Sort by:
  • Home
  • Archive by Category "Beer"
  • (  »   Page 4)

Category: Beer

Gingerbeer’d Cookies

ginger beer'd cookies table

Christmas wouldn’t be complete without those wonderful bombs of sugar- Christmas Cookies. Usually, we pick our favorite spiced brew to wash down all of those sweet confections. This year, the brews are going right into the batter- you’re welcome Santa.

Ingredients for Gingerbeer’d Cookies

The foundation:

  • 1 1/2 sticks butter, softened
  • 1 2/3 cups sugar

The dry ingredients:

  • 4 cups all-purpose flour, plus additional for rolling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground dry ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

The wet ingredients:

  • 2 eggs (room temperature)
  • 1/2 cup dark molasses
  • 6 TBSP of Merry Maker Gingerbread Stout by Samuel Adams


  1. Preheat the oven to 350 degrees F.
  2. In an electric mixer fitted with a paddle, add the butter and sugar. Beat on medium/low speed for 5 – 8 minutes.
  3. In another bowl, combine flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
  4. In another bowl, whisk together the eggs, molasses, and beer.
  5. Add the dry ingredients to the butter/sugar mixture. Once combined, add the wet ingredients.
  6. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap. Repeat with second half a dough.  Put into refrigerator and chill for 30 minutes.
  7. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick.
  8. Spray cookie cutter(s) with cooking spray and cut the shapes. Use a metal spatula to gently transfer them to a baking sheet. Repeat with the other half of the dough.
  9. Leave a little room between the cookies. Bake until brown around the edges, 6-8 minutes. Turn pan mid way through.
  10. Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator.

Gingerbread Stout Icing


  • 1 pound powdered sugar
  • 2 large egg whites
  • 1/4 cup Merry Maker Gingerbread Stout by Samuel Adams


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and egg whites
  2. Once combined, add the Gingerbread Stout beer on low speed until ingredients are properly blended. Add more sugar if too thin (runny) or add more beer if too thick
  3. Decorate cooled cookies. Set aside to let frosting harden (15 minutes or so). Then Enjoy!

Remember to save a few of these beer-ific cookies for St. Nik or he will definitely put you on that naughty, naughty list.

ginger beer'd cookies wood

Cheers N’at

Beefy Beer

“Ya know nothin’ goes better with beef than beef” claimed Adam Richman from Man Vs. Food. Well we say Nu uh! to that. Beef’s rich flavor can be elevated even further when it’s cooked with a great local brew. We have an awesome beef recipe to share that will satisfy the heartiest of appetites. Plus, it’s super easy! All you will need is 5 minutes (or less) to throw everything in the Crock Pot and 6-8 hours of patience while the wonderful beef aroma fills your home. This is a great recipe for those game day parties-you will be able to enjoy dem stillers or pens on your caach- not in the kitchen!

Hot Oven Roast Sammitches with Au Jus Dipping Sauce

Hot Beef Sandwiches With Beer


  • 2-4 lbs oven roast (2 lbs= 3-4 servings 4 lbs=6-8 servings)
  • 1 bottle of All In Amber by Full Pint
  • 2 envelopes onion soup mix
  • 1 1/2 tsp dried oregano
  • 1 TBSP sugar
  • 3 cloves garlic
  • 3 cans beef broth
  • 1/4 tsp ground pepper
  • large loaf crusty French bread (sliced in half)


  1. Trim excess fat from beef and discard. Put beef into Crock-Pot
  2. Combine beef, soup mix, oregano, sugar, garlic, broth, and pepper. Pour over beef. Cover and turn on HIGH for 6-8 hours (5-6 hours if using smaller lbs) or until fork tender
  3. Remove beef from Crock-Pot. Shred beef with 2 forks. Return beef to sauce (jus) in Crock-Pot; mix well. Serve beef on bread and jus on side for extra dipping (We like to dunk the bread in the jus right before we put the meat on- but we like to live on the wild side)

*You will hopefully have a lot of jus leftover. KEEP THIS!! Strain it, put it into a container, and throw it in the freezer. You can make an amazing gravy from it. Recipe to follow using this as a gravy.

