersion blender. Now bind the purée with the cream, which must be poured slowly into the pan until the right consistency is obtained. Serve with toasted bread pieces made with white flour and spent grains (to be found at any homebrewer’s).

Recipes courtesy of Chef: Moreno
Neggs Osteria Tripoli
Via Folengo, 37
43030 Tripoli di San Giorgio (MN)
Tel. 0376 340067