Recipe: Brownie SURPRISE!

IMG_1554Do you have leftover candy you don’t know what to do with? Or maybe you just can’t pass up all the discounted post-Halloween candy in stores? Whatever the case may be, here’s a super easy (and super not low calorie) method to get rid of some of it, compliments of Pinterest. WARNING: after consuming you may want to put on your comfiest sweatpants and take a nap.

I took the easy route and bought pre-mixed brownie mix, but you can certainly substitute with your favorite from scratch brownie recipe.


-13 x 9 in. pan
-2 boxes of brownie mix (I used Betty Crocker Fudge)
-4 eggs
-1/2 cup water OR better yet– substitute the water with Mr. Hyde, our Coffee Cream Stout, or Pain, our Imperial Cream Stout. DO IT!
-1 cup vegetable oil
-assorted chocolate candies– whatever variety you please.

1. Preheat your oven to 350°F. Make sure your rack is in the middle of the oven.
2. Grease your 13 x 9 in. pan with either unsalted butter, shortening or baking spray. Whatever you prefer to get the job done.
3. Stir the brownie mix, eggs, water/beer & vegetable oil together until well combined and there aren’t any clumps.
4. Disperse half of the mix evenly into your 13 x 9 in. pan.
5. Place assorted chocolates into first layer of brownie mix. Try to space according to where you will cut the brownies.
6. Pour the remaining brownie mix on top of brownie/candy layer  and spread evenly.
7. Bake for 50-55 minutes. Check the brownies by using a toothpick and seeing if any liquid comes out when you poke the middle. Bake longer if needed.
8. Let the brownies cool for 10-15 minutes then cut & enjoy. I recommend cutting the brownies into smaller than usual pieces because they are very rich.
9. Indulge, share, nap… whatever ya gotta do.


Recipe: Dystopia Buttercream and Vanilla Cupcakes [Guest Post from Emily Klutts]

Here’s another guest blog post from server extraordinaire, Emily Klutts!

Dystopia Cupcakes 2-12-14.jpg 2Dystopia Cupcakes 2-12-14Dystopia Cupcakes 2-12-14.jpg 3

Dystopia, how fitting is it that for the beer I chose to make Valentine cupcakes with? Dystopia is defined on as, “A society characterized by human misery, as squalor, oppression, disease, and overcrowding.”

I think some people may think of a few of those things if they hate this holiday. But I doubt anyone would hate this Russian Imperial Stout. It  goes great with something sweet, so I paired it with a pink vanilla cake with chocolate stout buttercream mixed with Dystopia, tangled with a vanilla buttercream, also dyed pink. It’s like angel food cake meets devils food frosting. A dark and a light side so you don’t have to make up your mind about how you feel about February 14th.

I love Valentine’s Day.  I think it stems from when I was little and each year my mom would have the table set with heart plates and Valentines. She always made something sweet for breakfast too, usually cinnamon rolls. To this day my sisters and I still give Valentine’s gifts to each other and our mom and dad. In fact we exchanged gifts a few days early (we have a hard time waiting to give gifts).

I know many people think of Valentine’s Day as made-up holiday. I like the idea that there is a day that I have another excuse to make my friends something sweet (even though most of us are trying to keep up with our New Year’s Resolutions). So the next time you find yourself dreading Valentine’s Day remember it could just be a day to celebrate the people you love. Use it as another excuse to share a meal or a beer with friends. Not that you need an excuse to come to Greenbush.

Recipe adapted from Makes 12 cupcakes.

1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1 pinch of salt
5 tablespoons butter, softened
2/3 cup milk
1 cup granulated sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract

Emily’s Dystopia Buttercream
Note: I chose to make two different frostings to add more color to the cupcakes, but you could certainly just frost these with the Dystopia buttercream and they’d be delicious (if you choose to do so, double the recipe below).

