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The Super Bowl is the biggest day of the year for football fans but it’s also one of the best excuses to get together. Whether you’re a diehard fan, just here for the commercials, or somewhere in between, everyone looks forward to the feast on gameday. Bud Light, pizza, and wings are a great combo but with so many people ordering, it’s not uncommon for orders to get mixed up or missed altogether. Also, if you’re feeding a lot of people, it can get quite expensive ordering in. But what else is as easy to feed a group of hungry people for the game? I was thinking it over one day and it turns out, I was staring at the answer the entire time – super bowls for the Super Bowl.
When it gets cold, something I love to call “stew weather”, I bring out the slow cooker and I put that thing to work. A slow cooker meal is great for feeding multiple people, something you don’t have to babysit, and easy to make ahead of time and serve. To go with the Easy to Gameday motto of Bud Light, I wanted to share a couple of ideas that I will be using that are easy to make and easy to enjoy this Super Bowl. And as always, all these dishes are perfect for pairing with Bud Light.
If you love chicken wings, this is a great way to satiate your cravings. Served with tortilla chips, pita bread, or celery & carrots, this is a crowd favorite that is easy to make. This one may be the easiest to make on this list so this can be a great choice for those of you who don’t cook very often. Using store bought shredded chicken or even pulling apart fully cooked chicken yourself means there’s nothing raw you need to worry about. Combine that chicken with some hot sauce, ranch dressing, and cream cheese in a slow cooker to make a delicious dip in about an hour.
Pork shoulder is a delicious protein that’s also easier on the wallet – something that really matters when feeding a lot of guests. With a little seasoning and broth, pork shoulder turns into an easy pulled pork that melts in your mouth. Stir in your favorite BBQ sauce after shredding and it can be an easy sandwich filling or do as I did and top off some fries to create a bowl of loaded fries. I like to call this one a pulled pork “poutine” because I like alliteration but I’m sure there will be some Canadians that would not agree with the naming. Regardless, it’s tasty, easy, and relatively cheap to feed the masses from kick-off to game’s end.
This is my favorite dish to make in the colder months and the reason why I call it “stew weather” instead of soup weather. This dish is so packed full of meat, veggies, and flavor, that to call it a soup would be a disservice. This is definitely a make the day before kind of dish so make sure you get this going by Saturday night. Take a large cut of stew beef, making sure that it’s one large piece. It can be from different cuts as well so look for chuck, pot roast, bottom round, and even brisket. You’re looking for something with heft and don’t be afraid of all the connective tissue. On a bed of potatoes, carrots, and celery, add a few cubes or spoonfuls of beef bouillon, mashed up garlic cloves, and a splash of soy sauce. Lay your big beautiful piece of beef on top so it’s resting on the bed you just made and pour a little beef stock over the meat. Cover it up and cook on high for 8 hours for a stew so delicious and simple, people will be begging for the recipe. Simply shred up or chop up the beef, stir it back in, and serve in a bowl.
If you have a lot of people coming over and your slow cooker is already taken up by one of the dishes above, we’ll have to recruit our oven for this next dish. In a casserole dish, simply putting a jar of sauce and uncooked pasta with a little bit of water can make you a very filling dish with unlimited potential to be improved upon. I like to make my own sauce because I really enjoy making a “Sunday Gravy” like an old Italian grandma since I never really grew up with that tradition. It fills the house with such a pleasing aroma of garlic, basil, and spices. A bonus is that it really warms up the kitchen and adjoining den – very nice when you live in an older drafty house. Top it off with cheese and let people scoop out as much as they want into their bowl and you’ve got yourself another great dish for the game.
I love baked goods but I usually find fruit pies to be a little too dry for me. That’s why I like to get it ala mode when possible but even then, on a dish, it’s less than ideal to get the perfect ratio on every bite. At home, I like to take a slice of pie and place it in a nice mug to heat up in the microwave. I then top it off with ice cream for an easy dessert for one that gives me the perfect bite every time. My wife thinks I’m weird for eating pies in this way but she always thinks I’m weird – so for this year’s Super Bowl, I thought I would scale it up for our guests to get their opinions. I’m not a baker and by the time the slice of pie gets in the mug, it’s just a jumble of pie filling and crust. To make this dessert bowl for a large group, I decided to make a simple pie filling, get store bought pie crusts, and just bake it in a cast iron. Guests will just scoop out their pie (that sounds odd) into a bowl and top it off with some caramel English toffee ice cream. Hopefully it will be a big hit and maybe I will get less side-eye from my wife in the future when I make a mug of ice cream and pie.
