The Guiding Knife

Recently, The Guiding Knife asked to feature our beers in a special cooking demonstration at a beer and food event in Tyson's Corner, VA. With a mission to honor and serve the military through cooking events and classes, The Guiding Knife is a company we are excited to call partner. Learn more about The Guiding Knife HERE.

See below for a wonderful recipe featuring our Honor Golden Ale and our Honor Warrior IPA!

grilled romaine hearts and shrimp with cheesy beer crackers

Cheesy Beer Crackers
8 oz. Sharp Cheddar (extra sharp is best)
¼ c Butter Unsalted, chilled and cut into small cubes
1 t Kosher Salt
1 cup All Purpose Flour
2-4 T Honor Golden Ale

  • Process all ingredients in a robot coup or food processor until a dough forms
  • Add more water if too dry
  • Roll into 2 inch diameter logs in parchment paper
  • Refrigerate for at least 2 hours
  • Slice into ¼ inch coins and place on parchment lined sheets pans
  • Bake at 375° F until set and just starting to color, 10 -12 minutes
  • Cool and eat!
  • If there are any left, store in an airtight container at room temperature
  • Consume within 3 days 

Chef Notes:
These can be made ahead, wrapped in plastic wrap and frozen until needed
Temper in refrigerator for 24 hours prior to slicing and baking
Best when baked while still cold

Grilled Romaine Hearts and Shrimp with Cheesy Beer Crackers
2lbs 21-25 ct Shrimp (5 to a skewer)
9 cloves Garlic Roasted
1 T agave nectar
1 t Coriander, ground
3 T Thyme, fresh
2 each Poblano peppers (roasted)
¼ c White Vinegar
1 Lime Zest and Juice
½ bottle Honor Warrior IPA
¼ t Ancho Chile Powder
¾ c Olive Oil (plus extra for brushing lettuce)
2 Romaine Hearts cut in half , washed and blotted dry, leave the stem intact
Cheesy Beer Crackers
Salt and Pepper to taste

  • Shrimp:
    • Soak Skewers in cold water for 30 minutes, remove from water and blot dry
    • Skewer five shrimp, cover and keep chilled until grilling
    • Season with salt, pepper and lime juice then grill to perfection
  • Vinaigrette:
    • In a blender combine garlic, agave nectar, coriander thyme, roasted pablanos, vinegar, beer, Ancho chile powder and lime juice and blend until smooth.
    • Slowly add oil to mixture while blending to create an emulsion.
    • Hold in mason jar with lid until needed
  • Lettuce:
    • Cut Romaine hearts in half and rinse thoroughly to remove grit and dirt
    • Dry hearts, brush with oil season with salt and pepper
    • Grill briefly on high to get nice grill marks.

Place shrimp on charred lettuce, drizzle with vinaigrette, add cheesy beer crackers and enjoy!

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