Grilling with Pennsylvania Craft Beer (Recipes Included!)

In the dead heat of summer, there’s nothing better than a refreshing beverage to accompany your grill session and meal. While beer can be nonchalantly added to just about any recipe, here are some of our top recommendations that feature Pennsylvania brews.

Recipes, unless noted, are best cooked over medium heat on a charcoal grill.

Breaded & Grilled Veggies with Yards Brawler Aioli

Roasting breaded veggies results in a nice crunch with a juicy center, similar to the sweet and toasty aspects found in Yards Brawler.

1. Grab your favorite vegetables, such as zucchini, asparagus, peppers and onions.
2. For the breading and aioli, you’ll need 2 eggs, buttermilk, flour, salt, pepper, olive oil, Panko bread crumbs and a bottle of Yards Brawler.
3. Line a dish with flour, salt and pepper.
4. In another bowl, beat 2 eggs and mix with 1 cup buttermilk.
5. Coat the vegetables in flour, then the egg mixture and then cover with Panko bread crumbs.
6. Transfer vegetables to a piece of foil, wrap and place on grill for 30 minutes.
7. Mix ½ cup of mayo, 2 tablespoons Dijon mustard and 2 tablespoons Yards Brawler. Proportions may be altered to produce desired consistency.
8. Cool vegetables and serve.

Bacon-Wrapped Jalapeño Poppers Stuffed with Lancaster Kölsch Cream Cheese

Jalapeño poppers are a treat that balances the spicy with the soft and creamy. When you add Lancaster Brewing Company’s Kölsch to the mix, that creamy center becomes slightly sweet and bready.

1. Grab jalapeño peppers, cream cheese, shredded cheese, bread crumbs, bacon and a can of Lancaster Brewing Company Kölsch. 12 jalapeños require about 8 ounces of cream cheese, ¼ cup beer and 4 tablespoons bread crumbs to fill.
2. Cut one end off the jalapeño peppers, and carefully remove the seeds and veins.
3. Combine cream cheese, bread crumbs, cheese and Kölsch, until mixture has reached desired consistency. Stuff peppers with cream cheese mixture.
4. Wrap the jalapeño in bacon, and place on foil. Place foil on grill, and cook for 15 minutes.
5. Remove poppers from foil, and grill directly on rack for additional 10 minutes. Cool and serve.

Fish Tacos with Free Will Mango Wheat Salsa

Grilling up some fish for fruity tacos is a no-brainer, especially when you’re grilling during the middle of the summer. Adding Free Will’s Mango Wheat ale enhances the salsa’s crispy and refreshing qualities.

1. Grab portions of your favorite fish, such as tilapia and an equal number of tortillas, plus a mango, a pineapple, mango juice, pineapple juice and a bottle of Free Will Mango Wheat.
2. Create a marinade with ½ cup mango juice, ½ cup pineapple juice and ½ cup of Mango Wheat. Soak fish in the marinade, then place in the fridge for 30 minutes.
3. For salsa, dice mango and pineapple and soak in ¼ cup Mango Wheat. Wrap in foil and place on the grill for 15 minutes.
4. Place fish directly on the grill, and cook for about 5 minutes on each side.
5. Shred the cooked fish, place on tortilla and garnish with salsa.

Crime & Punishment Czerw’s Polish Proletariat Porter Burger

A hearty stout or porter can pair great with a burger, and perhaps none better than Crime & Punishment’s Czerw’s Polish Proletariat Imperial Porter. This brew was made with 200 pounds of malt smoked in Czerw’s kielbasa and bacon smokers, as well as roasted and specialty malts, which results in huge smoky flavors.

1. You’ll need ground beef, bread crumbs, burger buns, bacon, aged cheddar, Dijon mustard, olive oil, salt, pepper and Crime & Punishment’s Czerw’s Polish Proletariat Imperial Porter.
2. For 4 burgers, gently mix 1 pound beef, 1 teaspoon Dijon mustard, ¼ cup Porter, ½ tablespoon olive oil and a dash of salt and pepper. Add more beer and bread crumbs as needed to produce desired consistency, then form four equal-sized patties.
3. Place burgers and bacon directly on the grill, cooking evenly until meat reaches desired tenderness.
4. Add cheese, cook until melted, place burger on bun and serve with fries.

Weyerbacher 21st Anniversary Stout Cupcakes

This dessert should not be made on the grill, but these thick, brownie-like cupcakes are a must for any gathering thanks to Weyerbacher’s 21st Anniversary Stout, which is aged in barrels with vanilla beans and cocoa.

1. For the cupcakes you’ll need ½ cup dutch-processed cocoa powder, 1 cup all-purpose flour, 1¼ cups sugar, ¾ teaspoon baking powder, 1 teaspoon salt, ½ cup unsalted butter melted and cooled, 2 large eggs, ½ cup plus 2 tablespoons Weyerbacher 21st Anniversary Stout and 1 teaspoon vanilla extract.
2. For the frosting, you’ll need ½ cup unsalted butter at room temperature, ¾ cup cocoa powder, 3 cups powdered sugar, ¼ cup Weyerbacher 21st Anniversary Stout, 2 tablespoons milk and 1½ teaspoons vanilla extract.
3. Preheat the oven to 350 °F, line cupcake tins with papers or grease and set aside.
4. Slowly mix the ingredients for the cupcakes in a large bowl until smooth.
5. Transfer batter into the cupcake molds, and bake for 20 minutes. Remove and cool.
6. As the cupcakes cool, mix the ingredients for the frosting, starting with the butter and cocoa powder. The mixture should be light and fluffy, but slightly dark in appearance from the beer. Cool frosting until ready for use.
7. Frost the cupcakes smoothly and serve.

 

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The Brewers of Pennsylvania is a nonprofit trade association that brings together leaders of Pennsylvania-based breweries in order to promote and protect the brewing industry in the state. Established in 2011, the Brewers of Pennsylvania serves the consuming public of Pennsylvania by encouraging brand diversity in the market. We believe in the nobility of brewing and hold dear the great traditions and history of Pennsylvania brewing. 

—Jay Breslin

Photos: Jay Breslin