Whoever you’re cheering on this year, Bud Light is a great choice to enjoy the Super Bowl and these super bowls with. Also, if you’re attending a party, don’t show up empty handed! A case of Bud Light or any of these dishes would surely be a welcome sight for the host. Have a great Super Bowl Sunday everybody!
The weather is finally cooling off and leaves are beginning to fall – autumn is officially here! Prepare your wardrobe for warmer layers and sweaters, hot mugs of pumpkin spice lattes, and switch out your beer rotation with the following autumn themed beers and ales that will keep you all warm and cozy while the temperatures (and leaves) drop.
Who said you can’t enjoy some candy and beer at the same time? For your upcoming Halloween party, be sure to bring a pack of Ommegang’s All Hallow’s Treat. This concoction of chocolate and peanut butter will put you under a witch’s spell. It’s a smooth delicious treat in the midst of a bundle of tricks!
We’re smack dab in the middle of Oktoberfest 2024! This yearly tradition celebration once started as a festival honoring a royal wedding, but now it’s a bash of all things German, especially beer. The true Oktoberfest experience might be across the world, but you can have a taste of the Bavarian tradition in Chicago thanks to several breweries at home and abroad.
If you’re looking for some Oktoberfest beers for your party, try out these!
Eight different beers each create their own specific tribute to the yearly German tradition. Try out a few, or all of them, and transport yourself to Oktoberfest!
The best thing about Fall is that there’s soooo many pumpkin themed foods and drinks. Pumpkin spice latte, pumpkin pie, pumpkin cookies, pumpkin cinnamon rolls. I often include beer in my yearly pumpkin-fication – and this year, the folks at Elysian made it easy for me. They have a pumpkin variety pack featuring four of their pumpkin flavored beers – including Night Owl, a seasonal fan favorite, but also three other beers that can only be found in the variety pack.
Last year we gave you some delicious pairings by picking a specific dish and a specific beer to enjoy together. But with so many amazing beers and BBQ at Windy City Smokeout, we thought we would go even bigger this year with our pairing guide. Here are the numbers – with fifteen beers at the craft stand available and twenty-five BBQ booths, each with an average of three offerings, that’s over a thousand combinations! Now, I love me some beer and BBQ but the Smokeout only lasts the weekend and I’m trying to watch my figure. That is why we decided to get real nerdy for you this year and put together an ultimate pairing guide chart.
So here’s what I’m imagining the situation going like for you:
It’s warm – you’re at a festival – you just got inside and you go straight for an ice cold beer. Now that you have your drink of choice, you start to smell the enticing scent of BBQ cloying pulling you towards the booths like a cartoon pie on a window sill. But wait! You picked a very hoppy IPA to start the day (you do you) and you’re worried you’re going to pick something that doesn’t pair well with your drink of choice. You then remember that you saw an Instagram post from LakeshoreBeverage with the text “Windy City Smokeout Beer and BBQ Guide” and decide to open it up. Boom – day saved. Awesome BBQ to pair with your equally awesome beer and your day just got even better and you found $20 in your pocket you forgot you had.
Alright, maybe it won’t turn out exactly like that (I don’t have enough twenty dollar bills to sneak into everyone’s pocket) but even if it helps a handful of people navigate the sometimes complex worlds of craft beer, BBQ, and food & beverage pairing, I think this was worth putting together. Remember though – beer and BBQ are, first and foremost, supposed to be fun! Pair whatever you guys want because everyones’ palette is different and there’s no law on matching beers to food. This is a guide that we feel will steer most people to a wonderful eating and drinking experience based on expert opinions gathered over time.
