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.



Recipe: (Chocolate-Covered) Beer Marshmallows

Yes, you read that correctly. Beer. Marshmallows. Jen at the helm, navigating you through today’s blog post about homemade beer marshmallows, which I made as a gift to the Greenbush crew for last year’s holiday season.

A post on The Kitchn about chocolate-covered beer marshmallows originally inspired me to give these beer-laden squares of fluff a shot–but I turned to my tried and true marshmallow recipe for the real thing, plus the chocolate for dipping. In several previous iterations, this recipe has proven to be the bomb. The texture is close enough to bags of jet puffed marshmallows from the supermarket but a little bit lighter, fluffier and way, way meltier in a cup of coffee or hot chocolate.

Of course, the kicker for this recipe is the beer. I suggest using a stout or porter–something malty, for certain. This round, I made the marshmallows with Apathy, Greenbush’s winter seasonal Oatmeal Stout. You’ll need to let the beer get flat before using it… otherwise… I don’t know; it won’t work correctly. Dipping them in chocolate and sprinkling sea salt on top is optional, but verrry highly recommended. On to the show…

Approx. 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold, flat beer
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup flat beer heated to approx. about 115°F
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*If you’re concerned about egg safety, substitute reconstituted powdered egg whites.

Chocolate-y Goodness
20-24 ounces dark or milk chocolate
2-3 teaspoons canola oil, optional (for thinning the melted chocolate)
Coarse sea salt

1. Oil bottom and sides of a 13×9-inch rectangular baking pan and dust bottom and sides with confectioners’ sugar.

2. In bowl of a standing electric mixer or in a large bowl, sprinkle gelatin over cold beer and let stand to soften.

3. In a medium (3-quart is good) heavy saucepan, cook granulated sugar, corn syrup, heated beer, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

4. With standing or a hand-held electric mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters, beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow uncovered, until firm, at least 3 hours, and up to 1 day.

5. Run a thin knife around edges of pan and invert onto a large cutting board. Lift pan and loosen one corner of marshmallow and let drop onto cuttingboard. (Here’s where it gets sticky.) With a pizza cutter, cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Brush off excess confectioners’ sugar.

6. Melt chocolate in a double-boiler or in 30-second bursts on HIGH in the microwave, stirring between each burst until the chocolate is melted. If the chocolate seems too thick, whisk in canola oil one teaspoon at a time until the chocolate is thin enough to coat.

7. Coat each marshmallow entirely and set them on a piece of wax paper to dry–use a dinner fork to turn the marshmallow for even coating and removal from chocolate. While the chocolate is still wet, sprinkle the tops of the marshmallows with sea salt.

8. Devour, share (maybe not with your dog… not too much, anyway) and/or keep marshmallows in an airtight container at room temperature for up to two weeks.

In the Plant: Collaboration Brew with Bangers & Lace

This Monday we had a hell of a crew from Bangers & Lace, one of the finest craft beer bars in Chicago, practically take over the facility for a brew day. After a night of serious gallivanting around Michigan, 15 of ’em rolled in early in the morning (coffee and sunglasses in tow) to work on out the recipe for a Rye Porter, now impeccably named It’s My Porter and I’ll Rye if I Want To. Catch a glimpse of the day in the photos below. We don’t blame you for being anxious, but your patience will be rewarded sometime next month when It’s My Porter debuts in the tap room and at Bangers & Lace.

Reviewing the recipe for It’s My Porter and I’ll Rye if I Want To

Grinding grain

Peering into the depths of the mash tun



Pitching yeast (yeah… we’re missing a few hours…)