2 1/2 cups powdered sugar
2 sticks butter
2 tablespoons cocoa powder
1/3 cup semi-sweet chocolate chips
1/3 cup Dystopia Russian Imperial Stout (or to taste–and less if doubling the recipe)

Emily’s Vanilla Buttercream
2 1/2 cups powdered sugar
2 sticks butter
1 1/2 teaspoons vanilla


  1. Preheat oven to 350°F. Line a 12-cup tin with cupcake liners.
  2. Combine flour, baking soda, and salt in a bowl and set aside.
  3. Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until smooth.
  4. Add the sugar, eggs, egg yolk and vanilla to the butter mixture and mix on medium speed until thickened.
  5. Alternate adding the flour mixture and milk to the wet ingredients with the mixer on low speed.
  6. Optional: Add a couple drops of red food coloring for a Valentine’s-Day-pink cake.
  7. Bake about 20 minutes or until toothpick inserted into a cupcake comes out clean. Transfer tin to a wire rack and let cool for 10 minutes, then remove cupcakes from the tin to cool completely on wire rack.

While the cupcakes are baking & cooling…

Emily’s Dystopia Buttercream

  1. Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until light and fluffy.
  2. Melt chocolate chips in microwave until completely smooth and melted (set to a low power level to keep chocolate from burning or melt using a double boiler).
  3. Whisk together cocoa powder and powdered sugar. Add mixture to the butter a little at a time, alternating with the melted chocolate, and mix on low until blended.
  4. Add Dystopia slowly so it mixes well with each addition. (Make sure not to get it too runny or piping will be difficult.)
  5. Refrigerate 15 minutes or until firm. If only using the Dystopia buttercream, pipe or spread onto cupcakes however you desire.

Emily’s Vanilla Buttercream

  1. Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until light and fluffy.
  2. Add the powdered sugar a little at a time until completely blended with butter.
  3. Add vanilla and a couple drops red food coloring if desired.
  4. Refrigerate 15 minutes or until firm. If using both frostings, spoon them into a piping bag side-by-side to create a marbled look when frosting the cupcakes.

And… enjoy!

Recipes: Super Bowl Bites

The Superbowl is this weekend and we want to make sure you’re well prepared to either be the host(ess) with the mostess or be the guy/gal who cooks with awesome beer (and brings it, too!). Given that, we’re hooking you up with two recipes from the wonderful Jackie Dodd of, tailored for creating with Greenbush beer–Distorter and Anger this time, to be specific. Check ’em out.

Chipotle & Distorter Sloppy Joe Sliders adapted from The Beeroness™
Makes 12 sliders to serve 4-6 people.

1 tbsp vegetable/canola oil
1 lb ground beef
1 medium white onion, chopped
3 cloves of garlic, minced
1 1/4 cup Distorter Porter
1 chipotle pepper, minced (remove seeds to dial down the heat)
1 tsp adobo sauce (or more to taste)
4 oz. tomato paste
1 tbsp molasses
2 tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
12 slider buns, warmed


  1. In a pan over medium high heat, add the oil and ground beef, and cook until browned, stirring and breaking up meat. Use a slotted spoon to remove meat from pan and set aside.sloppyjoes
  2. Pour off some, but not all fat and oil, then cook the onions until soft, about 5 minutes. Add the minced garlic and chipotle and stir until fragrant.
  3. Add the beer and stir to combine.
  4. Add tomato paste, adobo sauce, molasses, cumin, paprika, salt, Worcestershire sauce and mustard. Allow to cook until well combined and slightly thickened.
  5. Add meat back to the sauce pan and stir until well combined.
  6. Fill slider buns with meat, serve warm and dig in.

Anger Candied Pecans via The Beeroness™Anger
Makes 2 cups.

1/2 cup Anger Black IPA (see note, below)
1 cup packed light brown sugar
1/2 tsp salt
1 tbsp unsalted butter
2 cups pecan halves


  1. Preheat oven to 250 degrees.
  2. Prepare baking sheet by covering it with a silicon baking mat or parchment paper sprayed with cooking spray.
  3. In a medium saucepan over high heat add the beer and brown sugar. Stir until the sugar has dissolved.
  4. Clip a candy thermometer on the side of the pan or use a digital thermometer to keep an eye on the temperature. Bring to 235 degrees, then remove from heat.
  5. Add the butter and stir until combined.
  6. Add salt and pecans and stir until the pecans are coated. Spread pecans evenly over prepared baking sheet.
  7. Bake at 250 degrees for 15 minutes, then stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).
  8. Allow to cool to room temperature, break apart and enjoy.

