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August 1 is IPA Day!

august 1

1. Hawaiian IPA Pulled Pork Sliders

Hawaiian IPA Pulled Pork Sliders

Ingredients:

4 cloves of garlic, rough chopped
¼ cup low sodium soy sauce
2 tbs Worcestershire sauce
1/4 cup tomato paste
2 tsp sriracha
2 tbs brown sugar
2 cup chopped pineapple
3.5 lb pork shoulder
salt and pepper
12 ounces IPA
24 Hawaiian rolls, split

GET THIS RECIPE!

2. Tsunami IPA

Tsunami IPA

Ingredients:

For 6.11 Gallons (23.13 L)
14.0 lb (6.35 kg) pale ale malt
1.0 lb (0.45 kg) dextrin malt
12.0 oz (340 g) 45˚ L crystal malt
0.5 lb (227 g) Maui brand sugar
1.25 oz (35 g) Columbus hops, 14.4% a.a. (90 min)
0.75 oz (21 g) Citra whole hops, 14.2% a.a. (45 min)
0.75 oz (21 g) Simcoe hops, 12.2% a.a. (30 min)
1.0 oz (28 g) Amarillo hops, 10.3% a.a. (0 min)
1.0 oz (28 g) Simcoe hops, 12.2% a.a. (0 min)
1.0 oz (28 g) Columbus whole hops, 17.1% a.a. (dry)
1.0 oz (28 g) Cascade whole hops, 6.5% a.a. (dry)
1.0 oz (28 g) Simcoe pellet hops, 12.2% a.a. (dry)
Wyeast No. 1764 Pacman ale yeast, 3L starter
0.25 tsp Super Moss HB (10 min) to clarify
1 tsp Wyeast nutrient (10 min)

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3. Wholemeal Beer Bread

Wholemeal Beer Bread

Ingredients:

200g (7 oz) plain flour
175g (6 oz) wholemeal flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
5 tablespoons dark brown soft sugar
1 (330ml) can or bottle beer

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4. IPA Glazed Chicken

IPA Glazed Chicken

Ingredients:

2 chicken breasts
1 tsp olive oil
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tbsp olive oil
1 clove garlic (minced)
1 shallots (minced)
1 cup India Pale Ale
1/4 cup dipping sauces (sweet chili)
1 tbsp rice vinegar
1 tbsp brown sugar (packed)
ground black pepper (to taste)

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5. Beer Chicken Green Chile Enchiladas

Beer Chicken Green Chile Enchiladas

Ingredients:

2 Tbsp olive oil
4 cloves garlic, minced
1 lb boneless chicken meat, skinned, trimmed of fat, roughly cut (author used thigh meat)
4 dried New Mexican red chile pods, topped and seeded
12 oz beer (author used Stone Brewing Co.’s India Pale Ale)
Juice of 2 limes (about 1/4 cup)
1 tsp salt, or to taste
1 cup roasted green chiles, peeled, topped, seeded and diced
vegetable oil for frying
16 corn tortillas
8 cups enchilada sauce

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