favorite recipes
cannoli stout
March 2020

Chocolate-Cream Cheese Mike's Pastry Cannoli Stout Brownies

This unique dessert may be a bit more involved than most of our recipes, but it's definitely worth the effort. Adapted from the National Beer Wholesalers Association Cookbook and filled with gooey deliciousness like cream cheese and various chocolates, these brownies call for the addition of Harpoon's Mike's Pastry Cannoli Stout. It's a match made in heaven, so roll up your sleeves and prepare for friends and family to be impressed. And be sure to let us know how you make out on our Facebook page!

Prep/Cook Time:

50 min. (approx.)

cannoli stout brownies


24 Brownies

Cream Cheese Filling
  • 1 pkg. (8oz) cream cheese, softened
  • ⅓ cup sugar
  • ½ tsp vanilla extract
  • 1 egg, brought to room temperature

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • ¼ tsp salt
  • 6 Tbsp butter, cut into cubes and brought to room temperature
  • 8 oz. dark bittersweet chocolate, chopped
  • ¾ cup white chocolate chips
  • 4 eggs, brought to room temperature
  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips
  • 1¼ cups Harpoon Mike's Pastry Cannoli Stout, brought to room temperature

1. Preheat oven to 375 degrees F.

2. Line a 9"x13" inch baking pan with aluminum foil or parchment paper.

3. In a medium mixing bowl or electric mixer, prepare filling by beating cream cheese on medium speed until smooth. Gradually beat in sugar, vanilla and one egg until just blended. Set aside.

4. In a medium mixing bowl, whisk together flour, cocoa powder and salt until well combined. Set aside.

5. In a double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips, stirring constantly until melted. Remove from heat.

6. In a large mixing bowl, beat four eggs and one cup of sugar on high speed until light and fluffy, about 3 minutes.

7. Add melted chocolate mixture, beating until combined.

8. Beat reserve flour mixture into melted chocolate mixture.

9. Whisk in Harpoon Harpoon Mike's Pastry Cannoli Stout (the batter will seem a bit thin).

10. Drop semi-sweet chocolate chips evenly over the top of the batter, allowing some to sink to the bottom.

11. Pour entire mixture into prepared pan. Then pour cream cheese mixture over the brownie batter pan. Cut through the mixture several times with a knife to create a marbled design.

12. Place in oven and bake for 30 minutes on center rack until top is browned and inserted toothpick comes out almost clean.

13. Remove brownies from oven. Allow to cool uncovered until they reach room temperature.

14. Cut into 24 brownies and serve.

switchback ale
February 2020

Switchback Beer Soaked Grilled Cheese

We've heard from the complaints department that some recipes are just too hard to make and thus not worth the effort. If that's the case, this recipe has your name on it! Adapted from author Megan Storey of Craftbee.com, we've added the wonderful flavor of Vermont's Switchback Ale. With its aromatic backbone of flavors and its non-filtered qualities, we think you'll agree it was the perfect choice. Give this one a try and let us know what you think on our Facebook page. Really, how much easier can we make it for you?

Prep/Cook Time:

15 min. (approx.)

grilled cheese sandwich.jpg


4 Servings

Beer Batter Ingredients
  • 2 eggs
  • 1 cup (8 oz.) of Switchback Ale
  • ⅛ cup flour
  • ½ tsp salt
  • ¼ tsp chili powder

  • 1 loaf sourdough bread, cut into eight ½" slices
  • 1 block mild or sharp cheddar cheese, sliced
  • 2 Tbsp butter, more if needed
  • Optional toppings: bacon, sliced ham, prosciutto, avocado

1. To make this ale-soaked grilled cheese, in a large shallow bowl, whisk eggs, Switchback Ale, flour, salt and chili powder. Dunk one slice of bread into the batter covering both sides, giving it a few seconds to fully absorb the batter. Let excess batter drain back into the bowl.

2. Move to another plate and top with cheese and optional toppings if desired (cooked bacon, sliced ham, etc.).

3. Repeat with another slice of bread to complete the sandwich.

4. In a large skillet, melt butter over medium-high heat. Place the sandwich in the middle, and let cook on each side 3-4 minutes until it reaches a crispy golden brown with a gooey cheese middle. Repeat for all sandwiches. Plate, add garnishes, enjoy.

sam adams lager
January 2020

Sam Adams Boston Lager and Cheddar Cheese Soup

When we found this online under “Explore Food & Wine” we immediately knew it was a winner. After all bacon, beer and cheese on a cold January night — what could be better than that? Created by Jonathan's Oak Cliff in Dallas, TX, our twist on the recipe was to use Sam Adams Boston Lager for a darker richer color and taste. This one is way too easy to pass up, so give it a try and let us know your thoughts on our Facebook page. Stay warm out there!

Prep/Cook Time:

45 min. (approx.)

cheddar soup


6 Servings

  • ½ pound piece of slab bacon, sliced ⅓ inch thick and cut into ⅓-inch dice
  • 1 celery rib, finely chopped
  • 1 small onion, finely chopped
  • 1 large jalapeño, seeded and chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon chopped thyme
  • One 12-ounce Sam Adams Boston Lager

Ingredients, cont'd.
  • About 2¼ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup heavy cream
  • ½ pound sharp yellow cheddar cheese, coarsely shredded
  • 4 ounces smoked cheddar cheese, coarsely shredded
  • Salt and freshly ground pepper
  • Garlic-rubbed toasts (for serving)
Directions, Step 1

1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp (about 7 min). Using a slotted spoon, transfer the bacon to a bowl.

2. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened (about 8 min).

3. Add half of the Sam Adams Lager and cook until mixture is reduced by half (about 5 min). Add 2¼ cups of chicken broth and bring to a simmer.

Directions, Step 2

1. In a small skillet, melt the butter.

2. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.

3. Whisk this roux into the soup until incorporated and bring to a simmer.

4. Cook until thickened, about 8 minutes.

5. Add the heavy cream, cheddar cheeses and the remaining Sam Adams Boston Lager.

6. Simmer, stirring occasionally, until thick and creamy, about 5 minutes.

7. Stir in the bacon and season with salt and pepper.

8. Add a few tablespoons of broth if the soup is too thick.

Serve soup with garlic toasts. Enjoy!

shed mountain ale
December 2019

Shed Mountain Ale and Brown Sugar Sweet Potatoes

Looking to bring over a side dish for the holidays? Want to impress the in-laws (or the parents) with your culinary cleverness? Look no further, for we have the perfect holiday dinner side dish for you. Adapted from The Beeroness, our recipe includes the wonderful dark and creamy taste of Shed Mountain Ale from Vermont. From the different responses on her website, this one sounds like a real winner. Give it a go and let us know how you made out on our Facebook page.Happiest of holidays to all!

Combined Prep/Cook Time:

50 mins. (approx)

brown ale and sweet potatoes


6–8 Servings

  • 1 cup heavy cream
  • ¾ cup Shed Mountain Ale
  • 4 medium garnet sweet potatoes (or garnet yams), peeled, thinly sliced
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper


1. Preheat oven to 375 degrees F.

2. Stir together cream and Shed Mountain Ale in a bowl or large measuring cup.

3. In a separate bowl, stir together cinnamon, nutmeg, brown sugar and flour.

4. Add the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.

5. Drizzle with cream mixture; then sprinkle with about one-third of the brown sugar mixture; then sprinkle with salt and pepper.

6. Repeat with two more layers of potatoes, cream, and brown sugar mixtures, making sure to use all ingredients.

7. Bake for 20 minutes, then remove from oven and press down firmly on potatoes with a large spatula to submerge all contents.

8. Bake another 20 minutes, then repeat pressing-down of ingredients.

9. Bake until potatoes are fork tender and liquid has thickened. Allow to cool slightly before serving. Enjoy!

oatmeal stout
November 2019

Ipswich Oatmeal Stout Pecan Pie

The Holiday season is just around the corner. Since it's a time to celebrate with family and friends, we thought it appropriate to offer a nice and easy dessert recipe you can bring to your next Friendsgiving or to your in-laws Thanksgiving. Adapted from the National Beer Wholesalers Association Cookbook, this one is sure to bring complements at the end of the meal. Give it a try and let us know what you think on our Facebook page.

Combined Prep/Cook Time:

1 hour 10 mins. (approx)

pecan pie


8 Servings

  • 2 cups of pecans, halved
  • 1 12oz can of Ipswich Oatmeal Stout (serve remainder with dinner if desired)
  • 1 cup light corn syrup
  • 1 cup light brown sugar (packed)
  • ¼ cup (2 oz) unsweetened chocolate, cut up
  • ¼ cup butter
  • 3 large eggs
  • 2 tsp vanilla
  • ¼ tsp salt
  • 1 (9-inch) ready-to-use refrigerated pie crust (see, we told you it was easy!)

1. Preheat oven for 350 degrees F.

2. Scatter pecans on a baking sheet and toast lightly in the oven about 7 minutes.

3. Let cool, chop 1 cup of the pecans and set aside.

4. In a large saucepan over medium-high heat, bring the Ipswich Oatmeal Stout, corn syrup and light brown sugar to a boil.

5. Reduce heat to medium and gently boil 7 minutes, stirring once.

6. Remove from heat. Stir in chocolate and butter until melted and smooth; let cool for approx. 7 minutes or until just warm.

7. Add eggs, vanilla and salt to the chocolate mixture; whisk until just blended. Stir chopped in pecans.

8. Pour mixture into a prepared pie shell. Arrange remaining cup of pecans on top of the filling.

9. Bake for 40 minutes or until crust is golden and filling is puffed and set. Cool completely before slicing.

Shipyard ale
October 2019

Shipyard Pumpkinhead Ale Bread

Nothing describes the qualities of fall like crispness in the air, the colors of the leaves and the smell of pumpkin bread in the oven. Adapted from The Pastry Queen, our version will even taste better with a glass of Shipyard Pumpkinhead Ale to wash down each slice of heaven. Easy to make and even easier to enjoy. Give it a try and let us know what you think on our Facebook page.

Combined Prep/Cook Time:

Approx. 1 hour 30 mins.

pumpkin bread


1 loaf (12 slices)

  • One 12-oz. bottle of Shipyard Pumpkinhead Ale
  • 3 cups flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 stick butter, melted and divided
  • ¾ cup canned pumpkin
  • 1 Tbsp molasses
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger
  • ⅛ tsp cloves
  • ⅛ tsp allspice

1. Preheat oven to 350 and lightly grease a 9x5-inch loaf pan.

2. Pour Shipyard Pumpkinhead Ale into a sauce pan and whisk vigorously for 1-2 min. to flatten beer.

3. Heat over medium until boiling, whisking occasionally to keep foaming down.

4. Reduce by half, to 3/4 cup (about 15 minutes) and set aside to cool slightly.

5. In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.

6. In a smaller bowl, whisk together Shipyard Pumpkinhead Ale, 2 Tbsp melted butter, canned pumpkin, molasses, and ground spices.

7. Add the pumpkin mixture to the dry ingredients, mixing with a spoon until no dry ingredients are left (if your canned pumpkin is very thick, you might need to add 2-4 Tbsp milk to help ingredients mix together).

8. Pour half of the remaining melted butter into the baking dish.

9. Spoon batter into the baking dish and drizzle remaining melted butter over top.

Coors Light in bottle
September 2019

Coors Light Bacon-Wrapped Beer Brats

Are you ready for some football?! Tailgate parties and of course bratwurst sausage are standard fare for any activity that includes a car and a football game. Popular restaurants sometimes take it a step further by wrapping the brats in bacon. And of course our suggestion is to add Coors Light to the party for maximum enjoyment. It's time to get out there and enjoy “THE CHILL”. Try this recipe and post your feedback on our Facebook page.

Prep/Cook Time:

1 hr. (approx)

bacon wrapped beer brats


4–5 Servings (45 pieces)

  • 3 packages of bratwurst (or 15 links)
  • 1 package of bacon (16 oz.)
  • 2 twelve-ounce cans of Coors Light
  • ⅔ cup brown sugar
  • 1 Tsp. cayenne pepper
  • 1 Tsp. dry mustard or turmeric
  • Any mustard of your choice for dipping

1. Preheat oven to 425 degrees. Line one or more jelly roll pans with foil or parchment paper.

2. Pierce each of your brats several times with a fork.

3. Place bratwursts in a large skillet and pour in 24 ounces of Coors Light. Once beer is close to boiling, reduce to low and let brats simmer for 15-20 minutes, turning after ten minutes. The brats are done with they are no longer pink on the inside.

4. Cut bacon in thirds.

5. In a separate bowl mix the brown sugar, dry mustard, and cayenne pepper together.

6. When brats are done, let them cool until you can handle them. Then cut into thirds.

7. Wrap a piece of bacon around each brat, roll each in sugar mixture and place on baking sheet with bacon flap side down.

8. Bake 20-25 minutes. Drain on paper towels before serving.

9. Add mustard to your serving plate, and let them eat!

Peroni beer
August 2019

Peroni Beer Steamed Mussels with Fennel and Tarragon

Continuing the seafood theme, let us introduce you to another wonderful and easy way to enjoy those long summer evenings. Borrowed from Bon Appetit, the fresh tarragon and fennel blended with Italy's #1 beer Peroni, makes this a perfect appetizers or side dish. The recipe can easily be increased for any large summer outings you might be thinking about having. Buona Mangiata!

