Beer goes pretty darned good with food, not just in the “pairing” sense, but also in the cooking kinda way. If you don’t believe us, ask some of our friends:

Lucy Saunders
Beercook.com

Garrett Oliver
The Brewmaster's Table

Sean Paxton
Homebrewchef.com

Brewer's Association
Beer and Food Pairings

Our Recipes

Gorgonzola Deviled Eggs

Ingredients:

• 6 hard boiled eggs
• ½ cup mayo
• 1 tsp. yellow mustard
• Pinch salt (kosher)
• ¼ tsp. ground black pepper
• ¼ cup crumbled Gorgonzola cheese
• Old Bay Seasoning

Method: 
In a pan, cover 6 eggs with water, and heat on high until boiling. Lower heat and cook eggs at a gentle boil for 13 minutes. Remove from heat, place pan in sink, and run cool water for 2 to 4 minutes until eggs are cool. Peel eggs, rinse, again with cool water once peeled, and place in bowl. In a mixing bowl, cut eggs in half and drop yolks into a separate bowl. Place the empty halves on a plate or egg serving tray. With a fork, mash yolks into small pieces.  Add all ingredients and mix again, thoroughly until extremely smooth. Replace filling in each egg half with a spoon, sprinkle with Old Bay Seasoning. Let chill for half an hour.

Before enjoying, select your favorite Double IPA, like Firestone Walker Double Jack, Uinta Double Detour, Stone Ruination, or BrewMaster Jack's Ambrewsia. Open that baby up and pour into your favorite beer glass.

Then, Eat one egg half and wash it down with Double IPA.

You’ll find that the extreme hoppiness of the beer, along with the hop resins, will cut thru the fatty-creaminess of the cheese-and-egg-yolk combo, and make for a fantastic party in your mouth.

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