Skip to main content

Pilsner/Pale Ale

Roasted Asparagus with Beer Béarnaise Sauce

Roasted Asparagus with Beer Bernaise 3

I’m living in a maze of boxes that seem to push up from the ground like stalagmites in a mid century modern cave. The move is just a week away, starting with a meandering drive up Highway 1 with my fat lazy bulldog. And still, it doesn’t seem real. The 78 degree days, don’t feel like the last open-the-back-door-bare-feet-outside kind of weekend for a while.

I keep forgetting that those restaurant I’ve been meaning to go to won’t be eaten at and the friends I haven’t seen in a while probably won’t be seen again.

It doesn’t quite feel like I’ll be calling Seattle home in just a handful of days. That the amazing restaurants and breweries I’ve only heard about will be my new haunts.  That those incredible oyster bars will be down the street and that I’ll be able to grab a quick drink with the friends I’ve accumulated up in the Pacific Northwest.

It still feels like I’m caught in a bit of an undertow and I’m not sure what the view will be like once I come up for air. But I do know that although I’m leaving the best produce state in the nation (California grows half of all the produce grown in the USA), I am going to a state that has an incredible amount to offer when it comes to food. Asparagus will probably become an obsession once I’m in the state that grows it best.

Asparagus, oysters, beer. I’m pretty sure I can handle the rain with a good beer and some great food.

Roasted Asparagus with Beer Bernaise 2

Roasted Asparagus with Beer Béarnaise Sauce


  • 2 lbs asparagus washed and dried
  • 2 tbs olive oil
  • ½ tsp kosher or sea salt
  • ½ tsp black pepper
  • ¼ cup pale ale
  • 2 tbs white wine vinegar
  • 1 tbs chopped shallots
  • 2 tbs tarragon
  • 1 tbs chervil
  • 3 egg yolks
  • ½ cup unsalted butter


  • Preheat the oven to 425.
  • Cut off the bottom 1 to 2 inches of asparagus (the tough woody ends).
  • Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.
  • Roast for 8-10 minutes (longer for asparagus that’s very thick).
  • While the asparagus is cooking, start making the sauce.
  • In a pan over medium high heat, add the beer, vinegar, shallots, tarragon and chervil. Cook until reduced by about half.
  • Put the beer mixture in a blender with the egg yolks, blend on high for three minutes.
  • Heat the butter until very hot and steamy. Remove the cap from the blenders top. While the blender is running, slowly add the butter in a slow steady stream. Continue to blend on high for 2 more minutes. Sauce should resemble slightly thin mayonnaise. Plate the asparagus, pour desired amount of sauce over just before servings, or serve sauce alone side.

I start my drive up the West Coast in just one week.  Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.

Instagram – Facebook – Twitter 

Roasted Asparagus with Beer Bernaise_

Hello Seattle + Spicy Steamed Mussels in Beer


Photos in this post were taken in Seattle with vintage Polaroid cameras by my  incredibly talented sister Kim van Groos 

Check out her Flickr, it’s very impressive.  

Space Needle Kim vanGroos Polaroid

I told you last week that I’m in the process of saying goodbye to Los Angeles. A process made easier by the fact that it will end with a move to Seattle, a city that I’ve loved for years. A city with a vibrant love for food, people who are aware and grateful, plus a craft beer scene that is one of the best in the world.

Colorful Grass Kim vanGroos Polaroid

I’ll get to discover a new city, fall in love with the local beer, cook with the incredible produce. I’ll also be near my sister who took all these photos, as well as my other sister who almost died with me in Morocco. I’ll be around the world’s best hops and the country’s best seafood. The idea of wandering around a new city, losing myself in the streets and the strangers is incredibly exciting. Especially a city like Seattle that has so much to offer.

Pikes Place Kim vanGroos Polaroid

I’m not limiting my explorations to Seattle. The entire Pacific Northwest, from Medford to Bellingham, has an incredible craft beer scene that I can’t wait to explore. The beer, the people, the pubs and the events, I plan to jump in with both feet, grab a pint, and become a part of what’s happening up North.

I want to share it all with you. Not just on the blog, but also on Instagram and Twitter. I want you to see the beer I find, the salmon I catch, the people I meet, the butcher shops, the breweries, the farmers markets, the coast and everything else that’s waiting for me up there.

Glare Kim vanGroos Polaroid

As I pack the boxes and say goodbye to Los Angeles, I wanted to make something that has a bit of Seattle in it, a reminder of what I have to look forward to.

Seafood and beer it is. Can’t wait to dig in.

Spicy Steamed Mussels In Beer

I start my trek North in two weeks. Join me, it’s going to be a big move and a big adventure. I’d love to have you along for the ride.


Spicy Steamed Mussels in Beer

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 entre portions, or 4 appetizer portions


  • 4 strips thick cut bacon
  • 1 cup diced white onion
  • 4 tbs unsalted butter
  • 5 cloves garlic minced
  • 1 lbs diced tomatoes about 2 large
  • 1 jalapeno sliced
  • 1 tbs red pepper flakes
  • ½ cup pale ale
  • 1 lime juiced
  • 1 ½ lbs black mussels cleaned and de-bearded
  • ¼ cup green onions diced
  • Bread for serving


  • In a large pot or deep skillet cook the bacon over medium high heat. Remove the bacon from pot, chop and set aside. Pour off about half of the bacon grease, leaving about 1 tablespoon still in the pan.
  • Add the butter and cook until melted.
  • Add the onions, cook until slightly browned.
  • Stir in the garlic, then add the tomatoes, jalapenos, red pepper flakes, beer, lime juice and chopped bacon. Bring to a low simmer.
  • Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.
  • Discard any that didn’t open. Sprinkle the green onions over the pan.
  • Serve with crusty bread.

