“Made primarily with beer, not vinegar, this version of the classic includes tamarind, ginger and Madras curry. It’s fabulous in pan sauces for chicken or beef“
“I love the wooshie! It is truly the best I have had.”
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“I made New Orleans style barbecued shrimp with Colonel Pabst Worcestershire last night….BEST SHRIMP I EVER PUT IN MY MOUTH!!”
“We were intrigued when we came across Col Pabst’s All-Malt Amber Lager Worcestershire sauce. Beer and Worcestershire. What’s not to like? The combo doesn’t disappoint. This sauce is savory, tangy and spiced, and would make a killer addition to burgers or meatloaf.”
“Flexible as a marinade, finishing sauce and cocktail complement, this small-batch Worcestershire Sauce from an old Pabst Family recipe using all-malt Milwaukee lager beer and 20 other all-natural ingredients from around the world, is simply the finest, most flavorful on the market today..“
“I did a straight shot of Col Pabst Private Stash Worcestershire sauce on the premise that any sauce that bears the adage “don’t cook with anything you wouldn’t drink” should be able to stand up to the scrutiny. This stuff is absolutely delicious. It’s got a tremendous depth of flavor: sweet, tart, beery, garlic-y, full flavored in a molasses-and-onions kind of way. Made with Riverwest Stein Amber Lager (by Milwaukee’s Lakefront Brewery), this is a product with Upper Midwestern roots as deep as its flavor.”
“When I pan sear a steak, I deglaze the pan with a few tablespoons of either red wine, Whiskey, or Rum, then add a few tablespoons of [Col] Pabst, and finish it off with a few more tablespoons of butter, and that turns into one of the finest pan sauces I have ever had.”
“The moment I made contact, my taste buds performed a Whirling Dervish on my tongue! I found the sauce bold, but not brassy; Saucy without being impertinent. A sublime compliment to any animal entree. It will be a pantry staple in my kitchen for as long as it’s produced. And, it makes a great gift.”