Import Bottles Recipe

Prepare bottles

Thoroughly wash the empty glass bottles with hot soapy water, rinse, then sanitize by boiling or using a food-safe sanitizer. Allow them to air-dry upside down on a clean rack. Use a bottle brush to remove any residue inside.

Make brine

In a large nonreactive pot combine 4 cups imported lager beer and 2 cups filtered water. Add 3 tbs kosher salt, 2 tbs light brown sugar, 1 tsp whole black peppercorns, 2 bay leaves, 3 smashed garlic cloves, and 3 fresh thyme sprigs.

Heat and dissolve

Warm the mixture over medium heat, stirring until the salt and sugar are fully dissolved. Heat to 160°F (71°C) to ensure flavors meld, do not boil off too much alcohol — about 6–8 minutes. Use a thermometer to confirm temperature.

Cool slightly and strain

Remove the pot from heat and let the brine cool for 10 minutes. Strain through a fine mesh strainer to remove solids and any sediment so the liquid is clear for filling bottles.

Fill bottles

While still warm (but not hot), use a pitcher to carefully fill each sanitized bottle to about 1/2 inch from the top. Leave a small headspace for expansion. Seal bottles immediately with sanitized caps or stoppers.

Rest to marinate

Place the sealed bottles upright in the refrigerator and let them rest for at least 24 hours so flavors infuse into the liquid and bottle interior surfaces. For a deeper infusion, refrigerate 48–72 hours.

Prepare finishing seasoning

Whisk together 2 tbs neutral oil and 1 tsp Dijon mustard until emulsified. Stir in 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp lemon zest, and 2 tbs chopped fresh parsley to create a bright finishing dressing.

Apply finish

When ready to serve or present the import bottles, open each bottle and, if using as a marinade or served beverage, pour contents into a clean mixing vessel. Whisk in the prepared finishing seasoning to taste and return to bottles or serve immediately. Alternatively, lightly brush the bottle exterior rims and caps with a bit of the dressing for presentation (use sparingly).

Storage

Store sealed bottles in the refrigerator up to 5 days. Discard if off-odors or cloudiness develops. Keep refrigerated after opening and consume within 48 hours.

Sanitize and handle bottles and tools with clean hands or sanitized gloves. Use tongs or a bottle brush when handling sanitized bottles to avoid recontamination. Use a fine mesh strainer when filling to prevent solids from clogging caps or nipples.