Jon's Choices

First, drink 12 ounces of Hollow Moon. Add 12 more ounces to your glasses. Drink. Repeat as necessary. Pre-heat oven to 375°


Time to cook.

Get one package of dried, whole dates. You can get the expensive 20 dollar pack or cheapo Dole brand. Doesn't matter. Cut each one down one side and fill with half a table spoon of goat cheese. Eat one spoonful of goat cheese. Go get more goat cheese.

Wrap each date with 5 while pieces of bacon. You will need 10 packs of bacon btw and long skewers.

Reducto Sauce:

Put 2 cups of Hollow Moon and 1/2 cup of molasses in small sauce pan. Boil then drop the heat to simmer till it reaches a viscous consistency. 

Drizzle over bacon wrapped dates and place in oven for 10 minutes. Pull tray out and flip each date over and drizzle again. Place back in oven for additional 10 minutes. Broil for 1 minute. 


Boom. Eat that tasty shit. Beer is tight. 

Bryan's Choices

I have a weird obsession with Tessellation. Plain and simple. Huge ripe mango aroma with a chaotic underpinning of sharp tangerine, blueberry and subtle pine qualities. It's just a intensely complex beer that's relatively simple in nature. And the fruit-forwardness of Mosaic really brings something special to an IPA. So given it's fruity nature, Tessa IPA fits perfectly with a sometimes divisive side: cranberry sauce. Citrus qualities in the beer reinforce the orange zest, plus its lower IBU count won't contribute much as far as bitterness to the finished sauce and mango. Who doesn't like mango? 


Not the canned Ocean Spray crap that you have to shake out onto a plate then cut with your mom's olive green-handled knife set from 1981. You know, the ones she digs out twice a year because grandma will melt down if she doesn't use it. I mean fresh cranberries reduced with sugar, zested orange and a bit of mace and cinnamon. I usually make this sauce to go with roasted duck when I get the opportunity to cook for Thanksgiving because turkey sucks. I said it. Turkey is the foulest fowl. Anyway, here's my recipe. 


5 cups of free-range cranberries

1 cup of sugar
1/2 cup of Tessellation IPA
1/2 water
1 tbs conflict-free orange zest
1/4 tsp of mace
1/2 tsp of cinnamon

Just dump it all in a sauce pan, turn on the heat to med-low and simmer for pretty much as long as you want. The longer you let it go, the thicker it becomes. 


And as far as pairing, Tessellation pairs with more Tessellation. And all of your food. I'm sure it would be awesome with mashed potatoes, roasted fowl, bread, whatever that abomination is that someone invariably brings made out of Jello, casseroles, mac and cheese, stuffing. It probably won't be awesome with pumpkin pie though, but if you do, let me know how it goes. 

Brie's Choices

Our Sister Abby. What can I say about this beer?

It is the all star of any of our line-ups. It’s a staff favorite, as well as a customer favorite. I’ve been cheerleading this damn beer since before I even started working here.

Belgian styles, in general, I believe are the all stars of the beer world. How can you compete with a spicy, sweet and malt-forward beverage? You can’t. I’m so glad I get to show you a great recipe and even better pairings for this beer.

To start, my recipe is a beautiful onion gravy that will go on your turkey, stuffing, even green bean casserole (at least I would do that) so, without further ado, here ya go:

(adapted from

Belgian Beer Onion Gravy

1 tsp oil
1 large onion, sliced
couple of sprigs of rosemary
couple of bay leaves
1 ½ cups of Sister Abby
beef stock cube (optional)
1 tsp agave syrup, sugar or honey
Worcestershire Sauce to taste
Good quality vinegar to taste
salt and pepper to taste

1.     Over a medium heat fry the onions with the bay leaves and rosemary until they have taken on a golden color with some decent crispy bits. This will probably take around 10-20 minutes. The longer you take over this the sweeter the final flavor will be. Color on the onions intensifies the flavor of the gravy. 

2.     Open and carefully pour in the Sister Abby. It will probably bubble up a little but this will quickly subside. Add the beef stock cube if you're using it then cook the beer down until the smell of alcohol is gone and the liquid has reduced a little. This will be around 5 minutes depending on the heat you're using.

3.     Taste your gravy carefully, it will be very hot, and adjust the flavor according to your taste using the sugar, Worcestershire sauce, vinegar and salt and pepper. I put in 1tsp of agave, roughly 1 tbsp. of Worcestershire sauce, 2 tsp white wine vinegar and a good sprinkle of freshly ground black pepper. I did not add any salt. 

4.     Cook for another minute or two to help the flavors mix together, then serve.


As for pairing Sister Abby with other Thanksgiving foods; anything super savory or sweet. The complexity of the Belgian style opens up for more pairing opportunities. Your best bet, on Thanksgiving, is to pair this one with anything with bacon in it, any heavy & thick gravies and the best part; dessert. My favorite dessert is bread pudding and how happy was I when I found that there’s such a thing as Chocolate Bread Pudding. Try pairing Sister Abby with that and I assure you even when your racist uncle starts up, you’ll be on Cloud 9 and won’t even pay attention to him.


Aaron's Choices

Tin Foil Hat:

Style: Saison

Recipe: (adapted from

3 slices bacon, cut into 1/2 inch pieces
5 cups sliced mushrooms
12 oz Tin Foil Hat Saison
1 cup beef broth
2 1/2 lbs chuck roast (cut into 1 inch cubes)
2 garlic cloves, minced
2 cups sliced carrots
2 tbsp dijon mustard
1/2 tsp caraway seed
2 Cups chopped onion
3 tbsp flour
1 3/4 cup sliced parsnip
1 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tsp fennel seed

Step 1

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

Step 2

Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.


Thanksgiving Food Pairing:

Since the Saison is traditionally a summer style, it's hard to decide what to pair with it for a predominantly fall menu.  The easy choice is turkey, as a bird roasted with some garlic and herbs would compliment a spicy and a slightly hoppy Saison perfectly. If you're into a slightly non-traditional Thanksgiving cuisine, pairing a saison with a simple farm fresh stew would be a perfect pairing, maybe toss in some fennel and saffron to really bring out the spiciness of the Saison. Pair this beer with a salad of bitter greens (such as arugula) mixed with apples, cranberries, and a simple vinaigrette as a nice side dish.