Prep/Cook Time:

20 min. (approx.)

steamed mussels


2 Servings

  • 1 tablespoon olive oil
  • 1 small fennel bulb, finely chopped
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • Kosher salt
  • 2 pounds mussels, scrubbed and debearded
  • 1 bottle of Peroni Beer

Ingredients, cont'd.
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons chopped fresh tarragon
  • Toasted slices of country-style bread (for serving)

Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.

Add mussels and stir gently once or twice to coat with oil. Pour in the Peroni Beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.

Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.

Shipyard Summer Ale
July 2019

Shipyard Summer Ale Lobsta Bake

Summer has finally arrived and here in New England nothing says it better than a good ol' fashioned lobsta' bake, made even better with Shipyard Summer Ale. We've provided a recipe for the lobster and clams; all you need to do is add corn, potatoes and maybe some “slaw” along with a perfect summer sunset. Enjoy!

Prep/Cook Time:

Determined by size of lobster

steamed lobster and steamed clams


6 Servings

Lobster Ingredients
  • Six 1¼ pound live Maine lobsters
  • Two 12-oz. cans of Shipyard Summer Ale
  • 2 tablespoons sea salt
  • 2 sticks of butter
  • 2 whole lemons

Steamed Clams Ingredients
  • 2 lbs. of littleneck clams
  • 2 tablespoons unsalted butter, melted
  • 2 cloves of garlic, minced
  • 7 oz. of Shipyard Summer Ale (okay to drink the rest)
  • Ground black pepper
  • 3 lemon slices
  • 1 tablespoon chopped parsley
Lobster Directions

Add two 12-oz. cans of Shipyard Summer Ale and the sea salt to a large steaming pot. Bring beer to a roiling boil over high heat.

Remove the rubber bands from the claws and add the lobsters head first. Cover tightly. Wait for the pot to return to boil, then start timing.

Steam the lobsters 14 – 15 minutes. About halfway through, move bottom lobsters to the top.

Melt butter in small pan and slice lemons into wedges.

When done the lobsters will be bright red and tails will be curled under the body. Remove lobsters with tongs and pierce bodies with a chef's knife to allow water to drain.

Serve immediately with melted butter in ramekins, lemon wedges and cracking utensils.

Note: You may cook different size lobsters if desired. Cooking time is 13 minutes for each pound. Add three minutes for each add'l pound.

Steamed Clams Directions

Clean and scrub clams with cold water. Drain and set aside.

In a large skillet melt butter, add garlic, and saute until aromatic.

Add clams and stir a few times.

Add the Shipyard Summer Ale, pepper, lemon, chopped parsley, stir until combined.

Cover and steam on high heat until all clams are open. Serve immediately.

belgian white beer
June 2019

NBPT Plum Island Belgian White “Couscous-Lentil” Salad

Who doesn't love the month of June? Warm weather, beach and surf, and a time to eat better and lighter. This month's recipe, adapted from NBWA's Cooking with Beer recipe book, is the perfect solution, and it's 390 calories per serving and 16 grams fat. Made with NBPT Plum Island White and a fresh taste that says summer is here. Follow us on Facebook and let us know what you think!

Prep/Cook Time:

15 minutes



6 Servings as a side dish

  • 4 tablespoons of extra-virgin olive oil, divided
  • 1½ teaspoons salt, divided
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1½ cups of couscous
  • 1 12oz can of NBPT Plum Island Belgian White Ale

Ingredients, cont'd.
  • ½ cup of chicken broth
  • 1 15.5oz can of lentils (green pigeon peas), drained and rinsed
  • 3 medium Roma tomatoes, diced
  • 6 oz. crumbled feta cheese
  • ½ cup of fresh mint, chopped
  • ½ cup of fresh parsley, chopped
  • ¼ cup fresh chives, chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

In a large skillet with tight-fitting lid, combine over medium heat: 1 tablespoon of olive oil, ½ teaspoon of salt, garlic, cumin, chile powder and couscous.

Cook approx. 3 minutes, stirring constantly, until couscous is lightly toasted and seasonings are well integrated.

Raise heat to high. Stir in NBPT Plum Island Belgian White Ale and chicken broth; bring mixture to a simmer. Cover skillet; remove from heat and let stand 5 minutes until liquid is absorbed into the couscous.

Transfer couscous into a large bowl; fluff with a fork and cool completely.

To couscous, add lentils, tomatoes, Feta cheese, mint, parsley, chives. Lemon zest and lemon juice, stirring well after each addition.

Add remaining olive oil and salt. Toss to combine and enjoy.

Note: Recipe can easily be doubled.

corona premier beer
May 2019

Steak Fajitas “Corona Premier”

Nothing says May like Cinco de Mayo. This month's recipe, adapted from Genius Kitchen, has all the right ingredients to make the holiday special. But why wait? Crack open a couple of Corona Premiers and get cookin'. Hit us up on our Facebook page and tell us about your plans Cinco. Disfrútate!

Combined Prep/Cook Time:

2 hrs. 25 min. (approx.)

fajita wraps


4–6 Servings

  • 1 lb. sirlion steak cut into strips
  • 1 12oz bottle of Corona Premier
  • 2 tablespoons vegetable oil
  • 1 medium red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 roma tomato, chopped
  • 1 lime, juiced
  • Salt and pepper to taste
  • Store-bought soft tortillas
  • 1 handful chopped cilantro
  • Shredded cheese
  • Fresh salsa
  • Fresh guacamole

Season meat with salt and pepper and place meat in a non-reactive dish. Cover with 12 oz. of Corona Premier.

Let marinate for a full 2 hours, but not longer. Drain meat well and discard left over marinade.

Heat a large cast iron skillet. Add vegetable oil and bring up to temperature.

Add the meat and brown on one side. Turn over and add onions, cook for a minute.

Lower heat, add bell peppers, cook until tender. Add tomatoes and lime juice. Check seasoning and adjust to taste.

Cook until vegetables are tender and meat is done. Top with your choice of prepped garnishes.

blue moon beer
April 2019

Blue Moon "Oven Fish Chowda"

April's recipe is so delicious we're posting it a few days early,
no foolin'! This month Spring is in the air...well, almost. Here in New England it can still be a bit on the chilly side, especially when it rains, which to us is perfect soup weather. This fish chowder recipe is adapted from the NBWA Cooking with Beer book and has a slight twist: finishing it off in an oven. Perfect for enjoying with a Blue Moon or two. Check it out and let us know your thoughts on our Facebook page.

Combined Prep/Cook Time:

1 hour (approx.)

oven-baked chowder


4 Servings

  • 2 slices of thick bacon, cut into thin strips
  • 2 medium-size yellow onions, sliced thin
  • 1 12oz. bottle of Blue Moon Belgian White beer
  • 1 large russet potato (skin on), scrubbed and cut into small diced size pieces
  • 1 7oz. can of kernel corn, drained

Ingredients, cont'd.
  • 5 sprigs of fresh thyme
  • 2 cloves of fresh garlic, finely chopped
  • 2 pounds of fish (Haddock, Cod, Scrod, etc.)
    cut into 2-inch chunks
  • 1½ cups of heavy cream
  • 1 tsp of salt (or to taste)
  • 1 tsp of fresh ground black pepper (or to taste)
  • ¼ cup fresh parsley, chopped

Preheat oven to 375°F. In a large Dutch oven or deep ovenproof skillet, cook bacon over medium-low heat until just beginning to crisp. Remove with a slotted spoon, drain on paper and set aside.

To bacon pan drippings, add onion slices. Sauté over medium-low heat 5 minutes until onions begin to soften, but not until turning brown.

Pour in Blue Moon Belgian White beer and bring to a full boil. Remove from heat. Stir in potato pieces, corn, thyme and garlic. Place chunks of fish on top.

Cover pan and place in oven. Bake for 25 minutes until fish and potatoes are fork-tender. Remove from oven; discard thyme stems.

Gently stir in cream, salt and pepper, taking care to not break up pieces of fish. Ladle into soup bowls. Garnish with crumbled bacon and parsley.

Enjoy with a glass of Blue Moon!

newburyport stout
February 2019

Newburyport Joppa Grande Stout Red Velvet Cake

We found this simple-to-make Red Velvet Cake recipe made with a competitor's stout (perhaps you can guess who) and decided to put a local spin on it using NBPT Joppa Stout. We're not saying ours is better, but you might want to give it a try and find out for yourself! After all February is for valentines, and what better way to share your love of beer than by making a cake for your sweetheart? Enjoy and let us know what you think on our Facebook page.

Combined Prep/Cook Time:

2 hrs. 10 min.



8 Servings

  • 1 box (15.25 oz.) Betty Crocker “German Chocolate” Super Moist cake mix
  • 1 cup of Newburyport Joppa Grande Stout
  • ¼ cup milk
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 oz. red food coloring
  • 2 tablespoons unsweetened baking cocoa
  • 1 can (16 oz.) Betty Crocker “Rich & Creamy” Frosting Cream Cheese

Preheat oven to 350°F (325°F for dark or nonstick pans). Place a rimmed baking sheet in the bottom rack of the oven.

Cover bottom of a 9-inch springform pan with aluminum foil just beyond the seam to seal. Brush foil with vegetable oil and line bottom of pan with parchment paper. Brush top of parchment paper and sides of pan with oil; flour lightly.

In a large bowl, whisk together cake mix, Newburyport Joppa Grande Stout, milk, eggs, oil, food coloring and baking cocoa with a hand mixer on low speed for 30 seconds; increase to medium speed and whisk for 2 minutes.

Pour all batter into bottom of springform pan and place on middle rack of oven directly above baking sheet. Bake for 45 minutes to 1 hour until cake has pulled away from the sides of the pan and a toothpick inserted in the center comes out clean.

Remove pan from oven and cool completely on a cooling rack. Remove sides of springform pan and frost the top of the cake.

switchback ale
January 2019

Switchback Ale Black Bean Soup

January is soup weather and a great time for stick-to-your-ribs food. This black bean soup made with Switchback Ale was adapted from the NBWA Cookbook. And don't let the ingredients list scare you — you'll find this recipe easy to make and even easier to enjoy on cold winter nights. Give it a shot and let us know what you think on our Facebook page.

Combined Prep/Cook Time:

1–2 hrs.

black bean soup

Ingredients, continued
  • 2 Tablespoons tomato paste
  • 6 Tablespoons olive oil (divided)
  • 1 large white onion, diced (about 2 cups)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried cumin
  • 1 Tablespoon Kosher salt
  • 2 Tablespoons red wine vinegar
  • 2 Teaspoons hot pepper sauce

  • Garnish (optional): Diced red onions, tomatoes, chopped hard-boiled egg, Cilantro


8 Servings   Recipe may be doubled if desired

  • 1 lb. dried black beans, soaked overnight in cold water
  • 8 cups cold water
  • 2 (12oz) bottles of Switchback Ale
  • 1 (1 pound) smoked ham hock
  • 3 dried bay leaves
  • 1 green pepper, halved (one half quartered the other half diced)

In a heavy soup pot, bring to a boil over medium heat the following: beans, water, Switchback Ale, ham hock, bay Leaves, green pepper quarters and tomato paste.Reduce heat to low, cover pot and simmer 1½ hours or until beans are firm-tender.

Remove ham hock to cutting board, discard bay leaves and pepper quarters.

In a large skillet, warm 4 tablespoons of olive oil over medium high heat. Add onions, carrots, celery, red bell peppers, diced green pepper and garlic.

Cook, stirring frequently, for approximately 6 minutes. Stir in vinegar, remaining two Tablespoons of olive oil and pepper sauce. Bring to a boil, reduce heat to low and simmer, partially covered with lid, one hour longer.

Transfer 3 cups of beans with some liquid in pot to a food processor; puree.

Cut up the ham from the hocks into small pieces and return to soup pot.

Ladle into bowls; serve with optional garnish of red onion, chopped egg, tomato and cilantro.

two roads holiday ale
December 2018

Two Roads Holiday Ale Beer Cake

It's the holiday season and what could be better than bringing over dessert? Adapted from CDKitchen and perhaps a bit more challenging than usual, this moist holiday dessert will be sure to satisfy any sweet tooth in the crowd. Give it a go and post your comments on our Facebook page.

Combined Prep/Cook Time:

1–2 hours (approx.)

beer bundt cake

Filling and Topping Ingredients
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 2/3 cup chopped walnuts


16 Servings

  • 3 cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup butter or margarine, softened
  • 1½ cups sugar
  • 3 eggs
  • 1½ cups sour cream
  • ½ cup Two Roads Holiday Ale
  • 1½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease 10-inch bundt pan.

2. Sift flour, baking powder, baking soda and salt into large mixing bowl.

3. In a separate bowl, cream butter and sugar together. Add eggs, sour cream, Two Roads Holiday Ale and vanilla. Stir vigorously approx. two minutes. Add to dry ingredients and mix until all ingredients are well blended. Batter is now complete.

4. In a separate bowl, mix sugar, cinnamon and walnut chips.

5. Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.

6. Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.

sangria hot toddy
November 2018

Señor Sangria "Hot Toddy"

Here's a simple recipe that will keep you warm during upcoming November nights. Let us set the scene for you: First snow of the season, a crackling fire, frost on the window and a mug full of Señor Sangria "Hot Toddy". Sounds like heaven to us. Easy to make and will be welcomed by friends and family alike. Let us know what you think on our Facebook page.

Prep Time:

10 minutes (approx.)


  • 1 750 ML bottle of Señor Sangria Classic Red
  • 3 shots of your favorite brandy or whisky
  • 1 cinnamon stick
  • Several orange and apple slices


4–6 Servings


Mix all ingredients in a large sauce pan. Simmer over low heat for 10-12 minutes. Pour into mugs or insulated cups. Garnish with cinnamon stick and orange/apple slices.

pumpkin ale
October 2018

Dogfish Head Punkin Brown Ale Bread

Who doesn't love Fall? The colors, the cooler weather that demands a sweater or jacket, and of course it's pumpkin season. This month's recipe combines the best of both with Dogfish Head Punkin Brown Ale and a recipe adapted from Gimme Some Oven. It's easy to make and will be a welcome addition to your dinner table. Enjoy, and let us know how you like it on our Facebook page.

Combined Prep/Cook Time:

70 minutes (approx.)

pumpkin bread


6 Servings

  • One 12oz. bottle of Dogfish Head Punkin Brown Ale
  • 3 cups flour: 50% all-purpose and 50% whole wheat
  • 1 Tbsp. baking powder
  • 2 Tsp. pumpkin pie spice
  • 1 Tsp. salt
  • 3 Tbsp. honey
  • 1 cup pumpkin puree

1. Preheat oven to 375 degrees. Grease 9x5 bread pan with cooking spray/butter, or line with parchment paper.

2. In a large mixing bowl, combine flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree.

3. Slowly add the Dogfish Head Punkin Brown Ale and stir until smooth.

4. Bake for 50-60 minutes, or until a toothpick inserted into middle of bread comes out clean.

5. Remove bread from pan and place on cooling rack. Allow to rest for at least 5 minutes before slicing.

Paulaner Oktoberfest
September 2018

Paulaner Oktoberfest-Glazed Pork Chops

Oktoberfest in September? Yes! History recorded the original Oktoberfest as celerating the marriage of Bavaria's Prince Ludwig to Princess Therese in 1810, and today it still takes place at the end of September. For this month's continued great grilling weather we found a recipe that combines the best of both cultures, American grilling and German ingredients. Prosit! Comments welcome on our Facebook page.

Combined Prep/Cook Time:

35–40 minutes (approx.)

grilled pork chops


4 Servings

  • ¾ cup Paulaner Oktoberfest Marzen
  • ½ cup soy sauce
  • ⅓ cup light brown sugar, packed well
  • ¼ cup rice wine vinegar
  • 1 Tablespoon diced fresh ginger
  • 1 Tablespoon sesame seeds
  • 2 cloves garlic, crushed
  • 1 Teaspoon sesame oil
  • 4 pork chops, center cut, about 1 inch thick
Directions for Glaze

1. In a deep sauce pan combine the Paulaner Oktoberfest Marzen, soy sauce, brown sugar, vinegar, ginger, sesame seeds, garlic, and sesame oil

2. Bring to a boil and reduce heat to medium-low

3. Simmer for approximately 15 minutes or until mixture thickens and reduces to around a cup

4. Remove from heat and cool to room temperature

Directions for Pork Chops

1. Place porkchops in a shallow baking dish in single layers

2. Pour half of the glaze over the meat, turning to coat thoroughly

3. Cover dish with plastic and marinate for a least 4 hours up to overnight

4. Prepare grill heat to about medium

5. Lightly brush rack with oil

6. Place chops on grill and cool, turning about 6–8 minutes per side

7. Baste with remaining beer glaze during the last 5 minutes of cooking

8. Cook until chops are just cooked through the center and are nicely glazed

switchback ale
August 2018

Narragansett Del's Shandy Beer Can Chicken

We know what you're thinking…”Does this really work?” The answer of course is yes — and it's even better with the lemon zest flavor of Narragansett Del's Shandy. Some may be skeptical, but trust us: You've have never had a better chicken on the grill. Are you up for the challenge? Let's do it! Comments welcomed on our Facebook page.

Combined Prep/Cook Time:

30–40 minutes (approx.)

beer can grilled chicken

Ingredients for Rub


  • 3 Tbsp of fresh thyme
  • 5 cloves minced garlic
  • 2 Tsp lemon zest


4 Servings

  • 1 whole chicken (roughly 4 pounds)
  • 1 Tbsp of salt
  • 2 Tbsp vegetable or olive oil
  • 1 12-oz. can of Narragansett Del's Shandy
  • 2-4 Tbsp of your favorite rub (or try the one included below)
  • 2 Tsp of black pepper

Preheat grill to 375 degrees. Remove neck and giblets from the chicken and discard.

Pat bird dry, then rub with oil, salt, pepper and your choice of rub.

Open can of Narragansett Del's Shandy and put aside (or drink) approx. one-half of the volume. Remove the tab and place the can upright inside the cavity of the bird.

Place the can/bird upright on to the grill (try positioning the legs so they act like a tripod with the can). Grill chicken in the upright position on med-high indirect heat. The beer will steam and foam from the can while cooking, infusing the bird with flavor and moisture.

Grill until internal temperature reaches 165 degrees in the breast and 180 in the thighs, approx. 25 minutes depending on your grill.

Let rest for approx. 10 minutes. Remove the can and serve!

Sam Adams Summer Ale
July 2018

Samuel Adams Summer Ale Grilled Chicken Gyros Kebabs

Summer is in full swing and the grill is working overtime. Now's the time to step it up a notch with these oh-so-tasty Chicken Gyros (pronounced “Heros”) Kebabs. The citrus notes of the Sam Summer Ale are the perfect complement to Greek style cooking. Make sure you have plenty of Sam Summer on hand — it's going to be a long, enjoyable evening! Comments welcomed on our Facebook page.

Prep/Cook Time:

25 min.

skewered kebabs

Ingredients & Preparation of Tzatziki Sauce
  • 1 cup whole milk Greek yogurt
  • ½ cup English cucumber, finely diced
  • 2 cloves fresh garlic, finely minced
  • 1 Tbsp. Samuel Adams Summer Ale
  • 1 Tbsp. fresh lemon juice
  • ½ Tbsp. olive oil
  • ½ Tbsp. salt
  • ½ Tbsp. pepper

  • Combine all sauce ingredients in a medium glass bowl. Cover and refrigerate until ready to use.


4 Servings

Chicken and Marinade Ingredients
  • 4 boneless, skinless chicken breast halves, cut into 1½ inch pieces
  • 2 lemons cut into slices
  • 1 bottle of Samuel Adams Summer Ale
  • ½ cup balsamic vinaigrette dressing
  • 3 Tbsp. olive oil
  • 1 Tbsp. ground black pepper
  • 3 cloves of fresh garlic, minced
  • ½ Tbsp. salt
  • ½ Tbsp. fresh dill
  • ½ Tbsp. dried oregano

In a medium-sized glass bowl, whisk together all marinade ingredients. Place the chicken and lemon pieces in a large, re-sealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade evenly, place in a bowl, and refrigerate for 45 minutes to 2 hours.

Prepare gas or charcoal grill for direct cooking over medium heat (350° to 450° F).

Remove chicken and lemon pieces from bag and discard marinade. Thread the chicken onto the skewers.

Brush cooking grate(s) with oil. Cook Kebabs over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Cook lemon pieces 3-5 minutes on the side and serve on the tray with the kebabs.

Remove from grill and let rest for 2 to 3 minutes. Serve warm with Tzatziki sauce and Samuel Adams Summer Ale.

Please Note: If using bamboos skewers, soak in Sam Adams Summer Ale at least 30 minutes prior to grilling.

seaquench ale
June 2018

Dogfish Head SeaQuench Steamed Pan Clams

Nothing says 'Summer in New England' like fresh steamed shellfish on the table and an ice-cold beer. This month's recipe adapted from A Man, A Pan, A Plan brings out the best of both thanks to Dogfish Head's wonderful new addition to their lineup of great styles. And if you're a glutton for great seafood, simply double the recipe! Enjoy. Comments welcomed on our Facebook page.

Prep/Cook Time:

25 mins.

steamed clams


2–3 Servings

  • 1 Tsp olive oil
  • 2 garlic gloves, thinly sliced
  • 1 shallot, thinly sliced
  • 1/3 cup of Dogfish Head SeaQuench Ale
  • 1 lime, quartered
  • 1 Tbsp butter
  • Leaves from 4 cilantro sprigs, chopped (stems reserved)
  • 50 little neck clams, rinsed and scrubbed well

In a large cast iron pan, add olive oil, garlic and shallots.

Adjust heat to medium and cook, stirring occasionally until garlic is aromatic, 1-2 minutes.

Add Dogfish Head SeaQuench Ale, limes, butter, ciltantro stems and clams.

Cover the pan with a lid and cook until clams open, 8-10 minutes.

Garnish with the chopped cilantro leaves and serve immediately.

maritime lager
May 2018

Newburyport Maritime Lager BBQ Beer Chicken

It's May and you know what that means. Time to dust off those backyard grills and bring dinner back to the outdoors! This month's recipe, adapted from Honest Cooking, is simple to make and brings out the best in both flavor and tenderness thanks to Newburyport Maritime Lager. What are you waiting for? Summer in New England only last so long! As always, comments welcomed on our Facebook page.

Prep/Cook Time:

35 mins.  
Marinating Time: 6-8 hours

barbequed chicken thighs


4–6 Servings

  • 8 organic chicken thighs
  • ¾ can Newburyport Maritime Lager (ok to drink the rest ;-)
  • 2 cloves of garlic (minced)
  • 2 Tsp. Worcestershire sauce
  • 1 Tsp. tabasco sauce
  • 2 Tsp. dijon mustard
  • 2 Tsp. olive oil
  • Salt and pepper to taste

1. Start by combining the ingredients for the marinade in a bowl.
2. Salt and pepper the chicken thighs.
3. Place them in a large plastic storage bag.
4. Add the marinade.
5. Place in fridge for 6 to 8 hours, turning at least once.
6. Remove thighs from the marinade and pat dry.
7. Grill over direct medium heat, skin side first, for about 20 minutes, turning about every five minutes.

corona premier
April 2018

Corona Premier Steak Fajitas

Looking to celebrate Cinco this year? We adapted this recipe from the Genius Kitchen. The Corona Premier and the length of marinating time really make for a tender meal. This recipe can be doubled or even tripled depending on the number of people you're entertaining. So break out the festivities and give this one a try. Comments welcomed on our Facebook page.

Combined Prep/Cook Time:

2 hrs. 25 mins.

steak and fajitas


4–6 Servings

  • 1 lb. sirloin steak, cut into thin strips
  • 1 bottle (12 oz.) Corona Premier
  • ½ packet of taco mix (divided)
  • 2 Tbsp. vegetable oil
  • 1 medium yellow onion, thinly sliced
  • Bell pepper, thinly sliced
  • 1 medium Roma tomato, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Season the meat with salt and pepper and half of the taco mix. Place in a non-reactive dish and add enough Corona Premier to coat thoroughly (remaining beer may be enjoyed with your meal).

Marinate for 2 hours.

Add onion and bell pepper together in a bowl and blend with remaining taco mix. Drain the meat well and discard the marinade.

Heat a large skillet over medium high. Add the oil and heat thoroughly, then add the meat and brown on one side (about 4 minutes). Turn meat over and add onions; cook for one minute.

Lower heat to medium and add bell peppers. Cook until peppers are tender; around 10 minutes.

Add tomatoes and juice from one lime. Cook for a minute or two more.

Serve with tortillas, beans, salsa and guacamole and of course Corona Premier.

murphys stoutcoole swan liquer
March 2018

Coole Swan Dark Chocolate Murphy's Stout Bread

Adapted from Quick and Easy Dump Cakes by Cathy Mitchell, our recipe incorporates true Irish roots with Murphy's Irish Stout and Coole Swan Superior Irish Cream Liqueur. The recipe is slightly more involved than most but well worth it when you bite into a delicious marriage of chocolate, stout and Irish Cream! Give it a try a let us know how you make out via our Facebook page. Sláinte!

Combined Prep/Cook Time:

1 hr. 5 mins.

glazed bread loaf

Coole Swan Glaze
  • 1¼ cup powered sugar
  • 2 tbsp Coole Swan Irish Cream Liqueur
  • 2 tsp Half and Half cream


6–8 Servings

  • 1½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp white pepper
  • ½ cup semi-sweet chocolate chips
  • ½ cup walnuts (chopped)
  • ½ cup unsalted butter (softened)
  • ½ cup brown sugar (packed)
  • 1 egg
  • 1 cup Murphy's Irish Stout
Bread Directions

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. In a large bowl sift together the following: flour, cocoa powder, baking soda, salt/pepper. Set aside.

Using a mixer and large bowl, beat together butter and brown sugar until fluffy (about 3 minutes). Scape the edges of the bowl, then add egg and Murphy's Irish Stout. Mix for 30 seconds, enough time to break apart the egg.

Slowly add the dry ingredients to the wet ingredients, mixing gently in between. When all the dry ingredients have been added, mix until just combined (i.e., dry ingredients are no longer visible). Gently fold in chocolate chips and chopped walnuts.

