History of beer in Rus' numbers many centuries. Writings on birch bark*, found in Veliky Novgorod, describe in details recipes of various sorts of foam beverage. Together with chief cook of «Habeerzhnaya» restaurant Maria Mumicheva will prepare dishes with beer as one of the ingredients. Privately-owned brewery has become of a special pride of the restaurant. Fans of beer can not only indulge into gourmandise, for dishes by chief cook are more than favourable for it, but to examine personally how this famous beverage is born. You will learn from new film by RTG when the first pubs appeared in Saint-Petersburg, what frescos found in Egypt tombs told about beer, what famous Swiss doctor Paracelsus had warned about and many other interesting historical facts about beer origin. *common in Russia in 11th - 15th c, when birch bark was used instead of paper. Recipe «Potato salad served with a beer julienne» Recipe «Salmon stewed in beer and fruit»   Recipe «Salty beer dough biscuits»   Recipe «Seafood fried in beer batter»   Potato salad served with a beer julienne recipe serves 1 person; preparation time ~ 40 minutes; cooking time ~ 15 minutes Ingredients: 2 sheets gelatin, 350 ml. any dark beer, ½ a red pepper, ½ an apple, 1 potato, ½ a stick of celery. Ingredients for the dressing: 3 tsp. mayonnaise, 1 tsp. spicy mustard. Directions: Soak the gelatin in cold water. Heat 1/3 of the beer in a saucepan. Squeeze out the soaked gelatin sheets and add to the heated beer. Stir without stopping until the sheets dissolve completely. Then add the remaining 2/3 of the cold beer and stir. Pour the liquid into a container and put in the refrigerator to cool. Boil the potato. Cut the red pepper, apple, boiled potato and celery into small cubes. Be sure to remove the stringy skin from the celery. Mix the salad together. Add salt and dress with a mayonnaise and mustard dressing. Cut the chilled jellied beer into large squares. Carefully spoon the salad onto a plate. Use a mold ring to give the salad a uniform shape. Garnish with apple and red pepper. Place the jellied beer next to the salad. Salmon stewed in beer and fruit recipe serves 1 person; preparation time and cooking time ~ 40 minutes Ingredients: ½ an apple, ½ a banana, 1 lemon, 100 g. broccoli, 150 g. salmon fillet, 100 ml. any light beer, 1 shot (about 70 ml.) 38% cream, ½ a white onion, 1 tsp. curry powder, ¼ of a red chili pepper, Vegetable oil, salt. Directions: Remove the skin from the salmon fillet and cut the fish into several large chunks. Marinade the fish in lemon juice. Peel the apple and cut it into cubes. Peel the banana and cut it at an angle to get oval-shaped coins. Drizzle lemon juice on top of the apple and banana. Finely chop the onion. Heat a frying pan and add the vegetable oil. Fry the onion until golden brown and then add in the fruit and curry powder. When the fruit is half-finished cooking, pour in the beer and bring the mixture to a boil. Let the alcohol cook off a bit, and then add the cream and salmon. Cover the pan and let simmer for 10 minutes. Add salt and a little bit of red chili pepper if so desired. Boil the broccoli. Don’t forget to add salt to the water. When plating, put the fruit in the centre of the dish with the salmon placed on top. Put the broccoli next to it. Salty beer dough biscuits recipe serves 1 person; preparation time ~ 50 minutes; cooking time ~ 20 minutes Ingredients: 150 g. flour, 1 tsp. butter, 50 ml. any light beer, sesame seeds, sea salt. Directions: Combine the flour, butter and beer in a bowl. Stir until well-mixed and put in the refrigerator to cool for 40 minutes. Roll out the dough and use a pastry cutter (any shape will do) to make the biscuits. Put on a baking sheet, on top of a sheet of wax paper. Sprinkle sesame seeds and sea salt on top of the biscuits and bake in the cooker for 7-8 minutes at 220 degrees Celsius. Seafood fried in beer batter recipe serves 1 person; preparation time and cooking time ~ 60 minutes Ingredients: 150 g. perch fillet, 150 g. squid, 150 g. king prawns, 1 red pepper, 1 stick celery, 1 l. vegetable oil. Ingredients for the batter: 1 egg, 250 ml. any light beer, 50 g. flour. Ingredients for the tartare sauce: 1 pickle, ½ a tomato, 7 tsp. mayonnaise, Fresh dill. Directions: Finely chop the pickle, tomato and dill. Add the mayonnaise and mix together. To make the batter, mix the egg yolk and beer together. Then add flour until the batter is the consistency of watery sour cream. Add salt. In a separate bowl, beat the egg white. Carefully pour the egg white into the batter in a thin stream. Cut the fish and squid into large chunks. Chop the pepper and celery into large pieces. Put all of the seafood, including the prawns onto wooden skewers. Then dip the skewers into the batter and put into a pan of heated vegetable oil. Dip the pepper and celery into what is left of the batter, then adding them too into the oil. When the batter becomes golden and crispy, you know the food is done. Remove from the oil and set on a paper towel or newspaper to absorb some of the grease. Put the tartare in a dish and put in the centre of the serving dish. Place the skewers and fried vegetables around it.