So without further ado…
(left to right) 2M Smokehouse BBQ – TEXAS STYLE JUMBO BEEF RIB WITH CHIMICHURRI SAUCE, Pig Beach BBQ – BBQ LAMB SHOULDER TACOS, Salt Lick BBQ – WORLD FAMOUS SMOKED BRISKET & ROPE SAUSAGE
(left to right) Lexington Betty Smokehouse – T&T PORK SPARE RIBS, Ubons BBQ – PULLED PORK SANDWICH, Wright’s Barbecue – FRIED BRUSSEL SPROUTS WITH SMOKED BACON, Jack Stack Barbecue – HICKORY PIT BEANS, Hoodoo Brown BBQ – SMOKED HALF CHICKEN WITH YUCATAN WHITE SAUCE, Green Street Smoked Meats – LOADED ELOTES WITH CRISPY PORK BELLY
(left to right) Chef Art Smith Restaurants – STICKY CHICKEN BISCUIT SANDWICH, Meat Mitch – KANSAS CITY BURNT ENDS; JALAPEÑO CHEDDAR ROPE SAUSAGE, Dampf Good BBQ – SMOKED ITALIAN BEEF SANDWHICH W/ JP GRAZIANO’S HOT GIARDENIERA, Operation BBQ Relief – BANANA PUDDING, Hogapalooza – BABY BACK RIBS
This year’s spread is some of the best BBQ we’ve ever had! Thank you to all the BBQ vendors this year for providing us these amazing dishes for us to photograph and taste! Can’t wait to see what’s coming next year!
Memorial Day weekend is upon us and I think we’re all looking forward to that extended weekend to spend with friends and family. Memorial Day gatherings are one of the best days to light up our grills and satisfy that primal part of us that craves that char and sear. For many, it’s probably the first party or occasion to bring the grills back out and when you’re going to christen it for the first time this season, it should be something special, don’t you think? Don’t get me wrong, I love my hotdogs, burgers, and steaks as much as the next person but it’s Memorial Day! That is why, this year, I decided to step outside the box and ask our Lakeshore Beverage staff if they grill anything other than the typical grill faire – check out below to see what some of the delicious responses were!
Chicken Satay is an incredibly delicious and fun way to enjoy grilled chicken. This skewered chicken dish can be made in a variety of ways with different cuts and flavors but the way we made it this year is in a Thai style using a peanut sauce marinade. The skewers are not technically necessary since we’re cooking over a grate but the presentation and ease of eating make it worth the little extra effort – just watch out for that sharp end (from personal experience). The Southeast Asian flavors of this dish are wonderfully complimented by Kona Big Wave. The beer enhances the subtle sweetness of the marinade and balances the earthy peanut flavors. Since the pieces are smaller, they cook fairly quickly; making them a great appetizer course with that extra wow factor in the presentation. A couple of skewers served with rice, like pictured, is also a quick and easy meal to throw together if the skewers are ready to go in the fridge.
Pizza on the grill? There are a lot of strong opinions on pizzas across not just Chicago, but all around the world. So when you see that there are some people who like to grill their pizzas, it might raise some eyebrows. I was a skeptic at first but I have seen many restaurants serve grilled flatbreads that are almost like a pizza. It took a little trial and error but I think I was able to successfully make a pizza on the grill that I would honestly enjoy again. The slight smokiness the grill imparts into this pizza makes it feel like it was made in a blazing pizza oven but the char from the grill grates imparts a unique flavor. Using a low flame on one side while using the empty side to adjust the temperature, it made a pizza that got the dough nicely baked while keeping the toppings from scorching. I think this is a great way to cook a pizza if you’re looking to keep it bright and fresh with the toppings. This pizza was a more Scicillian-style dough with cremini mushrooms, green peppers, and artichoke hearts and I loved the way it turned out. The mushrooms were still plump and the artichoke didn’t char to ashes like when I use my pizza oven. The many different combinations you can make can appeal to all guests – especially for vegetarians or vegans who also want to enjoy the ambiance and festivities of a grill day. Since I kept the toppings light and healthier, I felt compelled to have a Michelob Ultra with it. Pizza and Michelob Ultra are a great combo and for a midday beer to start the party, Michelob Ultra is a great way to start Memorial Day.
