A classic beer cocktail made for any time of day! Post 5k? Beermosa. Brunch? Beermosa. Pool day? Beermosa. With just two ingredients, this simple cocktail will fuel your Sunday Funday.


  • 12 ounces Funkwerks White
  • Orange juice
  • 1 orange, sliced for garnish, *optional


  1. In a pint or large tulip glass, pour 1 bottle of Funkwerks White ale.
  2. Top with just a splash or more of orange juice, to taste.
  3. Cheers & enjoy the day!



The Funkwerks version of a classic Whiskey Smash is alluringly vibrant and teasingly strong. With muddled raspberries and basil, this is a simple cocktail that will easily impress. The inclusion of our tart and refreshing kettle sour, Raspberry Provincial, complements the drink's bright and fruity flavors. Be sure to have enough ingredients for a few of these... you're sure to want more than one!


  • 4 ounces Raspberry Provincial
  • 1 1/2 ounces whiskey or bourbon
  • 1 lemon, cut into wedges
  • 5 basil leaves, fresh
  • 5 raspberries, whole


  1. In a cocktail shaker, gently muddle all of the raspberries and 3 basil leaves.
  2. Add the juice of one lemon wedge and the whiskey or bourbon.
  3. Add ice and shake to combine.
  4. Pour into tall glass, top with Raspberry Provincial, and stir to combine.
  5. Garnish with remaining basil and a lemon wedge. 
  6. Enjoy!


Our twist on the beloved sea-worthy cocktail, Dark and Stormy. Traditionally made with dark rum and boldly spiced ginger beer, this version adds our White Ale to create a gentler, approachable, and very refreshing version on a classic. Landlocked or not, this cocktail is easy to make and way too easy to drink. 



  • 4 ounces Funkwerks White
  • 1 1/2 ounces dark rum
  • 3 ounces ginger beer
  • 1 lime, cut into wedges


  1. Fill a stemmed Teku glass or traditional Collins glass with ice.
  2. Add, in layers: White, ginger beer, and lastly the rum.
  3. Add the juice from one lime wedge, if you desire, then garnish with a lime wedge.
  4. Enjoy!


Traditionally called witbiers, our Belgian-style white ale is spiced with orange peel, coriander, and chamomile which makes it the perfect companion for dark, sweet citrusy cognac and fireside lounging. Sit back, relax and cozy up to this simple four ingredient drink that will leave you stress-free and full of holiday cheer.


  • 6 ounces Funkwerks White
  • 1 1/2 ounces orange cognac or liquer
  • 5 ounces seltzer water
  • 1 orange wedge


  1. Combine first three ingredients in a cocktail shaker and gently stir or roll* the cocktail.
  2. Gently pour over ice into a festive glass of your choice.
  3. Garnish with an orange wedge and enjoy! 

*You do not want to shake his cocktail or you risk losing the carbonation in both the White ale and seltzer water. 


A classic cocktail with a tropical twist. The bright, fruity flavors of Tropic King take a traditional Old Fashioned to a new level of indulgence. Go the extra mile with a freshly burnt orange twist and gourmet dark cherries. Our Imperial Saison imparts just a touch of sweetness and you can further customize how sweet or dry you'd like your Old Fashioned by adding more or less cherry syrup.

  • 2 ounces Funkwerks Tropic King
  • 1.5 ounces whiskey or bourbon
  • 3 dashes aromatic bitters
  • 1 large ice cube or sphere
  • 1 gourmet dark cherry
  • ½ ounce cherry syrup (or to taste)
  • 1 orange, cut into wheels 
  • 1 flamed orange twist


  1. In a rocks glass, gently muddle one cherry and one orange wheel slice.
  2. Add ice cube.
  3. Pour Tropic King, whiskey, bitters, and cherry syrup over the ice.
  4. Here comes the fun part: carefully use a lighter or match to burn the edges of an orange peel, then, without burning your fingers, twist the peel over your glass to release the lightly caramelized orange oils into your cocktail.
  5. Garnish with remaining orange slice and a cherry on a toothpick.


This delicious combination of our award-winning Saison and a classic gin and tonic cocktail will be a pleasant surprise to beer-cocktail-naysayers and will delight gin-and-tonic-aficionados. Our Saison's naturally fruit-forward aromas and flavors complement the gin's bright lemon and botanical notes. Give this beertail a try and let us know what you think! 

  • 4 ounces Funkwerks Saison
  • 1.5 ounces gin of your choice 
  • 1 lime wedge, zested and juiced
  • 2 ounces tonic water
  • 3 dashes aromatic bitters


  1. Combine all ingredients in a mixing container and gently stir or roll the cocktail (you do not want to shake this cocktail or you risk losing the carbonation in the Saison and tonic water).
  2. Gently pour over ice into a tulip glass or glass of your choice. 
  3. Garnish with a lime wedge and enjoy! 

Raspberry Provincial
New Years Beermosa

  • Raspberry Provincial (Available in 330ml bottles and 750ml bottles) 
  • Prosecco or Champagne 
  • Orange juice (we used pulp-free)


  1. In a tulip, goblet, or champagne glass pour 1 part Raspberry Provincial and carefully top with an equal part of Champagne or Prosecco.
  2. Top with just a splash of orange juice. 
  3. Cheers your loved ones at midnight! 

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. 




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.