Note: to increase the beer flavor, reduce 1 cup of beer down to 1/2 cup over heat for this recipe.


Recipes: Mr. Hyde Cupcakes with Mocha Buttercream

Back in May, our own Emily Klutts made her way even further into our good graces by showing up to work with these:


Those are Mr. Hyde cupcakes with mocha buttercream frosting. I’ll be honest–I’ve been holding out on publishing Emily’s guest recipe blog, but now seems like the perfect time. The weather has cooled (not that eating cupcakes has any temperature requisite, but turning on the oven and baking them in the middle of the summer heat might not appeal to all) AND Mr. Hyde is on tap, available in growlers and available in bottles right now in the taproom. So without any further delay, here’s Emily…

I love to bake and my favorite thing to bake is cupcakes. So much so I have a facebook page: So when I saw we had a coffee cream stout on tap I knew I had the perfect frosting to go with a coffee stout cupcake. It also just so happened to be my best friend’s birthday, whom I’ve known since  first grade and I wanted to make a new recipe for her.

This recipe was one I looked up online. I tend to look at many different recipes before choosing one–this one turned out great so I’ll be sticking with it. The frosting recipe is one that I’ve found to be tried and true but you’ll definitely want a stand mixer to whip up this buttercream. I also learned a new tip from a Greenbush customer; that you should wipe out your mixing bowl with vinegar before making the frosting. He said it will help it stand up and make double the frosting when all of the oils are taken out of the bowl.

This recipe made 2 dozen standard cupcakes and 3 dozen mini cupcakes. I brought the leftovers to Greenbush and everyone gladly taste tested every last bite. Some co-workers still let me know they never got to try one; so I will need to make them again soon. I did have to triple the frosting recipe but I also love a lot of frosting.  And whenever I do a chocolate frosting I like to put mini chocolate chips on top for garnish and a little texture.

Mr. Hyde Cupcakes with Mocha Buttercream

Recipe adapted from
Makes 3 dozen+ standard cupcakes

Stout Cake
2 cups Mr. Hyde Coffee Cream Stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Emily’s Mocha Buttercream
2 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter
2 tablespoons unsweetened cocoa powder
1/3 cup semi-sweet chocolate
1 teaspoon finely ground espresso
1 1/2 teaspoons vanilla


  1. Preheat oven to 350°F. Line tins (as many as you have!) with cupcake liners.
  2. Bring 2 cups Mr. Hyde and 2 cups butter to a simmer in a heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Let cool slightly.
  3. Whisk flour, sugar, baking soda and 1 1/2 teaspoons salt in large bowl to blend.
  4. Using electric mixer, beat eggs and sour cream in another large bowl. Add stout-chocolate mixture to egg mixture and beat until just combined.
  5. Add flour mixture and beat briefly on slow speed (be careful not to overmix). Using rubber spatula, fold batter together until completely combined. Using a spoon or ice cream scoop, fill each cupcake liner about 2/3 full. Bake for 20 to 25 minutes (10-12 minutes for mini cupcakes), rotating pan(s) halfway through baking time (180 degrees and switching racks if baking two tins at a time), or until a toothpick inserted in the center of each cake comes out clean. Transfer tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tin to cool completely on wire rack.

Emily’s Mocha Buttercream

  1. Fit your stand mixer with the paddle attachment. Mix butter in bowl on medium speed until light and fluffy.
  2. Melt chocolate chips in microwave until completely smooth and melted (be careful not to burn the chocolate). Stir in espresso until dissolved.
  3. Whisk powdered sugar and cocoa powder together.
  4. With mixer on low speed, add powdered sugar in batches, alternating with melted chocolate, then add vanilla extract; mix until light and fluffy.
  5. Incorporate into butter on slow speed, alternating with melted chocolate. Add vanilla extract and whip until buttercream.
  6. Frost those cupcakes however you please.


Beer and Food Pairing for 4th of July!