For most, chicken or beef are the go-to proteins for grilling but in many parts of the world, goat and lamb are much more common. I really enjoy lamb but I seem to forget about it most of the year except during Easter. The only place I consistently see lamb and goat dishes are at Indo-Pak restaurants and I usually gravitate towards the tandoori section of the menu. Unfortunately, I don’t own a tandoor oven but it can be closely replicated using your grill. The most important aspect of making Tandoori Lamb Chops is the marinade. Using a tandoori marinade, I was able to grill up these amazing lamb chops that I could be fooled into thinking was from my favorite Indian restaurants. Served with some naan and a mint cilantro chutney, the flavors were out of this world. I usually enjoy my Indian food with mango lassis and I just happened to know that Cutwater makes an amazing mango margarita. In the hot sun while eating hot dishes, a cold Cutwater Mango Margarita was just a perfect splash of flavors.
This dish wasn’t from the questionnaire but something that I grew up with and wanted to share with you all – Marinated Kalbi. This cut of beef was incredibly rare to find in the past outside of Korean supermarkets because it was cut in a way most butcher’s wouldn’t cut beef short rib. This flanken cut or “LA-style” cut of beef lets the marinade penetrate in the entire piece of meat leaving you with an incredibly flavorful bite every time. Usually with three bones in each piece, they can be cut after cooking into single bone slabs of beef that is fun to eat directly with your hands. Each bone has a little bit of tougher meat attached directly to the bone that I used to hate as a child but now happens to be one of my favorite aspects of this dish. Marinated Kalbi is also great on the standard grill – I actually prefer it compared to using a smaller Korean-style burner. It can be quite labor intensive to prepare a lot of it so don’t feel like you’re not getting the full experience buying pre-marinaded kalbi at the store because either way, it’s going to taste delicious. You can eat just the beef by itself or you can have it with some rice and kimchi like I did here. The beef is so flavorful and complex that I usually don’t pair it with complex drinks. I prefer to go with something smooth, crisp, and easy drinking – all of which describes Bud Light to the letter.
Even before writing this, I knew exactly what grilled food I wanted to end this blog with. It is the old reliable bratwurst which might seem just as common as the steaks, hotdogs, and burgers I mentioned in the beginning but I beg to differ. It’s a unique German cuisine that has become wildly popular in the US, especially in the Midwest. For me, a brat is the thing you grill at the end of the day. When all the other guests have left and your closet friends and family are still hanging out. When the bonfire is on and you’re feeling just a little hungry but not for a full meal again. Sure, we could pull out the leftovers from earlier in the day but then you have to reheat it all and we’re probably running low on all the sides by now. But you can just fire up the grill one last time, throw a few brats on, pull out the buns and a little mustard, and crack open that Goose Island 312 with the friends you had your first 312 with. It’s the perfect way to end a great Memorial Day weekend.
The pairing of baseball and peanuts have been forever bonded by the Tin Pan Alley tune of “Take Me Out to the Ball Game” but how did they become such a staple of baseball stadiums throughout the world? The story goes – a peanut company was offered ad space on the scorecards of a baseball game but instead of paying with money, they paid in peanuts. These peanuts sold very well at the game because they provided something for idle hands to do between the action in the game. But what really cemented their status as quintessential in ballparks was that they were a perfect pairing for beer.
It’s not just baseball fans that enjoy pairing salty snacks with beer – it’s something that transcends borders and cultures. Pairing salty snacks and cold beer comes naturally so let’s explore some of these pairings from nations around the world together.
The popularity of beer has exploded in Asia. Once a continent that relied mostly on imports from Europe, many countries now have their own domestic beer industries producing local beers to suit the tastes of their country.
One such country is India – a country that can claim to have the first European-style brewery in Asia. India still largely favors higher proof spirits like whiskey and other traditional beverages but beer’s popularity has been steadily growing since its introduction in the 18th century. Their cuisine is bold and vibrant with many spices and levels of piquance; that is why many of their most popular beers are equally bold and quite strong. When pairing with Indian snacks, make sure you’re pairing with stronger beers that can keep up with those flavors like an India Pale Ale (it’s right in the name!).
Chana Jor Garam is commonly found on the streets of every major Indian city by vendors. They are made by cooking chickpeas and flattening them into little discs then fried. They are seasoned to make them salty and flavorful. They are quite addicting and you’ll go through a bowl or bag pretty quickly if you’re not paying attention. Pair this with big tropical fruit forward beers like Goose Island’s Big Juicy Beer Hug, Founders Mortal Bloom, Alter Rally Point, or Go Brewing Sunshine State (NA).
