3 Super Bowl Recipes That Make the Most of Your Favorite Beers

People have been cooking with beer for ages, making it the perfect addition to some of your favorite dishes. And with the Super Bowl just around the corner, now’s your chance to do more with your beer than just drink it, especially if you’re hosting a party.

We asked the pros at Colonial Wines & Spirits to share some simple, brew-centric, fan-favorite recipes along with beers that will go great both in and with each dish.

Sounds like a win to us. Cheers!


Dish: Beer Cheese Dip
Beer: Yuengling Golden Pilsner

This is a great game day dip that’s an easy crowd-pleaser using Yuengling Golden Pilsner. This lager is light enough that it won’t overpower any of the flavors, and has a good hop and malt balance. The dip (and the beer) go nicely with pretzels as your dipping medium.


  • 4 tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup Yuengling Golden Pilsner
  • 1 1/2 cups half and half
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • scant 1/2 tsp. salt
  • 1/4 tsp/ cayenne pepper
  • 4 oz. (1 cup) shredded cheddar cheese
  • 4 oz. (1 cup) shredded Gruyère cheese
  • 1 tbsp. chopped fresh chives for serving (optional)


Over medium heat on your stovetop, melt the butter in a medium saucepan. Add the flour and whisk until the flour is fully absorbed. Continue cooking, whisking constantly for one minute.

While whisking, slowly pour in the beer and half and half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt and cayenne pepper. Bring the mixture to a boil, still whisking, then reduce to a simmer and continue cooking and whisking for about three minutes, or until it coats the back of a spoon.

Turn the heat down to low and add the cheeses a handful at a time. Whisk between each addition until the cheese is fully melted before adding more. Adjust the seasoning to taste. Transfer the dip to a serving bowl and sprinkle with fresh chives. Serve immediately.


Dish: Beer Chili
Beer: Founders Brewing Porter

Who doesn’t love chili on game day? A porter is a great beer to use for this, and Founder’s makes a fantastic one. Use beer instead of stock for a hearty, rich flavor. Plus, porters have a low hop profile that won’t interfere with the flavor of the chili.


  • 2 tbsp. olive oil
  • 1 onion, diced
  • 2 green bell peppers, diced 
  • 1 lb. ground meat (beef, venison, turkey, elk)
  • 3 garlic cloves, minced 
  • 2 tbsp. chili powder
  • 2 tbsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper 
  • for wild game meat only: 1 1/2 tbsp. apple cider vinegar
  • 12 oz. Founders Porter
  • 2 15-oz. cans of diced tomatoes
  • 1 6-oz. can tomato paste
  • 1 15-oz. can pinto beans
  • 1 15-oz. can black beans
  • 1 15-oz. can kidney beans 


Heat the olive oil in a large pot. Add the onions and peppers and saute for about five minutes. Add the ground meat and brown for about eight minutes. Add the garlic, chili powder, cumin, salt and pepper, then cook for two additional minutes. 

Add the beer and deglaze the pan with it while stirring the bits off the bottom of the pan. Cook for five minutes while the alcohol cooks out of the beer. Add all remaining ingredients and stir. Bring to a boil and reduce to a simmer, then cover. Cook for 20 minutes, longer for richer flavor. Serve with your choice of toppings.


Dish: Chocolate Stout Beer Brownies
Beer: Samuel Smith Chocolate Stout

Brownies make such a perfect sweet treat, and this chocolate stout brownie recipe is simple. Samuel Smith Chocolate Stout is a chocolate bomb, so this is the perfect beer to use in this recipe.


  • 12 oz. Samuel Smith Chocolate Stout
  • 1 cup cocoa powder, unsweetened
  • 2 cups sugar
  • 1/2 cup butter, melted
  • 2 tsp. vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 3/4 tsp. salt
  • 1/2 cup white chocolate, chopped
  • 1/2 cup semisweet chocolate, chopped


Preheat the oven to 350° F. Line a 13x9x2 baking pan with aluminum foil, extending the foil two inches beyond each short side of the pan. In a large bowl, whisk together the stout and cocoa powder until blended and smooth. Whisk in the sugar, butter, vanilla extract and eggs one at a time. Blend well.

Add the flour and salt and whisk until the batter is smooth. Stir in the chocolate chips. Spread the mixture in the pan, and use a spatula to level the surface. Bake for 42-45 minutes, until a toothpick inserted in the center comes out clean. Remove the brownies from the oven and let cool completely in the pan on a rack.

Lift the brownie from the pan using the foil ends and transfer it to a cutting board. Cut to your desired size.


Find more hosting and sipping tips on the Colonial Wines & Spirits website.

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