Grilled Salad with Samuel Adams Buttermilk Dressing

Add one bottle of Samuel Adams Boston Lager, shallots, peppercorns and thyme to a saucepan over heat to reduce until there are two tablespoons remaining. Strain this reduction through a fine mesh sieve and add to a medium bowl. Add mayonnaise, buttermilk, a pinch of pepper and salt to taste to the bowl. Reserve the dressing for later use.

Place butter in a high-sided sauté pan, then slowly and constantly stir over medium heat until the butter solids start to cook without taking on any color. Add 1 ½ cups of the diced frozen bread and continue to stir slowly. The butter solids should begin to turn brown, bubbly and give off a pleasant aroma. Continue to stir until the bread has a light golden color to it, and the butter solids have browned and coated the croutons without burning. Take out the croutons and place them over paper towels, then discard the remaining butter.