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. 

If you’re like us, you can’t pass on buying a box (or ten) of Girl Scout Cookies on your way out of the store. While relaxing with one of your beers club brews, here are some pairings to help polish off some of those Girl Scout Cookies in the kitchen.

Thin Mints

Mikkeller – Santa’s Little Helper 2014
Fordham Brewing Company – Rosie Parks Oyster Stout
Smuttynose Brewing Company – Robust Porter

Samoas®/Caramel deLites™

Vliegende Paard Brouwers – Préaris Quadrupel
Clipper City Brewing Company – Loose Cannon
Mad River Brewing Company – Jamaica Red Ale

Tagalongs®/Peanut Butter Patties®

Mad River Brewing Company – Steelhead Porter
Grand Teton Brewing – Vintage 2014
Smuttynose Brewing Company – Old Brown Dog

Trefoils/Shortbread

Clipper City Brewing Company – Powder Monkey
Les Trois Mousquetaires – Maibock
Bent River Brewing Company – Paddle Wheel Pale Ale

Do-Si-Dos™/Peanut Butter Sandwich

Wells & Young’s Brewing Company – Sticky Toffee Pudding Ale
To Øl – Shameless Santa
Wychwood Brewery – Hobgoblin

Thanks-A-Lot™

Weyerbacher Brewing Company – Tango
Newport Storm Brewery – Winter Porter
Salopian Brewery – Entire Butt

Lemonades

Hofbrauhaus Wolters – Wolters Pilsener
Bent River Brewing Company – Mississippi Blonde
Grupo Cervezas Alhambra – Alhambra Reserva 1925

 

Also check out our 2014 Girl Scout Cookie Pairings!

Super Bowl XLIX is just around the corner and we cannot wait to see what the Seahawks and the Patriots have in store for us! In anticipation for the big game, we are making Porter Brisket Sandwiches that are cooked to perfection in a slow cooker that is finished off with a creamy horseradish sauce.

Makes 12 sliders or 6 larger sandwiches

Ingredients

2 tbs olive oil – divided
4 tbs unsalted butter – divided
2 large Mayan (sweet) onions – sliced
4 lbs beef brisket
salt and pepper
1 head of garlic, peeled and roughly chopped
12 ounces of porter or dark beer
1 can of stewed tomatoes (14.5 oz)
1/4 cup + 2 tbs worchestershire sauce – divided
1/4 cup + 2 tbs balsamic vinegar – divided
1 cup sour cream
1 tbs cream style horseradish
¼ tsp garlic powder
¼ tsp smoked paprika
12 slider buns or 6 regular sized buns

Directions

In a skillet over medium heat add the half the oil (1 tbs), half the butter (2 tbs) and onions. Cook until lightly caramelized, about 15 minutes. Remove from pan, set aside.

Liberally salt and pepper the brisket on all sides.

Add the rest of the oil and butter to the onion pan and sear the brisket until browned on all sides. Add to a slow cooker. Top with onions and garlic, then add the beer, un-drained tomatoes, 1/4 cup of Worcestershire sauce and 1/4 cup balsamic.

Cook on low for 6 to 8 hours or until fork tender. About 30 minutes before done, add 2 tbs of Worcestershire sauce and 2 tbs balsamic.

Remove the brisket, thinly slice.

Drain the onions, transfer to a small bowl.

In a small bowl stir together the sour cream, horseradish, garlic powder and smoked paprika.

Fill the buns with brisket, onions and sour cream mixture.