IPA Pesto




  • 1 bunch dandelion greens, washed and chopped
  • 1 cup pea shoots, washed
  • 1 cup Italian leaf parsley, washed, woody stems removed
  • 1 cup baby arugula, washed
  • 1/2 cup shelled pistachios, toasted
  • 2 tbsp hemp seeds, shelled and raw
  • 1 spring garlic, chopped (or 2–3 cloves peeled)
  • 1 – 2 tsp kosher salt
  • 1/2 cup IPA (trying Cape May IPA or Great Lakes Commodore Perry)
  • 1/2 cup extra virgin olive oil, with a grassy or peppery flavor
  • 1/3 cup Parmesan cheese, such as Parmigiano-Reggiano or Asiago, grated



In a food processor, add the chopped up dandelion greens, pea shoots, parsley, arugula, pistachios (or other nuts or seeds), hemp seeds, spring garlic and salt.

Attach the lid and pulse several times to grind down the greens and chop up the nuts or seeds.

Add in the IPA and pulse until a paste starts to form.

Then slowly add the olive oil, followed by the Parmesan cheese.

Scrape down the sides of the bowl with a spatula and continue to pulse until the sauce is a uniform color and no longer chunky, but not smooth either.

Transfer the Pesto to a sealable jar and refrigerate until ready to use. It will last up to a week, sealed. It can also be frozen in ice cube trays and sealed in a freezer bag for use later.

Makes 1 pint (2 cups)

-Recipe courtesy of Beer Advocate



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


Allagash White Fried Fish



  • 7 oz. haddock fillet
  • 1 cup Allagash White
  • 1/2 cup all-purpose flour
  • 1/2 tsp turmeric
  • 1 tbsp Old Bay Seasoning
  • Salt and pepper to taste (be liberal)
  • 1 tbsp seasoned flour (all-purpose flour + salt and pepper)
  • 1 gallon canola oil



Add canola to a dutch oven on a stove top and heat to 350 degrees.

While the oil is coming to temp, mix all the dry ingredients except for seasoned flour into the Allagash White. Whisk until smooth.

Dredge the fillet in seasoned flour. Dip the fillet in batter and coat evenly, wiping excess on side of bowl.

Float in oil for 20 seconds holding by the thinnest end of fillet, above the oil line.

Release the fish into the oil, fry for approximately 6 minutes, or until golden.

Serve with French fries and Allagash White.

-Recipe courtesy of Allagash



Hefeweizen Crepes with Ricotta, Blueberries & Lemon





  • 2 eggs
  • 1 stick (8 tbsp) butter, melted (3 tbsp for the batter and the rest for greasing pan)
  • 1/2 cup milk, warm
  • 12 oz. hefeweizen beer (try Evil Genius I Love Lamp or Sly Fox Royal Weisse)
  • 1 1/4 cup four
  • pinch of salt
  • 3 cups ricotta cheese
  • 4 tbsp confectioners sugar + more for dusting over crepes
  • 12 oz. blueberries + more for garnish
  • zest of one large lemon, thinly slice the same lemon to use as garnish



In a large mixing bowl beat the eggs and add 3 tbsp of melted butter. Incorporate well.

Add the warm milk and the hefeweizen, gently whisk together and begin adding the flour, ¼ cup at a time while gently whisking.

Add a pinch of salt and continue whisking until the resulting batter becomes smooth and silky, with the consistency of heavy cream.

If you have the time, let the batter rest refrigerated for about an hour. If not, proceed with making the crepes.

Heat a non-stick pan over medium high heat. (Recommend using a smaller pan 6 to 8 inches in diameter).

Melt the rest of the butter (5 tbsp) and use about 1½ to 2 tsp to make the first crepe, then between ½ tsp and 1 tsp for each consecutive one (depending on your pan size).

Add melted butter to the heated non-stick pan, swirl it around to grease the whole surface and pour enough batter to cover just over ⅓ of the center area of the pan, then promptly swirl the batter around to completely cover the pan's bottom. Add a little more batter if needed.

Cook for about 2-3 minutes, until the edges begin to brown and you can slide the crepe around the pan. Flip the crepe onto the other side and cook for another minute. Slide the cooked crepe onto a platter and proceed with the next one. (Optional: insert parchment paper in between crepes).

Keep the stack of cooked crepes near the stove to keep them warm.

For the filling, blend the ricotta cheese with the blueberries and the confectioners sugar. Carefully fold in half of the lemon zest.

Using a spoon spread filling over one side of each crepe, add a few fresh blueberries and roll in the shape of a flute. Arrange filled crepes on a platter, dust with confectioners sugar and sprinkle the remaining lemon zest. Garnish with lemon slices for visual effect. For best results, serve immediately.

-Recipe & photo courtesy of Craft Beering



UFO Hawaiian Margarita




  • 1 cup of ice
  • 1.5 oz. tequila
  • 1/2 oz. triple sec
  • 2 dashes of sour mix
  • 2 oz. strawberries (fresh or frozen)
  • 2 oz. pineapple (fresh or canned)
  • 1 can of UFO Pineapple



Pour the ice, tequila, triple sec, sour mix, strawberries and pineapples into a blender. Blend until smooth.

Pour the contents into a chilled margarita glass, filling the glass a little more than halfway.

Top off with UFO Pineapple, use any extra fruit to garnish. Cheers!



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