There’s game day fare, and then there’s game day better. When you take the time to prep a spread for guests, you know where the sidelines are, where the end zone is, and you know how to call the plays. These are the best craft beer plays in our playbook, and the starters are just as welcome ice cold in the kitchen as they are during the game with these outstanding recipes.
with French Dip Sandwich on Beer City Bread
Perrin Black Ale is a clean, crisp, and flavorful dark ale with hints of chocolate and coffee. Proving that deep colors don’t necessarily mean a rich beer, Black Ale is deceptively light.
French Dip Sandwich on Beer City Bread
3 oz Thinly sliced roast beef
1 slice Provolone cheese
8 oz Hot au jus
1 Leaf lettuce
1 slice Tomato
2 (12oz) cans Cold Perrin Black Ale
Beer City Bread Co. Black Ale Pub Sandwich Rolls
1. Crack open a 12-oz can of Perrin Black Ale and enjoy while preparing sandwich.
2. Slice open Black Ale Pub Sandwich Roll and place slice of Provolone cheese over sandwich and toast in oven at 350°F for 5 minutes.
3. Heat au jus in microwave or on stove top until 165°F and pour into a small bowl.
4. Submerge thinly sliced roast beef into au jus for 30 seconds and place onto Black Ale Pub Sandwich Roll.
5. Place lettuce and tomato onto sandwich.
6. Crack open second cold 12-oz can of Perrin Black Ale and enjoy with sandwich.
7. Dip the French dip sandwich into the hot au jus for 5 seconds and enjoy.
Bell’s Amber Ale
with Onion Rings with Sweet Chili Sauce
Bell’s Amber Ale features both toasted and sweet caramel notes from carefully selected malts, and is balanced with herbal and citrus hop aromas. Capped by a clean bitterness, it’s incredibly versatile with food, but very tasty on its own.
Onion Rings with Sweet Chili Sauce
1½ cup Flour
1 tsp Garlic powder
1 tsp Freshly ground black pepper
2 tsp Salt
2 tsp Cornstarch
1 bottle Bell’s Amber Ale
1 Sweet onion
1 cup Honey
1/3 cup White vinegar
4 cloves Minced garlic
2 Tbsp Sriracha sauce
1 tsp Grated horseradish
1. Combine all batter ingredients, let sit 15 minutes.
2. Mix sauce ingredients and let stand covered. Can be served at room temperature or heated.
3. Peel onions. Slice onions into ¼-inch rings. Separate but keep them in their rounds.
4. Heat oil to 365°F. Use good quality vegetable or peanut oil to deep fry in.
5. Dip and fully coat rings in batter while waiting for oil to heat up.
6. Remove rings from batter one at a time. Allow excess batter to drip off. Carefully immerse ring into hot oil and cook for 4-6 minutes, turning regularly to achieve golden brown color and even cooking. Do not cook too many at once, as this will lower the temperature of the oil and your rings can stick together and cook unevenly.
7. Remove and place on paper towel to drain excess oil.
8. Serve hot and crispy with the sweet chili sauce and a glass of Bell’s Amber Ale.
Bell’s Two Hearted Ale
with Tandoori Chicken Wings
Brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula, this IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter. Perfectly balanced with a malt backbone and the signature fruity aromas of Bell’s house yeast.
Tandoori Chicken Wings
16 Fresh chicken wings
3 cups Plain yogurt
3 oz Bell’s Two Hearted Ale
½ cup Tomato paste
1 Tbsp Minced garlic
2 Tbsp Garam masala
1 Tbsp Turmeric
1 tsp Paprika
1 tsp Cayenne
1 tsp Cinnamon
2 tsp Sea salt
1 Tbsp Fresh ginger, minced
1 Lemon, juiced
2 tsp Sunflower oil for baking
1 Lemon and chopped cilantro for garnish
1. MARINATE THE WINGS: In a large bowl, whisk together all of the ingredients except the chicken wings. Add the chicken wings and toss to coat. Cover and refrigerate for at least 6 hours or overnight.
2. Set up a grill for direct and indirect cooking, then light the grill and oil the grate. Remove the wings from the marinade, scraping off all but a thin layer. Grill over moderately high heat, turning, until the wings are lightly charred all over, about 8 minutes. Move to indirect heat, cover and cook at 425°F until an instant-read thermometer inserted in the thickest part of a wing registers 165°F, about 15 minutes.
3. MAKE THE YOGURT SAUCE: In a medium bowl, combine one cup of yogurt and some fresh chopped mint as a dipping sauce
4. Transfer the wings to a platter and garnish with cilantro sprigs and lemon wedge.
5. Serve with the yogurt sauce.
Founders Centennial IPA
with Beer Cheese Dip
Founders Centennial IPA is sweet, yet balanced. Look for a frothy head, floral bouquet, and citrus accents from an abundance of dry hopping. Malty undertones shake hands with the hop character for a finish that never turns too bitter.
Beer Cheese Dip
1 (8oz) block Cream cheese
2 oz Grated smoked Gouda cheese
½ cup Centennial IPA
1 small handful Baby spinach
½ small Red bell pepper (diced)
1 clove Garlic (minced)
1 Tbsp Dirty Bastard mustard
1 Tbsp Italian seasoning
1. Preheat oven to 375°F.
2. Combine all ingredients and bake for 35-45 minutes, stirring halfway through.
3. If desired, broil the dip for 5 minutes for additional crust/color on top.
4. Serve with toasted bread and tortilla chips.