Independence Day Recipes


This 4th of July, we wanted to share with you a couple easy, no stress recipes from our Executive Chef, Erin Connell. It wouldn’t be the 4th without some tasty, refreshing beer and beer-based recipes, would it?! Read on for our Helles-Good Beer Can Chicken and Ferocious Sparkler Strawberry Salad recipes!



Helles-Good Beer Can Chicken


The Chicken

Whole chicken, 4 lbs

Olive oil, 1 tbsp

The Rub

Kosher salt, 1 tsp

Lemon zest, 1/2 tsp

Black pepper, 1/2 tsp

The Can

Hopworks Golden Hammer Organic Helles Lager, 12 oz can (half of it enjoyed, half still in the can)

Garlic cloves, 3 smashed

Lemon, 1 juiced

Black peppercorns, 6

Bay leaf, 1


In a small bowl, mix the rub ingredients.

Rub the chicken inside and out with the oil. Season the chicken inside and out liberally with the rub. Fold the tips of the wings behind the chicken’s back for more even cooking.

Prepare the grill for indirect cooking over medium heat (350° to 450°F).

Put garlic, lemon juice, peppercorns and bay leaf into the beer can for maximum flavor. Using a can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Place the chicken cavity over the beer can.

Transfer to grill and balance using the drumsticks and can as 3 legs. Grill over indirect, medium heat with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.

Using heatproof gloves or multiple sets of tongs and the buddy system, carefully remove the chicken and can from the grill (contents of beer can are hot, so don't tip it over!), and let rest for 5 to 10 minutes. Lift the chicken from the beer can and cut into serving pieces. Serve warm with more ice cold Golden Hammer.


Ferocious Sparkler Strawberry Salad


The Salad

Romaine lettuce, 2 heads washed and cut into 1 inch pieces

English cucumber, 1/2 diced

Avocado, 1 diced

Red onion, 1/4 fine diced 

Feta, 1/2 cup crumbled

Strawberries, 1 pint halved or quartered

Almonds, 1/2 cup toasted and sliced

The Dressing

3 oz Ferocious Citrus IPA

Orange zest, 1/2 tsp

Orange juice, 1 tsp

Shallot, 1 tbsp minced

Dijon, 1 tsp

Honey, 1 tbsp

Poppy seeds, 1/2 tsp

Kosher salt, to taste

Black pepper, to taste

Olive oil, 1/4 cup


For the dressing, combine all ingredients except for olive oil. Taste mixture and add salt if needed. Slowly drizzle oil into mixture, whisking constantly to emulsify.

For the salad, assemble salad in festive bowl in this order: romaine, red onion, cucumber, avocado, pinch of salt and pepper, feta,  strawberries, dressing, then almonds.