Pour batter into the prepared load pan. Bake 45–55 minutes or until a tester comes out clean with a few moist crumbs.

Let pan cool for 10 minutes. Remove loaf and transfer to a wire rack to cool completely.

Glaze Directions

In a small bowl whisk together all ingredients. If you wish a thinner glaze, add an additional small splash of Coole Swan until desired consistency is reached. For a thicker glaze, add 1 tbsp of additional powder sugar until the frosting is thick enough. Glaze bread generously after it has cooled completely.

long trail ale
February 2018

Long Trail Ale Beef Stew

Continuing the comfort food theme for February, we adapted this wonderful beef stew concoction from the archives of Southern Living magazine. Of course, with the addition of Long Trail Ale, we brought the roots back to New England. Easy to make, but allow time to simmer — enough time to grab a few bottles of Long Trail Ale and watch a quiet snow fall, read a few chapters of a good book or hang with friends.

Prep/Cook Time:

35 min. / 4 hrs. 15 min.

beef stew

Ingredients, cont'd.
  • 1 garlic clove, crushed
  • 2 bay leaves
  • ½ Tsp. dried thyme
  • 2 lb. russet potatoes (peeled and cut into 1½ inch pieces- about 4 medium)
  • 3 medium carrots, peeled and cut diagonally into 1-in. pieces
  • 1 10-oz. pkg. frozen english peas
  • 2 Tbsp. fresh flat-leaf parsley, chopped


8 Servings

  • 3 Tbsp. all-purpose flour
  • 2½ Tsp. kosher salt
  • ½ Tsp. black pepper
  • 2 lb. boneless chuck roast (cut into 1-in. cubes)
  • 1/3 cup vegetable oil
  • 4 cups sliced yellow onions (about 2 medium)
  • 1 12-oz. serving of Long Trail Ale (can or bottle)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. steak sauce (we like A1)

Combine flour, salt and pepper into a shallow bowl. Dredge beef in flour mixture.

Heat half of the oil in a Dutch oven over medium-high heat; add half of the beef and cook until brown all over, about 5-6 minutes. Transfer to a bowl and repeat with the remaining oil and beef.

Add onions to the Dutch oven and cook until softened, about 6 minutes. Stir in the Long Trail Ale, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves and thyme.

Bring to a boil. Add back the beef; cover and reduce heat to medium-low. Simmer until beef in tender, about 2½–3 hours.

Stir in potatoes and carrots and cook until tender, about 30 minutes. Stir in peas and cook for an additional 2–5 minutes. Discard the bay leaves and garnish servings with parsley.

switchback ale
January 2018

Switchback Ale “Texas” Chili

It's chili season again and while we're not saying this is the best recipe out there, we are saying that this is damn good one that's easy to make and perfect with a pint of Switchback Ale. So next time they're calling for snow, break out this recipe along with a couple 6pk bottles of Switchback. Don't forget to invite friends over. Enjoy!

Prep/Cook Time:

10 min. / 30 min.


  • Orange cheddar cheese
  • Sour cream


8–10 Servings

  • 2 lbs. ground beef
  • 1 small onion, chopped
  • 2 - 8 oz. cans tomato sauce
  • 1 - 16 oz. can pinto beans
  • 2 tbsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. salt (to taste)
  • 1 tsp. cayenne pepper or less
  • 1 - 16 oz. can peeled tomatoes, chopped
  • 1 - 12 oz. bottle of Switchback Ale

Cook ground beef in frying pan until pink is gone.

Cook chopped onion in beef drippings until translucent (around 6 minutes).

Mix beef in Dutch oven or a large pot with tomato sauce, pinto beans and peeled tomatoes. Add chili powder, oregano, and a bottle of Switchback Ale.

Salt lightly to taste. Simmer for 10 minutes and then carefully add cayenne pepper (one teaspoon will be quite hot so you may want to start with just a little). Stir pepper in slowly and cook another 5 minutes.

When ready spoon out into bowls and garnish with sour cream and cheddar cheese.

This chili tastes even better the next day!

ipswitch stout
December 2017

Ipswich Oatmeal Stout Gingerbread

We grabbed this one from Beer Advocate issue #59. With the Christmas holidays fast approaching this could be the perfect addition to a Sunday morning brunch or opening gifts with a cup of coffee around the tree. Whatever your holiday tradition, nothing beats the smell of fresh made bread in the oven. This one's made even better with the addition of Ipswich Oatmeal Stout. Give it a try and let us know what you think on our Facebook page. Merry Holidays from all of us at MVDC!

Prep/Cook Time:

40 min. / 40–45 min.


Topping Ingredients
  • 1½ cups oatmeal
  • 1 cup light brown sugar, packed firmly
  • ¾ cup all-purpose flour
  • 2 tbsp candied lemon peel, minced
  • ½ tsp cardamom, ground
  • ½ tsp kosher salt
  • ¾ cup (1½ sticks) unsalted butter, chilled, cut into small pieces


6–8 Servings

Bread Ingredients
  • 12 oz Ipswich Oatmeal Stout
  • 1 cup molasses (not blackstrap)
  • 1½ tsp baking soda
  • ½ cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed firmly
  • 1 tsp fresh ginger, peeled and grated fine
  • 3 large eggs
  • 2¾ cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp ginger, ground
  • 2 tsp cinnamon
  • 1 tsp kosher salt
  • ½ tsp cloves, ground
  • ½ tsp nutmeg, freshly ground
Directions, Bread

Pour the Ipswich Oatmeal Stout into a medium-size pot over high heat and bring to just short of a boil. Add the molasses and whisk to combine, then add the baking soda. Remove from heat and let cool to room temperature, about 20 minutes.

Coat a 9-by-13-inch baking pan with butter. Add the butter to the bowl of an electric mixer fitted with a paddle attachment, and cream it on medium speed until soft and fluffy.

Add the sugar and ginger, and beat for 2–3 minutes on high speed. Add one egg at a time until combined. Turn off the mixer and remove the bowl and paddle.

In a sifter add the flour, baking powder, ginger, cinnamon, salt, clove and nutmeg, and sift into the mixing bowl. Pour the cooled Stout molasses mixture over the top of the flour and fold with a spatula until combined, making sure there are no flour spots and the batter is mixed evenly (but don't over-mix).

Directions, Topping

Preheat oven to 350°F. Place the oatmeal evenly onto a sheet tray and into the hot oven. Toast the oatmeal for 8–10 minutes, stirring to brown evenly.

Remove from oven and pour into a large bowl. Add the sugar, flour, lemon peel, cardamom and salt, and mix well. Once the oats have cooled, add the butter and toss/stir until pea-shaped balls of streusel form.

Pour half of the batter into the prepared pan. Distribute half of the streusel over the top of the gingerbread batter. Pour the remaining batter over the top of the streusel, spreading with a spatula to achieve an even thickness.

Arrange the remaining streusel over the cake, place into the center of the oven and bake for 40–45 minutes, or until a thin knife removed from the center comes out clean.

Let coffeecake cool, then cut and serve.

angry orchard cider
November 2017

Angry Orchard “Cinnful” Pie

It's that wonderful time of year when family and friends gather around the table to give thanks, swap stories and share in each other's blessings. This month's dessert recipe is a perfect complement to your holiday line-up. Though it may be a bit more involved than some other recipes, it's worth the effort because it looks and tastes…well, sinful! Give it a try and share your results, and those family memories, on our Facebook page. Enjoy.

Prep/Cook Time

30 mins / 30 mins.

cinnamon pie with angry orchard

Ingredients, continued
  • 4 teaspoons granulated gelatin
  • 1¼ cups heavy whipping cream
  • ½ teaspoon salt
  • ⅛ teaspoon fresh grated nutmeg
  • 8 egg yolks
  • ¾ cup sugar


Serves 6–8

  • ½ cup Angry Orchard Cinnful Apple Cider
  • 1 prepared graham cracker pie crust
  • 1¼ lb butternut squash (about 4 cups of 3" chunks)
  1. Peel squash, remove seeds and cut into 3" chunks.
  2. Place squash in a large pot with enough water to cover. Bring to a boil over high heat, reduce to maintain a low boil and cook until tender about 10 minutes.
  3. Drain the squash thoroughly and puree until very smooth. Run the puree through a sieve to remove solids; then measure out 2 cups for the pie.
  4. Pour ¼ cup of Angry Orchard Cinnful Apple Cider in to a small bowl. Sprinkle with the gelatin over the top and stir to soften the mixture.
  5. Place the squash puree, cream, remaining Angry Orchard cider, salt and nutmeg into a 4 quart pot. Place over medium high heat and bring almost to a boil (bubbles start to foam around the edges).
  6. While the squash mixture is heating, beat the yolks and sugar in a large mixing bowl until smooth. Mix some of the hot squash mixture into the yolks to temper them so they will not scramble. Then whisk the tempered yolk mixture into the squash.
  7. Return the pot to medium heat and stir constantly until the mixture thickens (around 4-5 minutes)
  8. Remove the pot from the heat. Stir a little of the mixture into the gelatin, then stir the rest of the gelatin into the squash mixture.
  9. Stir the mixture until the gelatin is completely dissolved.
  10. Stirring frequently, cool the filling to room temperature. When the filling has cooled enough, fill the pie crust, cover and refrigerate 4 hours minimum or overnight to firm.

Enjoy with a dollop of fresh whipped cream.

Paulaner Oktoberfest
October 2017

Paulaner Oktoberfest Marzen
Brussel Sprouts with Bacon

The tradition of Oktoberfest began in 1810, created to celebrate the marriage of Bavarian Crown Prince Ludwig. Citizens of Munich were invited to join in the festivities held over 5 days in front of the city gates. Today it's touted as the largest festival in the world with over 6 million in attendance annually. Paulaner was one of the original beers produced in Munich and the brewery remains successful today. This recipe, courtesy of Real Beer and Good Eats, brings out the best in both traditions. Prosit!

Prep/Cook Time

10 mins. / 8–15 mins.

brussel sprouts


Serves 4–6 as a side dish

  • ¼ pound thinly sliced bacon, cut into shreds
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 pound brussel sprouts, trimmed and thinly sliced
  • ¼ cup Paulaner Octoberfest
  • Salt and pepper to taste
  1. Cook bacon in a large skillet over medium high heat until it begins to crisp.
  2. Pour off all but 1 tablespoon of the fat.
  3. Add the olive oil and onions. Cook for approx. 5 minutes.
  4. Add brussel sprouts and Paulaner Oktoberfest. Cook for 2–3 minutes until most of the beer is absorbed.

Serve as a side dish with your favorite meal.

ipswich IPA
September 2017

Ipswich 101 IPA Spicy Buffalo Wings

Question: What goes better with football tailgating than spicy wings? Answer: Nothing! This month's recipe calls on all the great spicy flavors you expect in wings, including ‘amping' it up with Ipswich 101 IPA. This one is a little more complex than most of the recipes we put out but definitely worth the challenge. Give us a shout on our Facebook page and let us know how you made out!

Prep/Cook Time:

2+ hours with marinade time / 15–45 min.
buffalo wings

Sauce Ingredients
  • 1 cup BBQ sauce (we like Sweet Baby Rays but you can also make your own)
  • ½ cup Ipswich 101 IPA
  • 1 orange, zest and juice
  • 2 limes, zest and juice
  • 4 oz. Sriracha sauce (may substitute 2oz Tabasco sauce)
  • 4 oz. sweet butter
  • 1 cup scallions, chopped


16 – 20 wings

Wing Ingredients
  • 3 lbs chicken wings (approx. 16-20)
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
Marinade Ingredients
  • 1 bottle of Ipswich 101 IPA
  • 2 oz. kosher salt
  • 2 oz. sugar
  • 1 oz. lemon juice
  • ¼ oz. Tabasco sauce
  • Rosemary sprig
Other Ingredients
  • Blue Cheese or Ranch dressing if desired

Combine all marinade ingredients, then add the chicken wings. Marinate 1-2 hours, drain and pat dry.

Season wings with black pepper, cayenne pepper and salt. Cook in oven for 15 minutes at 375 degrees, or broil until cooked through.

Combine all sauce ingredients except butter in a saucepan. Reduce slowly over heat for 30 minutes. Slowly add and melt in the butter until everything is incorporated.

Remove from heat and mix in the wings with the desired amount of sauce. Top wings with chopped scallions and serve with lime wedges on the side. Serve Blue Cheese or Ranch dressing on the side if desired.

ballast point ipa
August 2017

Ballast Point Sculpin IPA and
Garlic Marinated Shrimp

The dog days of summer are upon us and we thought it would be great to celebrate the remaining days of the season with our newest addition to the MVDC brand portfolio, Ballast Point Sculpin. This award-winning IPA makes a great complement to food on and off the grill. August's recipe has been adapted from “Cooking with Linda”, Granite Bay, CA. It's full of flavor and super-easy to make. All you seafood lovers, crack open a Sculpin IPA and let's get grilling!

