Lagunitas-Caramelized Onion Dip



  • 3 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 1 tsp salt
  • 3 medium yellow onions, diced
  • 1/4 cup Lagunitas IPA 
  • 1/2 cup mayo
  • 1/4 cup cream cheese, softened to room temperature
  • 1/4 cup sour cream
  • 4 slices thick-cut bacon, cooked until crisp and chopped
  • 2 ounces swiss cheese, grated
  • 2 ounces sharp white cheddar cheese, grated
  • 2 ounces gruyere cheese, grated
  • crusty bread or tortilla chips, for serving


To make this delicious beer-caramelized onion dip, combine the butter and olive oil over medium-hight heat in a large non-stick skillet.

Once the butter has melted, whisk in the brown sugar and 1 teaspoon of salt. Add the onions, and sauté on medium-high heat for about 5 minutes, stirring constantly.

Lower the heat to medium-low and caramelized the onions for approximately 40-45 minutes.

Once the onions have just begun to brown, add the IPA and crank the heat back up to medium. Cook until the beer has cooked out and reduced and all you have left are the caramelized onions. This will take 5-10 minutes.

Remove from heat and set aside to cool slightly.

Preheat your oven to 400°F.

In a medium bowl, stir together the mayo, cream cheese, sour cream, bacon, a dash of salt and pepper and most of the cheese (reserving about 1 ounce to sprinkle on top). Add the caramelized onions to the mixture and stir to combine.

Pour the mixture into an 8x8 inch baking dish, and smooth to even out. Sprinkle the remaining cheese on top and bake, uncovered, for about 20-25 minutes, or until the top is bubbly and just beginning to brown.

Remove from heat and serve immediately with crusty bread or tortilla chips. Enjoy!

-Recipe courtesy of


Braised Spring House Brussel Sprouts


  • 2 lbs Brussels sprouts
  • 6 oz. thick cut bacon, chopped
  • 1 shallot, peeled and sliced
  • 12 oz. bottle Seven Gates Pale Ale
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch crushed red pepper


Trim the ends of each Brussels sprouts, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.

Place a large skillet over medium heat. Add the chopped bacon and sauté until crisp.

Add the sliced shallot. Sauté another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.

Pour the bottle of pale ale nto the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through, 12-15 minutes.

-Recipe courtesy of


Scuplin IPA Chicken


  • 1/2 gallon water
  • 1 cup salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 sprig fresh rosemary
  • 1/4 cup parsley
  • 1 lemon, juiced
  • 1 bottle Ballast Point Sculpin IPA
  • 12 chicken thighs


To make Sculpin chicken, heat all ingredients except beer in a medium pot until salt and sugar dissolve.

Strain through a mesh cap into a large container.

Add Ballast Point Sculpin IPA and whisk to combine.

Chill completely.

Place chicken in a large container.

Add chicken brine to cover (all liquid).

Let rest for 24 hours.

Roast Chicken at 375°F for 1 to 1 ½ hours or until internal temperature reaches 165°F.

Allow to rest before serving.

-Recipe courtesy of

Great Lakes Christmas Ale Cut-Out Cookies




  • 12 ounces Great Lakes Christmas Ale
  • 3 tablespoons light brown sugarCookies
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon orange zest
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • Pinch of ground black pepper
  • Pinch of ground clove
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Note: Plan ahead. The beer is reduced to concentrate the flavor. This process can take 30 to 45 minutes. The dough will need to rest in the fridge for an hour. Once cut, the trays will also need to sit in the freezer for 10 minutes. (It’s a great trick for helping the cookies keep their shape and clean edges during baking.)

To make the reduction, stir together the beer and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium to maintain a heavy simmer to a very low boil. Continue to cook, stirring often, until the beer reduces to about 1½ ounces, 30 to 45 minutes. Watch the beer closely as it nears its full reduction as it can burn if not stirred often. Set aside to cool completely.

Stir together the flour, orange zest, salt, allspice, nutmeg, pepper, and clove in a medium bowl. Set aside.

Blend together the butter, ½ cup brown sugar, and granulated sugar in the bowl of an electric mixer on medium-high until light and creamy, about 3 minutes. Scrape the sides of the bowl as needed.

Mix in the egg, and then the beer reduction and vanilla. The batter may look slightly lumpy. With the mixer on low, gradually add the dry ingredients. Mix on medium until combined into a ball of dough.

Divide the dough into two equal balls and transfer each to a sheet of plastic wrap. Flatten into a disk and wrap. Refrigerate for 1 hour.

Roll out each disk on a floured surface to ½ inch thickness. Cut with desired shapes. Transfer the cookies to an ungreased baking sheet, at least 1 inch apart. Place the cookie sheet in the freezer for 10 minutes. Form dough scraps back into one disk, refrigerate until you are ready to roll, cut, freeze, and bake.

Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are slightly browned. Remove from the oven. Let cool for 2 to 3 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Cookies will keep in an airtight container for up to 4 days, or freeze for up to 1 month.

-Recipe courtesy of

-Recipe courtesy of



Blue Moon & Riserva Brewgria


A different take on Sangria, this recipe subs in beer for wine and brandy. Combine ice, two bottles of Blue Moon Belgian White, a large bottle of Weyerbacher Riserva, and whatever fruits you prefer, including a little bit of sliced orange.

-Recipe courtesy of



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