We're excited to bring back two old friends and introduce you to two more new ones!
All four beers come in a series of special cans with art from local artist Trey Shaw. Each beer will be available on draft, in sampler four packs, and in dedicated four packs, while supplies last.
Watch Dog Belgium Wit with Mussels
2lbs fresh (or good quality frozen mussels)
2tsp coconut oil
2 cloves garlic minced
2 shallots minced
2tsp ground coriander
12oz of Watch Dog Belgium Wit (drink the other 4 before continuing to next step)
14oz or close to it of full fat coconut milk
1 bunch fresh basil
1 orange (for zest)
1.Discard any open mussels. Clean and debeared the remaining.
2.Heat a deep saute pan with a lid over medium-high and melt the coconut oil
3.Add the minced garlic, shallots and coriander and stir well.
4.Add the beer to the pan, stir and add the coconut milk. Stir again to combne and let simmer until sauce is reduced.
5.Add all the mussles. Move them around to coat with the sauce and cover with a lid. Cook until all the mussels have opened. Discard unopened ones.
6.Transfer the mussels to bowls or a deep serving platter. Pour sauce all over them. Garnish with the basil and orange zest.
Peach, Love & Haziness Beergarita
1oz Orange Juice
1/2oz Lime Juice
1/2oz Triple Sec
1oz Teguila of choice
Big Dog's Peach, Love & Haziness Beer
1.Mix agave, orange juice, lime juice, triple sec & tequila
2.Shake in a shaker tin
3.Pour over ice
4.Top with Big Dog's Peach, Love & Haziness
5.Garnish with lime and enjoy!
Roasted Garlic Wisconsin Cheddar Dank Dog IPA Soup
1 cup butter
1 1/3 cup all purpose flour
1 diced onion
8 minced garlic cloves
4 cup vegetable stock
1 cup Big Dog's Dank Dog IPA
1/4 cup roasted garlic puree
1 tbsp smoked paprika
1/2 tsp ground cumin
2 1/4 lb Wisconsin sharp cheddar cheese
1/2 lb cheese curds
salt, white pepper to taste and chooped fresh chives for garnish
1.Melt 3/4 cup of butter in a small sauce pan over medium heat.
2.Add flour, whisking briskly to avoid lumps. Stir frequently until the flour takes on a light blond color. About 5 min and remove from heat.
3. Melt the remaining 1/4 cup butter in a large coup pot over medium heat.
4.Stir in the onion and monced garlic and cook just until the galric is aromatic. 30 sec to a minute.
5.Add the vegetable stock and the Dank Dog IPA. When the liquid begins to simmerm stir in the roasted garlic, paprika and cumin.
6.Using a blender or handheld inmersion blender, puree until smooth.
7.Whisk in the flour mixture (roux)
8. Add the cheese in small batches stirring the soup every time cheese is added. Stir cheese until melted smoothly.
9. Season with salt and pepper to taste. Garnish with 2-3 cheese curnds per bowl and fresh chives.
Cross Faded Spicy Tomato Michelada
2 tbsp kosher salt
3/4 tsp tajin seasoning (or chili powder)
1 lime (cut into wedges)
2/3 cup Clamato juice (or V8 tomato juice)
1/4 cup lime juice
4 drops worcestershire sauce
4 drop soy sauce
4 drops hot sauce
12oz Big Dog's Cross Faded Hazy IPA
1.Mix together the salt and Tajin seasoning on a shallow plate
2.Moisten the rim of two pint glasses with a lime wedge. Dip the glasses in to the salt mixture to coat the rim.
3.Fill both glasses 2/3 full with ice
4.Divide the Clamato juice, lime juice, worcestershire sauce, soy sauce, and hot sauce evenly into each glass
5.Top both glasses evenly with beer
6.Garnish with lime wedges and enjoy!