Prep/Cook Time

Prep: 3 hours (includes refrigeration time)
Cooking: 8–10 mins.

grilled shrimp


Serves 4–6

  • 2 pounds large shrimp (16-20 per lb.), peeled, deveined, tail left on
  • 1 cup of Sculpin IPA
  • 3 teaspoons Old Bay Seasoning
  • 3 teaspoons Creole Seasoning
  • 3 tablespoons minced or pressed garlic
  • ½ cup olive oil
  • Bamboo skewers soaked in water for 1 hour
  • Pancetta or Prosciutto slices to wrap around each individual shrimp
  1. Mix together the Old Bay, Creole, garlic, olive oil and Sculpin IPA. Place shrimp in a resealable plastic bag and pour marinade into bag.
  2. Toss the shrimp around just a bit and make sure all shrimp are coated. Let shrimp marinate in this mixture for at least 2 hours or up to 12 hours. Discard marinade when finished.
  3. Wrap a thin slice of pancetta or prosciutto around each piece of shrimp. Place the shrimp on skewers and grill (on medium low), cooking approx. 4 minutes on each side or until bright pink.
Sam Adams Summer Ale
July 2017

Sam Summer Beer-Buttered
Grilled Corn

July is finally here, and in New England that means fresh sweet corn! This month's simple-but-elegant recipe features Sam Adams Summer Ale and comes from the Cooking with Sam recipe book. It's easy to make, and you'll find that adding Sam Summer Ale to the mix takes your veggies (in this case corn) to the next level. As stated in the book, “The slight smokiness of the grilled corn emphasizes the beer's sweet malt notes, while the lingering peppery notes from the Grains of Paradise balance the rich and buttery sweetness of the corn”. Comments on our Facebook page welcomed as always.

Prep/Cook Time:

Prep: 3 hours (includes refrigeration time)
Cooking: 10–15 mins.

beer-buttered corn


Serves 6–8


  • 1 bottle of Samuel Adams Summer Ale
  • 6-8 ears of sweet corn
  • 2 sticks unsalted butter, softened
  • 1 bunch of chives, chopped
  1. Pour one bottle of Sam Summer Ale into a sauce pan, bring to a low boil and reduce by half
  2. In a mixing bowl, add the Sam Summer Ale, to the softened butter. Add chopped chives and mix ingredients together well.
  3. Cover beer, butter and chive mixture with plastic wrap and refrigerate until cold and reformed.
  4. Grill corn as desired and slather with the beer butter for the final act.
Amstel Xlight beer
June 2017

Amstel Xlight Steamed Clams and Bacon

For this month's recipe we included one of our newest brand introductions: Amstel Xlight. With only 90 calories and 2 grams of carbs, it's well suited for summer meals. This recipe (adapted from Serious Eats where it was contributed by professional chef Sydney Oland), fuses the great taste of briny clams with the saltiness of bacon. It's the perfect complement to a light summer salad, some crusty bread and of course more Amstel Xlight. The dish can easily be doubled for larger crowds and bigger appetites. Comments welcomed on our Facebook page.

Prep/Cook Time:

10 mins./25 mins.

clams and bacon


Serves 4


  • 10 strips bacon (preferably thick-cut)
  • 4 lbs. Cherrystone clams, scrubbed
  • 1 onion finely chopped
  • 1 bottle of Amstel Xlight
  • 2 scallions, finely chopped (optional)

Cook bacon in a large skillet until crisp. Remove bacon from skillet and place on paper towels to drain. Pour out all but 2 tablespoons of bacon fat and place skillet back on medium low heat. Add chopped onion. Cook until onions are soft, about 10 minutes.

Roughly chop bacon. Add clams to pan with onions, sprinkle with reserved bacon and pour over the bottle of Amstel Xlight. Cover and cook until clams open, about 15 minutes.

UFO huckleberry beer
May 2017

UFO Huckleberry Pancakes

What is a Huckleberry? Well…it tastes like a blueberry and has a cooler-sounding name. This month's recipe takes breakfast to new heights with UFO Huckleberry Pancakes. Sure, you could use a mix and substitute the water with UFO Huckleberry Hefeweizen, but we suspect you purists are looking for the real thing (just like Area 51 enthusiasts). Besides, this is one of the quickest and easiest recipes we've offered to date. Give it a try, then give us a shout on our Facebook page with your comments and suggestions.

Prep/Cook Time:

10 mins./10 mins.

huckleberry pancakes


Serves 6


  • 1 cup sifted all-purpose flour
  • 1/4 cup white sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup UFO Huckleberry
  • 2 tablespoons butter, melted

In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended – a few lumps are okay.

Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side. Enjoy with maple syrup!

sam adams ale
April 2017

Boston Lager Baked Beans

Nothing speaks more to Boston's heritage than beans (and maybe cod), so it was only natural that we put forth a great Boston Baked Beans recipe — made of course with Sam Adams Boston Lager. To quote the Boston Beer cookbook: “A rich and satisfying rendition of Boston's famous dish — baked beans from scratch — using Boston's most famous beer, Samuel Adams Boston Lager. This makes a big batch, so chill the Sam Adams and invite the neighbors!”

Prep/Cook Time:

1 day, 15 minutes / 7–8 hours approx.


Ingredients, continued
  • ¾ cups brown sugar
  • ¾ cups pure maple syrup
  • 1 tablespoon paprika
  • 2 small smoked pork shanks


Serves 10

  • 2 lbs small dried navy beans
  • 3 cup cold fresh water
  • 2 bottles of Sam Adams Boston Lager
  • ¼ cup vegetable oil or bacon drippings
  • 3 medium onions, coarsely diced
  • ⅓ – ⅔ cup dried yellow mustard powder (the more the merrier)
  • 2 teaspoons freshly ground black pepper

In a large pan, soak the beans overnight in cold water. Drain the beans and cover with fresh water and one bottle of Sam Adams Boston Lager. Bring the beans to a boil. Lower heat and simmer slowly for 1 hour or until beans are tender.

Place the beans in a large, oven proof pan or Dutch oven along with the liquid they simmered in. In a small fry-pan, heat the oil on medium heat. Add onions and cook until they are a deep, golden caramel color. Stir the onions into the beans.

Stir the remaining ingredients into the beans and press the pork shanks down so that they are covered. Place the pan, uncovered, into a preheated 300-degree oven and bake for 3 hours. Add the second bottle of Sam Adams Boston Lager plus just enough water the cover the beans.

Allow the beans to continue cooking, uncovered, until they are brown on top and have the desired consistency. Approximately another 3 hours.

Shred the meat from the pork shank and stir into the beans.

switchback ale
March 2017

Murphy's Stout Corned Beef with Cabbage

We looked through our recipe lineup for the past 3 years and though it's hard to believe, we have never had a corned beef recipe for the month of March. We're changing that with this wonderful dish adapted from Steamy Kitchen. Hint: Cooking the vegetables separately prevents them from overcooking and becoming soft. Let us know how you like this one on our Facebook page. Until then,“Beannachtam na Femle Padraig” (Happy St Patrick's Day!)

Prep/Cook Time:

15 minutes / 4–6 hours approx.

corned beef

Ingredients (vegetables), continued
  • 1 pound small red potatoes, halved
  • Kosher salt and fresh ground pepper to taste
  • 1 bay leaf


6 Servings

Ingredients (corned beef)
  • ¼ cup dark brown sugar
  • 2 cans of Murphy's Irish Stout
  • 1 tablespoon pickling spice
  • ½ onion
  • 1 head of garlic, halved
  • 3½ lb package brisket of corned beef, drained, rinsed well and patted dry
Ingredients (vegetables)
  • 1 tablespoon vegetable oil
  • 1 head of cabbage cut into 8 wedges
  • 4–5 carrots, cut into ¾ inch chunks
  • 1 lb. red potatoes, cut into ¾ inch chunks
  • 2 tablespoons fresh parsley, minced
Directions for Corned Beef

Preheat oven to 300 degrees F. In a large Dutch oven, whisk together the Murphy's Irish Stout and brown sugar. Snuggle in the brisket so it's completely covered by the beer. Add the pickling spice, onion and garlic head and bring to a simmer uncovered.

Once simmering, cover pot and place in oven to roast 4-6 hours, flipping the meat once during the halfway point. Remove from oven. Reserve 2 cups of the beef braising liquid to cook the cabbage.

Directions for Vegetables

In a separate large pot, heat up the oil on medium-high setting. When hot, add the cabbage wedges and cook until browned 3-4 minutes. Turn over to brown the other side, and add in the carrots and the potato chunks.

Pour in the 2 cups of reserved braising liquid, bring to a simmer and cover the pot. Turn heat to low and cook 10-15 minutes, then remove the cabbage. Continue cooking carrots and potatoes till done 5-10 minutes (check by piecing with a fork), then sprinkle with parsley and plate with the cabbage.

Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the braise sauce over before serving.

switchback ale
February 2017

Switchback Braised Beef Stew

Keeping with the comfort food theme, this month's recipe, adapted from the Food Network, takes much longer to cook than it does to prepare. If you felt that January's Jambalaya recipe was a bit challenging, don't shy away from this one. The level is easy and the results are sensational. Facebook page comments always welcomed. Enjoy!

Prep/Cook Time:

25 minutes / 2½ hours approx.

beef stew

Ingredients, continued
  • 1 pound small red potatoes, halved
  • Kosher salt and fresh ground pepper to taste
  • 1 Bay Leaf


6–8 Servings

  • 5 pounds of boneless beef chuck, cut into 1½ inch cubes
  • 3 tablespoons vegetable oil
  • 1 6-ounce can tomato paste
  • 2 medium onions, chopped
  • 3 tablespoons soy sauce
  • 3 cups beef broth
  • 2 bottles of Switchback Ale (12 oz)
  • 1 pound brussel sprouts, quartered
  • 1 pound of carrots, chopped
  • 1 pound parsnips, chopped

Season beef with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Add in the beef and cook until well-browned on all sides.

Stir in tomato paste and cook for approx. 1 minute. Stir in onions and cook, stirring occasionally until softened and brown. Add Switchback Ale, beef broth, soy sauce and bay leaf. Bring to a simmer and reduce heat to medium low.

Cover and cook, stirring occasionally until meat is tender and liquid is slightly reduced. About 1½ hours. Add Brussel sprouts, carrots, parsnips and red potatoes. Continue to cook covered for about another hour until meat and all the vegetables are tender. Remove bay leaf before serving.

harpoon IPA
January 2017

Harpoon IPA Jambalaya

With winter now upon us, it's all about comfort food that stick to the ribs and is the center of attention around the dinner table. We started with a recipe from the Great American Beer Cookbook and added our own variation which, we think you'll agree, brings it up a notch or two. There's a lot to this recipe, but then again what else you going to do on those harsh winter nights? Facebook page comments always welcomed. Enjoy!

Prep/Cook Time:

5 minutes/50-60 minutes


Ingredients, continued
  • ⅔ pound ham, cut into chunks
  • 1½ pounds Chaurice or other smoked sausage, cut into chunks
  • 3 cups uncooked long-grain white rice
  • 4 large tomatoes, coarsely chopped
  • 4 cups beef stock
  • 1½ cups Harpoon IPA
  • 1 pound large shrimp, shelled and deveined
  • 5-8 thin scallions, chopped


6–8 Servings

  • ⅔ cup olive oil or freshly rendered lard (divided)
  • 3 large onions, coarsely chopped
  • 5 celery stalks, coarsely chopped
  • 2 bell peppers, coarsely chopped
  • 1 cup chopped parsley (divided)
  • 5 cloves of garlic, thinly sliced
  • 1-2 teaspoons crushed red pepper flakes

Heat large skillet with ½ cup of oil or lard on medium-high. Add onions and sauté until transparent. Add celery, bell pepper, ½ cup of parsley, garlic, pepper flakes and sauté until wilted and fragrant (about 5 minutes). Add ham and sausage and cook for about 5 minutes. Remove from heat and set aside.

Heat remaining oil or lard in a large heavy pot or Dutch oven. Add uncooked rice and sauté until golden brown. Add sautéed vegetables, meat, tomatoes, stock and Harpoon IPA. Stir, cover and simmer over low heat for approximately 20 minutes.

Lift the lid and quickly stir in the shrimp. Replace lid and continue to simmer another 15 minutes or until all the liquid is absorbed. Let stand for 10 minutes. Stir in remaining parsley and chopped scallions.

December 2016

Blue Moon Bruchetta

with white beans & caramelized orange

Classic bruchetta reimagined for the holidays adds a festive accent to your favorite seasonal dishes. This month's offering comes from Blue Moon's Holiday Series, recipes created to bring fresh ideas to your table. Try this unique take on a traditional appetizer and let us know what you think on our Facebook page!

Prep/Cook Time:

25 mins.



12–20 pieces

  • 1 orange
  • ½ cup Blue Moon Belgian White Ale
  • ½ Tbsp honey
  • 1-15oz can white cannellini beans
  • 3 tablespoons of honey
  • 1½ Tbsp diced fresh chives
  • ½ tsp. salt
  • ½ tsp. red wine vinegar
  • 1 baguette, sliced into 1/2" rounds
  • 1 tbsp extra virgin olive oil (optional)

Peel orange and cut peel into long segments, should yield about eight 2” peels for the whole orange. Stack the peels and finely slice into thin strips. In a small saucepan, add peels, beer, honey, and juice of the peeled orange. Place on low heat and bring to a simmer and cook for 18-20 minutes until the liquid and orange peels have become caramelized.

