Apricot Ale Beer Jelly
- SUGGESTED USES
- THE STORY
Based on a signature Vermont brew and loaded with chunky apricots, this fruit forward jam is ideal for dressing up a cheese platter or glazing pork or poultry. Warm and spoon over grilled salmon - incredible!
- Made with Vermont craft beer
- Warm and use as a glaze for pork, poultry or salmon
- Delicious as a glaze for smoked ham
- A perfect accompaniment for a cheese board
Made in a kitchen that processes nuts and wheat.
Potlicker Kitchen specializes in beer and wine jellies and small-batch artisan jams. In 2009, founders Nancy and Walter Warner left their rewarding and ever interesting careers in archaeology to relocate to Vermont so Walter could attend the Vermont Law School. While Walter honed in on cultural resource law, Nancy (already food-centric and an avid forager) began to focus on the local bounty and found great inspiration in Vermont's food and beer culture.
The first batch of strawberry chipotle jam was made with 10 lbs. of berries harvested at the Thetford Strawberry Festival. This was quickly followed by other unconventional flavors such as homegrown blackberry basil jelly & wild sumac jelly. Beer jelly and wine jellies were developed later that first year, in the deep of winter when fruit was out of season but brew was well stocked.
Potlicker jelly soon became a sensation and Potlicker Kitchen was born! The kitchen quickly outgrew its' original home in a one-room schoolhouse in Barnard, and is now located in Waterbury Center, VT. These unique preserves are equally well suited to cheese boards, canapés, and cooking glazes as they are to peanut butter, ice cream toppings, and pastry fillings.