RECIPES

Most chicken wing fanatics are ready to debate that all of their wing preferences are the correct choice. Breaded vs naked? Saucy vs dry rub? Flats vs drums? Blue cheese vs ranch? But, there's one thing all dedicated wing-eaters can agree upon: if you're eating chicken wings you should definitely be washing them down with a cold beer!

We're here to tell you that you shouldn't just grab any beer to pair with your perfectly fried and sauced wings. You should pair a beer with wings just as a sommelier would pair a crisp Reisling with roasted duck. 

We have two recommendations for you to try out next time you order up a dozen wings or when you want to impress friends with a great pairing at your next barbeque. These will definitely add a little extra kick to your wings! 

TROPIC KING PAIRED WITH TRADITIONAL BUFFALO WINGS

There's one general rule of thumb that many abide by when pairing spicy foods with beer: IPAs. Hoppy beers are good at playing up the spice of whatever you're eating. Tropic King breaks that standard and takes it to the next level. Our imperial saison's bold and tropical hop characteristics help to pronounce the spice of your buffalo sauce while its slightly sweet, malty flavors balance and mellow the spice on your palate (so you can keep the extra hot buffalo sauce coming).

WHITE PAIRED WITH ASIAN-STYLE WINGS

Our unfiltered Belgian-style wheat beer, White, is refreshing, hazy, and smooth, with notes of orange zest, lemon, and hints of spice. All of these flavors combine with a full mouthfeel to create the perfect complement to tangy, Asian-inspired wings. We paired our White ale with the Sweet and Tangy Asian sauce at local lunch favorite, The Colorado Room, but this would pair well with most sweet and savory Asian wings. Think: soy sauce, brown sugar, sesame seeds, rice vinegar, chili paste... ok, now we're hungry! 

Don't hesitate to grab some wet-naps and be sure to pop open your beer before your hands get too messy. Let us know if you give our pairings a try and what you think of them!

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.

INGREDIENTS

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

STEPS 

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. 

Based on a recipe from CraftBeering.com

• 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

STEPS 

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. 

Enjoy.

Based on a recipe from BrooklynBrewShop.com 

• 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

STEPS 

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. 

Enjoy.