Adapted from Epicurious

Spicy Steamed Mussels In Beer3


Drunk Shrimp Diablo


Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

I have a confession to make.

I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang-up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

So why has it taken me so long to show you pictures of my dog, or the behind-the-scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.

After all, you are the reason I’m able to spend my life cooking and drinking beer.

I owe you a lot.

Drunk Shrimp Diablo

Servings 4 servings


  • 2 tbs olive oil
  • 2 tbs butter
  • 1 cup diced white onions
  • 3 cloves garlic minced
  • 2 tbs tomato paste
  • 2 tbs garlic chili sauce
  • 2 tbs red chili flakes
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 2/3 cup IPA or Pale Ale beer
  • 1 lbs raw shrimp deveined (shell removed if desired)
  • 1 cup cherry tomatoes sliced


  • Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
  • Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
  • Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.

I use this Chili Garlic Sauce from Huy Fong, and this amazing cast iron skillet that I can’t get enough of (affiliate links).

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.



Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos


Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos

I told you about the time I almost died in Morocco, and the time I was in Dublin without a place to stay during St. Patricks day, but what about the time I was stuck in the drug smuggling capitol of Spain?

(As an aside, it bears mentioning that I apparently did little with my early 20’s other than accumulate ridiculous travel stories and the debt that goes along with them.  There are worse things.) 

I was on my way back from Fez, Morocco, a terrifying and beautiful experience, clutching the second half of my round trip ticket between Tarifa, Spain and Tangier, Morocco. The sun was setting over the port and I was shivering under a red fleece travel blanket with my sister, desperate to get back to Spain and still jittery from a 7-hour bus ride through the wild country side of Morocco.

And then a large white ferry boat appeared with the words TANGIER TO TARIFA 30 MINUTES painted on the side pulling into the dock in front of me. Handing my ticket to the port official, and a quick chat with him about how thrilled I was to get back to the charming Spanish town of Tarifa, walking on to that boat felt like I was being salvaged from a scrap yard.

The 30-minute ride turned into 45-minutes and then an hour. Slowly, as the time change pushed us past midnight, the TANGIER TO TARIFA boat started to pull into a port that looked nothing like the quaint Spanish town I remembered. As my sister and I met each other with puzzled looks, we heard an announcement over the crackling loudspeaker.

First in Arabic, then in Spanish, then in English, it ended with, "…Welcome to Algeciras."

It was past midnight, I’d just left a country that almost killed me twice and I had no idea where I was. My sister and I locked eyes, and burst out laughing. It was hilarious, mostly because of sleep deprivation, that I had no idea where I was but at least I probably wouldn’t be killed by a mob of young Moroccan men.

We both pull out our respective guide books.  Hers had one sentence about our new destination, "The best thing to do in Algeciras is to leave."

Mine was a bit more diplomatic, "Be careful while in Algeciras, it’s the drug smuggling capital of Spain, avoid this spot if possible. If you find yourself here, leave as quickly as you can."

Both of these commentaries on our new local added to the hilarity of our situation. We probably should have been panicked, or upset, or at the very least concerned, we were delightfully amused.

After an overly concerned inspection agent ravaged my backpack, even sniffed my shampoo bottles, I was through customs about the time the clock hit 1 am. The guide books were no help, the Algeciras chapters might as well have just said YOU’RE SCREWED on every page, we decided to wander the streets until we found a hotel or hostel that looked like we probably won’t need IV antibiotics after a nights stay.

The least terrifying place we could find apparently figured us for American drug dealers, we must have had that  Brokedown Palace look, and questioned us for twenty minutes. "Why are you in this town? Why so late? Show the passports. Open your bags."

We finally had a room. Two beds, four walls, one door and a window. Sanctuary.

After double checking the locks and climbing into the uncomfortable bed, I found sleep quicker than I ever had before or since.

The next morning I was determined to follow the advice of those who had gone before me. I wanted to leave as quickly as possible, I loved Spain and wanted to see more of it, more of the places that would imbed themselves in my soul. On the way towards the exit, the hostel looked really beautiful and peaceful by the early morning light. Before I left I found a small breakfast set out for the weary travelers. Bread, cheese and fruit. It felt perfect. It was exactly what I needed to feel renewed, like I could take on another day of uncertainty and road travel. It made me glad I was in a strange town with a strange story to tell.

Something about the right combination of good bread, cheese and fruit that makes you feel whole.

Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 16 -18 crostinis


  • 3/4 cup apple cider vinegar
  • 3/4 cup pale ale beer
  • 2 tbs sugar
  • 1 tbs salt
  • 2 ice cubes about 2-3 tbs water
  • 2 large jalapenos thinly sliced*
  • 1 large mango peeled and sliced julienne
  • 1 sour dough baguette sliced
  • 4 wt oz Chevre goat cheese
  • 3 tbs raw honey
  • 2 tsp smoked maldon salt


  • In a pot over medium high heat add the vinegar, beer, sugar and salt. Stir until the sugar and salt have dissolved, remove from heat.
  • Add the ice cubes and stir until melted and the liquid has reached about room temperature.
  • Add the jalapenos and mangos to a small bowl (use separate bowls if you want the mangos not to be spicy, if you pickled them together the mangos will also have heat), pour the liquid over the jalapenos and mangos, cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the broiler on your oven.
  • Arrange the bread slices on a baking sheet. Place under the broiler until lightly golden brown, about 2 minutes. Flip the slices over and place back under the broiler until browned, about an additional 2 minutes. Remove from oven and allow to cool.
  • Spread each slice with goat cheese.
  • Drain the jalapenos and mangos.
  • Add two to three slices of mangos and jalapenos to each bread slice.
  • Drizzle generously with honey then sprinkle with smoked salt.


