Wait, don’t actually try to chew your beer. We want you to try these delicious recipes containing some of your favorite beers!

1. Bell’s Oberon Sweet and Sour Sauce

This recipe can be used on grilled meat and vegtables, in your favorite stir-fry dish, or for your chicken nugget dipping!


  • 1/4 cup sugar
  • 1 tbsp apple cider vinegar
  • 1 cup orange juice
  • 12 oz. Bell’s Oberon


  1. Place sugar in saucepan, heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes.
  2. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute.
  3. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add Oberon; boil until sauce is reduced by a half – 1 cup, about 15 minutes.
  4. Use this sauce, also called a gastrique, with your favorite stir-fry, over grilled fish or chicken, or grilled vegetables. 

2. Yuengling’s Beer Cheese Sliders

Beer cheese? Yup! You’ll scarf these little sliders up before you finish guessing what it might be.


  • 4 burgers, grilled
  • 4 brioche buns, warmed
  • 2 Tbsp butter
  • ¼ cup yellow onions, minced
  • ¼ cup all-purpose flour
  • ½ cup whole milk
  • 12 oz Yuengling Golden Pilsner
  • 4 oz cream cheese
  • 1 Tbsp whole grain mustard
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • 8 oz smoked gouda cheese, grated
  • 8 oz sharp cheddar cheese, grated


  1. In large saucepan, sweat onions in butter until translucent.
  2. Sprinkle flour on top and cook for one minute.
  3. Whisk in milk and beer and let simmer until it thickens, 8 – 10 minutes.
  4. Stir in remaining ingredients as listed, stirring each addition until melted before adding the next.
  5. Serve warm.

3. Spicy Blue Moon Fried Chicken

You might be staring in your refrigerator and thinking to yourself, ‘Another piece of chicken? How creative can I get?’ Creativity here we come!


  • 2 lbs boneless, skinless chicken thighs
  • Approx. 4 cups vegetable or peanut oil for frying
  • 2 cups panko crumbs
  • 2 Tbsp of togarashi
  • Lemon wedges (for serving)
  • 1 Tbsp of sea salt (for serving)
  • 1 Tbsp of ground white pepper (for serving)


  • 2 eggs lightly beaten
  • ¼ cup low sodium soy sauce
  • 1 bottle of Blue Moon Belgian White
  • 1.5 cup mochiko flour
  • 1 Tbsp + 1 tsp cayenne pepper
  • 1 ¼ Tbsp of sea salt
  • 1½ Tbsp of ground white pepper
  • ¾ Tbsp of Chinese thirteen-spice powder
  • ¼ cup cornstarch
  • 6 garlic cloves, minced


  1. Cut chicken into 2” pieces.
  2. Mix batter ingredients together in a large bowl.
  3. Toss chicken in batter, ensuring all pieces are well-coated. Pour chicken and batter into a ziplock bag or well-sealed container. Make sure all the chicken is submerged.
  4. Refrigerate for at least 12 hours (24 hours is best). When you’re ready to fry the chicken, take out of the refrigerator and roll each piece in panko bread crumbs.
  5. Let the chicken sit on a wire rack so the coating can stick. (If you fry immediately, coating tends to slide off.)
  6. Heat the vegetable oil at medium to 350 degrees in a deep skillet with a lid until it simmers. (There should be enough oil to cover the chicken pieces half-way.) Carefully let excess batter drip off before placing the chicken in the hot oil. Do not overcrowd the pan. Overcrowding will bring the oil temperature too low, which results in oil-laden chicken.
  7. Cook on one side for about 2 minutes, or until golden brown. Then flip the pieces and cook for another 2 minutes. Cooking times may vary depending on thickness of pieces. Internal temperature should reach 165 degrees.
  8. Place fried chicken on a wire rack to drain excess oil. Once the oil has drained off, place the fried chicken in a bowl and toss with the togarashi before serving.

4. Guinness Braised Short Ribs

You’ll find this mouthwatering recipe so easy to make, you may just add it to your normal mealtime rotations!


  • 8 quarts beef stock
  • 2 cups tomato juice
  • 2 cans Guinness Draught
  • 2 carrots, diced
  • 4 celery stalks, diced
  • 2 chopped onions
  • 4 sprigs of fresh thyme
  • 12 (24 oz.) bone-in short ribs
  • Canola oil
  • Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Season short ribs generously with salt and pepper. Coat your pot with canola oil and pan sear short ribs in batches. When the meat is seared to an amber brown color, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan.
  3. Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cooking times may differ.
  4. Remove short ribs from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.
  5. When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.

5. Shipyard Monkey Fist Drunken Shrimp

It may still be too chilly for some to break out the grill, but we are ready! This spicy yet refreshing recipe is perfect for spring and pairs beautifully with your favorite bold, citrusy Shipyard IPA or American Pale Ale.


  • 1 lb large shrimp, peeled & cleaned
  • 1/3 cup cilantro, roughly chopped
  • 3 tbps fresh ginger, minced
  • 2 lemons, juiced
  • 1 tsp chili paste
  • 1-12 oz bottle Shipyard Monkey Fist IPA

For the salsa:

  • 1 pineapple
  • 1/2 small watermelon, diced
  • 1 small red onion, chopped
  • 1 jalapeno, minced
  • 1/3 cup cilantro, chopped
  • 2 limes, juiced
  • 1/2 cup Monkey Fist IPA


  1. In a large bowl combine the juice of 2 lemons, Monkey Fist IPA, ginger, cilantro, and chili paste.
  2. Add the cleaned, peeled shrimp and let marinate for about 30 minutes
  3. Place on a hot grill for 2-3 minutes on each side, or until cooked.
  4. For the salsa: 
    Peel, core and quarter the pineapple. Lightly oil and season with salt and pepper.Place on the grill for 2-3 minutes on each side and dice.
  5. Combine with the diced watermelon, lime juice, red onion, cilantro and jalapeño in a large bowl and season to taste with salt and pepper.
  6. Serve over brown rice or quinoa with a side of salsa and a nice cold Monkey Fist IPA.