Archive for June, 2012

Zippy Summer Shrimp and Watermelon Salsa

Happy Fourth of July weekend, Pint Jockeys!  Well, given the holiday falls on Wednesday, technically there isn’t a Fourth of July weekend this year, but our guess is most of you will get an early start on the festivities with food, fireworks and friends. With at least 48 full hours ahead of you before you’re back to the daily grind, we wanted to help you make the most of your weekend by sharing a few quick recipes perfect for any Fourth of July get together. Can’t you just smell the firecracker smoke already?

Now, we’re not going to show you how to style 15 fruit kebabs into an American flag, but we will provide an easy and delicious Fourth of July menu to accompany your bucket of Widmer Brothers Citra Blonde Summer Brew.

First up, we’re giving you the quickest shrimp recipe ever. With a prep and cook time totaling only 20 minutes, how could you not cook this right up? Courtesy of AllRecipes.com, here is the recipe for Zippy Summer Shrimp.

What You’ll Need:

  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 2 teaspoons paprika
  • 2 pounds shell-on deveined jumbo shrimp
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

What You’ll Do:

  • Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.
  • Sprinkle the red pepper flakes and paprika into the oil.
  • Add the shrimp and toss to coat.
  • Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
  • Reduce heat to medium-low; add the basil and toss lightly.
  • Season with salt and pepper to serve.

You can pair the shrimp with some grilled corn on the cob or throw it on top of pasta or rice for a heartier meal. Add some more paprika and red pepper flakes if you’re looking for even more heat. We’re certain no matter how you prepare the shrimp, it’ll taste just right as you sit barefoot at a picnic table with an ice cold brew.

Of course, no Fourth of July meal is complete without arguably the most American fruit of all, watermelon. While most would be content just grabbing a slice and digging right in, we’re looking for something extra. And though we’re celebrating America’s independence this weekend, we Texans just can’t refuse a good Mexican salsa, so, we’ve found the perfect recipe to wow your friends and satisfy your international cravings. A unique twist on two of the foods we just can’t live without, Watermelon Fire and Ice Salsa is simple enough to make while your shrimp is sizzling!

What You’ll Need:

  • 3 cups chopped watermelon
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon garlic salt

What You’ll Do:

  • In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt.
  • Mix well and serve.

We told you it was easy! Wash it all down with the brew of your choice and you’ve got yourself one heck of a tasty weekend ahead of you. And as you toast America’s independence with family and friends, we remind you to show your patriotism by practicing responsible consumption and designating a driver or skipper. Because whether your plans include a parade, backyard barbecue or day on the water, making responsible choices is the best way to have a memorable celebration!

Cheers and have a great weekend!

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Say hello to summer with Widmer Brother’s Citra Blonde Summer Brew!

Since we’re only one week into “official” summer and already experiencing three-digit temperatures, we thought we’d treat you to another light and refreshing beer suggestion to help survive the intense Southeast Texas heat to come.

Today, allow us to introduce a Widmer Brothers’ summer seasonal called, fittingly enough, the Citra Blonde Summer Brew! As we say hello to this interpretation of a golden ale, it’s also time to say “thanks for the memories” to Widmer’s Dark Saison; we’ll see you again soon. 

Light and bubbly, part of what makes the Citra Blonde Summer Brew perfect for a cookout is its Citra hops. Their striking aroma and thirst-quenching flavor are the perfect pairing for soft malt notes. Reviewers on BeerAdvocate.com agree the beer’s light and bubbly texture, mixed with its citrusy and fruity flavor create a beer that’s full in taste and still uniquely refreshing.

In case beer history is your thing, we found the history of the Widmer Brothers to be just as interesting as the beer they brew. Dissatisfied with the paltry selection available at the time, brothers Kurt and Rob Widmer began brewing their own beer in 1979, as soon as it was legalized in Oregon. Interestingly, their brewery was the first in the United States to offer a full four-seasonal beer lineup, so clearly these guys know how to celebrate a change in seasons.

And, the guys at Widmer Brothers are so dedicated to their craft that they want to make sure you, too, are properly educated on all things brewskis. So, if you were ever wondering how to properly pour a Widmer beer (we’re not talking from the bottle straight to your mouth), they’ve put together this quick video for you. And the perfectionists that we are, we encourage you to try the pour a few times to make sure you get it just right, then drink up the evidence.  If it takes you a “few tries,” we won’t judge…of course, practice makes perfect!

