Reuben’s Recipes: Eat What You Drink

The Crikey IPA is the first ever American IPA we brewed, and it’s still our most popular beer. But have you baked with it?

As much as we enjoy beer by the pint, we also like to cook with it for a boost of flavor. And when you’re entertaining, pairing beer with food is a fun way to add interest and spark conversation. Balancing notes of citrus, pine, and tropical fruit with biscuity malt character, Crikey is one of our Everyday Favorites that we often use in the kitchen. Here are a couple of easy-to-make recipes that incorporate our award-winning American IPA.

CRIKEY THAT’S GOOD BEER BREAD

Serves: 12

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 sliced jalapeño pepper (optional)
• 1/4 cup chopped onion (optional)
• 1 ½ cup sharp cheddar cheese
• 1 (12-oz can) Crikey IPA (for drinking)
• 1 (12-oz can) Crikey IPA (for beer bread)

Instructions

1. Crack open a can of Crikey IPA, for drinking.
2. Preheat oven to 350 degrees. In a large mixing bowl, mix flour, baking powder, salt, and sugar.
3. Fold in 1 cup cheddar cheese, chopped onion and jalapeño peppers, reserving a few jalapeño sliced to add to the top of bread.
4. Open another can of Crikey IPA. Create a well in the center of flour mixture and pour beer into the center.
5. Mix with spoon until the flour absorbs the beer. Don’t over mix!
6. Place dough into a greased loaf pan.
7. Top dough with the remaining jalapeños and sprinkle on the remaining ½ cup of cheese.
8. Bake for 60 to 65 minutes until bread is done.

CRIKEY BEER CHEESE DIP

Serves: 6

Ingredients

• 4 Tbsp unsalted butter
• 4 Tbsp all-purpose flour
• 1 (12-oz can) Crikey IPA
• 1 cup whole milk or half & half
• 8 oz. Cheddar, shredded (2 cups)
• 8 oz. Gruyère, shredded (2 cups)
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt, to taste
• Chives, chopped (optional)

Instructions

1. Melt the butter In a saucepan on medium-low heat, add the flour, and whisk until smooth. Continue whisking until mixture is bubbling, about 3–4 minutes.
2. Gradually add Crikey and milk and whisk until smooth. Cook for 4–5 minutes, stirring occasionally, until thickened. Remove from heat, add the cheeses, and whisk until melted. Stir in the spices. Taste and add salt, if necessary.
3. Top with chopped chives (if using). Serve warm with pretzels, crackers, sliced vegetables, or bread.

CRIKEY BRINED CHICKEN THIGHS

Serves: 6

Ingredients

• 1/2 gallon water
• 1 cup salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 sprig fresh rosemary
• 1/4 cup parsley
• 1 lemon, juiced
• 1 (12-oz can) Crikey IPA
• 1 dozen chicken thighs

Instructions

1. Heat everything except beer in a medium pot or saucepan until salt and sugar dissolve.
2. Remove from heat and pour through a mesh strainer into a large bowl or dish. Add Crikey and whisk to combine. Refrigerate briefly to lower the temperature of the brine.
3. Place chicken thighs into bowl, making sure the brine completely covers the poultry. Refrigerate for up to 24 hours.
4. Remove chicken thighs from the brine and pat them dry. Roast chicken at 375°F for 1 to 1 ½ hours or until internal temperature reaches 165°F.