It's impossible to tell how hot a pepper will be. If you are worried about the heat level, remove the seeds. Most of the heat in a pepper is contained in the seeds and seed membrane in the middle of the pepper. Removing all or some of the seeds and membrane will give you an ability to control the heat.

Goat Cheese Crostini with Beer Pickled Jalapenos and Mangos3

Slow Cooker Beer Chicken Tacos with Jalapeno Slaw

Slow Cooker Beer Chicken Tacos

I’ve often been accused of going overboard.

Of being one of those people who just does too much. But it’s all smoke and mirrors in a way. I’m not as organized or even as interesting as I’d like you to think. I leave dishes in the sink far too long, my pantry is a mess and I am incredibly behind on what should be common business practices.

Slow Cooker Beer Chicken Tacos2

But I always make tortillas from scratch, so that’s impressive, right? I still have to figure out how to organize my life, and I can often be a little too relaxed with the domestic chores, but I will dazzle you with soft tortillas that took way less time than you think. And the five minutes it takes to get this in your slow cooker will make you think I have this all under control.

Because taco nights and beer fix most minor life crises.

Slow Cooker Beer Chicken Tacos3

Slow Cooker Beer Chicken Tacos with Jalapeno Slaw

Servings 4 servings


For Jalapeno Slaw

  • 1 cup shredded green cabbage
  • ½ cup red onions thinly sliced
  • 2 jalapenos chopped (seeds and membrane removed)
  • 2 tbs IPA beer
  • ¼ cup sour cream
  • ½ tsp salt

For the Chicken

  • 1 tbs cornstarch
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp brown sugar
  • pinch cayenne
  • ¾ cup pale ale
  • 3 tbs tomato paste
  • 1.5 lbs boneless skinless chicken thighs* cut into bite sized pieces
  • tortillas for serving


  • In a small bowl gently stir together the slaw ingredients, refrigerate until chilled.
  • In a small bowl whisk together cornstarch, cumin, salt, pepper, smoked paprika, chili powder, garlic powder, onion powder, brown sugar, cayenne, beer and tomato paste.
  • Add the chicken to a slow cooker, pour the beer mixture over the chicken.
  • Cook on low for 6 hours or until chicken is cooked through. Stir at least once during cooking.
  • Spoon chicken into tortillas, top with slaw.

Chili Lime Beer Chicken

Chili Lime Beer Chicken Wings 4

Girls are beasts.

I played Powder Puff Football in college in the free safety position, all 115 lbs of me, and saw up close and personal the kind of rule breaking brutality one girl can throw at another. Maybe it’s years of being told to sit up straight and act like a good girl, but once you strap on that waist belt of tear away flags and throw a football in the mix girls unleash a lifetime of pent up frustrations. I saw elbows to the face, cleats to the shins and pony tail pulls to the ground. None of that was me, other than one full contact body shove in the end zone, I played pretty fair. Sure that girl cried, but if you can’t handle the heat, get off the field.

The greatest part about my season of savage girl on girl football was that I now completely understand the game, which makes watching it so much more enjoyable. I’m also able to explain it in "girl language" to those ladies who missed out on being body checked by the pissed off Freshman ("downs are like chances").  Which other than the chicken wings I’ve made, is what I can bring to the Football Watching Parties I’m invited to.

And as much as I love to watch my team rattle the stadium so loudly the crowd registers on the Richter scale (raise your hand if you know who I’m talking about), I love the food that football watching requires.

This  weekend, and the very exciting game that will be happening on Sunday, will necessitate this Beer and Buttermilk Fried Chicken, probably this dip, and I’m using it as an excuse to make these Beer Doughnuts again. Because even if wrong team wins, at least I’ll have fried chicken and doughnuts. I’ll just have to find someone to body check to make myself feel better.


Chili Lime Beer Chicken Wings 5

Chili Lime Beer Chicken


  • 12 ounces pale ale
  • 3 tbs tomato paste
  • 3 tbs fresh lime juice
  • 1 tbs chili powder
  • ½ tsp salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 tbs honey
  • 1 tbs soy sauce
  • 2 tsp red chili sauce such as Sriracha
  • 2 lbs chicken wings


  • In a large bowl whisk together the beer, tomato paste, lime juice, chili powder, smoked paprika, garlic powder, salt, honey, soy sauce and red chili sauce.
  • Add the chicken, stir to coat, cover and refrigerate for 3 hours and up to over night.
  • Place the oven rack at the top 1/3 of the oven. Preheat oven to 400.
  • Cover a baking sheet with aluminum foil and lightly spray with cooking spray. Remove chicken from marinade, add to prepared baking sheet.
  • Add the marinade to a pot over high heat. Bring to a boil, stirring frequently until thickened and reduced, about 8 minutes.
  • Brush chicken on all sides with thickened marinade.
  • Bake for ten minutes, brush with marinade, repeat until chicken is cooked through, brushing with marinade and turning every ten minutes. Chicken will take 30-40 minutes to cook.

Chili Lime Beer Chicken Wings 3

Beer Soaked Oven Fries

Beer Soaked Oven Fries

People have irrational culinary fears, I get it. Some people avoid recipes using yeast like they are circus clowns in a dark alley. Some people can’t wrap their brains around the idea of plunging food into hot oil without a spotter. I have an irrational fear of mall Santas so I get it, there are just some things we tend to avoid.

