2015 Winning Teams and Recipes

First Place

Hoppy Endings - Red Thai Curry
made with Icon Red - Sorachi Ace Dubbel

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Red Curry Paste:

  • 20 dried red chiles
  • 5 fresh serrano peppers
  • 4 t coriander seeds
  • 1 t black peppercorns
  • 4 t grated fresh galangal root
  • 2 stalks lemon grass
  • 8 kaffir lime leaves
  • 2 T cilantro root
  • 5 small shallots, chopped
  • 1/4 cup chopped garlic
  • 2 t shrimp paste

  1. Remove all seeds from chiles and soak in warm water to rehydrate.
  2. Toast coriander seeds and peppercorns then crush in motor and pestle.
  3. Mince lime leaves.
  4. Crush all ingredients in mortar and pestle in batches.

  • 4 chicken thighs, bone in, skin on
  • 4 T canola oil
  • 8 stalks celery, roughly chopped
  • 2 onions, chopped
  • 4 carrots, chopped
  • 3 pitchers Saint Arnold Icon Red - Sorachi Ace Dubbel
  • 5 sweet onions, chopped
  • 1/2 head garlic, chopped
  • 10 red bell peppers, chopped
  • 16 lb chicken thighs, boneless, skinless, chopped
  • 2 heaping T red curry paste (above)
  • 3 cups bamboo shoots, chopped
  • 5 cups coconut milk
  • 1 cup dried malt extract
  • 1/4 cup salt
  • 4 whole limes, juiced, plus more for garnish
  • 1 bunch cilantro, chopped fine, plus more for garnish

  1. Sear the bone in chicken thighs in canola oil and brown on all sides.
  2. Add celery, onions and carrots. Sauté until soft, about 20 minutes.
  3. Add 2 pitchers of beer and boil. Let stock reduce by a third, and strain all vegetables and chicken thighs out of stock.
  4. Add sweet onions, garlic, red bell peppers, chopped chicken thighs and red curry paste. Bring curry to a boil and then a hard simmer for about an hour.
  5. After an hour of simmering, add chopped bamboo shoots and let curry cook another 30 minutes, covered.
  6. Add coconut milk, dried malt extract, salt and remaining pitcher of beer. (Salt and malt amount may vary based on individual taste.)
  7. Let curry cook until all vegetables and chicken are tender. Before serving add the lime juice and cilantro.
  8. Serve with lime and cilantro garnish. (Makes about five gallons.)

First Loser

Hopped Up Cookers - Wild Boar and Chorizo Sopes
made with Fancy Lawnmower and Santo

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  • 20 lb wild boar meat, cut to 3 inch cubes (you can use pork shoulder in a pinch)
  • 7 lb fresh chorizo
  • 5 medium onions, diced
  • 7 cans, diced tomatoes
  • 1 whole head of garlic, diced
  • 1 large can of chipotles in adobo, diced with liquid reserved
  • 4 T dried Mexican oregano
  • 2 T salt
  • Mexican crema
  • cotija cheese
  • About 1 pitcher Saint Arnold Santo

  1. Cook chorizo over medium heat until done. Remove from pot with slotted spoon, reserving oil in pan.
  2. Sauté onions in reserved oil until soft, add garlic and sauté 1 more minute. Add wild boar meat and dry seasonings.
  3. Pour in beer until almost covered (the meat will settle in and shrink up). Boil 3 hours until meat is able to be pulled apart. Drain liquid and pull apart meat like carnitas. Return drained, pulled meat to the pot.
  4. Add about half the can of chipotles (you can add more later if you want to spice it up) and the remaining ingredients including the cooked chorizo. Simmer about 20 minutes until tomatoes have wilted and the meat has begun to take the reddish color of the other ingredients. Add more chipotles to taste (we added more).
  5. Place on top of crisp sopes (below) and finish with Mexican crema and cotija cheese.


  • 4 cups instant masa mix
  • 1 t baking powder
  • 1 t salt
  • 4 cups Saint Arnold Fancy Lawnmower, warm or room temperature
  • 1 cup lard or shortening

  1. Mix instant masa mix, baking powder and salt with beer.
  2. In a separate large bowl, add lard/shortening and stir as much as possible until lightly whipped. Then fold in wet ingredients and mix well.
  3. Form masa into little balls and press using a sope press. Or just flatten them out to your liking. You may need to add more dry masa mix to keep them from being too sticky to form.
  4. Fry a couple minutes on each side until crisp, then add a sprinkle of salt.

Second Loser

Bourbon Legends – Albondigas De Santo
made with Santo

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  • 1 lb quality ground beef
  • 1 lb quality ground lamb
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1 medium onion (or 2 small), finely chopped
  • 1 poblano pepper, finely chopped
  • 6 cloves garlic, finely chopped
  • Cooking oil
  • 2 T Worcestershire sauce
  • 1 T balsamic vinegar
  • 1 T adobo sauce
  • 2 chipotles, minced (come in the can with adobo sauce)
  • 1 T toasted ground cumin
  • 2 t toasted ground coriander
  • salt and pepper

  1. Sauté the onions over medium heat in oil until they begin to caramelize, then season with salt and pepper. Add the poblano, chipotle and garlic and cook until it has sweated.
  2. Turn the heat up a little, add the spices and cook a few minutes longer. Remove from heat and set aside to cool.
  3. Whisk the eggs until beaten in a bowl, add the rest of the liquid ingredients and whisk to combine. Season the liquids generously with salt and pepper, set aside.
  4. Combine the ground meats and cooled veggies. Add the liquid mixture and then the bread crumbs. (It may take a little more breadcrumbs.) Season with salt and pepper and gently mix all the ingredients until well incorporated, but not over mixed. I usually let the mixture rest a few minutes afterward to tighten up some.
  5. Roll the mixture into golf ball sized balls and brown on all sides over medium-high heat in cooking oil. Do not cook all the way through, as they'll finish in the gravy. Once browned set aside.

Santo Chile Gravy:

  • 1 large onion, chopped
  • 2 poblano peppers, chopped
  • 2 T cilantro stems, finely chopped
  • Head of garlic cloves, peeled
  • 5 oz ancho chiles, toasted and ground
  • 5 oz guajillo chiles, toasted and ground
  • 7.5 oz can chipotles in adobo, chopped
  • 2 T tomato paste
  • 2 bottles Santo (24 oz)
  • 2 T honey
  • 28 oz can tomatoes
  • cilantro
  • radish
  • 1 T toasted frond cumin
  • 1 T toasted ground coriander
  • 2 oz Mexican chocolate

  1. Heat oil over medium heat and add onions. Once they begin to caramelize, season them with salt and pepper.
  2. Add the poblano and garlic and cook until they've sweated. Add the spices and cook 2 minutes longer.
  3. Add the chipotles, cilantro stem and tomato paste and cook a few more minutes. Crank the heat up a little and add the ground dried chiles and cook for a few more minutes.
  4. Once well incorporated, deglaze the pan with Santo and scrape the pot to loosen and browned bits. Decrease heat back to medium and add the tomatoes, honey and chocolate. Cover and let simmer for 1.5 hours, stirring occasionally.
  5. After the sauce has simmered, remove the lid and use a potato masher to smooth the mixture out some.
  6. Fold in the meatballs.
  7. Bring back to simmer and cook 30 minutes longer.
  8. Serve in a bowl with, or without rice and garnish with cilantro and radish.

Spirit Award