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Quick and easy, this dessert compliments both the beer and nuts used in this recipe. Sleigh’r draws out the tannins in the walnuts and pecans, complimenting each other’s dry finish. The bitterness of the cocoa is balanced by the maltiness of the beer and offers a sweet, toffee flavor. INGREDIENTS 1 cup finely chopped walnuts

Sure to satisfy any sweet tooth, Vanilla Oatis is a great way to add an extra hint of sweet, rich flavor to the chocolaty-goodness of brownies. Make sure to grab a glass of milk before you dive in! Visit The Kitchy Kitchen blog to view the original recipe. INGREDIENTS Vanilla Oatis Brownies 3 1/2 oz.

Dress up a bowl of vanilla ice cream with this recipe! This syrup is deliciously malty and sweet with a touch of bitter, a great match with the creaminess of the ice cream. Go ahead and experiment with this one – maybe mix into BBQ sauce, use on chicken wings or add a touch of

This delicious recipe comes from our February Facebook contest winner – Dan T. of Eugene! Inspired by a blog post about a carrot cake and Double IPA pairing by Eugene bottle shop and taphouse, 16 Tons, Dan created a delicious way to enjoy both in one tasty dessert. INGREDIENTS Ginger Carrot Cake Cupcakes 1 cup

Zesty, light, and refreshing, this hoppy vinaigrette is delicious on peppery salad greens like arugula. INGREDIENTS Tricerahops Citrus Vinaigrette 6 oz. Tricerahops Double IPA 4 oz. white balsamic vinegar 4 oz. olive oil 4 tbsp. minced sweet onion 2 tbsp. local honey 2 tbsp. Dijon mustard 2 tbsp. grated orange zest 1 tbsp. kosher salt

Another recipe from our founding brewer, these savory tacos are perfect for a summer dinner party. Pairs well with Spring Reign Guacamole! INGREDIENTS 1 lb. yukon or red potatoes, cut into ½ in chunks 12 oz. chorizo sausage, crumbled and casings removed 1 medium onion, finely chopped 2 cloves garlic, minced 3-4 tbsp. olive oil

Cheese is one of my favorite foods. It’s complex, beautiful and sometimes downright weird. Anytime I go into a grocery store I find myself drawn as if by a magnet to the cheese counter where I hover for half an hour googly-eyed and nearly drooling on the glass. I’m pretty much always down to eat