Tropic King Cheese Dip

Based on a recipe from

  • 3 cups shredded cheese (we used a mixture of medium cheddar, monterey jack, and asadero shredded cheeses) 
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • 1 330ml bottle of Tropic King (Saison or Solenna would be a good choice too!)
  • ¼ cup half and half
  • round bread loaf (we used a sourdough boule but rye or pumpernickle would also work well)
  • salt and pepper to taste


  1. In a medium pot, melt the butter over medium heat. 
  2. When the butter is completely melted, quickly whisk in the flour to create a roux. 
  3. Slowly add the bottle of Tropic King whisking it into the roux as you pour. 
  4. Let the mixture come to a boil then turn down the heat and let it simmer, uncovered, for about 10 minutes. 
  5. While the beer is simmering, cut the top fourth off of your bread loaf and carefully hollow out the bottom, leaving a half inch bread bowl remaining. Cube removed bread and set aside. 
  6. Turn the heat down to low and stir in your half and half and then begin incorporating the star of dish: all that delicious cheese. Gently fold or whisk until all the cheese has melted and has been fully incorporated.
  7. Season with salt and pepper to taste. 
  8. Carefully pour this beer-cheese lava into your bread bowl, garnish with chopped green onion, and consume immediately but without burning your mouth. 



Saison Risotto

Based on a recipe from 

  • 1 pound arborio rice
  • 4+ cups vegetable stock
  • 1 330ml (11.2 oz) bottle of Saison
  • 2 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 4 tablespoons of butter, divided
  • 2 cups sliced shitake mushrooms
  • 1/4+ cup parmesan cheese



  1. In a medium pot bring stock and Saison to a simmer.
  2. In a second heavy bottom pot melt 2 tablespoons of butter over medium heat, add garlic and onion and cook until onion is translucent. Add arborio and cook 1 minute stirring. Reduce heat to medium low.
  3. You're going to want to pause here to open a beer for yourself. Make sure you don't forget to take a few sips throughout the next steps. 
  4. Next, add one cup of simmering stock/beer mixture at a time stirring until each cup is absorbed before adding the next. This should take about 25 minutes. You want the risotto to be super creamy but the rice to still hold its shape.
  5. About 20 minutes into cooking melt 1 tablespoon of butter over medium high heat in a skillet, add mushrooms, and cook for about 5 minutes. Salt and pepper to taste.
  6. Taste the risotto and continue adding more liquid (even beyond the 4 cups called for) if it is not soft yet. Just add a few tablespoons at a time until it is to your liking. 
  7. When all the liquid for the risotto has been absorbed turn off heat and stir in mushrooms, parmesan, and remaining tablespoon of butter. Salt and pepper to taste. Serve immediately and feel free to get a little heavy-handed with the parmesan cheese. 





April 4, 2017 – Fort Collins, CO – Funkwerks announced their expansion of distribution to North Dakota and South Dakota beginning this week. Funkwerks has appointed Johnson Brothers of North Dakota and Johnson Brothers of South Dakota to distribute its brands statewide. Johnson Brothers also handles the distribution of Funkwerks in Iowa and Minnesota.

“We’re so excited to introduce our beer to the people of the Dakotas,” remarks Gordon, head brewer and co-owner. “We’re confident in using Johnson Brothers as our partner to launch our brands throughout both states this month.”

With the addition of North and South Dakota, Funkwerks will be available in 7 states including Colorado, Arizona, Minnesota, Iowa, and Texas.

Funkwerks’ Mainline beers including Saison, Tropic King, Raspberry Provincial, and Apricot Provincial will be available as well as a variety of seasonal and experimental releases. Consumers can visit Funkwerks’ social media outlets to find more information about local launch events.

Mango King & Brisket Burgers with a Fried Egg & Sriracha Aioli

Recipe Submission & Photo by Angela Bella @anginicolebella

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4

  • 1 pound ground beef brisket 
  • 1/2 tablespoon sea salt 
  • 1/2 tablespoon cracked black pepper  
  • 1/2 teaspoon garlic powder
  • Swiss cheese 
  • Arugula
  • Mayonnaise (I use Hellmanns with oilve oil)
  • Large eggs (Organic)
  • Coconut oil (Organic unrefined virgin)
  • Sriracha 
  • 1 lime
  • Hamburger buns


Mix 1 big spoon full of mayonnaise and the desired amount of sriracha in a bowl and add the juice of 1 lime. Put it in the refrigerator until you're ready to assemble your burger.


  1. Combine the ground brisket with the salt, pepper and garlic powder
  2. Form four patties and refrigerate for 15 minutes.
  3. Preheat your grill to medium high. 
  4. Grill the patties for about 3 to 4 minutes, then flip em' over and continue grilling the other side for about 3 to 4 minutes or depending how you like your burgers (I like mine medium).
  5. Remove patties and top with some Swiss cheese.


Preheat a skillet to medium and spread some coconut oil on each bun and get those buns all nice and toasty.


  1. Preheat the skillet to medium low and add 1/2 teaspoon of coconut oil to the pan.
  2. Slowly crack your egg in the pan and you want to cook the egg low and slow. Once the egg whites go from translucent to white put like a teaspoon of water in the pan and cover it with a lid until you have the desired yolk type cooked.


Put that spicy aioli on your toasty buns then add your brisket patty topped with the swiss cheese, grab a handful of arugula and get the perfectly fried egg and put it directly on top of the the arugula. Crack open a mango king and pour into a tulip glass. Climb into a hammock with your beer and burger and try not to make a mess.