*Don’t have access to Full Pint’s All In Amber? Bummer! Well-try it out with another American Amber with hints of caramel and chocolate malts

Cheers N’at

Winner, Winner… Beer Chicken Pot Pie Dinner!

Need a winning dinner for your family or friends? Take this classic chicken potpie with the addition of Full Pint’s 3-2-1 Win! beer and you are guaranteed to be the next MVPP –Most Valuable Pot Pie maker in da ‘burgh!



  • 1 box pie crust
  • 6 TBSP butter
  • 6 TBSP flour
  • 1/3 cup onion
  • ¾ tsp salt
  • ¼  tsp pepper
  • ¼ tsp thyme
  • ¾ cup 3-2-1 Win! beer
  • 1 cup water
  • 2 chicken bouillons
  • ½ cup milk
  • 3 cups cooked chicken
  • ¾ cup cooked potatoes
  • ½ cup peas
  • ½ cup corn


  1. Preheat oven to 425 degrees
  2. In a large saucepan, melt butter. Add onions and cook for 2 minutes (or until soft)
  3. Stir in flour, salt, pepper, thyme, bouillons, beer, water, and milk until thick
  4. Stir in chicken, potatoes, and vegetables
  5. Pour mixture into bottom pie crust. Cover with top crust, seal edges, and put several holes in top for ventilation
  6. Bake for 30-35 minutes. Cover crust during last 15 minutes to prevent over-browning

“Now quit screwin’ around on the computer and help your mum carry the groceries into the house”- Pittsburgh Dad….So you can have this Winner Winner Beer Chicken Pot Pie Dinner!

Cheers N’at

East End’s Wet Hoptober


During Pittsburgh’s Day of Giving- the East End Brewery, Marty’s Market, and gtech gave Pittsburghers the wonderful gift of fresh brews, food, and inspired conversation. Wet Hoptober was their event to celebrate the fresh harvest of wet (fresh) hops. 

Here is the 412, I mean 411 on hops. Hops are the seed cones of the hop plant. They are picked once a year (late summer/ fall) from their bines (yes b- think of beer vines). They are either brought to a processing facility where they are dried and vacuumed packed (dry hops), or they are brought to the brew house and used immediately (wet hops). Wet hops are very perishable, so once picked, they need to be used within 24 hours. Wet hops are particularly special because of the unique taste and aroma they add to beer and short shelf-life (check out for pics of the wet hops).

With that said, a genius from gtech had the wonderful idea of turning an unused portion of Garfield Farm into a hop haven. So last spring, they set off to plant hops with the help of hop-grower, Noah (This is extremely exciting for Pittsburgh because hops have not been grown in PA typically since prohibition times). So, the East End Brewery patiently waited for these wonderful little nuggets to ripen. Once they did, the East End quickly started the brewing process and arranged for “hop pickers” to get the goods. This years crop yielded about 15-20 lbs of hops. This number will double by next year. By the third year- the hop plants will be in full bloom. The East End brewers brewed 3 beers with these precious hops- The Big Hop, The Big Hop Harvest Ale, and the Belgian Pale Ale. The hops used in these beers were Cascade and Chinook. The beers turned out to be a-maz-ing!! The hops were so present but completely balanced. And the aroma…my goodness it was heavenly. These beers were so special that the brewers waited to drink theirs for the first time at the event. Talk about anticipation!


Along with the great brews, came some mighty fresh food. Marty’s Market put out quite a spread- including pork tongue, sweet potato latkes, and Cour Royale Brie. It was such a great pairing with the freshly hopped Pittsburgh brews. There is something about drinking a beer from Pittsburgh soil and eating fleshly butchered meat that makes it that much more appetizing and enjoyable. We were so impressed with Marty’s Market’s commitment to provide clean, local, and very fresh foods that we will be writing up a post about them in the very near future.


