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Summertime Brew-B-Que and Hopstail Recipes!

Chef Emily Ellyn brought the fun while she recently hosted the inaugural "Brew-B-Que" cooking demo at Clearwater Beach Uncorked.


That’s right… BBQing with BEER!


Touted as the hippest beachfront gastronomic event on Florida’s west coast, Clearwater Beach Uncorked is your ticket to unwind and wiggle your toes in the sugar white sand while enjoying the finest fare and wines this side of fabulous. Enjoy this weekend of world-class food, wine and microbrews while tantalizing your taste buds and soothing your senses.


Here are Emily's recipes featuring

Goose Island Brews:





Under Pressure Pulled Pork Sandwich

Prep Time: 15 minutes, Cook Time: 40 – 50 minutes, Total Time: 55 – 65 minutes

Yield: 12 full-sized sandwiches



3 pounds pork butt, cut in quarters

1 (12-ounce) bottle Goose Island’s Ten Hills (Pale Ale)

2 large vintage ripe tomatoes, VERY Ripe, rough cut

2 large red onions, peeled and sliced

4 cloves garlic, finely chopped

2 cups stock

2 cups Ketchup (or sub tomato paste)

2 oranges, juice and zest

½ cup brown sugar

2 tablespoon prepared mustard (like Dijon)

2 tablespoons onion powder

1 tablespoon Worcestershire sauce

1 tablespoon smoked paprika

1 tablespoon Chinese five spice powder

1 tablespoon ground cumin

1 tablespoon salt

1 tablespoon freshly ground pepper

1 teaspoon chili powder


To Serve:

Brioche buns for sandwiches

Beer Barrel Pickles, recipe to follow

Goose Island’s Farmhouse Ale Slaw, recipe to follow



In a medium bowl mix together all ingredients except pork butt. Place pork in pressure cooker and pour sauce ingredients over. Bring to full pressure, reduce to medium, and cook for 40 – 50 minutes. While the pork is cooking, prepare the Goose Island’s Farmhouse Ale Slaw.


When the pork is cooked, remove from the pot and reserve on a plate until cool enough to handle. When cooled, shred the meat with your hands or using two forks. Let the liquid reduce by half, blend smooth with stick blender if desire, and then pour over shredded pork and reserve for assembly.


To serve, pile up the delicious pulled pork on brioche buns topped with Beer Barrel Pickles and serve alongside Goose Island’s Farmhouse Ale Slaw.


Rad Tip: If you do not have a pressure cooker use a slow cooker. Put all ingredients in a slow cooker and cook on high for 5 hours, or braise at 350°F for 5 hours.


Goose Island’s Farmhouse Ale Slaw 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Party size, about 50 slider servings



1 medium-sized red cabbage, shredded

2 each carrots, peeled and shredded

1 each bell pepper, sliced thin

1 small red onion, sliced thin

1 large bulb fennel, quartered and sliced thin

¼ cup dried cranberries, rough chop

½ (12 ounce) bottle of Goose Island’s Sofie (Belgium Style Farmhouse Ale)

¼ cup extra virgin olive oil

Juice and zest of 1 orange

Juice and zest of 1 lemon

3 tablespoons honey

3 tablespoons Thai Sweet Chili

1 tablespoon celery seed

1 tablespoon garlic powder

Salt and pepper to taste



Place all of the ingredients in a large mixing bowl, mix by hand until incorporated, and then cover and allow to macerate for at least one hour in refrigerator until ready to serve.






Beer Barrel Pickles

Prep Time: 10 minutes

Marinate Time: 20 minutes

Total Time: 30 minutes

Yield: 3 – 4; 16 ounce jars


3 pounds cucumbers (6 cucumbers), ends trimmed and sliced into 1/4 –inch rounds

4 - 5 (12 ounce) bottles of Goose Island’s Matilda (Belgium Style Pale Ale)

2 cups vinegar

1 cup sugar

1 tablespoon salt

1 tablespoon peppercorns

1 tablespoon mustard seeds

1 large white onion, sliced thin

2 cloves garlic, smashed

½ teaspoon chili flakes

½ teaspoon dill

¼ teaspoon turmeric



In a medium saucepan combine beer, water, vinegar, sugar, and salt. Place over medium-high heat and stir occasionally to dissolve sugar. Bring to a simmer and then add cucumbers, mustard seeds, garlic, onion, chili flakes, dill, and turmeric and simmer for 3 minutes.


