Rogue Fried Asparagus

Rogue Fried Asparagus


1 cup all-purpose flour

3/4 cup cornstarch

1-1/4 teaspoons salt

1-1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon garlic salt

1/2 teaspoon pepper

1 cup Rogue Colossal Claude

3 large egg whites

2-1/2 pounds fresh asparagus, trimmed

Oil for deep-fat frying

Ranch salad dressing


In a large bowl, combine the first 7 ingredients. Combine Rogue Colossal Claude and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.

In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

Strainge Beast Kombucha Irish Soda Bread

Strainge Beast Kombucha Irish Soda Bread


5 cups gluten-free all-purpose flour, plus more if needed

1 tsp baking soda

2 tsp sea salt

1 cup raisins, optional

12 ounces Strainge Beast Hard Kombucha

1 large egg

4 Tbsp avocado oil

3 Tbsp honey


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (you can also use a well-seasoned cast iron skillet or a casserole dish).

Add the gluten-free flour, baking soda, sea salt and raisins to the bowl of a stand mixer and stir until well-combined. Leaving the mixer on low speed, slowly pour the Strainge Beast Hard Kombucha in the mixer and continue mixing until all the kombucha is in.

Whisk together the egg and oil in a bowl or measuring cup.

Add the egg/oil mixture and the honey to the mixer and beat on medium-high speed until a thick bread dough forms. Note: the dough should not be overly sticky. If it is, add more flour ¼ cup at a time until a nice dough forms.

Use your hands to form a large round disc shape out of the dough (it doesn’t have to be perfect!) and use a serrated knife to cut an X shape into it. Place the dough on the parchment lined baking sheet.

Bake for 35 minutes at 400 degrees. After 35 minutes, lower the oven temperature to 375 degrees and cover the bread in foil and bake another 20 to 30 minutes, or until the bread is baked through (poke it with a butter knife in the center to be sure it tests clean). Allow bread to cool completely before slicing and serving.

Pro Tip: It is very important to wait for the bread to cool before slicing into it. Something about gluten-free bread necessitates this waiting process, or else it crumbles very easily.




2 cups all purpose flour

½ cup unsweetened cocoa powder

2 teaspoon baking powder

½ cup salted butter

1 ½ cups granulated sugar

2 large eggs

1 cup milk

2 teaspoon vanilla

½ cup Guinness Stout

8 oz melting milk chocolate (or melted down Easter Candy)

8 oz white melting chocolate

1 ½ cups chocolate frosting homemade or store-bought


Preheat the oven to 350F degrees.

In a medium bowl, combine the flour, cocoa powder, and baking powder, stirring to mix the ingredients, and then set the bowl aside.

In a large mixing bowl, or using a stand mixer, beat the sugar and butter together.

Add in the egg, milk and vanilla, mixing on medium speed for about 30 seconds.

Add the flour into the batter, and continue mixing until the batter is smooth and creamy. The cocoa powder should be evenly mixed into the batter, so scrape the sides of the bowl with a spatula to be sure it has all been incorporated.

Stir in the Guinness stout, mixing it into the batter.

Pour the batter into a lightly sprayed 9″x13″ cake pan. Bake for 20-25 minutes, testing the cake with a toothpick in the middle to confirm it is set.

Remove from the oven and allow the cake to cool.

Once the cake is cool, break into pieces and place them in a large mixing bowl. Break the cake with your hands or fork, until it is a fine crumble.

Stir in 1 ½ cups of frosting and mix into the cake. (chocolate frosting is used, but any flavor can be used)

Using a spring-loaded scoop, or large spoon, scoop out the cake mixture and roll into 1-½ inch balls. Place in the refrigerator or freezer, until they have chilled completely and are firm (about 30 minutes)

After they have chilled, melt both of the chocolates in two separate microwave safe bowls, stirring every 30 seconds, until it is completely melted and creamy. Using a fork or spoon, dip each truffle into the melted chocolate, and then place it on parchment paper until the chocolate sets.

Drizzle with chocolate, color melts or sprinkles, as desired.


  • I used a 1-½ inch cookie scoop for these. It makes the perfect sized ball.
  • Store-bought frosting is used for this recipe. Do not use the full tub starting out. Start by adding about ½ the tub and add more as needed for your desired texture.
  • If you really want to go all out, try making these with GUINNESS CHOCOLATE BUTTERCREAM FROSTING.
  • I use melting chocolates for cake balls but you can also use chocolate chips, almond bark or leftover chocolate candy.
  • I like to sometimes top these with sprinkles. If you want to do this, sprinkle after you drizzle with the remaining chocolate so that they stick.
  • You can use a store-bought cake mix for this recipe. Just replace the water required to make the cake mix with Guinness stout beer.
  • The cake balls need to be chilled before dipping. Place them in the refrigerator or freezer for at least 30 minutes before dipping.
Fat Tire Bacon Cheddar Au Gratin Potatoes

