Ayinger Celebrator Slowcooked BBQ Meatballs



  • 12 oz Ayinger Celebrator Doppelbock
  • 1 cup ketchup
  • 1/2 cup Sprecher root beer BBQ sauce (or 1/4 cup rootbeer, 1/4 cup sweet BBQ sauce)
  • 1/4 cup brown sugar
  • 2 Tbsp red wine vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 pounds frozen cocktail meatballs


To make these bbq meatballs, combine the doppelbock, ketchup, barbecue sauce, brown sugar, vinegar, garlic powder, salt and pepper in a slow cooker. Add the meatballs and stir gently to make sure they are covered with the sauce (add more beer if necessary).

Cover the slow cooker and cook on low heat for six to eight hours. Halfway through cooking, check to see if you need to add more beer.

Serve the meatballs on a large platter with toothpicks. Place the extra sauce in a small bowl for dipping.

-Recipe courtesy of


Bacon-Wrapped Beer Brats


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


To make the beer brats, preheat oven to 425. Line your jelly roll with foil or parchment paper.

Piece each of your brats several times with a fork.

In a large skillet, place half of the bratwursts and pour in 24 ounces of 2SPils Once the beer is close to boiling, turn it down to low and let the brats simmer for 15-20 minutes, turning after ten minutes. The brats are done with they are no longer pink on the inside.

In the meantime, cut your bacon in thirds.

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

Now that the brats are done, let them cool until you can handle them. Then cut the brats into thirds.

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

Bake them for about 20-25 minutes. Let them drain on paper towels before serving.

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

-Recipe courtesy of


'Gansett Beer Can Chicken




  • 1 whole chicken (roughly 4 lbs)
  • 1 12oz can of Del’s Shandy (or any of your favorite ‘Gansetts)
  • 2 tbsp veggie oil
  • 2 tbsp of your favorite rub (scroll to the bottom to see one of ours)
  • 1 tbsp salt
  • 2 tsp ground black pepper


Preheat your grill to about 375 degrees

Remove neck and giblets from the chicken and discard.

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

Crack open a Del’s Shandy and take a few swigs. It’s good for ya.

When you’re down to about half of a can, remove the tab and place the can on a flat surface. Place the bird on top of the open can so that the can sits upright inside of the bird. Move the bird (with the can inside) to the grill so that it sits up in the same position. Try positioning the legs so they act as a tripod with the can.

Grill chicken in upright position on mid-high indirect heat (no not place coals or activate burner directly under the chicken).

Beer will steam and foam from can while cooking, forcing flavor and moisture through the chicken.

Grill until internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh.

Let rest for 15 mins, remove the can, and serve it up!

-Recipe courtesy of

Oskar Blues Death By Coconut Ice Cream



  • 5 egg yolks
  • 1/2 cup sugar
  • 1 cup regular coconut milk
  • 3/4 cup heavy cream
  • 1 1/4 cup Oskar Blues Death By Coconut Porter


To make this delicious porter ice cream, in a medium-sized thick-bottomed pot combine coconut milk, heavy cream, and Death by Coconut and cook over low heat just until hot.

In a medium bowl whisk together egg yolks and sugar until thick and pale, about three minutes.

Using a ladle or a small measuring cup, scoop a few small amounts of the hot liquid into your egg yolk mixture, whisking constantly. Once you've scooped in enough liquid for the yolks to become warm (about three scoops), gently whisk the mixture back into your saucepan with the remaining coconut milk, cream, and beer.

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Transfer through a strainer and into a bowl. Refrigerate until cool, and churn in your ice cream maker to preferred consistency. Freeze until hard and enjoy.

-Recipe courtesy of



'Gansette Michelada


Have a ‘Gansett Michelada!

  • 12oz Gansett Lager or Summertime Citra Ale
  • 2oz tomato juice
  • 1oz freshly sqeezed lime juice
  • 2-3 dashes of hot sauce (We use Louisiana Original)
  • 2 dashes Worcestershire sauce
  • 1 dash soy sauce
  • 1 pinch of kosher salt to taste

Optional salted/chili spiced rim

Directions: Add all ingredients except beer to a pint glass filled with ice. Give it a quick stir, top with ‘Gansett, and stir once more. Enjoy!

-Recipe courtesy of



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