Although I assure you, you’d be just fine if you wanted to fry these suckers in hot oil. I also assure you that if you bought a deep fryer your football parties will never be the same. But if you aren’t there yet, I get it.

I spent most of the summer cooking everything I ate on my backyard grill, taunting the grill-less into Sad Face reactions. One of my go-to sides was grilled french fries. I cut them large enough as not to slip through the grates and I learned that soaking them in a salt brine gave you that creamy middle and crispy outside that you really want in your french fries.

Now that most the grills in America are covered in the unsavory film of winter, I’ve switched to the oven method. The salt water soak is still the way to go when you want that creamy/crispy combo, and letting the baking sheet heat up in the oven will give you more of that golden brown outside that you’d get from that scary vat of hot oil.

Although I do promise that if you do decide to deep fry your potatoes, you’ll be fine. It’s not that scary, not like, say a grown man in a red suit that lurks near a Hollister.

Beer Soaked Oven Fries3

Beer Soaked Oven Fries


  • 1.5 lbs russet potatoes
  • 12 ounces pale ale
  • 1 tbs kosher salt
  • water
  • ¼ cup canola oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp sugar


  • Cut the potatoes into ½ inch strips.
  • In a large bowl add the beer and 1 tbs kosher salt. Add the potatoes to the beer, add just enough water that the potatoes are fully submerged, about 1 to 2 cups.
  • Cover and chill for at least 3 hours and up to 12.
  • Move the oven rack to the top 1/3 of the oven, place a rimed metal baking sheet on the rack. Preheat oven to 425.
  • Drain the potatoes and rinse well. Place on a stack of paper towels and pat dry. Add to a large bowl, drizzle with canola oil. Sprinkle with garlic powder, onion powder, paprika, sea salt, black pepper and sugar. Toss until well coated.
  • Pour the potatoes onto the baking sheet in an even layer.
  • Bake for 20 minutes. Turn with a spatula and bake until golden brown, an additional 15-20 minutes.

Beer Soaked Oven Fries2

Beer Carnitas Pizza


Beer carnitas pizza

When I was kid Mexican Pizza involved ice burg lettuce and cheap ground beef. Possibly the perfect example of how neither Mexican food or pizza were given proper credit for the potential they had to compete in the Fine Food arena. They were both disregarded as low brow for far too long, but then again, so was beer. It took America awhile to see what Mozza did for pizza, what Rick Bayless did for Mexican food and what the craft beer industry as a whole did for beer.

It’s good thing we all woke up to the fact that we need to up our pizza night game. It’s a win for all of us.

Plus, it goes better with the good beer we’re now drinking.

Beer carnitas pizza3


I use this Beer Pizza Dough recipe, unless I fail to plan ahead, then I use this One Hour Beer Pizza Dough recipe.

Beer Carnitas Pizza


  • 4 lb pork shoulder trimmed and cut into 5 inches pieces
  • 1 tbs kosher salt
  • 3 tbs olive oil
  • 1 cup IPA
  • ½ tsp cumin
  • 1 tsp chili powder
  • pinch cayenne
  • ½ tsp smoked paprika
  • 2/3 cup water
  • 1 lb pizza dough
  • 1 cup black beans
  • 2 tbs olive oil
  • 1 chipotle pepper in adobo
  • ½ cup shredded cheddar
  • ½ cup shredded mozzarella
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • ¼ cup Mexican Crema


  • Preheat oven to 325.
  • Sprinkle the meat all over with the salt. Add to a shallow dish, cover and refrigerate for 12 hours and up to 3 days (if you skip this step make sure to salt the meat well before proceeding).
  • In a large Dutch oven, or roasting pan over two burners, heat the olive oil until hot but not smoking. Add the meat and cook on all sides until very well browned, working in batches if necessary. Remove the meat and allow to drain on a stack of paper towels.
  • Pour the beer into the pan, scraping to deglaze the bottom, turn off heat. Add the water, cumin, chili powder, cayenne, and smoked paprika. Add the meat back in the pot.
  • Bake uncovered at 325 until falling apart, about 3-4 hours. Pull into bite sized pieces using a fork.
  • Add a pizza stone to the oven, increase heat to 425.
  • In a food processor add the black beans, olive oil and chipotle pepper, process until well combined.
  • On a lightly floured surface roll out the pizza dough, transfer to a pizza peel that has been well covered with corn meal.
  • Spread the black bean puree over the pizza in an even layer.
  • Top with cheese, then carnitas (you will have more than enough, save the remaining meat). Transfer to the pizza stone, bake at 425 until the crust is golden brown, about 12-15 minutes.
  • Remove from oven, top with tomatoes, cilantro and crema.

Adapted from David Leovitz Carnitas, and Spike Mendelsohn Mexican Pizza

Beer carnitas pizza2

Beer and Bacon Dip

Beer and Bacon DipBeer and Bacon Dip

This is a cheap ploy.

Using both beer and bacon in a dip to get your attention. It’s like a video of Christopher Walken volunteering as Tribute, or a list of The Things You HAVE to Know By The Time You’re 30, or those UpWorthy videos that Facebook always tells you are a Must Watch. You can’t look away.

Beer and Bacon Dip3

But it’s the food version of those things and you won’t be able to stop eating it until you run out of chips, and briefly contemplate using your fingers. But you shouldn’t, apparently, that’s tacky.

Beer and Bacon Dip4

Beer and Bacon Dip

Servings 6 to 8 servings


  • 16 wt oz cream cheese full fat
  • 1/2 cup sour cream full fat
  • 5 wt oz shredded mozzarella about 1 2/3 cups
  • 2 wt oz shredded cheddar
  • ½ tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ¾ cup IPA or Pale Ale Beer
  • 8 slices bacon cooked and chopped


  • Preheat oven to 350.
  • Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
  • Stir in most of the copped bacon, reserving about 2 tablespoons.
  • Pour the dip into an oven safe bowl top with reserved bacon.
  • Bake at 350 until warmed through, about 15-20 minutes.
  • Serve warm.


If the dip is "fluffy" out of the oven, just stir before serving.


Pale Ale Pie Dough & And How to Make and Freeze it For Later

Pale Ale Pie Dough5


It’s pie time.

And I hope you won’t hold this against me but I’m about to give you a pie dough lecture. About that store bought crust you use. And how you have to stop.

For the love of Good Beer, stop it.

Here’s why, hold tight, I’m about to change your pre-made-pie-dough buying ways:

It takes 8 minutes to make this. It’s tastes a thousands times better. It freezes really well. And you get to brag to everyone about how "hard" you worked making that dough from scratch.

I’ve made several pie dough recipes in the past and always go back to a version of Cooks Illustrated Foolproof Pie Dough. Mostly because it’s so simple. With an added bonus that it has an amazing tenderness and flakiness that doesn’t always happen with other pie dough recipes.

Pale Ale Pie Dough3

The original recipe uses vodka, the high alcohol content contributes to the flakeyness. I’ve subbed in some beer (shocking), but make sure to use a high ABV beer to get the right effect (step away from the inBev).

It makes a really soft dough that freezes great, some even say it’s better after being frozen for a while.  You can make these far ahead of your other Holiday Meal Prep and just freeze it for later. Make sure and give it a full 24 hours in the fridge to come back to life.

Pale Ale Pie Dough2

And feel free to keep all of this to yourself, let them all think you worked your ass of for that perfect pie crust.

Pale Ale Pie Dough1

Pale Ale Pie Dough {Freezer Friendly}

Prep Time 8 minutes
Total Time 8 minutes
Servings 2 pie crusts


  • 2 1/2 cups 12 ½ wt oz all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tbs cold unsalted butter cut into cubes
  • 8 tbs vegetable shortening
  • 1/3 cup ice cold high ABV pale ale


  • Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter and shortening, process until well combined and dough gathers around the blade.
  • Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
  • Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.
  • Lay two long sheets of plastic wrap on a flat surface.
  • Divide the dough evenly between the two sheets, Form into flat disks.
  • Wrap each disk tightly in plastic wrap. Place the disks into a freezer bag.
  • Freeze for up to 3 weeks. (If you want to use the dough the day of, place the wrapped disks in the refrigerator for 2 hours and up to 3 days)
  • 24 hours before use, put the dough in the refrigerator to thaw.


If the dough breaks easily when you try to roll it out, gently knead it with your hands until it comes together. Roll it out, line a pie pan and refrigerator to chill, about 30 minutes.
*This recipe also works with all butter, or all shortening, if you prefer.

Adapted from Cooks Illustrated Foolproof Pie Dough


Pale Ale Pie Dough4

Roasted Broccoli with Beer Cheese Sauce

Roasted Broccoli with Beer Cheese Sauce_

Leave it to me to take a perfectly healthy and delicious side dish, like roasted broccoli, and pour a bunch of cheese and beer all over it, effectively negating most of the health benefits.

But really, it’s for your own good. There’s a good chance you’re sitting there planning a menu, a Turkey centric, end it with pie, If I don’t eat too much I’m doing it wrong, type of late November meal. Me too.

We’ve got the main dish down, and potatoes are all set, lots of pies (probably too many), but then those wily vegetable side dishes always come last. Is green bean casserole really enough green stuff? Should I have more?

Yes. You should have some roasted broccoli, serve it with a side of cheese sauce to match the excessive gluttony level of the rest of the table.

You wouldn’t want it to feel left out.

Roasted Broccoli with Beer Cheese Sauce 2

Roasted Broccoli with Beer Cheese Sauce


For the Beer Cheese Sauce

  • 2 tbs butter
  • 3 tbs flour
  • 2 tbs corn starch
  • 1 1/2 cups whole milk
  • 1 cup pale ale
  • 8 wt oz cheddar cheese not pre shredded

For the Broccoli:

  • 3 lbs broccoli florets cut into bite sized pieces
  • 3-4 tbs olive oil
  • 2 cloves garlic minced
  • ½ tsp kosher salt


  • In a pot over medium heat melt the butter.
  • Sprinkle with flour and cornstarch, whisk until thickened. Cook, whisking continually for three minutes. Slowly whisk in the milk and the beer, stirring to make sure no lumps remain.
  • About ¼ cup at a time, add the cheese, whisking between addition until the cheese has completely melted. Make sure to adjust heat to make sure it does not boil.
  • Preheat oven to 400.
  • Add the broccoli to a baking sheet. Drizzle with olive oil, sprinkle with garlic and salt. Toss to coat.
  • Roast at 400 for 10-15 minutes until fork tender and edges have started to crisp.
  • Serve with cheese sauce on the side or drizzled on top.

Roasted Broccoli with Beer Cheese Sauce 3

Beer Cheese Corn Spoon Bread & How To Throw a Craft Beer Thanksgiving

Beer Cheese Corn Spoon Bread2

As we fly through the fall, hurdling towards the holiday season, our first major stop will be the festival of glutton that I love so much.  While many of you will show up to your respective Thanksgiving feasts bearing bottles of wine, craft beer has earned a spot in America’s Favorite Meal. But there is a bit of a dilemma when it comes to pairing beer with such a huge spread, since very (very) few gatherings this large will allow the opportunity to pair a different beer with each dish, you need to pick beers that play well with many others.

