This jus is just as comfortable with a French dip or open-faced steak sandwich as it is with expensive cuts of beef; it also goes well with pork and lamb.
Melt a beery compound butter over just-grilled steaks, and freeze the rest for baked potatoes, sautéed veggies and baguettes.
Our modern take on classic Stroganoff features individual filet mignons and a dubbel spike.
Our turkey breast is done in less than two hours, and our Belgian dubbel gravy’s fuss-free.
A Trappist ale gravy is liquid heaven over onions and beef.