Caprese Skewers with Balsamic Stout Reduction

Lights. Camera. ACTION!

This Superbowl Fiesta is ready to Rock ‘n Roll, as I share 3 of my favorite big game recipes.

Appetizer 1. Beef Wellington-inspired, seared New York strip bites with sautéed portobello pâté loaded in toasted phyllo cups & dressed with blue cheese crumble & green onion. One word summary = Amazing!

Appetizer 2. Caprese Skewers with Stout Balsamic Reduction. Simple, but fantastic party app with sweet cherry tomatoes, fresh mozzarella & basil, & all drizzled with a balsamic reduction made with Founders Brewing Co – Tap Room craft beer!

Appetizer 3: If the kitchen goes up in smoke & all to Hell in a handbag – Pretzels & Brews are your next best alternative! But, be warned – Those arriving to my party with garbage domestic beers are NOT allowed! Buy local. Drink Grand Rapids craft beer! I’ll share 3 of my Favorites brews!

TUNE into A Bachelor & His Grill on NBC WOOD TV8‘s eightWest, with Rachael Ruiz & Terri DeBoer, this Friday for a bit of fun & slice of homemade culinary debauchery.

Stay hungry. Keep warm. Party on! -David



Caprese Skewers with Balsamic Stout Reduction

Caprese Skewers with Balsamic Stout Reduction


Caprese Skewers with Balsamic Stout Reduction

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 20 -30 skewers
Author: A Bachelor & His Grill


  • 16 oz cherry tomatoes halved
  • 3 cups fresh basil leaves stems removed
  • 8 oz fresh mozzarella cubed
  • Kosher salt & fresh ground pepper to taste
  • Olive oil optional
  • 20-30 large wooden tooth picks
  • Stout Balsamic Reduction
  • 12 ounces balsamic vinegar
  • 6 oz Founder's Brewery Imperial Stout Beer plus 1 additional bottle stout beer
  • 1 cup brown sugar


  • Bring the balsamic vinegar, stout, & sugar to a low simmer in a heavy-bottom saucepan over medium-high heat.
  • Stir occasionally for 20-25 minutes, or until the mixture is reduced to 1 cup & syrup-like in consistency. Set aside & allow to cool, until needed.
  • Meanwhile, drink remaining contents of opened stout beer. When finished, recyle your bottle, then open additional bottle of stout beer & savor that flavor.
  • Skewer on each toothpick the prepared tomatoes, mozzarella & basil.
  • -Garnish with olive oil, salt & pepper, to taste, & drizzling of balsamic stout reduction.




Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or