Dogfish Head Hoppy Pickles
- 2 lbs pickling cucumbers, washed/scrubbed well.
- 5 cups vinegar (5% acidity)
- 2 12 oz. Dogfish Head 90 Minute
- 2 cups water
- 1/2 cup pickling salt
- 1/2 – 1 oz wet hops (or equivalent dried).*
Per pint jar (2x for quart jars):
- 1 clove garlic, peeled and smashed
- 1/4 tsp pepper corns
- 1/4 tsp mustard seeds
- 1/4 – 1/2 jalapeno, sliced (optional)
Slice your cucumbers into whatever form you prefer. Arrange your prepared cucumbers into the jars, packing them tightly. If you’d like, cram another hop cone or two down the side – they’ll want to float, so keep that in mind as you position them!
Fill your LARGE pot with at least 6″ of water, put on medium or high heat to bring it to a boil as you prepare your brine.
In another pot (NOT the canning pot!), combine vinegar, beer, water, and salt. Bring to a boil, stirring well to dissolve the salt. Once mixture reaches a boil, add hops and stir well, mashing them around a bit. Allow them to simmer for 5-10 minutes, tasting frequently.
Once mixture has reached your desired level of bitterness, use a slotted spoon to remove all hop cones and stray hop leaves. Bring mixture to a boil.
Use a canning funnel, pour boiling beer brine into prepared jars, leaving about 1/2″ head space. Wipe off the top edges of the jar with a clean, wet towel, top each with a new, sterilized lid, and carefully screw on a clean lid ring. I like to use a kitchen towel for this, the jars are HOT! Carefully place your jars of pickles into the boiling water pot, allow to process for 15 minutes. CAREFULLY remove them, allow to cool overnight.
The next morning, check to make sure that all of the jars achieved a proper seal – try to push down in the middle of each lid. If it “pops”, it did not seal. Any jars that didn’t seal should be put in the fridge and used in the next few weeks.
Leave the jars alone for at least a few days, to allow the flavors to permeate the cucumbers. Store in a cool, dark area (ideally) for up to 1 year, chill well before eating.
-Recipe courtesy of Celebrationgeneration.com
Harpoon Beer Bread
- 3 cups self-rising flour - If you don’t have self-rising flour on hand, you can simply whisk together 3 cups of all-purpose flour, 3 ¾ tsp. of baking powder, and ¾ tsp. salt
- 3 tbsp. granulated sugar
- 12 oz. Harpoon IPA, at room temperature (opened right before using)
Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper. Set aside. Whisk flour and sugar in a large mixing bowl. Add beer and stir with wooden spoon until all combined. Transfer the batter into prepared pan. Bake for 60 minutes, or until toothpick comes out clean. Cool completely before slicing and enjoy!
-Recipe courtesy of Harpoonbrewery.com
A Keller Fish Sandwich
- 1/4 cup Kellerweis
- 4 fresh salmon fillets (approximately 6 ounces each)
- 1/2 cup raw, unsalted pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- 1 stick unsalted butter, softened to room temperature
- 1/2 Meyer lemon, zested and segmented
- 2 tablespoons canola oil
- 4 soft sandwich rolls
- 4 butter lettuce leaves
- Salt and white pepper
In a small bowl, whip the butter with a whisk until smooth. Add the Kellerweis, lemon zest and lemon segments, mixing until all ingredients are fully combined. Season with salt and pepper to taste. Fill a glass with the remaining beer to sip while you shift to the stovetop.
-Recipe courtesy of Sierranevada.com
- 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!
Cheat Tip: Baking from scratch ain’t your thing? Substitute UFO Huckleberry for water in your favorite boxed pancake mix! Don’t worry, your secret is safe with us…
Chocolate Guinness Cake
- 1 cup Guinness (dark beer)
- 1/2 cup butter, cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 eggs, beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.Yield: 12 servings.
-Recipe courtesy of Tasteofhome.com
Green Tea & Key Lime Fizz
A clean, crisp cocktail is everyon's cup of tea. Try this Green Tea & Key Lime Fizz for a mid-week pick me up.
- 1 can White Claw Natural Lime
- 1 oz. vodka
- 1 oz. green team simple syrup
- .5 oz. fresh key lime juice
- 2 mint leaves for garnish
-Recipe courtesy of White Claw
Cucumber Basil IPA Cooler
Ahhhh… springtime. The temperature begins to rise, flowers start to bloom and gray skies slowly turn blue. This time of year calls for a deliciously light and refreshing cocktail. Jacquelyn Dodd (a.k.a The Beeroness) has created the perfect IPA cooler to enjoy as the weather warms.
- 1 ½ oz. vodka
- 2 basil leaves, chopped (2 additional small leaves for garnish)
- 6 slices of cucumber (2 for garnish)
- 3 oz. sparkling lemonade
- 3-6 oz. IPA with citrus notes, like Sierra Nevada Tropical Torpedo
Add the vodka, basil, cucumbers and sparking lemonade to a shaker half filled with ice. Shake several times, pour into an IPA glass, straining the cucumber and basil. Pour beer into the glass and gently stir. Garnish with a cucumber slice and basil leaves. Serve immediately.
-Recipe courtesy of thebeeroness.com
Cherry Beet Cocktail
You can't beat this Cherry Beet Cocktail. A superfood blend of fruits and veggies make this whiskey cocktail a guilt-free treat.
- 1 can White Claw Black Cherry
- 3 oz. beet juice
- 1.5 oz. whiskey
- 1 orange, juiced
- 1 lime, juiced
- 1 lime, juiced
-Recipe courtesy of White Claw