In Korea, there is a phenomenon called Chi-Mek; a portmanteau of Chicken and mekju (Korean for beer). Fried chicken has become the most popular beer pairing in the country and even though Korean fried chicken has made its way to America, the pairing is not as well known here.
Korean tastes in beer mostly favor beers with lower bitterness. Many Koreans enjoy their domestic pale lagers with fried chicken but they also splurge for Budweiser or Bud Light quite often. Those will both pair great with fried chicken but since it is often smothered in sweet & spicy sauces, great craft pairings for Korean fried chicken would be Goose Island 312 or IPA, Deschutes Fresh Squeezed, Spiteful Bleacher Bum, Hopewell Clean Livin’, or Haymarket Hay-Z IPA.
In China, beer’s popularity has grown even faster than in India, leading to a rise in local craft beers. Beer consumption with meals is very common in the country and their popular pale ale style beers pair well with almost everything. In my experience, it’s probably easier to put a list of foods you don’t have with beer in China.
Most lunch and dinner foods can be had as a snack with beer in China, like dimsums, but if you’re mainly drinking and want something to nibble on, there are plenty of snacks to choose from. One such snack is shrimp flavored chips – Chinese drinkers often go for a puffed starch version called Ha Peen or prawn crackers. These often colorful chips have a salty seafood flavor (as you may have inferred from the name) and have a crispy crunch similar to chicharrones. They are light and delicate in their flavor so they pair well with lighter bodied beers like pilsners or lagers. Budweiser, Bud Light, or Michelob Ultra all go well with these foods but some craft options would be Hopewell Tankbeer, Spiteful Lager, or Haymarket Chicago Tavern Beer.
Speaking of chicharrones – not to be confused with Chicharrón, a dish popular in Portugal, Spain, Philippines, and Latin America – it has been a staple snack in Latin America for decades and is growing in popularity in the US. Most commonly made from pork skin, these deep fried puffed chips create a satisfying crunch while enjoying your favorite beer. Available in many flavors and levels of spiciness, these chips obviously pair well with cervezas and other Mexican-style beers. Some great beers that come to mind are Estrella Jalisco, Alter Alterado, Buckledown Cactus Pants, and Medella Light.
Due to their prolific presence in the beer world, Germany and their beer pairings are well known across the world. If you’ve been to any Oktoberfest celebration, you have probably seen or eaten popular pairings like sausages, pretzels, and pickled fish. Much like China, beer is commonly part of a meal and smaller portions of any of their dishes probably would be a snack you can have with beer in Germany. One commonly found snack item in bars, especially those without a kitchen, is landjäger – a semi dried sausage that can keep without refrigeration. Salty and meaty with notes of garlic and spice – it can be found in many artisan butcher shops in Chicago. If you haven’t had a chance to try them before and you enjoy jerky or meat sticks, this is a snack that you will probably enjoy – especially with a good German or German-style beer. Trumer Pils, Erdinger, Haymarket Speakerswagon, Hopewell Cold Call, or Best Day Brewing Kolsch (NA) are all great choices. When in season, Oktoberfest beers would also all be a great pairing.
As one of the biggest sporting events in the world, the Super Bowl brings so many people together. Whether you’re a die-hard fan of the game or someone who really just showed up to watch the halftime show, we can all enjoy the drinks and food at a Super Bowl party.
This year, the Super Bowl will be held in Las Vegas and just like the rest of the city, the food scene within the stadium is just as unique and extraordinary. Unfortunately, like many of you, I can’t go see the game in person (scheduling conflict, you know how it is) but after seeing the food offerings for the game, I had major FOMO.
But fear not! I have scoured Chicagoland and my own recipes to get amazing food recommendations that will rival or even beat the offerings in Vegas. If you happen to be lucky enough to go there in person, these suggestions could be a good litmus to judge your Super Bowl meals. For us watching from home in Chicagoland, here are some of the items that I may eat to feel like I’m at the Super Bowl too.
Inspired Burgers
There are some primo burgers available to those at the game and one I’ve been eyeing is an Asian Fusion style with a wasabi mayo. This got me thinking of making some creative burgers at home. With a little ingenuity, we can create some amazing fusion burgers in our own kitchens.