Let us know if you were able to master the Widmer Brothers Citra Blonde Summer Brew pour in the comments and, as always, cheers to you!

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Bobby Flay’s Sliders with Chipotle Mayonnaise

Slide on into the weekend, Pint Jockeys, it’s Friday! And we bet a few of you are still recovering from last night’s tasting events and NBA Finals watching parties! Whether your team won or lost, you probably worked up an appetite from just watching LeBron James and Kevin Durant duke it out on the court, and we have the perfect something to hold you over until next season.

Knowing that your hands are probably tired from playing remote commander all night in order to prevent a certain someone from snatching it and changing it to Keeping Up With the Kardashians before you even had a chance to call “flagrant foul,” we’ve found a miniature version of America’s favorite food that fits easily between just two fingers. Y’all ready for this? Just in time for the weekend, here is grill master Bobby Flay’s Sliders with Chipotle Mayonnaise, courtesy of FoodNetwork.com.

Without further hoopla – get it, basketball, hoopla – we’ll jump right into this slam dunk recipe (sorry…we’re still pumped from last night).

You’ll be making both the sliders and the chipotle mayonnaise, so here’s what you’ll need for each:

Chipotle Mayonnaise:

  • 1 cup mayonnaise
  • 2 chipotles in adobo sauce
  • 1 tablespoon adobo sauce
  • 1/2 lime, juice
  • Salt and freshly ground black pepper


  • 1 to 1 1/2 pounds ground chuck, 80/20
  • Salt and freshly ground black pepper
  • Cheese slices, your choice (we suggest something with a little kick, like pepper jack)
  • Mini burger buns

Here’s what you’ll do:

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.


Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

With the season behind you, it may be time to invite some of your rivaling buddies over for a peace offering. Like your taste in teams, there’s no doubt they’ll all have different opinions on how to build the perfect burger. Some may prefer eclectic toppings, while at least one minimalist will stick to strictly ketchup. Want to know how to keep them all happy? Well, aside from having good beer on hand, consider setting up a burger bar where each can add the toppings of his choice. We suggest serving red onion slices, pickles or the usual condiments – ketchup, mustard and lettuce. Of course, you may join plain Paul over there and just stick with the basics, because with the chipotle mayonnaise, this burger is good enough on its own. Add a few French fries or pick up a potato salad from the store and you’ve got yourself a dinner of champions.

After you’ve wiped the mayonnaise off your shirt, come back here and let us know what you think!

And until next time, CHEERS Pint Jockeys!

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Texas City and Victoria events to feature summer vacation selections; Beaumont to honor Saint Arnold

Today marks the official first day of summer, Pint Jockeys! And while we’ve been experiencing the brutal Texas summer heat since May, we’ll look for any reason to celebrate, and the official first day of summer is reason enough for us.

In honor of such a festive occasion, we’re here to tell you about our June tasting events, taking place in Victoria, Texas City and Beaumont tomorrow, Thursday, June 21.  As always, the tasting events are free and open to anyone 21 and older and will take place in each distribution center’s hospitality room from 5-7 p.m.

The tastings in Victoria and Texas City will feature a great lineup from brewers located in top travel destinations in the U.S. and abroad, including Costa Rica, Portland and Hawaii, just in time to plan your summer vacation.

Here’s what you’ve got to look forward to:

