The Maine Windjammer Association
Maine Windjammer Association Newsletter
April 2018
 / VOLUME 18 / ISSUE 4
Fresh from the Galley – Beer-inspired recipes from the Fleet


A little history: On March 22, 1933 President Franklin Roosevelt signed the Cullen-Harrison Act, allowing Americans to brew and sell beer (if it was under 4% ABV) and commented, “I think this would be a good time for a beer.” Then, on April 7, 1933 the Cullen-Harrison Act went into effect, and for the first time in thirteen years hundreds of people gathered outside taverns, pubs and breweries to buy and drink their first legal beer. (Historical source: Beer of the Month Club). To this day, April 7th celebrates National Beer Day and we honor the tradition this month with three recipes from the fleet featuring beer. The captains of the MWA have also shared other delicious recipes on the MWA website.

Beer Braised Short Ribs
from Chef James on Victory Chimes


2 Tbsp canola oil
5 lbs. bone In short ribs (about 8 short ribs)
Kosher salt and black pepper to taste
2 large yellow onions medium diced
2 carrots sliced
3 celery ribs sliced
3 garlic cloves finely chopped
3 Tbsp tomato paste
3 Tbsp Dijon mustard
2-3 12 oz. bottles of dark beer (use your favorite)
2-3 bay leaves (depending on size)
2 tsp fresh chopped thyme
Fresh minced parsley for garnish


Preheat the oven to 325°. 

In a large skillet, heat the oil.
Season the ribs with salt and pepper. Add them to the skillet and cook over medium high heat, turning once until browned and crusty - about 10 minutes per side. Transfer the short ribs to a shallow baking dish in a single layer.
Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally until lightly browned.
Stir in tomato paste to coat vegetables and cook for 5 minutes or until the paste begins to brown. Pour mixture over the short ribs.
Deglaze skillet with 1 bottle of beer scraping up all those little bits of flavor.
Stir in the Dijon mustard and pour that mixture over the short ribs.
Using remaining beer to fill the baking dish until short ribs are 2/3rds covered. Add thyme sprigs and bay leaves. Cover with foil and cook on the middle rack of the oven for 2 hours until the meat is tender but not falling apart.
Uncover and braise for 45 minutes longer, until the sauce is reduced by about half and the meat is very tender. Remove short ribs from the oven.
Keep it covered and let it rest for 30 minutes. Uncover and remove the short ribs, adjust seasoning if necessary, and plate. 

Waterworks Shepherds Pie
served aboard the Stephen Taber


1 lb. ground beef
1 lb. ground lamb
⅛ tsp cayenne pepper
⅓ cup catsup
3 oz tomato puree
6 oz chopped carrots
6 oz chopped parsnips
6 oz corn niblets
1 tsp each rosemary, pepper, salt, thyme, parsley
2 cups ale or beer (ale has a fuller body)


4 medium potatoes, cooked and mashed
¼ cup Parmesan cheese
1 cup beef stock or milk
Butter to taste
1 tsp salt


Sauté beef, lamb, pepper and onions until browned.
Add tomato puree and catsup.
Add carrots, parsnips and corn.
Cook for 5 minutes.
Add herbs and salt.
Cook this for 5 to 10 minutes.
Add ale/beer and cook another 5 minutes.
Put this mixture in ovenproof casserole dish.
Mash potatoes with the rest of the topping ingredients and spread over meat mixture.
Bake until potatoes start to brown.
Remove from oven and serve.

Yield: 6 to 8 servings.

credit: Meg Maiden

Sail-In Steamed Mussels served each year at the fall WoodenBoat Sail-In.
Recipe provided by Meg Maiden


2 lbs. fresh mussels
¼ cups chopped onions
2 cloves garlic, finely chopped
¼ cups celery or green pepper
2 tablespoons olive oil
¼ cups beer (note: wine may be substituted)
bay leaf (optional)

To Prepare Mussels:

Remove beard on the mussels and discard.
Rinse mussels in cold water, discard broken or open mussels.
Sauté onion, garlic, celery/green pepper in oil in a large saucepan over medium heat for 30 seconds.
Add mussels, beer and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.
Serve in soup plates, garnished with lemon peel/parsley, broth and crusty bread for dipping.

Serves 4 – 6 as an appetizer, 2 – 3 as the main course.

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