This is not only a great recipe for summer barbecues this super fun frozen treat is perfect for any warm summer day! Try different combinations of beer and fruit to make them your own!

Ingredients:

• ⅓ cups Fresh Squeezed Lemon Juice (approx. 4 large Lemons)
• ¼ cups Sugar
• 1 cup Pale Ale Beer

Preparation:

Mix all ingredients together in a pitcher or measuring cup with a spout. Stir until sugar has dissolved. Pour into popsicle molds and freeze for at least 6 hours.

When ready to serve, run the molds under hot water until the popsicles release.

Depending on the beer you use, the level of sugar and lemon juice can to be adjusted to fit your taste.

Recipe and photo from: www.TastyKitchen.com

Beer caramelized onions are perfect to add to dishes like burgers, pastas, hotdogs, mac & cheese, or anything you can think of! Try them at your next barbecue and it is sure to be a hit!

Ingredients

• 4 yellow onions, sliced ¼ inch thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon brown sugar
• ¼ cup plus 1 tablespoon lager beer
• 1 teaspoon salt

Instructions

1. Melt butter and onions in a large skillet over medium high heat.
2. Stir in brown sugar, ¼ cup of beer and salt; add onions and stir for 5 minutes.
3. Turn heat down to medium-low and cook onions for 40 minutes.
4. Remove from heat and stir in remaining tablespoon of beer.

Recipe and photo from: www.itisakeeper.com

“There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side if you can. The subtle bitterness from the beer in the background really makes this sauce pop.” 

Ingredients

• 1/2 cup ketchup
• 1/4 cup molasses
• 1/3 cup white vinegar
• 1 tablespoon white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 cup strong beer
• 1 (1 1/2-pound) trimmed beef flank steak
• salt and ground black pepper to taste

Directions

1. Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
2. Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
3. Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
4. Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
5. Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
6. Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
7. Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
8. Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.

Recipe and photo from www.AllRecipes.com.