Pick three separate beers for the meal progressoin. The first to pair with the appetizers that you’ve set out as your guests arrive, the second beer to pair with the poultry centric main attraction, and the third for the dessert round.

The Appetizer Beer should be like the food, a warm up for whats to come. Nothing overwhelming, you don’t want to wreck you guest palates before the meals have even begun. Look for something refreshing, clean and bright to get people ready for the onslaught of flavors that are about to come their way. My picks:

Ommegang Witte

Rogue Good Chit Pilsner

Drakes Blonde Ale

The Main Event Beer has to pair with everything from turkey to jello salad (don’t pretend like you don’t have an aunt that always brings that) so it has to be versatile. Look for a beer thats earthy, malty, moderately carbonated and low(ish) hops, you want the beer to highlight the food, not fight with it. My picks:

Smuttynose Farmhouse Ale

The Bruery Saison Rue

Schlafly Bière De Garde 

Dessert Beer will give you a bit more flexibility. You will probably have an assortment of pies ranging from fruit to chocolate, so you’ll need a beer that can mesh well with what you have. Since this is the final offering, it’s OK to go off the rails a bit and mix it up. I love to end a big meal with a malty, big, barrel aged beer, or a strong barleywine beer, it’s a dessert all on it’s own. My picks:

Dogfish Head Palo Santo Marron

Southern Tier Backburner 

North Coast Barrel-Aged Old Rasputin

So now that you’ve got the beer down, it’s time to think about the menu.

beer fodd thanksgiving

Until the end of time there are two beerified offerings that will always grace my late November Holiday Table:

Beer Brined Turkey


Hefeweizen Honey Dinner Rolls

Hefeweizen Honey Rolls6

But you might need more than just turkey and rolls, although those do happen to be the cornerstones of the leftover sandwiches. Here are a few more beerified offerings for your holiday table:

Beer Cheese Skillet Potatoes

skillet beer cheese potatoes_

Stove Top Beer & Bacon Mac n Cheese

Stove Top Beer Bacon Mac and Cheese 4

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

IPA Sweet Potato Mash


Chipotle White Ale Cranberry Sauce

Chipotle White Ale Cranberry Sauce

Porter Pecan Pie

Porter Pecan Pie3

Bruleed Pumpkin Beer Pie

Bruled Pumpkin Beer Pie2

Apple Pie with Pale Ale Mascarpone Cream and Beer Pie Dough

Apple Pie with Pale Ale Mascarpone Cream and Beer Pie Dough

Mile High Chocolate Stout Pie

Mile High Chocolate Stout Pie3

And for that Black Friday Pick me Up: Sriracha Bloody Beer with Chili Sugar Bacon

Sriracha Bloody Beer with Chili Sugar Bacon

And don’t forget about this Midwestern treat that I appropriately beerified, the corn soufflé that goes by many names and usually includes a box of Jiffy mix. Today we skip the mixes in favor of some real life cheese, beer and all kinds of deliciousness.

Beer Cheese Corn Spoon Bread

Beer Cheese Corn Spoon Bread


  • 6 tbs butter
  • 1/2 cup flour
  • 1 cup whole milk
  • 1 cup pale ale beer
  • 8 wt oz cheddar grated
  • 3 cups corn kernels fresh or frozen, not canned
  • 2/3 cup cornmeal
  • ¼ cup sour cream
  • 3 large eggs separated
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • pinch cayenne


  • Preheat oven to 375.
  • In a pot over medium heat melt the butter.
  • Sprinkle with flour, whisk until thickened and light brown in color, about 2 minutes.
  • Stir in the milk and beer until well combined.
  • About ¼ cup a time, stir in the cheese, stirring until completely incorporated between additions. Stir in the corn kernels and cornmeal, remove from heat.
  • In a small bowl whish together the egg yolks (reserve the whites), sour cream, salt, pepper, garlic powder and cayenne. Stir the egg yolk mixture into the corn mixture.
  • In a separate bowl beat the egg whites until stiff peaks form.
  • Stir the egg whites into the corn mixture.
  • Pour the mixture into a greased 2qt baking dish.
  • Bake at 375 for 30-35 minutes or until the edges start to turn light golden brown.

Beer Cheese Corn Spoon Bread4


Classic Glazed Beer Doughnuts

Classic Glazed Beer Doughnuts

We need to chat, you and I. About the Cooking With Beer odyssey I’ve firmly placed myself on and the reasons, both practical and provocative, that I’ve remained such a Craft Beer Cooking Devotee. While I know that the reason you’re drawn to these brew-infused foods may just be the ability to lay down a tray of treats and proudly proclaim, "I put beer in this!" there is in fact, a very functional side to beer baking.

Classic Glazed Beer Doughnuts

Leavening is the hallmark reason to use beer in your bread. And cakes, and doughnuts for that matter. It gives your baked goods a light and tender texture that just can’t be touched by the water or milk. Making that beer in your grubby paws a great addition to anything that needs a lightness to it. These doughnuts are a great example, the dough turned out extremely light and tender, giving you the impression that it was completely acceptable, nay…imperative, that you eat four. Ok, five. Doughnuts, those deep fried little vixens, can often be dense and tough, but just wait until beer has its way with that dough and it’ll never be the same.

Although that isn’t to prevent you from placing a large plate of homemade Classic Glazed Beer Doughnuts in front of a table full of friends and saying, "I put beer in this!"

