Delicious chicken liver pâté with Kraftbeer Ginger-Cannabis


  • 350ml Tanheiser Kraftbeer Ginger-Cannabis
    • 1.5 kg chicken liver
    • 3 shallots
    • 150 + 30g butter
    • 3 cloves of garlic
    • 2 tbsp. sherry vinegar
    • salt
    • pepper


Cut onions into thin rings, squeeze garlic with a flat side of a knife.

Melt 30g of butter in a pan, and fry the onions and garlic in it. Add the liver, and fry it on all sides.

Then add half of the beer and vinegar, and evaporate. Add remaining beer, heat everything.

Add salt and freshly ground pepper to taste, heat for another 5 min.

Cool the liver a little, and put it in the blender with the entire liquid, blend together.

Pour still warm mass in a form, cool for 30 minutes.

Place in a refrigerator for 5-6 hours. Serve with fresh bread.