Increasingly consumers are interested in drinking excellent beer with food. We receive a lot of enquiries from our customers for information about this topic.


Below is an easy to read table showing our suggestions – we are always interested to hear your opinions so please email: to comment or give us some new thoughts and ideas.


Complementary Beers
St. Peter’s suggested
White meat Light coloured beers / organic Golden Ale / Organic Ale
Red meat Dark beers / ales / organic / flavoursome ales Cream Stout / Old Style Porter / Organic Best Bitter / Suffolk Gold
Heavy meat e.g game Dark beers / ales Cream Stout / Old Style Porter / Winter Ale
Smoked or cured meats Dark beers / organic Cream Stout / Old Style Porter / Winter Ale / Organic Best Bitter
Traditional stews & casseroles Dark beers / organic Cream Stout / Old Style Porter / Winter Ale / Organic Best Bitter / Ruby Red Ale
Spicy foods eg. curries Fruit beers Grapefruit
Fish Light coloured beers / organic Golden Ale / Organic Ale (Stouts & Porter go well with some shell fish)
Cheese Dark beer / ales / flavoursome beers Cream Stout / Old Style Porter / Honey Porter / Suffolk Gold


We have also started a list of recipes featuring some of St. Peter’s Beers which are below. If you would like to send in your recipe using St. Peter’s Beers please email them to:



Liz Curtis, who runs the successful ‘Lizzy B’ spices company ( has provided this family favourite recipe for Steak & St. Peter’s Old Style Porter Casserole.


St. Peter’s Beef and Porter Casserole (generous 4 – 6 servings)

2lb stewing steak, cubed

2 garlic cloves, crushed

1 red onion, chopped

1 bottle St. Peter’s Old Style Porter

Half pint good beef stock

1 tablespoon brown sugar

Good shake of Worcestershire sauce

Ground black pepper/sea salt


Cube meat and coat lightly in flour

Seal in hot oil in batches and keep to one side

Gently fry crushed garlic and finely chopped onion until soft

Add beef back into pan

Sprinkle in the sugar

Splash in the Worcestershire Sauce

Slowly pour in about half the St. Peter’s Old Style Porter, stir gently and bring to a simmer

Stir in half the stock, keep simmering

Season well

Cover and transfer to a medium oven (150C) for an hour OR simmer on the hob, check frequently

Stir in remainder of Old Style Porter and stock

Return to oven / hob for another hour

Turn off oven and leave for another 30 mins

Serve with mash or French bread or pasta and green veg or salad

Bon Appetit!



St. Peter’s Honey Porter Ice Cream

½ pint double cream

170gms brown sugar

½ pint Honey Porter


Place sugar and Honey Porter into a suitable pan and warm until sugar dissolves

Allow to cool, whip the double cream and then mix with the above

Put into ice cream maker for 1½ hours / time indicated on your ice cream maker

This makes approx 1 litre of ice cream

This works equally well with other flavoursome St. Peter’s beers



St. Peter’s Grapefruit Beer Granita

1 litre of Grapefruit Beer

400ml fresh lemon juice

600ml water

250g granulated sugar


Heat the sugar & water in a pan & stir until the sugar has dissolved

Leave to cool, then add the beer & lemon juice

Divide between two one-litre plastic containers & freeze for around 3 hours, breaking up the mixture with a fork every 30 minutes or so

It will never freeze completely because of the alcohol content, & you want a granular texture

Serve in chilled cocktail glasses



St. Peter’s Old Style Porter Cake

175g butter

450g mixed dried fruit

Grated zest and juice of 1 orange

175g light muscovado sugar

200ml St. Peter’s Old Style Porter

1 tsp bicarbonate of soda

3 eggs, beaten

300g plain flour

2 tsp mixed spice

2 tbsp flaked almonds

2 tbsp demerara sugar


Preheat the oven to 150C. Grease and line the base of a 20cm deep, round cake tin

Put the butter, dried fruit, orange zest and juice, sugar and St. Peter’s Old Style Porter in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes

Cool for 10 minutes, then stir in the bicarbonate of soda. The mixture will foam up, but this is just the bicarb doing its work

Stir the eggs into the mixture, then sift in the flour and spice and mix well

Pour into the greased tin, smooth the top with the back of a spoon, and sprinkle with the almonds and demerara sugar

Bake in the middle of the oven for 1 1/4 – 1 1/2 hours until a skewer inserted in the centre of the cake comes out clean

Cool in the tin for 15 minutes, then turn out, remove the paper and leave to cool completely on a wire rack

Store in a cake tin for a couple of days before eating



Tara’s Beer Bread Recipe

3 cups all purpose flour

2 tbsp sugar

1 tsp salt

1 tbsp baking powder

12 oz St. Peter’s Beer (Tara used Organic English Ale)


Preheat the oven to 375F (190C).

Mix the flour, sugar, salt and baking powder in a bowl

Add the beer to the dry ingredients and mix, but do not over stir

Optional: Drizzle butter over the top of the dough once in the pan, (making the top a bit more crunchy) and add seeds of your choice, (Tara used raw pumpkin seeds). You can also add seeds or any kind of herbs in the bread if you wish to experiment

Place the dough into a gresed pan and cook for about an hour

Take the bread out of the oven and leave to stand for a while before enjoying a slice or two!

Serve fresh with some butter



Gluten Free Shandy Cocktail (serves 2)


1 & 1/2 cups ginger ale

1 bottle of St. Peter’s G-Free

2 tbsp frozen limeade

2 wedges of lemon


Combine the ginger ale, St. Peter’s G-Free and limeade in a small pitcher, stirring gently

Divide the liquid between 2 cocktail glasses and garnish each with a lemon wedge







Cream Stout Cake: 



for the cake-

  • 10 fl oz Cream Stout (half a 500ml bottle)
  • 8.5 oz unsalted butter
  • 2.75 oz cocoa powder
  • 14 oz caster sugar
  • 5 fl oz sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 10 oz plain flour
  • 2 ½ teaspoons bicarbonate of soda

for the topping-

  • 10.5 oz cream cheese
  • 5 oz icing sugar
  • 5 fl oz double cream (or whipping cream)


1.Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.

2.Pour the Cream Stout into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.

3.Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

4.When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.

5.Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.


St. Peter’s Ruby Red Ale Bread – Medium size 750 gram loaf;


350ml St. Peter’s Ruby Red Ale

Optional – If you want it to keep longer than a day, you need 2 tablespoons oil

1 tablespoon clear runny honey

500grams Flour (can be a mixture of Strong white bread flour, wholemeal flour, or spelt.)

1 teaspoon sea salt

1 teaspoon easy bake yeast


Method; (Using a bread machine)

  1. Pour out the beer, let it stand for 10 minutes. Then pour into bread pan.
  2. Add the oil, then the honey. Gently add flour on top.
  3. One side of bread pan, add salt. Add the yeast to the other side.
  4. Time for 3hours and 15 minutes.

About Us

About Us

St. Peter’s Brewery is based at St. Peter South Elmham, near Bungay in Suffolk. The brewery itself was built in 1996 and is housed in an attractive range of traditional former agricultural buildings adjacent to St. Peter’s Hall. Read More...