While orange peels are simmering, drain can of white beans, then rinse lightly with water. Once strained and rinsed, place into a small mixing bowl.

When orange peels are caramelized, transfer from the saucepan into the mixing bowl with the beans. Add chives, salt, and red wine vinegar. Mix using a fork and lightly smash beans. They all don't have to be smashed, just a few for texture and ease of plating.

Serve 1 spoonful of the bruschetta on toasted baguette slices. Drizzle with olive oil if desired.

November 2016

Shipyard's Pumpkin Ale Bread

Looking to bring something special to your upcoming Thanksgiving celebration? We've brought back this favorite holiday recipe because no host can turn down a 12-pack of Shipyard's Pumpkinhead Beer and a loaf of Pumpkin Ale Bread. We hope you enjoy this seasonal choice, adapted from food.com. As always, give us your feedback on our Facebook page!

Prep/Cook Time:

Approx. 5 mins. / 60 mins.

Pumpkin Loaf


1 loaf

  • 3 cups of flour (half all-purpose and half whole wheat)
  • 1 Tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 tablespoons of honey
  • 1 cup pumpkin puree
  • 1 12oz bottle of Shipyard Pumpkinhead Ale

Preheat oven to 375 degrees. Grease a 9x5 inch bread pan with cooking spray (or line with parchment paper). Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Add beer slowly and stir until combined and smooth. Bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let rest for a least for 5 minutes before slicing.

peak nut brown ale
October 2016

Peak Nut Brown Cuban-Style Pork Shoulder

Not for lightweights in the kitchen — but certainly worth the effort! This month's recipe has been adapted from Beer Advocate where we chose Peak Organic Brown Ale (www.peakbrewing.com) to complement the complex flavors that go into this slow-braised pork shoulder. Facebook page comments always welcomed. Enjoy!

Prep/Cook Time:

24 hrs. / 6.5 hrs.

pork shoulder

Ingredients for Braising Pot
  • 1 pork shoulder or butt, preferably bone in (5 to 6 pounds)
  • 12 cloves garlic, whole
  • 2 yellow onions, large, peeled and sliced
  • 5 bay leaves, preferably fresh
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 22 oz Peak Organic Nut Brown Ale


8-10 Servings

Ingredients for Cumin Orange Garlic Rub
  • ½ cup garlic cloves, peeled
  • 3 Tbsp kosher salt
  • 3 Tbsp cumin, ground
  • 3 Tbsp marjoram, dried
  • 1 Tbsp black peppercorns, freshly cracked
  • 2 oranges, bitter or Valencia, zested and juiced (for the braising liquid)
Prepare Cumin Orange Garlic Rub   •   Apply Rub to Pork

1. Chop the garlic into the salt until the cloves are cut into small pieces. Smash the garlic and salt together, using the salt crystals to grind up the garlic.

2. Add the ground cumin, marjoram, freshly cracked peppercorns and orange zest to the garlic, smashing the ingredients together, making a seasoned paste.

• Alternatively, all the ingredients can be pulsed to make a paste in a food processor.

3. Rinse the pork shoulder. Pat dry with paper towels and place on a cutting board

4. Use a sharp knife to cut a diamond pattern into the meat. Make parallel cuts about 3/4 inch apart and about 1/4 inch deep one direction, then turn the roast 90 degrees and repeat the cuts.

5. Next, with a sharp paring knife, carefully stab the pork roast, making a cut the width of the knife's blade, the perfect size for a peeled garlic clove.

6. Make 12 holes like this, evenly spaced around the roast, avoiding the bone.

7. Massage all of the Cumin Orange Garlic Rub onto the pork, covering the sides and forcing some into the holes.

8. Press the 12 garlic cloves into the pork roast.

9. Place in large sealable bag and refrigerate for 24 hours to marinate in the rub, allowing the seasoning to fully infuse the large roast with flavor.

Preheat oven to 250°F.

Prepare for Braising

In a large pot or Dutch oven, add the sliced onions, bay leaves, olive oil, and salt, tossing with a spoon to coat evenly with the oil.

Place the rubbed pork roast on top of the onions and carefully pour the Peak Organic Brown Ale down the side of the pan. The roast should be between 2/3 and 3/4 submerged in beer.

Add the orange juice, cover the pot with a tight-fitting lid, and place into the center of the preheated oven. Let the pork braise for 5 – 6 hours, or until the meat's internal temperature reads 210°F.

Carefully remove the pork roast from the braising liquid and place on a cutting board. Tent the roast with aluminum foil and allow it to rest for 20 minutes, making it easier to slice.

As the meat is resting, reduce the braising liquid by half until it forms a sauce and has thickened slightly. Add the remaining orange juice to brighten the sauce. Pour it into a dish to serve alongside the roast.

rebel ipa
September 2016

Sam Adams Rebel IPS Burgers

Looking for a great recipe that's perfect for September tailgating? What could be better than a beer-infused burger, especially one made with Rebel IPA. This one comes right out of “Cooking with Sam” where they collaborated with Chef Ken Oringer to create the perfect combo. Facebook page comments always welcomed. Enjoy.

Combined Prep/Cook Time:

2 hrs. 15 mins.



4 Servings

  • 1 lb. ground beef 80/20 formed into 4 patties
  • ½ cup soy sauce
  • ½ cup sugar
  • 1 Teaspoon of chopped ginger
  • ½ cup Sam Adams Rebel IPA
  • 1 Tablespoon of chopped garlic
  • 4 burger buns, toasted if preferred

Reduce soy sauce, sugar, ginger, Rebel IPA and garlic over medium heat until maple syrup-like consistency. Set aside grilled burgers to desired temperature. Just before done add soy-beer mixture to burgers. Cook for 2 minutes.

Suggested Toppings

1 avocado per burger, peeled and sliced

2 slices of Monterey Pepper Jack cheese

½ cup sliced pickles

½ cup mayo

August 2016

“Corona Extra” Beer Avocado Gazpacho

The dog days of August are upon us, bringing heat, humidity and Corona Beer. We have adapted this month's recipe from NBWA's cookbook, of course adding our own twist. It's simple with plenty of great ingredients to make a tasty summer soup — chilled, of course. Your comments always welcome on our Facebook page. Enjoy!

Combined Prep/Cook Time:

2 hrs. 15 mins.


Ingredients, continued
  • 1 cup Corona “Extra” beer
  • 1 ½ cups cherry tomatoes, quartered
  • Tortilla strips


4 Servings

  • 3 ripe avocados
  • 1 cup buttermilk
  • ½ cup vegetable broth
  • 1 lime, juiced
  • ¼ cup fresh cilantro
  • 1 Tsp cane sugar
  • ¾ Tsp salt
  • ¼ Tsp ground cumin
  • ¼ Tsp cayenne pepper

1. Place the first nine ingredients into a food processor or blender and puree until smooth

2. Stir in Corona “Extra”

3. Refrigerate for at least 2 hours or until chilled

4. Garnish with cherry tomatoes and tortilla strips

red stripe beer
July 2016

“Red Stripe” Caribbean Jerk Chicken

We're going tropical this month with a jerk chicken recipe adapted from the NBWA cookbook. Made with your Jamaican “fav“ Red Stripe lager and unsweetened coconut milk. Be sure to break out the steel drums and tropical wear for this one. Facebook page comments always welcomed. Enjoy!

Combined Prep/Cook Time:

40–50 mins.

jerk chicken

Ingredients, continued
  • 1 Bottle (12oz) Red Stripe Lager
  • ½ cup unsweetened coconut milk
  • 1 16oz. can of red beans, rinsed and drained
  • ½ cup cilantro, roughly chopped, divided


6 Servings

  • 5-6 chicken legs with quarters (about 4-5 lbs), skin removed
  • 2 Tbsp dry Jamaican jerk seasoning
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 2 Jalapeno chiles, seeded and diced
  • 1 Tbsp ginger, peeled and chopped
  • 3 cloves garlic, chopped
  • 1 tsp salt
  • 1½ cups parboiled rice

Coat chicken all over with jerk seasoning. Warm oil in a large Dutch oven or similar large pan over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8-10 minutes. Remove chicken to plate. Pour off all except approx. 2 tablespoons of pan oil.

To the pan drippings add: onions, chiles, ginger, garlic and salt. Cook, stirring 3-4 minutes until onions are lightly browned. Stir in rice and cook for an additional minute.

Add the bottle of Red Stripe Lager, coconut milk, beans and half of the cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30-35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining Cilantro and serve with Red Stripe Lager.

summer shandy
June 2016

“Leinie Shandy” Shrimp Boil

This recipe is adapted from Real Beer and Good Eats and is a perfect complement to the longer days and warmer weather ahead. Leinenkugel Summer Shandy with its crisp clean lemon taste strikes the perfect chord with shrimp. Comments on our Facebook page always welcome. Enjoy!

Combined Prep/Cook Time:

20–25 mins.

mac and cheese

Ingredients, continued
  • 4 Tablespoons pickling spice
  • 6 drops of your favorite hot sauce (Tabasco, etc.)
  • 1 head of garlic (left whole)
  • 1 Tablespoon of Old Bay Seasoning
  • 1 large lemon, quartered
  • Your favorite cocktail sauce


6–8 Servings

  • 2 pounds (15-20 count) large shrimp with shells still on
  • 2 cups water
  • Two 12oz bottles of Leinie Summer Shandy
  • 2 bay leaves
  • 1 Teaspoon cayenne pepper

1. Wash shrimp and set aside.

2. Place all remaining ingredients (except Old Bay, lemon and sauce) into a 6-quart stockpot.

3. Bring to a boil. Keep at a rolling boil for 10 minutes.

4. Add shrimp and cook 5-7 minutes until pink and firm.

5. Remove from heat. Let shrimp cool to room temp or refrigerate.

6. Serve on a platter dusted with Old Bay Seasoning. Add lemon wedges and sauce.


May 2016

Revolution “Eugene” Porter Teriyaki Salmon

With the warmer weather ahead of us, it's time to brush off the cobwebs and fire up the grill for this month's recipe. Adapted from Great American Beer Cookbook, our teriyaki recipe screams flavor with one of our newest suppliers Revolution Brewing from the windy city Chicago and their full-flavor Eugene Porter. Named after Eugene V. Debs, an American Union Leader who led the Pullman Railroad strike of 1894, this robust porter is perfect to bring the flavors out in the marinade. Give it a try and post your comments on our Facebook page. Awesome!

Prep/Cook Time:

3 hrs. 15 mins. / 15–20 mins.

mac and cheese

Ingredients, continued
  • Fresh pepper to taste
  • ⅔ cup all-purpose flour
  • 4 pounds of salmon steaks or fillets
  • Sesame seeds
  • Green onions


8 Servings

  • ¼ cup honey, warmed
  • ⅓ cup light soy or 3 Tbsp tamari sauce
  • ⅓ cup Revolution “Eugene” Porter
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon dark sesame oil
  • 2 cloves garlic, finely minced and crushed
  • ⅛ teaspoon red chili flakes, ground
  • 1 teaspoon ground ginger or ½ teaspoon fresh chopped
  • ½ teaspoon Liquid Smoke

1. Whisk together the first 11 ingredients and let stand at room temperature for a least 1 hour.

2. Brush marinade over salmon (skin removed) and refrigerate for 2 hours.

3. Heat grill to medium high.

4. Sprinkle fish with flour and grill, basting often with marinade.

5. Cook approximately 8-12 minutes each side. Cooking time will depend on thickness and how you like it done.

shed ale
April 2016

The Shed Mountain Ale Mac & Cheese

If you haven't tried the Shed Mountain Ale, you'll be pleasantly surprised by this full-bodied English Brown Ale. It's a perfect addition both in and alongside of this month's recipe offering of Mac & Cheese, adapted from “Taste of Home” Best-Loved Recipes. Give it a try and post your comments on our Facebook page. Yummy!

Combined Prep/Cook Time:

34–40 minutes

mac and cheese

Ingredients, continued
  • 3 cups (12 ounces) shredded cheddar cheese, divided
  • 2 cups (8 ounces) shredded fontina cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons minced chives
  • 5 bacon strips, cooked and crumbled


12 Servings

  • 1 package (16 ounces) elbow macaroni
  • ¼ butter
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 Tbsp. ground mustard
  • 1 Tsp. salt
  • ¾ teaspoon pepper
  • 2½ cups 2% milk
  • ¾ cup The Shed Mountain Ale
  • ¼ cup heavy whipping cream

1. Cook macaroni according to package directions for al dente.

2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, Shed Brown Ale and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Reduce heat. Stir in 2 cups cheddar cheese, fontina cheese and 1 tablespoon Parmesan cheese until melted. Add chives.

4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar and Parmesan cheeses.

5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown and heated through. Top with crumbled bacon. Let stand for 5 minutes before serving.

coffee stout
March 2016

Sam Adams “Nitro” Coffee Stout Chocolate Scones

Looking for something special for the St. Patrick's Holiday? Try these chocolate scones made with the new Sam Adams Nitro project. It's adapted from an NBWA recipe and then taken to the next level with the new Sam Adams Nitro Coffee Stout. We are not bakers by a long shot but we think these taste delicious and are sure you will agree. Sláinte!