Fat Tire Bacon Cheddar Au Gratin Potatoes


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground chile de arbol (can substitute cayenne pepper, to taste)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup New Belgium Fat Tire
  • 1/2 cup reduced sodium chicken broth
  • 8 ounces mild cheddar cheese, shredded
  • 3/4 cup half-and-half
  • 1 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 24 ounces bacon, cooked, drained and chopped
  • 3 pounds red potatoes, sliced thin


  1. Move rack to center of oven and preheat oven to 350°F.
  2. In a medium saucepan over medium-low heat, melt butter.  Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste.  Add garlic, chile, paprika, salt, and pepper.  Whisk to combine.
  3. Slowly add New Belgium Fat Tire beer, chicken, and, half-and-half.  Whisk until there are no lumps.  Add cheese and whisk constantly until you have a smooth mixture.  Add milk and Worcestershire.  Reduce heat to low.
  4. Butter a 3 quart casserole dish.  Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce.  Halfway through add half of chopped bacon on top of cheese layer.  Continue layering cheese sauce and potatoes.  Reserve the remaining bacon.
  5. Bake for 70-90 minutes, until potatoes are tender.  Top with remaining bacon for the last 10 minutes of cook time.  Allow potatoes to rest for 20 minutes before serving to thicken up. 
  6. Serve and enjoy!
Honey Beer Glazed Salmon with Mango Avocado Salsa

Honey Beer Glazed Salmon with Mango Avocado Salsa


For the Salmon:

4 salmon fillets

¼ cup honey

½ cup Blue Moon Mango Wheat Beer

1 teaspoon salt

1 teaspoon red pepper flakes

For the salsa:

1 large mango peeled, pitted and diced

1 large avocado peeled pitted and diced

½ 1 large red onion diced

1 jalapeno diced

1 red bell pepper seeded and diced

¼ cup cilantro chopped

2 tablespoons lime juice

1 teaspoon salt


Add the honey, beer, salt, and pepper to a wide, shallow bowl. Stir to combine (heat slightly if the honey is resisting combining with the beer. Make sure to cool before adding salmon to prevent the marinate cooking the salmon).

Add the salmon, turn over a few times to fully coat the fish. Cover and chill for 1 to 24 hours.

Preheat the grill to medium-high.

Add the salsa ingredients to a large bowl, toss to combine.

Place the salmon on the grill, skin side down. Close the cover, cooking until the salmon is cooked through (no need to flip over, the salmon will cook with the grill cover closed).

Remove from grill, add to a serving plate. Top with salsa before serving.

Strawberry, Goat Cheese, Avocado, Arugula Salad with Cash Flow IPA Brined Chicken and Limoncello Poppy seed Dressing

Strawberry, Goat Cheese, Avocado, Arugula Salad with Cash Flow IPA Brined Chicken and Limoncello Poppy seed Dressing


  • 2 Chicken Breasts
  • 1 16 ounce can of Ben’s Brewing Cash Flow IPA
  • 2 cups strawberries hulled and quartered
  • 1 avocado removed from shell, pitted, and sliced
  • 1/2-3/4 cup sliced almonds toasted
  • 4 ounces goat cheese crumbled
  • 1 teaspoon olive oil
  • a few pinches salt
  • a few pinches pepper
  • a few pinches garlic powder
  • 6-8 cups arugula

For the Dressing

  • 1/2 small shallot diced
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon poppyseeds
  • 3 tablespoons Limoncello
  • 1/2 teaspoon garlic powder
  • 3/4 cup olive oil
  • salt and pepper to taste


  1. Combine chicken and Cash Flow IPA in a zipper bag or container with a lid, refrigerate for 45 minutes to 1 hour
  2. Meanwhile make the dressing by combining all ingredients to a mason jar, cover with the lid and shake vigorously, set aside
  3. Remove chicken from the beer brine and transfer to a parchment lined baking sheet
  4. Discard beer brine – sadly, you can’t drink it now
  5. Sprinkle chicken with olive oil, salt and pepper
  6. Broil chicken for 6-8 minutes each side, or until the internal temperature is 160 in the thickest part
  7. While chicken is cooking, prepare the salad
  8. In one very large bowl or two big salad bowls, add arugula and top with strawberries, avocado, and goat cheese
  9. Top with chicken and almonds
  10. Serve with dressing
Irish Beef and Guinness Stew

Irish Beef and Guinness Stew


2 tbsp olive oil

2.5 lb  beef chuck , boneless short rib or any other slow cooking beef (no bone)

3/4 tsp each salt and black pepper

3 garlic cloves, minced

2 onions, chopped

6 oz bacon, diced

3 tbsp flour (all purpose)

14.9 oz Guinness Beer

4 tbsp tomato paste

3 cups chicken stock/broth

3 carrots , peeled and cut into 1/2″ thick pieces

2 large celery stalks , cut into 1″ pieces

2 bay leaves

3 sprigs thyme (or sub with 1 tsp dried thyme leaves)


Cut the beef into 2″ chunks. Pat dry then sprinkle with salt and pepper.

Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook garlic and onion for 3 minutes until softening, then add bacon.

Cook until bacon is browned, then stir through carrot and celery.

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be pretty tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

Irish Nachos

Irish Nachos


For the Beer Cheese:

1 (10.5-ounce) can cheddar cheese

1/4 cup Guinness beer

1 clove garlic, minced

1 jalapeño pepper, diced; optional

For the Irish Nachos:

4 large potatoes (Russett, Idaho, or Gold)

2/3 cup peanut oil, for frying

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon kosher salt

1 cup beer cheese

4 slices cooked bacon, crumbled

1/2 cup sour cream

1/4 cup green salsa

2 medium scallions, chopped

1/4 cup torn cilantro leaves, optional

Directions for Beer Cheese:

In a medium bowl, stir together the canned cheddar cheese and Guinness. Add the garlic and jalapeño. Mix well and set aside.

Directions for Irish Nachos

Wash the potatoes. Remove the eyes and any blemishes. Cut each potato into 1/4-inch thick slices and place into an ice-water bath. In a 3-quart saucepan, add 1 to 2 inches of peanut oil—do not fill it more than halfway. Heat the oil to 350 F. Drain the potatoes and pat with a lint-free kitchen towel or paper towel until completely dry. Any remaining water will cause the oil to splatter. Place the potatoes into the hot oil, working in batches. Deep-fry until golden brown and crispy, about 10 to 15 minutes. As they finish cooking, remove the potatoes from the hot oil using tongs or a heat-safe slotted spoon or spider strainer. Place onto a plate with paper towels to drain. Mix together the rosemary, thyme, and salt. If using whole leaf herbs, crush them in a mortar and pestle along with the salt. On a round pan, place the fried potatoes in a single layer with the edges overlapping, then sprinkle with the herb-salt mixture. Drizzle with the beer cheese and add the crumbled bacon. Finish the nachos off with sour cream and green salsa. Sprinkle with chopped scallion and cilantro. Serve and enjoy.


Don’t add more beer or heat the cheese sauce as both will cause it to become too runny.

Make this dish as close to serving it as possible to avoid soggy potatoes. You can prepare everything in advance (the potatoes no more than one hour early, kept warm in the oven), but don’t assemble until you’re ready to eat.

Air Fried Beer Battered Fish

Air Fried Beer Battered Fish


1 CUP all-purpose flour

2 TABLESPOONS cornstarch

½ TEASPOON baking soda

6 Ounces Miller Genuine Draft

1 egg beaten

¾ CUP all-purpose flour

½ TEASPOON paprika


¼ TEASPOON freshly ground black pepper

PINCH cayenne pepper

1½ POUNDS cod at least 1½-inches thick, cut into 4 or 5 pieces

vegetable oil


Combine the 1 cup of flour, cornstarch and baking soda in a large bowl. Add the Miller Genuine Draft and egg and stir until smooth. Cover the bowl of batter with plastic wrap and refrigerate for at least 20 minutes.

Combine the ¾ cup of flour, paprika, salt, black pepper and cayenne pepper in a shallow dredging pan.

Make sure your pieces of fish are at least 1 to 1½ inches thick so they don’t dry out in the air fryer. Pat the cod fish fillets dry with a paper towel. Dip the fish into the batter, coating all sides. Let the excess batter drip off and then coat each fillet with the seasoned flour. Sprinkle any leftover flour on the fish fillets and pat gently to adhere the flour to the batter.

Pre-heat the air fryer to 390°F.

Generously spritz both sides of the coated fish filets with vegetable oil and place them in the air fryer basket. Air-fry for 12 minutes at 390ºF. Spritz with more oil during the cooking process if there are any dry spots on the coating.

Serve immediately with lemon wedges, malt vinegar and tartar sauce. It’s perfect with some air-fried French fries and coleslaw too!

Dakota Thirst Honey Beer Bread

Dakota Thirst Honey Beer Bread


3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon fine sea salt

1/4 cup honey

1 can of Dakota Thirst Golden Honey Lager

1/4 cup butter, melted


Preheat oven. Heat oven to 350°F.

Make the batter. In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the Dakota Thirst beer and honey into the flour mixture, and stir until combined.

Add the butter.  Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter.

Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.

Serve. Slice with a bread knife, serve warm and enjoy!


Want to customize this beer bread recipe? Feel free to…

  • Add herbs: Stir some fresh or dried herbs into the batter. (I especially love adding in some fresh or dried rosemary.)
  • Add garlic: Feel free to also mince a clove or two of garlic and add it to the batter to make garlic beer bread.
  • Add cheese: Add in a cup or so of shredded cheese to make cheesy beer bread.