It is amazing how many Pittsburghers were involved with this project. It took gtech, East End Brewers, Noah the Hop Farmer, Garfield Community Farms, and Marty’s Market to make this unique idea turn into a spectacular event. We are not the least bit surprised though, when Pittsburghers share thoughts and ideas with one another, great things are bound to happen. It was inspiring to spend an evening with some awesome Pittsburghers whom share the same passions as we do. Here Here! Pittsburgh.  What a great city to be a part of.

Cheers N’at

I scream, You scream…Beer Ice Cream!!

Chamomile Wheat Beer Ice Cream. Say what the what?! Yes friends, this may sound a bit strange, but it is amazingly delicious. Downright addicting actually. This beer infused ice cream will have wheat beer lovers from all over singing its praises. You will completely impress your beer enthusiast friends with this one. This unique ice cream does not shy away from the flavor of the chamomile wheat beer- it whole heartedly embraces it! You can taste the slight essence of banana and vanilla for a truly one-of-a-kind taste. This ice cream is garnished with a crunchy almond topping to complete this beer-tastic dish. It’s a perfect marriage of sweet, salty, creamy, and crunchy. With this winning combination-you will have ice cream lovers and beer fans alike begging you to make another batch!


Ingredients for Ice Cream

  • 1 cup chamomile wheat beer (Beaver Brewing Company)
  • 1 1∕ 3 cups whole milk
  • 2 cups heavy cream
  • ½ cup heavy whipping cream
  • 1TBSP vanilla
  • 1¼ cups granulated sugar, divided
  • pinch of table salt
  • 7  large egg yolks (room temperature)


  1. In a medium saucepan set over medium heat, add the beer, milk, cream, half the sugar, salt, and vanilla. Wisk to combine and bring the mixture JUST to a boil.
  2. In a large glass bowl, combine the yolks and remaining sugar. Wisk until the mixture is pale and thick. Set aside.
  3. Once the cream mixture has come to a slight boil, temper the cream mixture into the yolk mixture by very slowly wisking 1/3 of the cream mixture into the yolk mixture. Wisk in another 1/3 of the cream mixture into yolk/sugar mixture. Then wisk in the final 1/3 cream mixture into the yolk/ sugar mixture- then return the combined mixture to the saucepan.
  4. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats back of spoon. Do not boil- the eggs will scramble. Cover and refrigerate for 1-2 hours or overnight.
  5. Place mixture into Ice Cream Maker. Run the machine for 35 minutes or until it has turned into ice cream (we use Cuisinart 40 dollar one).
  6. Transfer ice cream into an airtight container and place in freezer for 2 hours.

Ingredients for Crunchy Almond Topping

  • 1/2 lb. slivered almonds
  • 2 ½ tablespoons honey
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tbsp granulated sugar
  • pinch of sea salt

Directions for Crunchy Almond Topping

  1. Prepare a baking sheet by spraying with nonstick cooking spray. Preheat the oven to 325 degrees.
  2. Place the butter, honey, vanilla, sugar, and salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.
  3. Add the almonds to the honey mixture and stir until they’re all coated. Pour the almonds out onto the prepared baking sheet and spread them into an even layer. Sprinkle with a tiny bit of sea salt.
  4. Bake the almonds for a total of 9 minutes or so, stirring every 3 minutes to prevent burning.
  5. Once the almonds are slightly browned, remove them from the oven and stir. As they cool at room temperature, stir occasionally to break up any big clumps.
  6. Sprinkle on top of the chamomile wheat ice cream and enjoy!

Be adventurous yinz guys– turn your favorite pints into amazing pints of ice cream!

Cheers N’at



This giant duck was very thirsty from all of his sun-tanning down at the point today- so we decided to quench his thirst with Night of the Living Stout by Full Pint Brewery. It’s their seasonal American Stout, (ABV 7%). Head over to North Versailles, and grab one while you can! You are very welcome, Mr. Duck.

Cheers N’at

Basil Beer Banquet

L’appetito vien mangiando translates to “the appetite comes while you’re eating”. This wonderful phenomenon happened to us while we were eating our Basil Beer Breadsticks and Havarti Pasta Bake with Basil Beer Tomato Sauce. One bite and you will be smitten. My mouth is watering just thinking about how good everything tasted during dinner tonight. Our friends who don’t even like beer loved the beer infused meal. We were inspired to incorporate our recently purchased Basil Beer from Beaver Brewing Company. Since basil is the quintessential Italian herb; we knew we were heading to Italy with our basil beer recipes. Trust me- with these dishes, you would impress any grandma from Bloomfield.

Havarti Pasta Bake with Basil Beer Tomato Sauce                                                        


Ingredients (serves 6)

  • 6 TBSP. olive oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 (28oz) cans petite diced tomatoes, drained
  • 1 can Rotel (tomatoes with green chilies)
  • 2 tsp. dried basil
  • 2 chicken bouillon cubes
  • 2 cups of Basil Beer
  • salt and pepper to taste
  • 1 lb penne pasta, cooked and drained
  • 8 oz grated Havarti cheese
  • 1/3 cup grated Parmesan cheese


Preheat oven to 375. Heat oil in a large sauce pan. Add the onion and garlic and saute over medium heat for 5 minutes, or until the onion becomes translucent. Add the tomatoes, Rotel, basil, chicken bouillon cubes, and basil beer; bring to a boil. Lower heat and simmer for an hour, or until the mixture has reduced and thickened. Season with salt and pepper. Toss the sauce mixture with the cooked pasta. Add the Havarti cheese and toss again. Transfer pasta to a 13″x9″ glass baking dish. Sprinkle the Parmesan cheese on top of the pasta and bake for 25-30 minutes.

*Penny saving tip- Havarti cheese can be expensive. If you belong to Costco- you can buy their Havarti cheese deli slices (32oz) and cut each block in half to get 4 (8oz) blocks for about 8 dollars total. At our local grocer, 1 block (8 oz) is 8 dollars, so its like getting 3 blocks of Havarti cheese for free! I wrap my remaining 3 cheese blocks in plastic wrap and throw them in the freezer for the next time.

Basil Beer Breadsticks




  • 1 1/2 cups warm basil beer (microwave for 20 about seconds)
  • 2 TBSP granulated sugar
  • 1 TBSP yeast
  • 1 TBSP salt
  • 2 TBSP butter, softened
  • 2 tsp dried basil
  • 4-5 Cups flour

Dough Topping:

  • 3 TBSP butter, melted
  • Sea salt
  • 1 tsp garlic powder


Preheat oven to 170. Pour the basil beer into a standing mixer. Add the sugar and yeast; let that sit and froth for 10 minutes. Add salt, butter, basil, and 2 cups of flour. Mix the dough on low until well incorporated. Add the rest of the flour a half-cup at a time, until the dough scrapes the sides of the bowl clean. Mix the dough on medium speed for 5 minutes, or until it’s easy to work with.

Let the dough rest in the bowl until it has doubled in size, roughly 1 hour. Punch it into a ball then roll it out into a long log. Spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll the pieces into 6 inch long snakes (Don’t worry about having the perfect breadstick shape- the more organically shaped it is, the better!).

Place the breadsticks on 2 large cookie sheets sprayed with cooking spray (leave about 2 inches between each one). Place them in the oven at 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Once risen, brush them with half (1 1/2 TBSP) of the melted butter and sprinkle them with sea salt.

Now set the oven to 400 degrees and bake them for 12-14 minutes or until slightly golden on top. While they are baking-combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture. Serve right away- they are best enjoyed while still warm!

I hope you enjoy these recipes as much as we do. Let me know what you think!

Cheers N’at

Drunken Pumpkin Cupcakes

“Autumn, the year’s last, loveliest smile.”-William Cullen Bryant. What an eloquent statement. I think this holds true for beer, too. There is something about those warm holiday spices and flavors that really make drinking beer that much more enjoyable. We created a drunken pumpkin cupcake with one of our favorite seasonal beers, Pumpkinhead from Shipyard. It’s amazing how a nip of beer can transform a great recipe into an astounding one. Enjoy!


Cake Batter                                           

  • 1 box butter cake mix
  • 1 small box vanilla instant pudding
  • 1/2 c. granulated sugar
  • 1 tsp pumpkin pie spice
  • 4 eggs
  • 8oz canned pumpkin (NOT the pie filling)
  • 3/4 c. canola oil
  • 3/4 c. Shipyard’s Pumpkinhead and 1 can for yourself while they bake
  • ¼ tsp cinnamon
  • 6oz semi sweet chocolate chips

For the Icing

  • 1 stick of butter
  • 8 oz cream cheese
  • 16 oz powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped nuts

Directions for Batter                                                                                              

  1. Preheat oven to 350
  2. Combine all ingredients. Stir in chocolate chips
  3. Pour batter into cupcake trays with liners
  4. Bake for 30 minutes or until toothpick can be inserted and comes out clean

Directions for Icing

  1. Combine all ingredients
  2. Blend in a mixer
  3. Spread on top of cooled cupcakes
  4. Garnish with chopped nuts


Voila! A Drunken Pumpkin Cupcake!

Cheers N’at

Let’s Go Bucs!

Let’s Go Bucs!


Let’s play ball! It was a great day for a baseball game- party cloudy with a comfortable temperature in the lower 60’s. I couldn’t have asked for better weather. T likes to sweat a little while watching America’s favorite pastime but me, not so much… So this was perfect.  We hosted the Cincinnati Reds at 1:35 pm. Everywhere we looked, there were breathtaking sights of the skyline, rivers, and bridges. No wonder PNC Park is listed in the top 10 most beautiful ballparks. Personally, I believe we should be #1, or at least in the top 3. Definitely not #8 for cryin’ aht lahd!

Before the game started, T and I grabbed two brews from Beers of the Burgh on the first floor. It was awesome! It had several local drafts on tap (seasonal ones as well)  including Rivertowne, Penn, Church Brew Works, Yuengling, and Victory. That’s a pretty fine selection for a ball game if you ask me… We enjoyed the Rivertowne Lager and the Yuengling Oktoberfest. Both of them were very, very tasty.


This is the Rivertowne Lager. It is a well-balanced American Amber that is full of flavor but not too overwhelming. This is a great beer choice if you are planning on enjoying a couple during the game. If you plan on drinking like it’s your own sport that day, I’d stick with yer Arns n’at…… and a cab.

When it comes to sports fans, we may not have the most friendly fans to the fans of opposing teams. Actually, we may have one of the most, umm how do I put it… “intense” sports teams fans. But, if you are rooting for the ‘burgh, you are almost guaranteed to make friends with the people sitting around you. We sat next to a really great father/son duo from Hampton. They were doing it right- they had Pirate’s tickets for the afternoon and Steeler tickets for the night game. They shared stories about their travels to Europe which included several bier garten visits in Germany. It sounded heavenly. Maybe someday too, we can enjoy such an adventure.

The final score was Reds 11-3. Double Yoi! (imagine Myron Cope’s voice). However, it’s hard to come back from 5 run deficit in just the first inning. Anyhow, we parked relatively far away from the Park and knew there was little hope hailing a cab in this town. Luckily, there were about 20 Rickshaws parked outside of the stadium. We hopped on one of those bad boys and road off.


This cat had a speaker attached to his, so we were jamming out to Tupac’s song Changes. It was truly an unforgettable experience. A little hairy in some spots… this man was fearless, and so were the fans trying to find parking spaces. But we made it. And it was awesome.

Cheers N’at