Copper Legend Mac and Cheese

Recipe written and developed by Allo Gilinsky, the Craft Beer Concierge Even though Octoberfest may *officially* be over, there’s no reason you can’t keep celebrating throughout the rest of the season. One way to keep the festivities and the beer flowing is to cook up this indulgent & fest-inspired beer Mac and Cheese recipe using…

Post Shift Pretzels

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…

HopU Mac and Cheese

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…

The Lager Diaries: Gregg Bergeron

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.