Classic Glazed Beer Doughnuts

Classic Glazed Beer Doughnuts

Servings 12 -16 doughnuts



  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 1 packet rapid rise yeast 2 ¼ tsp
  • ¾ cup wheat beer
  • 1/2 teaspoon vanilla
  • 3 large egg yolk room temperature
  • ¼ cup heavy cream room temperature
  • 1 tsp salt
  • 4 tbs butter softened
  • oil for frying


  • 1 ½ cups confectioners sugar
  • 1/4 cup IPA beer


  • In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  • Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
  • Add the beer to the stand mixer, mix until most of the flour has been moistened.
  • Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
  • Building up speed, beat on high until the dough comes together and gathers around the blade.
  • The dough will be very soft.
  • Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  • Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
  • Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
  • Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
  • Allow to rise at room temperature until doubled in size, about 30 minutes.
  • Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
  • Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
  • To make the glaze, whisk together the powdered sugar and the IPA beer until well combined. One at a time dip the doughnuts in the glaze.
  • Allow glaze to set before servings.


Adapted from: Classic Glazed Doughnuts, Epicurious

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce


Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce

While flavor may be a great go-to reason to cook with beer, don’t overlook the more practical applications of beer cooking. One of the cornerstones of Practical Beer Cooking is the inherent meat tenderizing properties of beer, making it the perfect brining liquid. While infusing the meat with flavor and uping the juiciness factor, beer also lends it’s powers to giving you extra tender meat. While land dwelling meat is often the target of brining, most scallops need a good long soak in a hoppy brine.

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce

Scallops are a deceptive beast. For the most part, these sweet and mild little sea treats look simple to prepare. But a few minor issues could be robbing you of that restaurant quality greatness. The first, and most damaging issue is that the majority of grocery store scallops will come soaked in a phosphate solution that, while whitening and preserving, infuses the scallop with a soapy taste. This phosphate solution also permeates the meat, leaking out during cooking and preventing you from getting a good sear. So, really, you need to flush the beast to get a great meal out of it. The phosphate soaked scallops are generally referred to as "wet" scallops and those that are not soaked in anything are referred to as "dry" scallops. While dry scallops are still available, they are harder to come by, more expensive, and much more rare the farther you get from the water. If your scallop is white and sitting in a pool of milky liquid, it’s a wet guy. If it isn’t labeled "dry packed" you can bet your dinner that your new found culinary delight has been hanging out in phosphates for a while.

The cure to this is really simple, and relying on those meat tenderizing properties of beer will give you a great wash to get your scallop back to a dry pack quality. Allowing the scallops to brine will work the phosphates out, giving you the ability to sear those beautiful scallops without that nasty milky liquid seeping out in the pan, ruining that beautiful sear you want. Make sure to allow them to dry really well before searing to get that great golden crust that always drives us crazy.

For this recipe I used a smokey stout for the sauce (the Sauce of Dreams, that I sort of want to take a bath in), the slight notes of smoke are really beautiful and add a bit of a Texas Barbecue flavor to these nicely seared scallops. I used Still Life by Beachwood Brewing, a really nice stout, with beautifully layered flavors. Look for a stout or a porter (both dark beers that are interchangeable when cooking) that have notes of smoke or espresso.

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce


For the Scallops:

  • 12 ounces pale ale
  • 2 tbs salt
  • 1 cup water
  • ¼ cup lemon juice
  • 12 jumbo scallops
  • 2 tbs unsalted butter
  • 2 tbs olive oil

For the Corn Puree

  • 4 ears of corn
  • 5 tbs butter
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 cup cream or half and half

For the Sauce

  • 1 cup stout
  • 1 tbs molasses don't use Blackstrap
  • 3 tbs balsamic
  • 1 tbs soy


  • In a large bowl stir together the pale ale, salt, water and lemon juice.
  • Add the scallops, cover and refrigerate for 1 hour.
  • While the scallops brine, make the puree. Cut the kernels off the corn cob, set aside.
  • In a saucepan over medium high heat, melt the butter. Add the kernels, salt, pepper, smoked paprika and cream. Allow to simmer until corn has softened, about 8 minutes. Add to a blender or food process and process until smooth, about 5 minutes. Pass through a fine mesh strainer or chinois (this will remove any fibers and give you a really creamy puree).
  • Make the sauce: Add the stout, molasses, balsamic and soy to a sauce pan over high heat. Bring to a boil, reduce heat to maintain a strong simmer, cooking until reduced and slightly thickened, about 10 minutes (should easily coat a spoon). Sauce can be made three days ahead of time and stored in the fridge, but with thicken as it cools. Heat slightly to thin.
  • Remove the scallops from fridge and place on top of a stack of 4-5 paper towels. Add another layer of paper towels and allow to drain and dry for 15 minutes. Sprinkle with pepper on both sides.
  • Add the butter and olive oil to a pan over high heat. Allow the butter to melt and get very hot, nearly smoking.
  • Add the scallops, flat side down, and allow to cook until a dark golden brown crust forms on the bottom, about 2 minutes. Flip and cook until seared on the opposite side. Remove from pan when a slight hint of translucent pink still remains at the center, don’t over cook.

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce

Beer Sangria

Beer Sangria2

The first cocktail ever invented was a beer cocktail. Although the term cocktail will need to be defined as "a beverage made by mixing two or more alcoholic liquids" to come to that conclusion, and legions of cocktail snobs will stand up to debate that with me, I firmly defend the beer cocktail as being the spark that ignited a cultural inferno.

