4-6
20 min
20 min
Easy
“Just bring a side,” they say. Better yet, make it two. (Replace that veggie platter hardly anyone will touch.) Summer Break Session Hazy IPA gives a fresh kick to whatever’s on the cookout menu, lending notes of tangy citrus and tropical fruit to homemade salsa and BBQ sauce.
Summer Break IPA Grilled Pineapple Salsa
Ingredients
1/4 cup Summer Break IPA
1/2 fresh pineapple—peeled, cored & sliced into 1/2-inch-thick rings
1 garlic clove, minced
1 jalapeño, finely chopped
1 red pepper, finely chopped
1/2 sweet onion, finely chopped
1/2 cup cilantro, finely chopped
Juice of 1/2 lime
Salt and pepper, to season
Step 1
Preheat a grill over medium-high heat. Lightly oil grates and add pineapple slices. Grill until charred on both sides, about 5–7 minutes per side. Set aside to cool, and coarsely chop.
Step 2
In a mixing bowl, add pineapple, garlic, jalapeño, red pepper, onion, cilantro, and lime juice. Season to taste with salt and pepper. Stir in Summer Break IPA.
Summer Break IPA Mustard BBQ Sauce
Ingredients
1/2 cup Summer Break IPA
1 cup ketchup
1 cup yellow mustard
1/2 cup cider vinegar
1 tsp crushed red pepper
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
Step 1
Combine ingredients in a large saucepan, bring to a boil over medium heat.
Step 2
Whisk well to combine, and simmer until thick and tangy, 10–15 minutes. Thin with additional Summer Break IPA if sauce gets too thick. Season to taste.
