You were planning to celebrate #IPADay at your favorite watering hole when your significant other reminded you that Thursday’s your night to make dinner. Don’t be a jerk and bail; flex your culinary skills and spice things up with some IPA jerk chicken . It may look like a lot of ingredients but it’s EASY and odds are you’ve had most of these spices in your cabinet since the 90’s. To further help the cause, growlers of IPA-to-go are $8 all day on August 2nd in our brewpubs. And if you’re not feeling like a culinary wizard, bookmark this recipe and join us at our #IPADay Cask Night tomorrow.
Tower 10 IPA Jerk Chicken with Pineapple Slaw
3lbs boneless, skinless chicken breasts
*Vegan/Vegetarian: Sub chicken with Portobello Mushrooms, Tempeh, Zucchini, or your favorite herbivore option.
Tower 10 Jerk Marinade:
2 medium white onions
5 cloves garlic
4-6 Scotch Bonnet or Habanero chilies (seeded & chopped)
1 cup Tower 10 IPA
½ cup Olive Oil
½ cup White Vinegar
½ cup Orange Juice
¼ cup Soy Sauce
2 tbsp. Lime Juice (one large lime)
2 tbsp. Fresh Thyme
2 tbsp. Allspice
2 tbsp. Light Brown Sugar
2 tsp. Black Pepper
2 tbs. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Ginger
Step 1: Coarsely chop onions, garlic, scallions, and peppers and add to a blender or food processor.
Step 2: Add liquid ingredients to blender or food processor.
Step 3: Add spices and dry ingredients to blender or food processor and emulsify on high for 90 seconds.
Step 4: Combine chicken and marinade and refrigerate for 8-12 hours.
Step 5: For best results, grill over an open flame on high heat. Cook times will vary, depending on the heat of your grill and whether you’re using charcoal or gas. Keep in mind that poultry should reach an internal temp of 165 degrees before serving.
1 cup Fresh pineapple (chopped)
1 cup Roma tomato (finely diced)
½ cup Red onion (chopped)
2 tbsp. Fresh Cilantro (chopped)
1 Red Jalapeno (minced)
Juice of 1 lime
Salt to taste
* Combine ingredients in small mixing bowl and serve.
Just when every week was starting to feel like craft beer week, the Brewers Association went and made it official. We kicked-off this year’s ACBW with a beer we brewed especially for the occasion. Our ACBW Rye IPA is a robust India Pale ale with spicy rye malt flavors, a vibrant floral aroma, and a clean citrus hop bitterness. It’s currently on tap in our Brewery Restaurants and in honor of ACBW, 64oz growlers to-go are $9 bucks – including the glass.
Below is a recipe I came up with, ironically on Meatless Monday, which highlights multiple layers of this hoppy special release. I’ve got no beef with the herbivores; this was purely by chance, so be on the lookout for a Meatless Monday installment next month. Ya dig?
Spicy Rye IPA Skirt Steak
1 Growler of American Craft Beer Week Rye IPA
1 lb Skirt Steak
1 Meyer Lemon
1/2 Cup White Onion (sliced)
2 Garlic Cloves (minced)
1 Jalapeno Pepper (coarsely chopped)
1/3 Cup Fresh Cilantro (bruised)
¼ Cup Clover Honey
1 Tbs Kosher Salt
1 Tbs Course Ground Black Pepper
Step 1: Pour one 16oz pint of Rye IPA into a glass mixing bowl and reserve the rest for drinking.
Step 2: Halve lemon, squeeze juice into beer, and add both halves to the bowl. Add salt and honey and whisk until dissolved. Add remaining ingredients and transfer to a 5 gallon freezer bag.
Step 3: Add steak, seal bag, and refrigerate for 3-4 hours.
Step 4: Cook steak in a grill pan on high heat for 3 minutes on each side. Remove from heat and let rest for an additional 3-5 minutes.
Fire-Roasted Habanero Aioli
4 Vine-Ripened Tomatoes
1 Medium White Onion
3 Garlic Cloves
2 Habanero Peppers
1 Tbs Powdered Chicken Bouillon
¼ Cup ACBW Rye IPA
¼ Cup Extra Virgin Olive Oil
1 Cup Mayonnaise
Step 1: Adjust oven rack to top position (about 6 inches below flame) and preheat to broil.
Step 2: Peel and quarter onion, quarter tomatoes, peel garlic, and remove stems from habaneros.
Step 3: Place above ingredients in a baking dish and broil for 15-20 minutes or until skins begin to char.
Step 4: Transfer cooked ingredients to a blender or food processor and emulsify. Slowly add in beer, olive oil, and bouillon.
Step 5: Allow emulsion to cool to room temperature before mixing in mayonnaise.
*Tip: Omit mayonnaise for a killer hot sauce.
Pintail Pale Ale 5.3% ABV – An American Pale Ale brewed with Cascade and Amarillo hops for a vibrant floral aroma and citrus hoppiness. Caramel malts provide balance, rounding out its dry refreshing finish.
American Craft Beer Week Rye IPA 7.6% ABV –Our American Craft Beer Week Rye IPA is a celebration of craft beer culture in America. This robust India Pale Ale combines the zesty spice of malted rye with the citrus and floral hop character of American Ahtanum hops. Finishing crisp and dry, it’s the perfect way to celebrate ACBW on the West Coast.
Minden Maibock 7.5 % ABV – A traditional German springtime lager with crisp toasted malt flavors, balanced by the soft bitterness of noble Tettnanger hops.
American Craft Beer Week Rye IPA & Crispy Cheese Stack
Crispy Cheese Stack: Rye breadcrumb-crusted sharp cheddar and provolone sticks, crispy pastrami bacon, and jalapeno honey.
The Pairing: This dynamic and flavorful appetizer pairing puts tired cheese sticks to bed. Spicy rye flavors in the beer provide a delicate complement top the savory melted cheese and crispy breadcrumb crust, while its assertive hop flavors balance the richness and jalapeno spice between bites.