Franz isn’t quite your traditional Oktoberfest, although it hits all the buttons. Malty and robust while managing to stay refreshing and clean, Franz has a slightly hoppy finish that keeps you coming back. For this edition of Rhinegeist Recipes, chef Francisco Alfaro from OTR Chili downstairs cooked up this slightly irreverent riff on bierkäse with kraut and roast green beans featuring our malty mountaineer, Franz. Hold on to your dirndls and lederhosen, while we take you on a culinary journey to the Alps of Flävorberg!

Francisco Alfaro helms the kitchen at OTR Chili, Cincinnati’s newest chili parlor. He is an avid cyclist, a good friend of Rhinegeist, and loves cooking with beer.

Roast Green Beans with Sauerkraut and Franz Cheese

Ingredients (serves 2)

2 c mild cheddar
1 T cream cheese
½ c Franz
¼ c milk
1 t dijon
1 t worcestershire sauce
½ c Franz
1 pinch salt
1 T corn starch

1/2 lb green beans (trimmed, just the stem ends, wispy parts are fine)
3/4 c sauerkraut
½ c breadcrumbs
½ oz canola oil
1 pinch salt

Method

In a small sauce pot, combine cheddar, cream cheese, Franz, milk, dijon, worcestershire sauce, and salt. Gently bring the mixture to a simmer. Once simmering, add a little water to your cornstarch and mix to smooth out the lumps. Wisk the cornstarch mixture to your simmering cheese pot and whisk for one minute. Remove the pot from heat and set aside. You should have a nice cheese sauce. If it is not as smooth as you’d like it, chuck it in a blender on medium speed for one minute.

Heat a large cast iron skillet or sauté pan on medium high heat. Once its nice and hot, add the canola oil, and your green beans to the pan. Let them roast undisturbed from about 30 seconds on one side. Give the beans a flip and add your pinch of salt. Turn the heat off and add your sauerkraut to the pan, gently toss the beans to mix everything up.

To plate, set your beans on any kind of dish you like, add a dollop of cheese sauce to the beans, and sprinkle the breadcrumbs on top