Beer is always on the list at summer barbecues. And we all have the innate instinct that tells us beer is essential with pizza or with our favorite hot wings, but beyond that things may seem tricky. Some of us may have experienced a pairing menu at our neighborhood gastropub, but how do we replicate that awesomeness? With Pints and Plates, we wanted to create a website that takes the guesswork out of creating the perfect beer and food pairing at home.

The idea behind Pints and Plates is to provide a great overall sensory experience while enjoying our beers and ciders. This program was first tested with a large grocery chain and had really positive feedback from shoppers that used the site. By starting small, with just one chain, we were able to see what worked and how things could be improved.

The PintsandPlates.com of today is much more robust than the original version. We doubled the amount of recipes and added many of our seasonal beers to the lineup. We did extensive work with our Tenth and Blake Trade Brewers to create a site that pairs over 200 recipes with beers and ciders in our portfolio. These pairings were hand-selected to maximize the flavors in our brews and enhance the flavors in each corresponding dish. Each pairing recommendation is accompanied by a Trade Brewer-written explanation describing why the flavors work so well together. We created shopping lists for each recipe that are organized by store department, so you can quickly grab your ingredients while you use the site on your mobile. Along with each pairing recommendation and shopping list, you will also find detailed steps for completing the dish.

Whether you are a beer enthusiast or a self-proclaimed foodie, PintsandPlates.com can help you create memorable moments by showing you the flavor combinations that create an experience greater than the sum of its parts.

It is a hard job taste testing recipes and the beers that pair so well with them, but hey, somebody has to do it! It is exciting for me and my partner in crime, Sara Studebaker, to share our culinary adventure with you in video form. We chose two of our favorite summer grilling recipes from PintsandPlates.com, paired with Leinenkugel’s Summer Shandy and Third Shift Amber Lager. There is nothing quite like summer in Chicago, grilling on a rooftop deck with a perfectly paired menu.

Here’s a how-to video on how to make the dishes and recipes are below.

 

 

Below are the recipes:

Third Shift 1

Shopping List

Produce

  • 3 green bell peppers

Dairy

  • 1 cup shredded mozzarella cheese

Baking Goods and Spices

  • 3/4 teaspoon dried oregano

Canned Goods

  • 1/2 cup jalapeno peppers

Adult Beverages

  • Third Shift

Recipe

1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.

2. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.

3. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

 

Shopping List

Produce

  • 1/2 ounce chopped cilantroLeine 2
  • 1/2 head cabbage
  • 1 cup diced tomatoes
  • 2 tablespoons cilantro
  • 2 jalapenos

Condiments

  • 8 ounces sour cream
  • 4 ounces mayo
  • 2 ounces honey

Baking Goods and Spices

  • 1/4 cup Old Bay
  • 1/4 cup chili powder
  • 1 tablespoon celery salt
  • 1 tablespoon cayenne
  • 1/2 cup sugar

Grains, Pastas and Beans

  • 12 corn tortillas

Frozen

  • 1 cup corn

Meats and Seafood

  • 36 shrimp

Beverages

  • 1/2 cup, 4 ounces lime juice

Adult Beverages

  • 2 ounces Leinenkugel’s Summer Shandy
  • Leinenkugel’s Summer Shandy

Recipe

1. Mix the Old Bay, chili powder, celery salt and cayenne in a large metal bowl. Toss in the shrimp, coat well and refrigerate.

2. To make the cilantro cream, mix sour cream, lime juice, cilantro, jalapenos and Summer Shandy in a small bowl then let it marinate (go ahead and make it a day in advance if you want).

3. Evenly cook the shrimp on a hot grill for about 3-5 minutes.

4. Quickly grill the tortillas to soften them

5. Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce.