Food Pairings for Craft Beers

Sip Spectacularly Alongside These Savory Recipes

Wondering where to start when pairing our finely crafted brews with food? You’ve come to the right table Because our IPAs pair well with a wide array of spices and flavors, making them a great way to expand your palate for both beer and food. Try these hand-picked recipes that utilize that natural bitterness of hops as an excellent counterbalance to spicy and savory foods that deliver flavors that fit together perfectly. 

Zingin Jalapeño Mac’n’Cheese

 

This is comfort food in a cast iron skillet! The rich flavors of different types of cheese are mixed with a crisp and crumby, golden brown topping that all come together to align exactly right with our IPA. It’s enjoyed as a main course or as a delicious side dish. Enjoy it on a weeknight or for a special family occasion.

INGREDIENTS

1. Cooked macaroni noodles

2. Diced pancetta

3. Onion & Jalapeno – this is what takes the recipe to a whole new level

4. Garlic cloves – garlic powder won’t do; you need the real stuff

5. Flour & Butter for the rough

6. Salt and black pepper – we always use kosher salt and freshly ground black pepper when cooking.

7. Beer – Stone Ruination Double IPA works nicely, but you could use any IPA. Alternatively, if you do not enjoy beer, you can use heavy cream.

8. Shredded cheddar cheese – shred your own for a nice sharp cheddar cheese taste; Dubliner, & Velveeta cheese – the smoked cheese flavor is unforgettable.

9. Panko & Smoked paprika – see the recipe card below for the full measurements and quanities.

DIRECTIONS

Before starting the macaroni process, be sure to cook your elbow macaroni noodles until al dente and your grill or pellet smoker is preheated to low heat, around 300 degrees F.

1. Cook your pancetta in a large cast iron skillet over low heat.

2. Add in the onion and cook for about 5 minutes or until soft.

3. The pancetta should be crispy but not burnt.

4. Stir in the jalapeno and garlic and cook for about 30 seconds.

5. Add your flour and stir to coat. Then, add the butter.

6. Whisk in the beer a little at a time and season with salt and pepper to make a roux for the cheese sauce.

7. Melt in your cheddar cheese and Dubliner. Stir until it’s melted and creamy.

8. Fold in the already-cooked pasta.

9. Press the Velveeta cubes into the mac and cheese randomly.

10. In a small bowl, combine the panko bread crumbs, paprika, and remaining cheese. Sprinkle over top of the mac and cheese mixture.

11. Cover the large skillet with foil, close the lid to the grill, and cook for 25 minutes directly over low heat.

12. Once everything is nice and bubbly, remove the foil and cook an additional 5 to 10 minutes or until the top is browned.

13. Let it cool for 5 minutes before serving.

Jerk Chicken with Peach-Mango Salsa

 

This tropical delight explodes when married with our bold and juicy Hazy IPA. It is a fantastic weeknight dinner that features chicken breasts marinated and grilled topped with peach-mango salsa.

INGREDIENTS:

1. 3 tbsp lower sodium jerk seasoning

2. ¼ cup canola oil

3. ¼ cup fresh lime juice

4. 6 boneless, skinless chicken breasts

5. 2 medium ripe peaches, pitted and chopped

6. 1 medium ripe mango, peeled, pitted and chopped

7. 2 tbsp chopped fresh cilantro

8. 2 tbsp finely chopped jalapeño pepper

9. 1/8 tsp salt

10. 3 tbsp Shallots

DIRECTIONS

1. In small bowl, whisk jerk seasoning, oil, 2 tablespoons lime juice, and 2 tablespoons water.

2. Place chicken in large zip-top plastic bag. Pour marinade over chicken; seal bag, pressing out excess air. Massage chicken in bag to coat; refrigerate at least 1 or up to 8 hours.

3. Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss peaches, mango, shallot, cilantro, jalapeño, salt, and remaining 2 tablespoons lime juice.

4. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°.

5. Serve chicken topped with salsa.

Achiote Beef Poppin Pomegranate Tacos

 

Slow roasted achiote beef is a perfect match for a bright and sunny pomegranate, jalapeño salsa, and our zesty Cervez. The beef takes at least 4 hours to roast, so plan ahead. It tastes even better on the second or third day so roasting the beef on before the weekend for some game day tacos and Cerveza is an excellent idea!

Ingredients

For the Tacos & Slow Roasted Beef:

1. 1/2 cup achiote paste

2. 1/3 cup fresh squeezed lime juice

3. 1 tablespoon kosher salt, plus more for seasoning

4. 1 large yellow onion, sliced

5. 3 cloves garlic, sliced

6. 1 tablespoon oil

7. 3 pounds beef chuck roast

8. Warm corn tortillas

9. Shredded cabbage

For the Pomegranate Salsa:

1. 2 cups pomegranate arils or seeds

2. 1 small red onion, diced

3. 1/2 cup fresh squeezed lime juice

4. 2 jalapeños, diced (seeds removed if you'd like it less spicy)

5. 1/4 cup thinly sliced fresh mint

6. 1/4 cup thinly sliced fresh cilantro leaves

7. 1/2 teaspoon kosher salt

Instructions

For the Slow Roasted Beef:

1. Heat oven to 300°F and arrange a rack in the middle. Combine achiote paste, lime juice, and 2. salt in a blender or food processor and blend until smooth.

3. Place onion and garlic slices in the bottom of a 9 x 13-inch baking dish. Drizzle with the oil and season with salt and pepper. Toss to coat then spread into an even layer.

4. Place beef on top of the onions and pour achiote sauce over the beef. Rub to coat the entire surface of the beef in sauce.

5. Cover the dish with foil and roast for 3 hours. Remove foil and roast for an hour longer. If using right away, remove from oven and let cool 15-20 minutes. Transfer beef to a cutting board and chop into small pieces, removing any gristle or fat. Save the onions and sauce for the nachos.

6. If saving for later, let cool completely. Cover and refrigerate until ready to use. Beef will keep for up to 5 days covered in the refrigerator.

For the Salsa:

1. Combine all the salsa ingredients in a medium bowl and stir to combine. Taste and add more salt or lime juice if desired.

2. Pile the shredded meat in the warm tortillas, top with shredded cabbage and a spoonful of salsa.