I think when it comes to making fusion burgers, there are three levels – the simplest way to get those Asian flavors into a burger is by simply changing up the condiments. Add some wasabi to mayo at home to make something similar to the ones at the stadium or go big with an upgraded spicy mayo by combining Chinese chili oil, sriracha, and Japanese mayo for that extra depth of flavor and complexity. The next level would be to change up some of the toppings. Fresh or pan-fried kimchi is an amazing topping for burgers and tossing on a fried egg gets you a burger many Asian-fusion places serve up. For me, I wanted to add a topping most haven’t seen before – jjajang sauce. This sauce is made with an inky black base sauce called chunjang (tiánmiànjiàng in Chinese). It’s a complex and slightly sweet sauce made of fermented wheat flour and soybeans. Usually eaten with noodles, this sauce can pack an umami punch when added to a burger. I added a leafy section of fresh homemade cabbage kimchi on top to add a bit of acidity and boom – you’ve got yourself a Jjajang Burger. If you want to take it to expert level though – make a custom Asian burger patty with some Wagyu fat trimmings, and get them thin and crispy by making them a smash burger with a splash of soy, ginger, and garlic as you sear them for a flavor-packed burger that needs minimal toppings. For this burger, I added a few of the meatier pieces of the trimmings as a layer just below the patty and topped it with a red pepper vinegar sauce called chojang for balance. Add some loaded kimchi fries to finish the whole aesthetic but make sure you use a fork.
I suggest letting these burgers really shine by pairing it with the Easy Drinking Bud Light. The rice in Bud Light compliments the Asian flavors and finishes crisp on the palate. If you’re looking for something crafty to pair with your burger, why not pair it with another local favorite – Hopewell’s Stay Frosty Winter Lager. This beer is another great pairing option due to the caramel maltiness of Stay Frosty. It is a great juxtaposition against the richness of the beef patties.
A Barbecue Feast
In the stadium, it wouldn’t be very easy to carry over a full platter of BBQ to your seat and eat it comfortably – well that’s too bad for those at the Super Bowl (is my jealousy showing?) because we won’t have that issue! In Vegas, they’ll have to settle for more portable versions of their BBQ, mainly in the form of sandwiches. They offer brisket, pork shoulder, and chicken and I’m sure they taste great but if I’m going to have BBQ – I am going ham (pun intended) on a fully loaded platter. I don’t think the stadium’s offerings can hold up against a full platter with plenty of sauces and napkins – For me, I like my platter loaded with brisket, ribs, pulled pork, and smoked wings.
I wish I was a pitmaster – it’s something I always found very daunting. Luckily, there are great BBQ spots all around the city and in Chicagoland. Choose your favorite place and make sure you call ahead early if you’re planning on getting catering from them or get that reservation in before they’re booked up. If you are going to have it at home, it’s a great chance to try some sauce pairings that aren’t offered at the restaurant. Try Texas style with Alabama White, St. Louis Style with a Lexington, Memphis style with Baltimore style horseradish, you’d be surprised by how many combinations are possible! Bud Light and BBQ are a perfect pairing that really lets the pitmaster’s flavors resonate. Another great option is to look over to Texas and grab a Shiner Bock to pair with your meats. Shiner and BBQ go hand in hand in my book.
Ain’t No Party (Sub) like an Italian Party (Sub)
A sub sandwich is a symphony of flavors that brings together so many ingredients to form a sum greater than its parts. The ceiling is obscene on a sub because you can always upgrade the bread, the meat, the cheese, the veggies, etc… I’ve made some great sandwiches at home but there is something very unique about ones that are made in a deli. Recently, I learned a trick that makes a world of difference.
You probably have a spot for Italian subs but if you want to make your own for your Super Bowl party, it’s important to make it just a little bit before the guests arrive (30 minutes to an hour before). Get the bread you like, the meats you like, and all the toppings you like but timing is key. Here are some tips to make your sandwich go from okay to “OH KAY!”.
