Beer Syrup

Beer Syrup

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  kat.rose

“A syrup to be used in place of maple syrup on pancakes or French toast. It's awesome and not too sweet.”

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Adjust Servings

Original recipe yields 2 servings



  1. Heat the beer in a saucepan over medium-high heat, stirring constantly, until it comes to a boil; allow to boil until the beer thickens to almost the consistency of a glaze, about 15 minutes. Stir the butter into the beer until the butter melts. Use immediately.

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Reviews (3)

Rate This Recipe
idle hands

idle hands

My mother used to make beer syrup when we were kids. It is out of this world, but this recipe needs a clarification.... you cannot use any kind of beer. Micro brews, pale ales, flavored beer and any bitter type beer will result in a disaster. It is best to use good old fashioned american lager (aka redneck beer) such as Bud or Old Style or Busch. Also add a dash of cinnamon.



We used Long Trail Blackberry Wheat for this recipe. Not only did it take 40 mins to boil down but when it finally did and poured it over pancakes the syrup was so bitter we couldn't eat our food. It might have been the beer I don't know but I'm never trying this again.



I used an American lager for this. This turned out extremely bitter. I don't know what went wrong but I don't think I'll try this again.

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Amount Per Serving (2 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Syrup


next recipe:

JoeDogg's Spicy Red Beer