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 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
- 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.
- 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.
- 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
- Heat everything except beer in a medium pot or saucepan until salt and sugar dissolve.
- 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.
- Place chicken thighs into bowl, making sure the brine completely covers the poultry. Refrigerate for up to 24 hours.
- 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.