Grilling with Good Cold Beer

Grilling season is here, and we’re excited to kick things off with some Gold Cold Beer! This summer, we’re partnering with Pine Street Market to create Classic City bratwursts that are sure to be a crowd-pleaser. Pine Street Market is a whole animal butcher shop based in Avondale Estates, GA, specializing in hand-crafted heritage bacon, artisan sausages, and cured meats, along with a variety of humanely raised, locally sourced meats. Pine Street Market is available at Freedom Farmer’s Market & Peachtree Road Farmer’s Market and can be purchased from their retail store or ordered online at pinestreetmarket.com/shop-psm.

Looking for some inspiration for your next backyard BBQ? A couple of our own Creatures curated the perfect Classic City Lager brats menu. Check out the recipes below!

Classic City Lager Brats by Dan Reingold, Marketing Director:

Ingredients: 

  • 12 Good Cold Ounces of Classic City Lager
  • 3 tablespoons whole grain mustard (we’d recommend the Classic City Lager mustard, recipe below)
  • 2 pounds brats – remember to support your local butcher!
  • 1 pound sauerkraut, Chopped Onions will work as a substitute
  • Optional herbs 6 sprigs of thyme 
  • Your choice of buns – potato or pretzel buns are both welcome in my home

Directions

  1. Prep a chimney of charcoal and let it come to temperature.
  2. Combine beer, mustard, and sauerkraut in a cast iron skillet, I used my cast iron attachment from our KUDU Grill. You can also use an aluminum tray if you’re looking for a temporary or portable option.
  3. Stir until it’s well mixed and add the herbs if using.
  4. Add the brats onto the grate side of the grill and cook until done – the meat should be 140F. Turn once so there is a good amount of char on both sides.
  5. Place brats into sauerkraut, mustard, herb, and beer mixture and continue to cook until ready to serve but soak for at least 4 minutes on low heat.
  6. Toast and butter buns as you deem appropriate, but don’t overdo it!
  7. Remove a single brat and add to a bun, top with Classic City Lager mustard and some of the herby beery sauerkraut if you desire.

Grilled Local Vegetables by Dan Reingold, Marketing Director:

Ingredients:

Take a trip to your local farmers market and see what’s fresh and available! In Georgia right now we have onions, summer squash, mushrooms, eggplant, and sweet potatoes – all perfect for grilling. Stock up on whatever you like!

  • 2 Summer Squash
  • 1 Yellow Onion
  • 1 Box White Mushrooms
  • 1 Sweet Potato
  • ½ cup Olive Oil
  • 2 Classic City Lager 12 oz cans, one for prep work (be careful), the other for use in the recipe
  • 2-3 tbsp Montreal Steak Seasoning
  • 1 tbsp soy sauce or Worcestershire sauce for a little bit of umami

Directions:

  1. Slice veggies.  I like to cut the squash into steak-like lengthwise slices, onions into 1-inch rings, mushrooms in half, and sweet potatoes into either lengthwise or widthwise half-inch slices.
  2. Add to a large plastic bag.
  3. Combine oil, Classic City Lager, seasoning, and sauce into a bowl, then add to the bag of farm-fresh veggies. Let marinate in the refrigerator for at least 30 minutes.
  4. Place veggies on the grill and add olive oil to prevent sticking.
  5. Average cook time is 5 – 8 minutes for most veggies per side.
  6. Enjoy with friends!

Classic City Lager Mustard by Dan Herron, VP of Business Operations:

Ingredients:

  • ¼ cup brown mustard seeds
  • ¼ cup yellow mustard seeds
  • ¾ cup Classic City Lager
  • 1 Tbsp dry mustard
  • 1 Tbsp small diced white onion
  • ½ cup apple cider vinegar
  • 1 Tbsp kosher salt
  • ¼ tsp fresh ground black pepper
  • Ground Turmeric (optional, for color)

Directions:

  1. Soak mustard seeds in Classic City Lager overnight (12-24 hours) in a mason jar.
  2. After soaking seeds overnight, add the remaining ingredients, except turmeric, to a mason jar, close lid, and refrigerate for 30 days for maximum flavor, but you can get very good mustard in as little as 5 days.
  3. After aging in the fridge, remove from the fridge and blend in a food processor or blender for 3-5 minutes depending on the consistency you want the mustard to be. While blending, add the turmeric, if using, in small amounts until you reach the color of mustard you desire.

Note: For less spicy mustard, substitute some of the brown mustard seeds with yellow mustard seeds.

Be on the lookout for Classic City Lager brats from Pine Street Market starting in late-July and ask your local retailer for Good Cold Beer available in all our Georgia markets! And, if you’re feeling lucky, you can enter for your chance to win a Kudu Grill, Classic City Lager Brats from Pine Street Market, and a Classic City Lager merch pack here.

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