We thought it would be fun to find some food and beer pairings for 4th of July, you can either drink them or use them in the recipes. Here are some recipes to use and/or go along with our seasonal brews…

Sunspot (Hefeweizen)
Grilled Honey Garlic Shrimp
Serves 2

2 tbsp fresh lime juice
2 tbsp honey
1 tbsp canola oil
1/8 tsp black pepper
1/8 tsp salt
1 clove garlic, finely minced
1/2 pound raw shrimp peeled & deveined [I used 24-30…feel free to use bigger or smaller ones]

In a small bowl, mix all ingredients for the marinade together. Toss in shrimp and stir to coat completely. Transfer entire contents of bowl into a plastic food storage bag. Seal the bag and refrigerate at least 1 hour. While the shrimp marinate, soak 3-4 wooden skewers in water. When you are ready to grill, preheat grill to medium high heat. Skewer the shrimp and grill 3-4 minutes per side or until they turn pink and opaque. Serve warm and enjoy with a nice glass of Sunspot 🙂

Traktor (Golden Cream Ale)
Vegetable Pizza

2 (8-ounce) packages refrigerated crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1-ounce) package dry ranch-style dressing mix
1 cup chopped broccoli (blanch if you’re not into raw broccoli)
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded cheddar cheese

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9×13 inch baking sheet and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes on baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Closure (Pale Ale)
Pair with our Beef Brisket or…
Homemade BBQ Sauce

1 cup brown sugar
1/2 cup chile sauce
4-6 oz. your favorite Pale Ale (Closure, obviously)
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 tsp ground dry mustard
Ground black pepper to taste

In a saucepan over low heat, mix all ingredients together. Simmer 30-40 minutes, stirring until mixture has reduced slightly. Press through a sieve into a bowl, cover and refrigerate. After an hour press through sieve again into an empty squirt bottle for dispensing. Use this BBQ sauce for almost any meat dish–it’s perfect with smoked baby back ribs.

Distorter (Porter)
Grilled Portobello “Burger” with Caramelized Onions & Chipotle Mayo
Serves 4

4 portobello mushrooms
1/4 cup canola oil
1/4 cup chopped onion
4 cloves minced garlic
4 tbsp balsamic vinegar
2 tbsp unsalted butter
2 medium yellow onions, halved and sliced thin (about 4 cups)
Chipotle Mayonnaise (optional)

Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Melt the butter in a large pan over medium-low heat until foaming. Add the onions, and cook, stirring sparingly, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool. Grill caps over hot grill for 10 minutes. Serve immediately with caramelized onions and and other desired toppings! [Note from Jen: if you really want to amp this up, skip the Chipotle Mayonnaise and pick up some Rogue Creamery smokey blue cheese from Local in New Buffalo to top the mushrooms!]

Dunegras (India Pale Ale)
Buffalo Chicken Beer Cheese Dip

2 tbsp olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup grated Parmesan cheese
1 1/4 cup shredded mozzarella
1/3 cup Franks Red Hot Sauce
2/3 cup Dunegras
1 tsp garlic powder
2 tbsp cornstarch
1/2 cup blue cheese crumbles

Preheat oven to 350 degrees. Heat olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch and process until well combined, about 5 minutes. Pour into an oven safe dish. Stir in chicken pieces and sprinkle with remaining mozzarella. Bake until warm and cheese is bubbly, about 15 minutes. Remove from oven, sprinkle with blue cheese and serve warm with chips.

Anger (Black IPA)
Beer Candied Pecans

1/2 cup Anger
1 cup brown sugar, packed
1/2 tsp salt
1 tbsp butter
2 cups pecan halves

Preheat oven to 250 degrees. In a pot over high heat, add the beer and brown sugar. Stir until the sugar has dissolved. Clip a candy thermometer on the side of the pan. Bring liquid to 235 degrees, remove from heat. Add the butter, stir until combined. Add salt and pecans; stir until the pecans have all been coated. Pour pecans on to a baking sheet with a silicon baking mat (or parchment paper sprayed with cooking spray). Spread pecans evenly over the sheet. Bake for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved). Allow to cool to room temperature, break apart. To increase the beer flavor, reduce 1 cup of beer down to 1/2 cup needed for this recipe.