8 Servings

  • 1¼ cups dried Bing cherries or dried cranberries
  • ¾ cup Sam Adams Nitro Coffee Stout
  • 2 cups unbleached flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • ½ Tsp. salt
  • 5 Tbsp. very cold butter, cut into ¼ inch chunks
  • ¼ cup heavy cream
  • 1 Tbsp. powdered sugar

If using cherries, chop them coarsely. Soak cherry pieces or dried cranberries in Stout Beer for 30 minutes. Preheat oven to 425 F. Cover large baking sheet with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, sugar and salt. Cut in butter with pastry blender until mixture resembles a coarse meal. Add cherries and beer, chocolate pieces and cream. Dough should be sticky and wet, but not soggy; add another tablespoon of flour if needed. Mix well and form into large ball.

Place dough on flat work surface and press into eight inch circle. Cut into 8 wedges; transfer wedges onto parchment paper-covered baking sheet. Bake in preheated oven 14-15 minutes. Remove from oven; cool slightly and dust with powdered sugar.

ipswich ale
February 2016

Ipswich Ale-Braised Chicken

Adapted from the Food Network Kitchen, our recipe pumps up the flavor thanks to the unfiltered British style profile of Ipswich Ale. Very easy to make and perfect comfort food for the winter months. Give it a shot and let us know how you make out by posting a comment on our Facebook page.

Combined Prep/Cook Time:

50 mins (approx).


Ingredients, continued
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons packed dark brown sugar
  • 4 sprigs of fresh thyme
  • 3 tablespoons of chopped fresh parsley


4 Servings

  • ¼ pound slab or thick-cut bacon, cut into half-inch pieces
  • 8 skinless, boneless chicken thighs (about 2½ pounds)
  • Kosher salt and pepper
  • All-purpose flour for dredging
  • 1 tablespoon extra-virgin olive oil
  • 1 bottle of Ipswich Ale (12 ounces)
  • 1 cup frozen pearl onions, thawed
  • ½ pound small red-skinned new potatoes, halved

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off any excess. Add the olive oil to the bacon drippings in the pot. Cook the chicken in batches over medium-high heat until golden brown on the bottom, 6-7 minutes. Flip over and sear the other side for about 1 minute.

Add the bottle of Ipswich Ale, onions, potatoes, mustard, sugar, thyme along with one cup of water to the pot. Make sure that the chicken is fully submerged. Simmer 15-20 minutes until the chicken is cooked through. Discard the thyme sprigs and stir in bacon and parsley.

Serve immediately. Beverage that pairs well? Ipswich Ale, of course!

sam adams lager
January 2016

Cowboy Beer Sam Adams Boston Lager Chili

Nothing warms up a winter night like a nice bowl of chili simmering in a dutch oven on the stove top. Ours tastes even better with the addition of Sam Adams Boston lager for the base. Try it for yourself on the next cold winter's night and let us know how you make out on our Facebook page.

Combined Prep/Cook Time:

1–1.25 hrs.


Ingredients, continued
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons toasted ground coriander
  • 1 teaspoon dried thyme
  • 12 ounces (1 1/2 cups) Samuel Adams Boston Lager
  • 1 cup whole, peeled, canned tomatoes with juices
  • 1/2 cup tomato paste
  • 3/4 cup drained red kidney beans
  • 1/2 cup bottled chili sauce
  • 1 teaspoon hot red pepper sauce, such as Tabasco, Petes or Franks
  • 2 cups shredded cheddar cheese (about 8 ounces)
  • 1 cup sour cream
  • 1 cup chopped scallions, white and green parts


8 Servings

  • 4 pounds ground beef
  • 1 teaspoon of Kosher salt
  • Freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 yellow onion, diced
  • 1 tablespoon chili powder

In a large dutch oven, brown the meat over medium heat, stirring, until no pink remains. Lift from the pot with a slotted spoon and set aside. Discard the fat in the pot.

Add the oil and when hot, add the peppers, onion, chili powder, paprika, cayenne, cumin, coriander, and thyme. Cook, stirring, for 4 to 5 minutes or until the spices are fragrant and the onions and peppers begin to soften.

Add Sam Adams Boston Lager, tomatoes and their juices, and tomato paste and bring to a simmer. Return the meat to the pot and add the kidney beans and chili sauce. Stir in the hot pepper sauce and season to taste with salt and pepper. Let the chili simmer for 45 minutes to 1 hour until thoroughly cooked and the flavors come together. Stir several times during cooking and adjust the heat to maintain the simmer. Best made the night before and rested for a day.

gingerland beer
December 2015

UFO Gingerland Banana Bread

With the arrival of the holidays we thought something sweet was in order for December. This simple banana gingerbread recipe combines the best of both ingredients to make your kitchen smell wonderful. It's perfect with your morning coffee, before the day gets busy, and will keep guests happy 'til the main meal is ready. Adapted from beerandbaking.com, this one's definitely worth trying, and we hope you'll share your comments on our Facebook page.

Prep/Cook Time:

20 min. / 50 min. approx.

banana bread

Frosting Ingredients
  • 2 cups powdered sugar
  • 1 tablespoon corn syrup
  • ¼ cup UFO Gingerland beer


4–6 Servings

Bread Ingredients
  • 1 ¾ cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup chopped walnuts (optional)
  • ¾ teaspoon salt
  • 2 large eggs
  • 2 medium ripe bananas, mashed
  • ⅓ cup melted unsalted butter
  • ¼ cup of UFO Gingerland beer

Preheat oven to 350. Make sure rack is in the middle of oven. Grease a bread pan with unsalted butter, making sure it's fully covered so bread doesn't stick. You can also use baking spray.

Whisk together flour, baking soda, baking powder, salt, sugar and cinnamon. In a separate bowl whisk eggs until frothy. Add banana, melted butter and UFO Gingerland beer. Mix so there are no big chunks of banana; then start adding the dry mix. Mix until incorporated and do not over-mix.

Fold in walnuts with a spatula and then scrape mixture into prepared bread pan. Bake for 50-55 minutes. Be sure to rotate bread about halfway through so it bakes evenly. Check the bread using a toothpick. It should be slightly on the moist side. Allow to cool on wire rack for at least 30 minutes. After the bread has cooled it should slide right out the pan. Allow to cool completely before frosting.


Whisk together the powdered sugar, corn syrup and UFO Gingerland beer. If the mixture looks too loose then add more powdered sugar. If it's too thick, add a little more beer. Pour the frosting over the bread and allow it to drip down. We placed the bread on a wire rack on top of a cookie sheet so the frosting would not drip everywhere.

switchback ale
November 2015

Roasted Red Peppers and Switchback Ale Mussels

Moving toward cooler weather, but still with a love for New England seafood, we're heading back to the ocean with a mussel recipe that is highlighted with Vermont's #1 Draft offering. Try it for yourself and let us know how you make out by posting a comment on our Facebook page!

Combined Prep/Cook Time:

15 minutes



Serves 4

  • 2½ lbs. mussels
  • 2 shallots
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 cups Switchback Ale
  • ½ cup chopped parsley
  • 1 bunch fresh basil
  • 1 roasted red pepper, sliced
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 baguette

Melt butter in a Dutch oven over medium heat. Add shallots and garlic; cook until transparent, approximately 3 minutes. Add bay leaves and beer. Bring mixture to a boil over high heat.

Add mussels, and then cover. Cook, shaking the pan often, until mussels open, approximately 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels. Remove and discard bay leaves and thyme. Add basil and red peppers, and return liquid to low heat; stir in cream and remaining 1/4 cup parsley. Cook to napé (a sauce that is napé will coat the back of a spoon, and a line drawn through the sauce will remain clear even as the spoon is turned around.) Stir in the butter, and then pour over the mussels. Serve hot with bread.

Notch LOD
October 2015

Shipyard Pumpkinhead Cupcakes

Looking for that perfect October treat to share among your adult friends? This recipe from Shipyard Brewery combines the spicy flavors of clove and cinnamon in Pumpkinhead beer along with the sweet goodness of a cupcake. Try it for yourself and let us know how you make out by posting a comment on our Facebook page!

Prep/Cook Time:

15 min. / 30 min. approx.

Frosting Ingredients
  • 1/2 cup butter (room temp)
  • 8 oz cream cheese (room temp)
  • 1 lb of confectioners' sugar
  • 2 tsp vanilla


18-24 cupcakes

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½  tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • ⅔ cup pumpkin puree
  • ½ cup Shipyard Pumpkinhead Ale

Preheat oven to 350. Prepare cupcake pans with paper liners.

In a small bowl combine the flour, salt, baking soda, baking powder and spices.

In a large bowl, combine the light brown sugar, granulated sugar, eggs, oil, pumpkin puree and Shipyard Pumpkinhead. Whisk until combined and smooth.

Add the dry ingredients slowly into the wet ingredients and stir until combined.

Fill each cupcake tin about ¾ full. Bake for about 20 minutes or until golden brown. Remove cupcakes from the pan and let cool on a wire rack.

To make the frosting: Mix all of the ingredients thoroughly with a hand mixer. To thin out the frosting add one teaspoon at a time of Pumpkinhead until desired consistency is reached. Freeze any additional frosting for your next batch.

When cupcakes are completely cool, frost ‘em and enjoy!

rebel IPA
September 2015

Rebel IPA-infused Buffalo Wings

September is a transitional month in New England. Days are growing shorter and cooler, and leaves begin their subtle march towards autumn colors. And of course, football! It's well known that hoppy IPAs go well with the heat in spicy foods. So bring on the hops and bring on the heat! Check it out and share your comments with us on our Facebook page!

Prep/Cook Time:

2 hours / 45 min. approx.
buffalo chicken wings

Sauce Ingredients
  • 1 cup Sweet Baby Ray's BBQ sauce
  • ½ cup of Sam Adams Rebel IPA
  • 1 orange, zest and juice
  • 4 oz. Sriracha sauce
  • 2 oz. lime juice
  • 4 oz. sweet or regular butter


4 servings

Wing Ingredients
  • 3 lbs (approximately 16-20) chicken wings
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
Marinade Ingredients
  • 1 12oz bottle Sam Adams Rebel IPA
  • 2 oz. kosher salt
  • 2 oz. sugar
  • ½ oz. Tabasco sauce
  • 2 oz. lime juice
Other Ingredients
  • 1 cup chopped scallions
  • Blue cheese or ranch dressing (optional)

Combine all marinade ingredients, then add the chicken wings. Let the wings marinate for 1-2 hours, then drain and pat dry. Season the chicken with black pepper, cayenne pepper and salt. Cook them on the grill (12-16 minutes) or in the oven (15 minutes at 375 degrees) until they are cooked through.

Combine all the sauce ingredients except the butter in a sauce pan. Reduce slowly over heat for about 30 minutes. Slowly add and melt in the butter. Once the butter is incorporated, remove the sauce from the heat and mix the wings into the desired amount of sauce.

Top the wings with chopped scallions and serve alongside lime wedges and Blue cheese/ranch dressing if desired.

Notch LOD
August 2015

Notch's LOD Beer Can Chicken on the Grill

No summer would be complete without the famous “beer can” chicken recipe. Our beer can of choice? Notch's LOD (Left of Dial). Check it out and share your comments with us on our Facebook page!

Prep/Cook Time:

20 min. / 1 hr. 30 min. approx.
beer can chicken

Chicken & Chicken Rub

Begin with: 1 whole 4-lb. chicken, washed and dried.

Rub: In a small bowl mix all the ingredients together to use for seasoning the chicken. You can store unused rub mixture in an airtight container for up to 6 months.


4 servings

Ingredients for the rub
  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Preheat grill to medium-high heat. Rub the chicken and its cavity with vegetable oil. Season the chicken with the rub mixture, and don't forget to season the cavity. Drink 1/4 of the Notch LOD and sit the chicken on top of the beer can with legs facing down. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 hr 30 mins, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Sam Adams summer ale
July 2015

Samuel Adams Summer Ale Salmon Filets

This month we're on a health kick — after all, it's summer, and what says summer better than Sam Summer Ale and a lighter meal on the grill? Try this one, and let us know what you think on our Facebook page!

Prep/Cook Time:

30-40 min. / 10-15 min. approx.
shrimp dish

  • 1 cup BBQ sauce (preferably Weber® Original BBQ sauce)
  • 1-2 cups of wood chips (We recommend using Weber's Apple Wood Chips)
  • 3 bottles Samuel Adams Summer Ale (1 for the wood chips and 2 for the marinade)


4 servings

  • 1/2 cup light brown sugar
  • 1 tbsp. granulated garlic
  • 1 tbsp. granulated onion
  • 1 tbsp. ground black pepper
  • 1 tbsp. salt
  • 1 tbsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick, pin bones removed

Soak wood chips in Sam Summer Ale for at least 30 minutes. Remove and drain excess beer. Chips should be damp, not dripping wet when placed on grill.

Marinate salmon with two bottles of Samuel Adams Summer Ale for 30 minutes.

Prepare grill for direct cooking over medium heat (350° to 450° F).

In a medium-sized bowl, combine and mix all ingredients except for the salmon and BBQ sauce. This will serve as a rub. Lightly coat each piece of salmon with the rub, making sure to coat the top and sides of the fish.

Brush cooking grates clean on grill. Add two handfuls of the soaked, drained wood chips to the smoker box, or directly over the ashed-over charcoal. Close lid of grill. When smoke appears, grill the salmon, flesh side down first, over direct high heat with the lid closed, until you can lift the fillets off of the cooking grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare.