The final step to make this an extraordinary sub is to wrap it in butcher paper or parchment paper and let it rest in the fridge. When it’s ready to eat, throw on the extra black pepper, a little flakey salt, quality olive oil, and maybe even a spritz of the pickled red onion brine. If we added all that while it was resting, the lettuce would have soaked up all the liquids and oil and sogged it out. Some extras you can add are fresh mozzarella, roasted red peppers, a little balsamic, and some Italian seasoning at the end too. A great pairing for Italian subs are hoppy and citrusy IPAs like Goose Island IPA. It will cut through the richness of the meats and cheeses but also compliment the acidity of the toppings. It’s a pairing I’ve done multiple times and it’s very hard to beat. You can also pair it with some other citrus forward IPAs like Spiteful IPA, Stone IPA, or Founders All Day.
Game Day Trinity – Football, Beer, and Wings
I may have mentioned this before but chicken wings are my favorite food in the world and I have tried many different types of wings all around the city. From what I’ve seen, the wings served in the stadium seem like they would taste great but they are similar to the ones sold in most pizza spots around town that have them on the menu but don’t really specialize in them. When it comes to that classic buffalo wing though, there are only a handful of spots that I go to to satisfy that exceptional wing craving. However, I’m now out in the suburbs and those spots are just a little too far for me to drive to on a whim. That is why I was beyond excited when I discovered a place famous for their wings out here in my new suburb. I’ve always preferred non-breaded wings in the past because I was a purist but the crunch on dredged wings are making me reconsider. Regardless of whether you go for traditional style or breaded, there are plenty of options in Chicagoland that will satisfy. This is one food that I’d definitely order from a restaurant because the juice just aint worth the squeeze making them at home for me. Budweiser is my preferred beer when I’m eating wings because it doesn’t fill me up and pairs so well with the wings. I recently started eating them with Michelob Ultra so I can have some extra wings and I’ve enjoyed that pairing just as much. If you’re as big of a fan of chicken wings as I am, you know it’s a marathon, not a race – go with something lighter in the lager or pilsner family and you won’t regret it. Trumer Pils, Haymarket Speakerswagon, and Spiteful Lager are all great options that I have happily had with my chicken wings before.
For Those Who Prefer Boneless and/or Something Spicy!
No, I’m not saying to get boneless wings (they’re not really wings!). I am talking about boneless chicken options. I understand some of you don’t want to worry about bones while you’re focusing on the game. There are some bone-free chicken options for those at the Super Bowl too. One thing that stood out to me at their concessions was some pretty great looking Nashville Hot-style chicken sandwiches. Hot Chicken is easy to do at home because the heat is the last part that is added. If you have breaded chicken tenders, breaded chicken patties, or any kind of fried chicken already at the party, making a hot oil for your spice loving friends is pretty easy to do. One part oil to three parts of your favorite hot sauce in a hot pot is all you need. Cayenne based sauces will get you that signature red hue associated with Nashville Hot but go with what you like. I made mine with a mixture of a cayenne based hot sauce along with a habanero one. When the mixture is nice and warm, just dip the chicken in and pull it right out. If you’re making a smaller batch, use a sauce pan to heat the mixture and toss the mixture with the chicken. As a spicy food lover myself, I plan to open up some special bottles I’ve been eyeing for the Super Bowl this year. Just remember to not heat the mixture to the point where it will aerosolize because nothing ruins a Super Bowl party faster than accidentally macing everyone. Pair it with white bread and pickles if you’re traditional – I decided to go with a creamy coleslaw (in case the chicken got too spicy) and some pickled jalapeños (if the chicken wasn’t spicy enough). With spicy foods, I usually go with two schools of thought: you can either match the intensity with a bold IPA or cool the burn with crisp lagers. If you are in the first camp, Hopewell’s Going Places, Goose Island’s Hazy Beer Hug, Spiteful’s Working for the Weekend, or Haymarket’s Mathias are all strong choices. If you want to ease that burn, Bud Light, Michelob Ultra, Goose Island Full Pocket Pils, or Stella Artois are great pairings.
Even though at the time of writing this, the two teams are not decided yet, I am already excited for this year’s Super Bowl. Let me know if you tried any of these suggestions and I would love to hear your feedback after trying some of these food and beer pairings. If you are going to the Super Bowl let’s be friends and go next year let me know what you think about the food there and if you think these choices are better or worse; I am super curious to hear your thoughts!