1825 (Belgian Strong Ale)
Apple Pie (crust from Cook’s Illustrated via The Bitten Word, filling from Serious Eats)
Serves 12-16

2 1/2 cups unbleached all-purpose flour, plus more for work surface
1 tsp salt
2 tbsp sugar
12 tbsp cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka (do not substitute!)
1/4 cup cold water

4-4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
3 quarts boiling water
10 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
1/4 teaspoon cinnamon (or more, to taste)
1/4 teaspoon salt
2 tablespoons cornstarch

1/2 tsp cinnamon
1 egg beaten with 1 tbsp water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process for about 15 seconds until dough resembles cottage cheese curd. Add remaining cup of flour and pulse until mixture is evenly distributed, 4 to 6 quick pulses. Empty mixture into a medium bowl. Sprinkle vodka and water over mixture. Fold the dough together with a spatula, pressing down on until dough is slightly tacky and sticks together. Divide into 2 even balls, flatten each into 4-inch disk, wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Remove 1 disk of dough, roll it out on a generously floured (up to 1/4 cup – seriously) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Refrigerate while preparing filling until dough is firm, about 30 minutes.

Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated.

Remove pie plate with bottom crust from refrigerator and add filling. Roll remaining disk of pie dough into a circle roughly 12 inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts to 1/2-inch. Fold edges of both pie crusts together, tucking them in between the bottom crust and the pie plate and flute the edges using your thumb and forefinger. Cut 5 slits in the top with a sharp knife for ventilation. Brush beaten egg all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.

Recipe: Damn Dirty Ape Banana Bread

photoHey Beer Fanatics!

We have a banana bread recipe that we used from that will blow your mind! This recipe calls for beer and we thought– what better beer than the Damn Dirty Ape, our banana bread ale? Now, because Damn Dirty Ape can only be enjoyed in our taproom you can substitute this for a mellow beer like Sunspot or any beer without too much bitterness. The only part of the recipe that you could significantly taste the beer was in the frosting, however we 86ed the frosting and enjoyed the bread all by itself! Sunspot would be a good option because it has a banana aroma that would compliment the bread nicely. Click here to give the recipe a try yourself. We are going to try and post a recipe each week so keep an eye out for more tasty beer incorporated recipes!

1 3/4 cup AP flour
3/4 cup granulated sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
3/4 teaspoon salt
2 large eggs
2 medium ripe bananas, mashed
1/3 cup melted unsalted butter
1/4 cup beer
1 teaspoon of cinnamon

1. Preheat your oven to 350°F. Make sure your rack is in the middle of the oven.
2. Grease a loaf pan with unsalted butter and make sure it’s fully covered so the bread doesn’t stick. You can also use baking spray.
3. Whisk together the flour, baking soda, baking powder, salt, sugar and cinnamon.
4. In a separate bowl whisk the eggs until frothy. Add the banana and melted butter and beer.
5. Mix so there are no big chunks of banana and then start adding the dry mix. Mix until incorporated and do not over-mix.
6. Fold in the walnuts with a spatula and then scrape into your prepared bread pan.
7. Bake for 50-55 minutes. Be sure to rotate your bread about halfway through so it bakes evenly. Check the bread by using a toothpick and seeing if any liquid comes out when you poke the middle of the bread.
8. Enjoy 🙂

Recipe: Butternut Bisque

A freezing cold day like today calls for some seriously warming food. Soup should do the trick. Here’s a recipe from our Pit Master/Grease Burner, Joel Degner. (If you haven’t already, you really gotta read his feature on Behind the Bush.) If you’ve had any of the soups at Greenbush, you know you can trust Joel to whip up a good one.

2 tablespoons olive oil
2 medium onions diced into 1/2-inch pieces
2 cups carrots diced into 1/2-inch pieces
2 cups celery diced into 1/2-inch pieces
1 medium butternut squash peeled, seeded & diced into 1-inch pieces
2 tablespoons garam masala or curry powder
~48 ounces chicken or vegetable stock (enough to cover vegetables)
1 can coconut milk

1. Heat olive oil over medium heat in a dutch oven. When olive oil is shimmering, add onions, carrots, celery and squash and saute for 3-4 minutes. Add garam masala or curry powder, and continue to saute for 3 more minutes.
2. Pour broth over vegetables until they’re just covered. Bring to a boil, then simmer for about 20 minutes, until squash is tender.
3. Turn off the heat and add the coconut milk. Puree in the dutch oven using an immersion blender or in batches in a blender until smooth. Season to taste with salt and pepper.