Remove from heat and equally distribute the cucumbers and the pickling liquid (ensure cucumbers are covered) in sterile canning jars.


Seal jars and let rest in the refrigerator for at least two days for best flavor.




She Was a Show Girl

Yield: 2

Glassware: cordial glasses



1 ounce Goose Island’s Lolita

1 ounce Limoncello

½ ounce Tempus Fugit Liqueur de Violettes

3 dashes Fee Brother’s Old Fashioned Aromatic Bitter



Lemon zest

Violet flower or Crystalized Viola Flower



In a shaker with ice add ingredients and shake vigorously.

Strain into a 2 ounce cordial glass and garnish with lemon zest and a single violet.





Pig Skin Michelada

Yield: 2 cocktails

Glassware: pint or pilsner glass



2 teaspoons agave or honey, spread into a thin layer on a plate

1/4 cup kosher salt

1 tablespoons black pepper, freshly cracked

1/2 teaspoon smoked paprika or chili powder

2 limes, juiced

2 each (12-ounce) bottles Goose Island ‘s Green Line Pale Ale or 312 Urban Wheat Ale

2 1/2 teaspoons Worcestershire sauce

2 teaspoons hot sauce



2 each lime wedges

2 fried pork rinds

1 teaspoon Hot Sauce Gelee, recipe below




Dip the rims of two glasses into the agave or honey (you want only a very thin layer).


Place salt, pepper and paprika onto a plate and stir together with a fork until combined. Finish rimming glasses with salt mixture, fill with ice and set aside.


Fill a large shaker partially with ice followed by the remaining ingredients. Close and tumble mixture until well mixed. Divide mixture between the two prepared glasses and finish with lime wedges, black pepper, teaspoon of Hot Sauce Gelee, and a crispy pork rind.






Hot Sauce Gelees

Yield: About 50 small dices



3 ounces Indian Pale Ale

1 ounce hot sauce, of choice

.075 ounces powdered agar agar

3 ounces sugar


Frame: 6” square plate lined with parchment paper or plastic wrap




In small cooking pot add beer, and reduce by half.


Add powdered agar agar, sugar, and hot sauce and whisk together while brining mixture back up to a boil.


Boil gently for seven minutes stirring constantly.


Remove from heat, pour into frame (6” square plate lined with parchment paper or plastic wrap) and allow to set until firm.


Sprinkle with granulated sugar and cut into squares using fishing twine or a guitar string. Toss in granulated sugar to coat.


Arrange in rows on a glazing rack to allow the gels to air-dry overnight then store in a dry area.





312 Urban Pale Ale Punch


Prep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes

Yields: Party Serving

Glassware: punch glass, small mug, or small pint glass



4 (12 ounce) bottles 312 Urban Pale Ale

Ginger Clove simple syrup

3 tablespoon chopped ginger

¼ teaspoon cloves

¼ cup honey (or organic stevia)

1 (12 ounce) bottle Ginger Beer

1 ½ cups fresh squeezed orange juice

1 orange sliced, to garnish

1 teaspoon whole cloves, to garnish




Make Ginger simple syrup by bringing Ginger Beer and honey to a boil in a small saucepot. Add the ginger and clove to mixture and bring back to a boil. Remove from heat and steep the mixture off heat for 20 minutes.


Strain the syrup through a fine mesh strainer into a container and use immediately or refrigerate for future use.


Make Spritzer: In large pitcher mix simple syrup, Urban Pale Ale, Orange Juice. Serve over ice and garnish with sliced orange and whole cloves.


Rad Remix: Strain spritzer in a coupe glass and garnish glass with Beer Barrel Caramel and garnish with orange zest.