Red Stripe Light flavours make a SPLASH
First brewed in 1928, Red Stripe Beer has possibly the most unique taste as a lager beer in the Western hemisphere. Not made with a lot of additives the beer can be mixed and blended with other beverages, beers, wines and spirits. This is what makes it so unique along with the distinct Jamaican taste.
Red Stripe Beer has evolved a lot in its taste and character which has led to a new brand of beer called Red Stripe Light. This beer's popularity has grown tremendously over the years and now flavours have been added.
"Our innovative team has been working over time coming up with new additions to the line that would appeal to the market. Consumers have an increased liking and desire for mixed and flavoured drinks so we thought Red Stripe Light Flavours would fit right into that category," said Erin Mitchell Brand Manager at Red Stripe.
With fewer calories and less alcoholic content the Light Beer has quickly become commonplace in the Jamaican Beer market. Another intriguing fact about the beer is its multiple uses in Jamaican beverage recipes. In our recipe collection there are over 30 Jamaican drink recipes that use Red Stripe Beer and Red Stripe Light Beer as key ingredients. This is done with spirits, other beers and even regular Jamaican drink mixes. These Jamaican drink recipes have been tried and tested by many chefs and mixologists.
Red Stripe Beer is so important to Jamaican cuisine that it is not only used in Jamaican drink recipes but is instrumental and key in many Jamaican dinner and dessert recipes.
Jamaican Red Stripe Beer is a very important ingredient in jerk chicken and pork recipes. While jerking the food Red Stripe Beer is used on the meat as a tenderiser adding the unique Red Stripe Beer flavour coupled with the many spices used in the famous Jamaican jerk recipes.
Red Stripe beer can be used instead of rum in our traditional rum cake or pudding.
Enjoy these few recipes and let us have your feedback
Red Stripe Beer Chicken
2 tablespoons canola oil
2 onions, chopped
4 garlic cloves, peeled
2 green bell peppers, stemmed, seeded, and chopped
1 pound potatoes, peeled, and quartered
6 carrots, peeled, and slice diagonally
3 bay leaves
1 tablespoon dried oregano
Salt and pepper
1 lemon, quartered
6 cups Red Stripe Light
Pour the oil into a large pot set over medium-high heat. Add the onions, garlic, bell peppers, potatoes, carrots, bay leaves, dried oregano, and a pinch of salt and pepper. Cook, stirring often, until onions are soft and translucent, about five minutes. __
Stuff the lemon quarters into the cavity of the chicken. If there is room, move the vegetables to the side, and sauté the whole chicken on all sides until lightly browned. Otherwise, simply add the chicken to the pot. Pour in enough of the beer to mostly cover the chicken. It only took me 41/2 cups, but could take up to 6 cups if you have a larger pot. Stir well, and once the liquid comes to a simmer, cover the pot and turn heat to medium-low. __
Cook until chicken is done and potatoes are tender, about 45 minutes. Remove chicken and let cool for a few minutes. Then carve into eight pieces, and serve in a wide bowl with the vegetables and broth.
Red Stripe Stew Beef
2 bottles Red Stripe Light
4 lbs beef (washed, cut in small/medium sizes)
2 stalks escallion
1 large onion (chopped)
2 cloves garlic (minced)
1/4 cup tomato ketchup
1 sprig thyme
1 teaspoon black pepper
Salt to taste
1 hot Scotch bonnet pepper (seeds removed, chopped)
Pour 1 bottle of Red Stripe Light beer in a saucepan and bring to boil over medium heat for 2 minutes. Remove from heat and set aside.
Heat oil in a Dutch pot and brown the beef (already seasoned with salt and black pepper, allow to marinate for 1 hour) Remove beef from heat. Place browned beef in a dish and set aside.
In the remaining oil in the same skillet sauté the onion, garlic, and scallion for a minute or two. (Reduce the heat to low) Add the browned beef and hot beer to the skillet. Stir well. Add the other bottle of beer to the beef and enough water to cover the meat. Cover and allow to reduce.
Add more water if needed, then add the ketchup and thyme leaves. Cover and simmer over medium heat for 1 hour, or until the meat tender. Taste for flavour and adjust the taste by adding more salt, etc. if needed. Remove from heat and serve with your preferred side.