  • Kona Longboard Island Lager – Travel to Hawaii with Kona’s Longboard Island Lager, a smooth refreshing lager fermented and aged for five weeks at cold temperatures to yield its exceptionally smooth flavor.  A delicate, slightly spicy hop aroma complements the malty body of this beer.
  • Kona Wailua Wheat – The plunging cascade of clear water of Hawaii’s Wailua Falls is the inspiration for the Limited Release Wailua Wheat Ale.  This golden, sun colored ale has a bright, citrus flavor that comes from the tropical passion fruit brewed into each batch.  Sit back, relax and enjoy paradise anytime.
  • Redhook Longhammer IPA – Sample an IPA from Seattle. The generous addition of hops both during and at the end of the fermentation process (dry-hopping) gives the Redhook Longhammer its characteristic bitterness and piney citrus aroma and flavor.  The medium body, crisp finish, and moderate alcohol and IBU levels makes this one of America’s most drinkable and best-selling IPAs.
  • Redhook Wit – Redhook’s twist on the Belgian style is the addition of fresh ginger, which adds a refreshing snappiness to this lighter-bodied wheat beer.  Redhook Wit is perfect for warm summer months of outdoor BBQ-ing, sitting by the pool, or just enjoying a rainy day inside watching old re-runs of Gilligan’s Island.
  • Widmer Citra Blonde – Citra hops lend their name to this Portland interpretation of a golden ale.  But that’s not all they bring to the party.  Their striking citrus aroma and thirst-quenching flavor are the perfect pairing for soft malt notes.  Together they create a beer that’s full in flavor and uniquely refreshing.
  • Magic Hat #9 Not quite a pale ale, this elixir is impossible to describe and is a brew “cloaked in secrecy.” The mysterious ale is dry, crisp and fruity, and there is nothing quite like it.  Cascade and Apollo hops with pale, crystal malts make the unique brew quite magical.
  • Imperial–
    Pint Jockeys’ June Beer of the Month, Imperial combines a balance of malt, grains and hops to create an extremely refreshing beer.  Heading to the beach just got a little easier; this Costa Rican brew can now be enjoyed in 12oz cans, so it’s also welcome in locations where our bottled favorites can’t go.

More interested in a staycation? Our Beaumont event will feature some of our Saint Arnolds favorites, including: Saint Arnold Summer Pils, Saint Arnold Fancy Lawnmower, Saint Arnold Weedwacker, Saint Arnold Santo, Saint Arnold Amber Ale, Saint Arnold Elissa and the Saint Arnold Endeavor. Plus,  Saint Arnold’s beer aficionado Lennie Ambrose will make a special appearance to sample selections, answer questions and talk brew with our fellow Pint Jockeys.

Check out our official Facebook event for  the full details and and RSVP while you’re there!  After you leave your tasting, be sure to come back here and let us know which beer was your favorite.

Hope to see you there!


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Latin Stir Fry with Gallo Pinto

Happy Weekend, Pint Jockeys! You’ve made it to the end of another week and we applaud you for that. Have you set your weekend plans yet? Figured out how you’re going to say “Thanks Dad” on Sunday? (Yep, Father’s Day is this weekend. You’re welcome for the reminder.) If the answer to either question is “no,” then you’ve come to the right place. Today we’re sharing a few Costa Rican recipes with you that any dad will love just as much as he’ll appreciate you bringing over some ice cold 12oz cans of our June BOTM, Costa Rican Imperial

In honor of this special day, we thought we’d switch things up a bit and depart from our usual fare of grilled goodness. So today we present to you not one but two recipes sure to transport Dad to a Costa Rican paradise and make him wonder if you’re moonlighting as “Chef  Miguel” on the weekends. We’ll start with a Latin Stir Fry from TastyKitchen.com, which we’ll throw on top of a Costa Rican favorite, Gallo Pinto (Costa Rican Rice and Beans) found on Food.com.

The best part about these two recipes, beside all the fresh ingredients? They’re easy enough to whip up before you sit down to watch a little fútbol (known as “soccer” to us Americans). There are some great matches on Sunday, including one between our very own Houston Dynamo against FC Dallas.

So grab a pen; here’s what you’ll need:

For the Gallo Pinto:

  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups cooked white rice
  • 2 cups cooked black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 -3 tablespoons Worcestershire sauce
  • salt & freshly ground black pepper, to taste
  • fresh cilantro (optional)
  • sliced green onion (optional)

For the Latin Stir Fry:

  • 1 whole bell pepper
  • 1 whole jalapeño
  • ½ whole onion, white or yellow
  • 2 whole chicken breasts

To prepare the Gallo Pinto:

  1. Heat oil in a large skillet over medium heat.
  2. Add onion and sauté until it just begins to soften and turns color.
  3. Add garlic and sauté for about 5 minutes, or until onion is golden.
  4. Add spices and Worcestershire, and stir into onion and garlic.
  5. Next, add the beans and then the rice.
  6. Combine the rice and beans evenly and cook until mixture is heated through.
  7. Add salt and pepper to taste.

