Eat. Drink. Have fun. Things don't have to get more complicated than that. That's why we've put everything you need for a great time all in one place. Grab some beers, fire up the grill, press play and rock out with some great Pyramid-infused food and classic backyard games. The playlist is always changing, just like our beer selection, and that means you'll never have to look long for great times and great taste.
Makes: About 1 ½ cup
Our Hefeweizen dressing doubles as a marinade so it’s easy to add a little zing to those greens or grilled veggies!
Combine all ingredients and whisk vigorously. Use to dresssalads, vegetables, or to marinade vegetables for grilling.
Makes one 9x13 baking dish of Corn Bread
Sweet, spicy, cheesy and moist, this cornbread will have your guest wanting more!
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix! Then mix in 2 cups of the grated cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350oF. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
8 ounces aged extra-sharp cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 TBSP seeded and minced fresh jalapeño peppers
All the savory flavor of “Beer Can” chicken without the mess! Using our award winning Pyramid Hefeweizen to create a delicious brine, this will be a great backyard crowd pleaser all through the summer!
In a large pot, add water and bring to a boil. Add salt and sugar then turn heat off. Let this sit for 15 minutes, then add in the remaining ingredients along with the whole chicken. The whole chicken should marinate for at least 6 hours or up to 24 hours for best results.
If you like the char flavor in your chicken, when you’re ready to begin cooking, turn BBQ on low heat and place the whole chicken on the grill. Make sure to turn it about every half an hour for approximately 2 hours, or until internal temperature of the chicken is 165oF. If you prefer no char from the grill, you can place the whole chicken in a roasting pan and set on the grill on low heat for 2 hours, turning it every half an hour. (For non-gas grill users, you can experiment with various types of wood chips to gain even more flavor!)
1 whole chicken
2 bottles Pyramid Hefeweizen
2 quarts hot water
¼ cup kosher salt
½ cup brown sugar
½ bunch parsley chopped
½ bunch rosemary chopped
½ bunch thyme chopped
1 TBSP minced garlic
½ cup onion chopped
Makes 6 Sausages
If you like sausages and you love hoppy beer, then we’ve got your match made in heaven. Enjoy a cold Pyramid Outburst while you braise these bad boys, then top them off with a specially made Outburst mustard. Hopheads Unite!
In a large pot, add olive oil and sliced onions and cook on high heat for 3 minutes or until the onions become translucent. Then add the sliced apple and continue to cook on high heat for another 2 minutes. Then add the beer, water, sausages, and seasonings. Simmer for 90 minutes on low heat. Serve sausages on a roll with Pyramid Outburst beer mustard, onion and apple mixture.
Whisk all ingredients together in a mixing bowl.
Ingredients for Sausages:
1 package bratwurst (6 each)
1 bottle Pyramid Outburst
1 pint water
2 white onions sliced
2 apples (peeled, core, and sliced)
1 TBSP salt
1 TBSP sugar
1 tsp cinnamon
Ingredients for Mustard:
1 cup stone ground mustard
½ cup Pyramid Outburst
¼ cup brown sugar
½ TBSP of red pepper flakes
½ TBSP dried tarragon
Makes 6 - 1/4lb Burger Patties
We all love a good burger off the grill. Kick it up a notch with a fun twist by adding in Pyramid Curve Ball, a golden summer ale, to your meat. Top it off with a Curve Ball mayo and your favorite burger fixings for the perfect backyard grilling experience!
Combine the minced ginger, green onion, chili flakes, salt and Curve Ball into a mixing bowl and gently work into the ground chuck. Form into 6 quarter-pound patties, and refrigerate for 20 minutes prior to grilling to allow the Curve Ball to absorb into the hamburger meat. Cook burgers to desired temperature and, if desired, melt on a slice of your favorite cheese (pepperjack cheese is a nice pairing for this recipe). Serve on a hamburger bun with Curve Ball mayo and favorite burger toppings. Crack open another Curve Ball and enjoy!
Combine Curve Ball and mayo in a mixing bowl and whisk together. Refrigerate before serving.
Ingredients for Burger patties:
1 ½ lb ground chuck
2 tsp minced fresh ginger
2 TBSP minced fresh green onion
1 tsp red chili flakes
1 tsp salt
1/3 cup Pyramid Curve Ball
Ingredients for Curve Ball Mayo:
¼ cup mayonnaise
2 tsp Curve Ball
Makes: 2-4, six ounce Salmon fillets / About one cup of Glaze
Apricot Ale is one of our most versatile beers when it comes to cooking. From dressings to condiments to glazes, Apricot Ale adds a subtle and distinct fruit sweetness. Try out this glaze recipe on some freshly grilled salmon fillets.
Sweat the shallots with the butter and the cardamom. Add the rice vinegar and reduce by half. Then add the apricot preserves and orange juice and bring to a boil. Add the Apricot Ale and immediately remove from the heat. Pour glaze into a small bowl and let it settle.
Lightly salt and pepper each side of each fillet. On medium heat, grill the fillets about 5 minutes on each side to ensure the Salmon is cooked all the way through. The larger the fillet, the longer it will need to cook (this timing is based on a 6 oz size).
Add the glaze with a basting brush to each fillet during the last minute of cooking. DO NOT use the glaze as a marinade as it will turn the hops from the beer bitter, and not give the desired results.
2-4, six ounce salmon fillets
1 TBSP butter
¼ tsp cardamom
1 TBSP minced shallots
2 tsp rice vinegar
½ cup apricot preserves
2 TBSP Pyramid Apricot Ale
1 TBSP orange juice
¼ tsp salt
pinch white pepper
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