How’s this for a creative *twist* on Post Shift: Post Shift Pretzels! Let’s get baking: Ingredients: 12 ounces Post Shift 1 tablespoon sugar 1 teaspoon sea salt 1 package active dry yeast or 2 and 1/4 teaspoons 2 ounces melted unsalted butter 4 and 1/2 cups flour 10 cups water for boiling 2/3 cups baking…
We decided to mix two of our favorite things to make an Instagram-worthy, cheese pull recipe. Unlike other beer Mac and Cheese recipes we have tried, we found the Hoponius Union flavor was apparent in the final product and a nice complement to the rich, gooey cheese sauce. Give this recipe a try, you won’t…
Grab a crock pot and let’s get cookin’. Ingredients: 1 lb beef cubes 1 cup Smoke & Dagger Black Lager 1 cup beef broth 2 tbsp tomato paste 1.5 tbsp flour 2 cups carrots (more or less as desired) 2 cups celery (more or less as desired) 2 cups potato chunks (more or less as…
End the year with a one-two…three, four, five…ok there’s a lot of ingredients in this Punch but it is DELICIOUS. When Blood Orange Wheat is involved can you really go wrong? The recipe: PUNCH: 1 cup Trader Joe’s Winter Wassail Punch 2 cups apple cider 12 oz. tonic water 16 oz. Blood Orange Wheat Lager 12 oz.…
Summer is in full swing, and so are backyard cookouts. We did the hard work and tested all of our favorite cookout recipes with your favorite lagers. Here are our picks for your summer barbecue food and beer pairings. Post Shift Pilsner – Hot Dog Pilsners are one of those styles that are pretty universal…
At Jack’s Abby, our family and friends are the most important things to us, and nothing goes better with family and friends than great beer and great food. This year we are sharing our love of the two with you and yours. Whether you’re up to the task of a different pairing for each course,…
Mass Rising is back in the Beer Hall this week! This Double IPL, with west coast style hopping, is crafted in the spirit of our rebellious local history, and we’re celebrating its return to our glasses with a special beer and pizza pairing! Chef Gregg Bergeron has crafted this sweet and spicy Jerk Chicken Pizza…
This month on The Lager Diaries, we profile one of our newest additions to the Jack’s Abby team- Chef and restaurant General Manager Gregg Bergeron. A Massachusetts native and self-taught chef of 15 years, Gregg is no stranger to MetroWest- he is known as the recent longstanding chef at the popular Stone’s Public House in Ashland. Read on as Gregg talks about his love of cooking, his history with Jack’s Abby, and his plans for the Beer Hall menu.
Originally posted @ A Pig’s Ear I had really hoped to get to Jack’s Abby Brewery this weekend to have a look at the craft brewery in my own town. When I had found out about a month ago that there existed such magical place in Framingham, I felt like a kid again trying to…
A Public Service Announcement from Cooking With Jack’s Abby: Beer Brats We’re filing this one under “public service announcements” rather than “recipes” because we can’t really claim this recipe as our own—bratwurst in its many forms have existed for the better part of a millennium and the tradition of preparing brats using German-style lager began…
This weekend we used Peanut Butter Smoke & Dagger to create a delicious Beer-B-Q sauce that we used to marinate chicken breasts for our BBQ. We’ve also made this recipe using the regular Smoke & Dagger, which is equally delicious. See recipe below and enjoy! ~Jenn Donovan Ingredients: * 1 cup of warm J&A beer…
