Fall gatherings are the perfect chance to flex your food and beer pairing knowledge. Well, technically, it’s our food and beer pairing knowledge, but we won’t tell if you don’t. Plus, it’ll be your cooking skills that’ll (hopefully) have your guests praising your culinary prowess. Especially after a couple of beers.

Click/tap the cans for recipes our chefs created to pair perfectly with our fall beers.


Philly Phavorite & Spicy Taquitos

Call an audible from traditional game grub and spice things up a bit with this crowdpleasing finger food. Make these taquitos to pair with our all-new Philly Phavorite 12-Packs, and dip, dunk and drink ’til you heart’s content. Or you run out of beer. Whichever comes first.

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Spicy Chicken Taquito

Serves 4 adults

2 boneless, skinless chicken breasts
1 tsp vegetable oil
2 tbsp taco seasoning (split)
Juice of one lime (or 2 tbsp)
1 C cheddar jack cheese blend
10 taco-sized flour tortillas
Egg wash (one whole egg, beaten. Used to seal tortilla and add shine)

Directions:

  1. Coat the chicken breasts in oil and 1 tbsp of taco seasoning, place flat on a sheet pan or oven safe baking dish and roast in a 350 degree oven for 15-20 minutes or until internal temperature reaches 160 degrees.
  2. Once cooked and cooled, dice the chicken into small chunks, sprinkle chopped chicken with additional taco seasonaing and drizzle with lime juice to help spice adhere to chicken, mix well and set aside
  3. Lay flour tortilla flat on a cutting board
  4. Place chicken mix in a straight line across tortilla towards bottom. Make sure to leave space on the sides to seal.
  5. Sprinkle cheese blend over chicken mixture
  6. Brush edges of tortilla with egg wash. Roll closest edge of the tortilla over chicken & cheese and roll tightly, pinching ends when rolled.
  7. To cook, place taquitos on a sheet tray lined with aluminum foil and coated with nonstick cooking spray or oil, place in a 350 degree oven and cook until light tan in color and crispy- about 7-10 minutes

Autoplay IPA & Thai Shrimp

The light, tropical notes and smooth sipping vibes of our Autoplay IPA pair perfectly with these Asian-inspired shrimp. Coated in a handmade peanut sauce, then fire-grilled or pan-fried until golden. Served with the remaining peanut sauce for dipping and Autoplay for sipping.

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Thai Shrimp Skewer with spicy peanut sauce

Serves 4 adults (makes 8 skewers)

2 lbs 16/20 shrimp, cleaned & peeled
2 oz peanut sauce (see below for sauce recipe)
½ tsp kosher salt
2 Tbsp chopped scallions

Peanut Sauce Ingredients (Makes extra but you’ll definitely want this around)

1.5 tsp ginger
1.5 tsp garlic
1 Tbsp sesame oil
2 Tbsp sriracha
½ C soy sauce
½ C sweet chili sauce
Juice of one lime (or 2 tbsp)
¼ C water
¼ C canola oil
½ C choppped peanuts

Peanut Sauce Directions:

  1. Place all ingredients except for the canola oil and peanuts into a blender and blend on medium speed until fully blended.
  2. Slowly add oil to mixture and blend. Add peanuts and pulse until peanuts are chopped to your desired consistency.

Shrimp Skewer Directions:

  1. Place the cleaned shrimp into a large mixing bowl.
  2. Add ½ cup peanut sauce and salt to the bowl with the shrimp.
  3. Toss until all shrimp are evenly coated
  4. Place 5 shrimp onto an 8-inch bamboo skewer; skewer through the tail area first and then through the head area.
  5. Crack open a refreshing Autoplay IPA (available on its own or in our IPA Variety pack!) Sip while preheating grill.
  6. On a hot grill or flat skillet on medium high heat cook the shrimp 1-2 minutes on each side or until fully cooked
  7. Garnish with chopped scallions and use the peanut sauce as the dipping sauce

Kryptonic Haze & Cajun Ribeye

Hazy and fruity meets meaty and mashy. Our Kryptonic Haze double IPA is made for meat masterpieces like this simply seasoned grilled Cajun ribeye with pablono mashed potatoes. The savory and smokey flavors of the cajun seasoning and the charred poblano peppers are balanced beautifully by the tropical notes of the Kryptonic Haze.

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Cajun Grilled Ribeye with poblano mash

Serves 4 adults

4 ribeye steaks
2 tsp salt
2 tsp pepper
2 tsp cajun seasoning (or use your favorite spice rub)

Pablano Mashed Potato Recipe

Roasted Poblanos
6 poblano peppers
1oz canola oil spray
1 tbsp salt
1 tbsp pepper

  1. Coat the peppers in canola oil using cooking spray
  2. Season evenly with salt and pepper
  3. Using a 450 degree oven or a grill, char the peppers until black, blistered and softened, cooking evenly on all sides
  4. Place in a covered container and let peppers steam until cooled to room temperature
  5. Once cooled to room temperature peel and seed peppers. Note: do not run under water
  6. Dice to large size

Mashed potatoes

2 tbsp kosher salt
5 lbs Yukon gold potatoes cut in half
2 sticks butter, cubed
1 tsp garlic powder
1 cup milk
Salt and pepper to taste
Diced Poblano Peppers

Mashed potato directions:

  1. In a 12-quart stockpot, add potatoes, 1 oz of kosher salt and water to cover. Boil the potatoes until they are tender. Strain through a large colander as soon as they are tender. Note: do not let cooked potatoes sit in hot water.
  2. Transfer the potatoes to a large mixing bowl or stand mixer bowl
  3. Add butter, garlic powder, salt and pepper
  4. Warm milk over stove or in microwave. Add HALF of milk to potatoes
  5. Mash potatoes using paddle attachment on mixer or hand-masher
  6. When potatoes are mashed, add milk until desired consistency is reached.
  7. Add salt and pepper to taste
  8. Add diced, charred poblano peppers

Ribeye Steak Directions

Dry the steak and work seasoning into the meat with your hands. Cover both sides. Allow the meat to rest for 20 minutes while preheating the grill to 450°F-500°F. Place steaks on the grill and cook per your preference per the guide below. For medium-rare center, sear for approximately 3-4 minutes per side.

Internal temperature guide:

  • Rare – 125°F
  • Medium-Rare – 135°F
  • Medium – 145°F
  • Medium-Well – 155°F
  • Well – 165°F