To prepare the Latin Stir Fry:

  1. Remove the white membranes and seeds from your peppers.
  2. Chop your veggies into bite-sized pieces.
  3. Grill vegetables on medium-high heat or on a grill, until you reach desired char-ness. (15-20 minutes is about where I stop.)
  4. Season chicken as desired, then cook/grill until the meat turns white. Cut into bite-sized pieces.
  5. Serve over Gallo Pinto and enjoy!

Gallo Pinto photo courtesy of Food.com user jerrys200345.

Latin Stir Fry photo courtesy of TastyKitchen.com

Don’t be timid when it comes to adding all that Worchester sauce to your Gallo Pinto. We know it’s a lot, but we say BE BOLD when it comes to trying this dish!

Dad will thank you for thinking of something different and you’ll be happy you have something with a little kick to go with your ice-cold Imperial. As they say: When in Costa Rica, do as the Costa Ricans do.Have a great weekend and give Dad a pat on the back; he deserves it!


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Escape the everyday with our BOTM – Imperial!

Hey Pint Jockeys!  Who’s ready for a summer vacation?

We know we are. And since we don’t have the time or resources to skip town for a tropical getaway this year, we decided we’d highlight Imperial as our June Beer of the Month. This delicious Costa Rican import may not be a craft brew, but it comes from a region that knows as much about beer as they do having a good time… which is a lot.

One of the most popular sayings in Costa Rica is “Pura Vida,” meaning “Pure life “ or “Good Life.” And locals don’t take it lightly. In fact, for them, it’s more than a saying; it’s the only way to live. They know how to enjoy life with good food and even better beer. For 80 years, Imperial has been the national beer of choice and it’s equally enjoyable in our Southeast Texas summer climate.

Imperial combines a balance of malt, grains and hops to create an extremely refreshing beer for enjoying beach side, pool side, river side… you see where we’re going with this. And now it’s offered in 12 oz cans, so it’s also welcome in locations where our bottled favorites can’t go.

We’re a bit late filling you in on this one, but you still have two weeks to grab a six pack of Imperial and join the BOTM’s Up club. So get to it and let us know what you think!


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Honey Mustard Grilled Chicken

Two words for you, Pint Jockeys: It’s Friday! Or, how about Party Time?  Maybe you’d prefer Boogie Down? No matter your celebratory exclamation of choice, you know what today means, beer lovers – it’s the weekend and time for another Foodie Friday post! So call us Old Faithful because we’re back once again with another quick and tasty meal to complement our favorite beer this week, the Sierra Nevada Summerfest.

As you already know, Summerfest goes well with pretty much anything, making your grilling options endless. And we know you don’t have all day, so we’ve done the research for you and present to you your next great grilling endeavor: Honey Mustard Grilled Chicken (and the crowd goes wild!).

Rated four and a half out of five stars on AllRecipes.com, this recipe couldn’t be easier or more satisfying. And with just five ingredients – mustard, honey, mayonnaise, steak sauce and chicken – you probably already have everything you need in your pantry. So go check and we’ll wait right here… Oh good, you’re back! See, we knew you had everything. Let’s get started!

What You’ll Need:

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

What You’ll Do:

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!


We told you it was easy! Best of all, it’s ready in 35 minutes, giving you more time for the things that really matter – beer and baseball (who’s ready to watch the Astros take on the White Sox this weekend?).

We wish we could take credit for some of the hilarious reviews found online for this meal, but we can’t, so we’ll share with you what witty reviewer Connie had to say on AllRecipes.com: “If ye have faith as a grain of mustard seed’, ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!” Connie and over 1,200 other grillers agree with us that this meal is one for the record books (…or recipe cards…or iPhone note. You get the picture.).

Never ones to leave you feeling incomplete, we’d like to offer you some side dish suggestions to make your weekend even tastier. Might you try some grilled zucchini? If you’re looking to indulge, twice baked mashed potatoes would be another great choice. And you can always serve your chicken over rice.

We know no matter what you pair your Honey Mustard Grilled Chicken with, you won’t go wrong. How could you when you’re washing it down with a Sierra Nevada Summerfest? So pop a top and drink up because it’s the weekend and that’s reason enough to celebrate!

‘Til next time, Pint Jockeys…

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