Beer Sangria4

It was the early 1600’s and rum had just been discovered on sugar cane plantations in the Caribbean, after what I’m assuming wasn’t much more than a school-yard dare, when workers decided to taste the fermented mixture of water and molasses. It was such an instant success it quickly became an accepted form of currency.

Beer Sangria

Sailors were given a "rum ration" on long voyages (which gave rise to the popular pairing of pirates and bottles of rum, yo-ho-ho). As a way to extend those rations, they began to mix rum with beer, water, sugar, and whatever else they could find. They called this charming mixture of beer, rum, and whatever: Grog. Although the hangover-inducing thought of that might not sound so appealing, it’s definitive proof that beer mixology isn’t a new phenomenon.

In fact, beer mixology predates liquor mixology.

Beer Sangria-3

At the time, it was out of necessity, beer was cheaper and more abundant than other liquors so it made economic sense. These days, craft beer has a database of flavors that no other liquor can touch.

From caramel and molasses to grass and apricots, this is booze that makes sense to mix into your cocktails.

It’s not about improving beer, it’s about improving the cocktail.

Beer Sangria

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings


  • 1 cup peach nectar I used Kerns
  • 2 ounces fresh lemon juice
  • 2 ounces simple syrup
  • 4 ounces Pisco Reservado
  • 2 cups frozen peaches
  • 24 ounces summer style ale see note


  • In a large pitcher stir together the peach nectar, lemon juice, simple syrup and Pico. Refrigerate for 12 to 24 hours.
  • Add the peaches and beer, serve immediately.


Beer: A lot of the new summer release beers will work really well for this, look for a beer with notes of citrus, apricots, peaches, or basil.
Pisco: Pisco Reservado is a liquor made in the winemaking regions of Peru and Chili, a brandy made from wine grapes. Most liquor store will carry it, call around to find some in your area.
Peaches: You can cut and freeze your own peaches or you can buy them frozen. Using frozen peaches instead of ice will help to avoid a watered down pitcher of booze.


Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Beer Marinated Flank Steak
Beer Carne Asada 2

I’ve always enjoyed lower alcohol beers. Due in no small part to the fact that I can drink more and still be functional, for me, the goal is never to get hammered.

After what seems like an eternity of ABV one-upmanship, brewers are also starting to offer fantastically well-crafted beers on the lower end of the alcohol scale.

Maybe for people who don’t want to have to call a cab after just one pint, maybe as a way to focus on more delicate flavors that might be overwhelmed by the alcohol or maybe because some of us want to try several beers while avoiding becoming a cautionary tale.

As summer creeps up on us, and worries of beer-snobbery-judgment over the selection in our Beer Party Tub offerings start to invade our weekends, here are some craft beers that can keep you up to your witty ways while still enjoying a few pints:

Half Acre Beer Co.: Gossamer Golden Ale  4.4% ABV

 Stone Brewing Co.: Levitation 4.4% ABV

Founders Brewing: All Day IPA 4.7% ABV

Drakes Brewing Co.: Alpha Session 3.8% ABV

Dogfish Head: Festina Peche  4.5% ABV

 Ballast Point Brewing and Spirits: Wahoo Wheat  4.5% ABV

Eagle Rock Brewing: Solidarity 3.8% ABV

Beer Carne Asada_

Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Servings 4 servings


  • 2 lbs flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs lemon juice
  • 1 cup pale ale
  • 1 garlic clove minced
  • 2 tbs brown sugar
  • 1 tsp cummin
  • 1/2 tsp chili powder
  • 2 tbs low sodium soy sauce
  • 2 tbs Worcestershire sauce

For the Avocado Cilantro Sauce

  • 1 avocado peel and seed removed
  • ¼ cup cilantro
  • 2 cloves garlic
  • 2 tbs oil
  • 2 tbs pale ale
  • ¼ tsp salt


  • Salt and pepper the steak on all sides, place in a resealable plastic bag. Whisk together the lemon juice, garlic, beer, cummin, chili powder, brown sugar, soy and Worcestershire sauce, pour over the steak, seal the bag well.
  • Refrigerate for 4-6 hours. Remove from marinade and pat dry.
  • Grill on a preheated grill until medium rare, about 6-8 minutes per side. Remove from grill, allow to rest for 5 minutes before slicing.
  • To make the sauce add the remaining ingredients to a blender or food processor, process on high until smooth. Serve steak topped with avocado sauce.

Join me: FacebookTwitter



New Orleans Barbecue Beer Shrimp

 New Orleans BBQ Beer Shrimp

 There is a magic to sharing a dish of food with a group of people, it’s unifying. We can all have our separate plates, and play nice, but placing a big pot of food in the middle of a table seems to breaks down walls. For this same reason, I love those big sharable 22 ounce beers that require that beer glassware I love so much.

New Orleans BBQ Beer Shrimp3

At the moment, my grill is broken so I need other options for, fun, get-your-hands-messy, food that can feed the Sunday Supper guests I keep begging to come over and eat my food at the end of the week. This was great, it only took about 15 minutes, really delicious and it has an unholy amount of butter.

If you can handle it, get the head-on prawns for some added flavor. And don’t forget that bread to mop up that fantastic sauce.

New Orleans BBQ Beer Shrimp2

New Orleans Barbecue Beer Shrimp

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings


  • 1 cup 2 sticks butter, melted
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • ½ teaspoon hot chili sauce such as sriracha
  • 1 cup pale ale
  • 1 pounds raw shrimp deveined, shell on


  • Melt the butter in a cast iron skillet over medium high heat.
  • Add the remaining ingredients (besides the shrimp), bring to a simmer.
  • Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
  • Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.

Adapted from the original New Orleans BBQ Shrimp recipe from Pascale’s Manale