Beer-Infused Finger Foods for your Football Party

• 10 bratwursts

• 4, 12 ounce cans Weihenstephaner Original Lager

• 2 medium yellow onions

• Salt, to taste

• 1/2 teaspoon ground black pepper

• 1 tablespoon Worcestershire sauce

• 1/4 cup butter

Preheat an outdoor grill to medium-high heat. Slice onions into large sections and set aside. Place brats into a medium-sized pot. Add equal parts lager and cold water into the pot until your brats are completely submerged. Bring your mixture to a boil; then add onions, salt, pepper, Worcestershire sauce and butter. Once boil resumes, reduce temperature to a simmer. Let simmer for 15-20 minutes. Remove brats from mixture and brown each side on pre-heated grill. Serve on a fresh bun and garnish with stone-ground mustard, sauerkraut, onions, peppers and/or a pickle spear.

• 4 pounds jumbo split wings

• 3 tablespoons baking powder

• 2 teaspoons coarse salt

• 1/2 cup Funky Buddha Hop Gun IPA

• 8 tablespoons melted butter

• 1/2 cup sambal chili paste

• 2 tablespoons honey

• 2 tablespoons cornstarch

• 1/2 teaspoon cayenne pepper

Preheat oven to 250 degrees Fahrenheit. Place wings in a large bowl and toss with baking powder and salt. Put wings on a baking sheet with a wire rack and bake wings for 30 minutes. Increase the oven temperature to 425 degrees Fahrenheit and bake for another 30 minutes until golden brown. Place the remaining ingredients into a small sauce pot, stir until ingredients are incorporated. Bring to a boil while continuing to stir. Toss fully cooked wings in sauce, place back onto wire rack and bake for an additional 5 minutes. Place wings on a platter, drizzle remaining sauce over wings and serve.

• 3 tablespoons unsalted butter

• 1 tablespoon regular olive oil

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 3 medium yellow onions, diced

• 1/2 cup Lagunitas IPA

• 1/2 cup mayo

• 1/4 cup cream cheese, softened to room temperature

• 1/4 cup sour cream

• 4 slices thick-cut bacon, cooked crispy and chopped

• 2 ounces Jarlsberg cheese, grated

• 2 ounces Monterey Jack cheese, grated

• 2 ounces Gruyere cheese, grated

• Chips or bread for serving

Combine the butter and olive oil over medium-high heat in a large non-stick skillet. Once the butter has melted, whisk in the brown sugar and salt. Add onions, and sauté on medium-high heat for about 5 minutes, stirring constantly. Bring the heat to low and caramelize the onions for approximately 30 minutes. Once the onions have begun to brown, add Lagunitas IPA and bring the heat back to medium-high. Cook until the beer has cooked out and reduced and all you have left are the caramelized onions. This will take 5-8 minutes. Remove from heat and set aside to cool slightly.

Preheat your oven to 400 degrees Fahrenheit.

In a medium bowl, stir together the mayo, cream cheese, sour cream, bacon, a dash of salt and pepper and cheese. Reserve about 1 ounce of cheese to sprinkle on top. Add the caramelized onions to the mixture and stir to combine. Pour the mixture into an 8x8 inch baking dish, and smooth to even out. Sprinkle the remaining cheese on top and bake, uncovered, for about 20-25 minutes, or until the top is bubbly and just beginning to brown. Drink the remaining Lagunitas IPA –never waste the good stuff! Remove from heat and serve immediately with your favorite chips or crusty bread.

• 2 cans chickpeas, drained and well-rinsed

• 1/4 cup tahini

• 3 cloves garlic, minced

• 3 tablespoons fresh lemon juice

• 3 tablespoons olive oil

• 1/4 teaspoon cumin

• 1, 12-ounce can Cigar City Jai Alai IPA

• Pita bread and crudités

Add chickpeas, tahini, garlic, lemon juice, olive oil and cumin to food processor and blend. Once ingredients are blended, stop food processor and add beer along sides of processor, mixing until desired consistency is reached. Serve with pita and crudités.

• Salt

• Pepper

• 4 pounds pork butt roast

• 2, 12-ounce bottles Sierra Nevada Pale Ale

• 9 ounces BBQ sauce

• Coleslaw

• Slider buns

Generously season meat with salt and pepper on all sides. Place the pork roast in a slow cooker, fat side up, and pour beer over top. Add water to just cover pork. Roast on low for 6-8 hours, until you can shred meat with a fork. Drain liquid from the pot and shred the pork. Toss with BBQ sauce and cook for 1 hour on medium heat. Serve topped with coleslaw on slider buns.