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



Dark Chocolate Guinness No Bake Cookies



  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 2/3 cup Guinness
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 4 cups minute oats
  • 1/4 cup dark cocoa powder
  • 1 package instant chocolate pudding mix (3.4 oz)


Add butter, sugar, and Guinness to a large pot and bring to a boil. Keep on a rolling boil for 2 minutes.

Remove from heat and stir in remaining ingredients, once fully combined, plop large spoonfuls onto wax paper and let set for about an hour.


Recipe Notes

It's very important to have a rolling boil for 2 minutes, if undercooked, your cookies won't harden and if overcooked, your cookies will turn out dry and crumbly. 

Cookies will have a hard time setting if it's raining or humid.

If mixture seems dry right off the bat, add a little more Guinness, if it seems soupy, add more oats. This recipe should slightly spread, but not run, when plopped on the parchment paper.

If you have a hard time getting cookies to set, place them in the fridge or freezer to help them along.

Wrap individually if transporting so that cookies do not soften and stick together. 


-Recipe and picture 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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