Beer as Food:


  • Carrots
  • Celery
  • Cherry tomatoes
  • Bell pepper in each color
  • Cucumber
  • Cauliflower
  • Broccoli
  • Jumbo olives

Peel carrots and slice them into about 4 inch sticks. Clean celery stalks in cold water and slice into 4 inch sticks. Wash peppers and slice into long sticks. Clean the cucumber and slice into 4 inch long sticks or you can have 1/4 inch slices. Wash cauliflower and broccoli cut into serving size pieces. Rinse the tomatoes and olives. Arrange on a serving tray. Serve with Onion Ale Dip.


2 cup Servings

  • 8 ounces cream cheese, very soft
  • 1 1/4 cup Pale Ale Beer
  • 3 tablespoons onion grated
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 3 tablespoons chives, chopped

In medium bowl, blend together with electric mixer cream cheese and Pale Ale Beer. Mixture will be very frothy. Stir in onion, garlic, Worcestershire sauce, dry mustard and salt. Refrigerate dip at least 2 hours, or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with chives. Serve with chips or raw vegetables.

Nutritional Analysis, Per two tablespoon serving: 59 calories; 5 g fat; 3.1 g saturated fat; 1.4 g carbohydrate


Yields: 12 servings
Cook time: 7 hours Prep time: 20 minutes


  • 1 12-ounce can of beer
  • 1 cup KC Masterpiece® Southern-Style Barbecue Sauce
  •  pork butt (7-8 pounds)
  • 12 Hawaiian Sandwich Rolls

Dry Rub

  • 1 tablespoon dark brown sugar
  • 1 tablespoon paprika
  • 2 tablespoons granulated sugar
  • 3½ teaspoons garlic salt
  • 4 teaspoons kosher salt
  • ¼ ground cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon oregano
  • ¾ teaspoons chili powder


1. Build a charcoal fire for indirect cooking with charcoal by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.

2. In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.

3. When the grill reaches 250°F, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours. While the pork is cooking, combine the beer and barbecue sauce in a medium bowl. Cook pork an additional three hours basting the pork every half hour until the internal temperature of the pork reaches 190°F. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250°F.

4. Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and place in a skillet with any remaining marinade and toss. Cook over medium heat for 10 minutes to heat through and keep the mixture moist.

5. To serve, brush on some of the remaining Southern-Style barbecue sauce onto the inside of a sandwich roll and stuff with some of the pulled pork mixture.


  • 1 package yellow (or white) cake mix
  • 1 package lemon (or vanilla) instant pudding mix
  • 1 cup beer
  • 1/4 cup oil
  • 4 eggs

Combine cake mix and instant pudding mix in a large bowl. Add beer and oil. Mix slightly. Add eggs. Beat with mixer at high speed until thick, creamy and smooth. Pour into two-piece tube pan. Bake at 350° for 55 minutes. Invert to cool. May be glazed when cool.


Updated May 2016
(MBWA News)

Beer as Good Food
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