During the last minute of grilling, glaze each piece of salmon with the barbecue sauce and close the lid. Insert a spatula between the skin and flesh. The salmon should raise right off the grate leaving the skin on the cooking grate. Discard the skin.

Let salmon rest for 3-4 minutes and serve with Sam Adams Summer Ale.

Shipyard IPA
June 2015

Shipyard Monkey Fist IPA “Drunken Shrimp”

Here we are in June where outdoor cooking becomes the center of attention and the grillmaster is king of his trade. This recipe with Shipyard's Monkey Fist IPA is a slam dunk whether it's apps for many or a dinner for a few. Give it a shot and let us know how it fares by commenting on our Facebook page!

Prep/Cook Time:

35 mins. / 5 mins. approx.
shrimp dish

  • 1 pineapple
  • 1/2 small watermelon, diced
  • 1 small red onion, chopped
  • 1 jalapeno, minced
  • 1/3 cup cilantro, chopped
  • 2 limes, juiced
  • 1/2 cup Monkey Fist IPA


4 servings

  • 1 lb. large shrimp, peeled & cleaned
  • 1/3 cup cilantro, roughly chopped
  • 3 tbsp fresh ginger, minced
  • 2 lemons, juiced
  • 1 tsp chili paste
  • 1 12-oz bottle Shipyard Monkey Fist IPA
1. In a large bowl combine the juice of 2 lemons, Monkey Fist IPA, ginger, cilantro, and chili paste.
2. Add the cleaned, peeled shrimp and let marinate for about 30 minutes.
3. Place on a hot grill for 2–3 minutes on each side, or until cooked.
1. Peel, core and quarter the pineapple. Lightly oil and season with salt and pepper.
2. Place on the grill for 2-3 minutes on each side, then remove and dice.
3. Combine with the diced watermelon, lime juice, red onion, cilantro and jalapeño in a large bowl and season to taste with salt and pepper.

Serve over brown rice or quinoa with a side of salsa and a nice cold Monkey Fist IPA.
May 2015

Ipswich Ale “Chedda' Ale” Sauce and Bacon Burger

Don't you love the month of May where the change of the season brings flowering trees, bright colors, and of course the smell of a grill newly christened from the dormancy of winter? And what goes better with burgers than beer? Of course in this case the beer is also in the recipe. So break out the fire, try this quick, easy recipe, and give us a shout out on our Facebook page!

Prep / Cook Time:

5 mins.  /  10 mins. approx.



8 servings

  • 3 pounds ground beef, formed into eight 6-ounce burger patties
  • 1½ pounds apple wood thick cut bacon, diced
  • 4 cups shredded sharp cheddar cheese (we like the Cabot brand)
  • 12-oz. bottle of Ipswich Ale (supports your local brewery)
  • Coarse salt
  • Freshly ground pepper
  • 8 hamburger buns

1. Prepare burger patties. Season with salt and pepper, place in refrigerator.
2. Prep grill for medium-high grilling.
3. As grill is warming up, add Ipswich Ale to a sauce pan and heat over medium-low burner.
4. Cook bacon in a skillet until perfectly crisp and set aside.
5. Once beer is slightly warm, begin adding cheese a little at a time so it melts (think fondue).
6. After all the cheese is added and has melted into the liquid, reduce heat to low.
7. Grill burgers about 4 minutes per side (rare) or until desired temperature is achieved.

Serve burgers topped first with bacon strips, then cheddar ale sauce.

April 2015

Sam Light New England Clam Chowda'

What says New England better than a nice glass of Sam and a hot bowl of chowder? We're talking about the real type that looks white, slightly thick and full of goodness. None of that red looking stuff for a true New Englander. This recipe was adapted from the Boston Beer website. Give it a try during those April showers, and be sure to let us know what you think on our Facebook page!

Prep / Cook Time:

15 mins.  /  15–30 mins. approx.



3-4 servings

  • ½ cup (1 stick) unsalted butter
  • ¼ cup diced carrots
  • ¼ cup diced green bell pepper
  • ¼ cup diced yellow onion
  • 2 tablespoons minced garlic
  • 2–3 tablespoons dried Italian seasoning
  • ½ cup all-purpose flour
  • 1 cup diced russet potatoes
  • 12 ounce (1½ cups) bottle Sam Adams Light
  • ½ cup fresh or bottled clam juice
  • 2–3 cups heavy cream
  • ½ cup chopped fresh or canned clams
  • 9–12 croutons, preferably homemade, for garnish
  • 3–4 sprigs flat-leaf parsley, for garnish

1. In a large pot, melt the butter over medium-high heat. When melted, add the carrots, peppers, onions, garlic and 2 tablespoons of the seasoning. Cook, stirring, for 2 to 3 minutes or until the vegetable start to soften but are still a little crunchy.

2. Add the flour, reduce the heat to low, and stir with the vegetables and butter to make as smooth a roux as possible. Continue to cook, stirring, for 1 to 2 minutes to rid the roux of the raw taste.

3. Add the potatoes, beer, clam juice and 2 cups of heavy cream. Raise the heat to medium-high heat and bring to a simmer. Cook at a gentle simmer for about 10 minutes, stirring occasionally, until the soup is slightly thickened and the potatoes are cooked through. Stir in the clams and simmer for about 5 minutes longer to insure the clams are fully cooked. Take care not to overcook the clams. Taste and adjust the seasoning with Italian seasoning. Add more cream if needed and heat through.

Ladle the chowder into bowls and garnish each serving with croutons and parsley sprig.

March 2015

Harpoon's “Celtic Beer” Mustard-Herb
Beef Stew

With all the snow that will be still on the ground for weeks, and with the upcoming St. Patrick's holiday, our recipe attention turns toward something hardy yet appropriate for the season. This recipe has been adapted from Better Homes and Garden. Let us know what you think on our Facebook page!

Prep/Cook Time:

30 mins.  /  1 hr. 15 mins.

beef stew


Six 1½ cup servings

  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon snipped flat-leaf parsley
  • 1 teaspoon snipped fresh thyme or ½ tsp dried thyme, crushed
  • 1½ pounds boneless beef chuck, cut into 1½ inch pieces
  • 2 tablespoons of olive oil
  • 1 medium onion, peeled and cut into wedges
  • 4 carrots, peeled, cut in 1-inch pieces
  • 8 tiny Yukon Gold potatoes, halved
  • 3 tablespoons tomato paste
  • 2 tablespoons spicy brown mustard
  • 1 14 oz. can beef broth
  • 1 12 oz. bottle of HARPOON CELTIC BEER
  • 1 bay leaf
  • Crusty bread slices

In large bowl combine flour, parsley, thyme, pepper, and salt Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. Stir in tomato paste, mustard, and remaining flour mixture. Add broth, Harpoon Celtic beer, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender. Remove and discard bay leaf. Serve with crusty bread.

Newcastle Ale
February 2015

Honey Chipotle Coors Beer-Braised Wings

Adapted from a recipe on HungryFoodLove.com. This simple recipe packs a sweet and tangy punch thanks to the honey, soy and chipotle in adobo. Easy to make for Super Bowl tailgating parties or a sit-down among friends. Be sure to let us know what you think on our Facebook page!

Prep/Cook Time:

15 minutes / Approx. 2 hours

beer butter mushrooms


24 wings

  • 24 chicken wings
  • 1 12oz can of Coors Light
  • 1/8 cup soy sauce
  • 1 tablespoon honey mustard
  • 1½ tablespoons honey
  • 1½ tablespoons Chipotle Adobo (Adobo is Spanish for marinade. Chipotle Adobo is one made from chipotle peppers. If you can't find it locally we suggest ordering it from www.unicogourmet.com).
  • Salt and pepper

Preheat oven to 350 degrees Fahrenheit. Season wings with salt and pepper and set aside. Make marinade by combining the rest of the ingredients together in a mixing bowl. Add wings to marinade making sure they are coated on all sides. Arrange wings in one layer in a shallow baking dish. Pour the remaining marinade over the wings. Roast wings in oven for approximately 2 hours, basting frequently. Wings are done when the sauce has cooked down and the meat falls off the bone.

Tip: For crispier skin, broil wings for a minute or two once they are done roasting.

Newcastle Ale
January 2015

Newcastle Beer Butter Mushrooms

Adapted from a recipe shared by Dana Kristen of KillingThyme.net, these mushrooms come to life when prepared with New Castle Brown Ale. Very easy to make and a delicious side dish for the New Year. Dana's recipe calls for button mushrooms, but feel free to experiment. We loved them with the baby bells combined with a handful of shiitake. Enjoy, and let us know what you think on our Facebook page!

Prep/Cook Time:

30 minutes

beer butter mushrooms


Serves 4

  • 4 cups mushrooms (buttons or others), washed
  • 3 tbsp butter
  • 1 cup Newcastle Brown Ale
  • 1 tbsp fresh parsley and 1 tbsp of fresh thyme, chopped
  • Sea salt and ground black pepper to taste
Melt butter in a skillet. Add washed mushrooms and toss to coat. Pour in Newcastle Brown Ale and bring to a simmer medium-low heat. Add fresh herbs, sea salt and ground black pepper. Poach for approx. 30 minutes, stirring occasionally until mushrooms are soft.
Blue Moon Belgian White
December 2014

Blue Moon White Beer Cookies

These cookies are made light and fluffy with the addition of witbier. Their festive, fruity taste comes from fresh orange juice and zest. Adapted from a recipe on CraftBeer.com. Enjoy, and let us know what you think on our Facebook page!

Prep/Cook Time:

40 mins / 16 mins
witbier cookies

  • 1/2 tsp vanilla
  • 1 cup powdered sugar
  • 1 tbsp orange juice
  • 1 tbsp whole milk
  • 1 orange, zested


24 cookies

  • 2 bottles (12 oz. each) Blue Moon Belgian White
  • 5 tbsp honey
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/4 cups powdered sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 medium orange, zested
  • 2 tsp ground coriander
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda

1. Combine beer and the honey in a medium saucepan over medium heat and reduce until 1/3 cup of liquid remains. Yes, you're starting with 24 oz. of beer and reducing it to 1/3 cup.
2. About 40 minutes into the reduction, skim the foam off the top of the liquid and discard (when there is around 1/3 cup remaining the liquid will begin to aggressively foam because of the high sugar concentration).
3. While your reduction is cooling, cream the butter and sugar together.
4. Add the egg and blend the mixture together.
5. Then add vanilla, orange zest, coriander, and the beer reduction. Blend together.
6. Whisk the flour and baking soda together in a separate bowl and slowly add it to the batter. Mix until just blended.
7. Scoop mounds of cookie dough onto an aluminum cookie sheet lined with parchment paper, fitting about 12 cookies on a pan.
8. Bake at 350°F for 16 - 20 minutes.
9. Let the cookies cool for about 10 minutes, then move to wire racks to finish cooling.


10. Begin by whisking the vanilla into the powdered sugar.
11. In a separate bowl, mix the orange juice and milk together.
12. Then pour the orange juice/ milk mixture into the sugar, until you reach your desired consistency of a thick paste. Probably only 1 tbsp of the orange juice/milk.
13. Make sure your cookies are completely cooled! Using a butter knife, put a dollop of icing on each cookie and spread it a bit over the top. Then place a small piece of orange zest on top of the cookie as garnish.
14. Let icing harden a bit and enjoy!

November 2014

Shipyard's Pumpkin Ale Bread

Looking to bring something special to your upcoming Thanksgiving celebration? No host can turn down a 12pk of Shipyard's Pumpkinhead Beer combined with a loaf of Pumpkin Ale Bread. This recipe was adapted from food.com. We hope you enjoy this seasonal choice. Let us know what you think on our Facebook page!

Prep/Cook Time:

Prep time approx. 5 mins.

Pumpkin Loaf


1 loaf

  • 3 cups of flour (half all-purpose and half whole wheat)
  • 1 Tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 tablespoons of honey
  • 1 cup pumpkin puree
  • 1 12oz bottle of Shipyard Pumpkinhead Ale

Preheat oven to 375 degrees. Grease a 9x5 inch bread pan with cooking spray (or line with parchment paper). Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Add beer slowly and stir until combined and smooth. Bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let rest for a least for 5 minutes before slicing.

October 2014

Sam's Octoberfest Strogonoff

Now that the cooler season is upon us it's time to think about comfort food… You know the kind — it sticks to your ribs and makes you feel warm all over. This month's recipe comes from the Fort Collins Brewery and was modified slightly. Let us know what you think on our Facebook page!

Prep/Cook Time:

Prep time approx. 5 mins.

Beef Stroganoff


2 good-size servings
  • 8 oz ribeye steak, cubed
  • 8 mushrooms, thinly sliced
  • 1/2 cup white onion, diced
  • 1 Tbsp garlic, minced
  • 2 Tbsp butter
  • 1 cup heavy cream
  • 1/4 cup Sam Adams Oktoberfest Beer
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp sour cream, heaping
  • 2 Tbsp Parmesan
  • 1 lb wide egg noodles

Preheat oven to 375 degrees. Grease a 9x5 inch bread pan with cooking spray (or line with parchment paper). Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Add beer slowly and stir until combined and smooth. Bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let rest for a least for 5 minutes before slicing.