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Posted January 30, 2014 By Marissa DeSantis
Instead of the joining the throngs of companies referring to this weekend’s big ol’ gridiron battle as “The Big Game”, I’m just going to call an audible, and refer Sunday’s match-up as I like to think of it: The Beer Game.
I’m a football coach’s daughter, so I was practically raised in (and when I got bored, under) the bleachers. And working at GLBC, one of my favorite times of the year is near summer’s end, when I can hear the nearby high school's marching band practicing just yards from my office window. Still, I never appreciate the sport more than when I’m relaxing on a big couch with friends, sipping a delicious craft beer.
But you don't need me to remind you to pick up some GLBC beer for this weekend's game, or that beer and football naturally go together. That’s like, science. So how do you make a perfect pairing even better? Add nachos.
For your Beer Game party, try our St. Patrick’s Day inspired recipe for Edmund Fitzgerald Porter braised corned beef nachos. They'll pair well with our porter, or our Seasonal Conway's Irish Ale (which is featured in our last blog's Irish Cream Cheesecake recipe).
This weekend, snap pictures of your personal Beer Game celebrations and snacks (alongside our delicious beer, of course) to friendsofglbc.com, or tweet them using #friendsofglbc. We’ll send some prizes to our favorites!
Edmund Fitzgerald Porter Braised Corned Beef Nachos
1 3 lb corned beef brisket
3 garlic cloves, minced
2 large shallots, peeled and halved
2 tsp caraway seeds
2 bottles Edmund Fitzgerald Porter
1 bag fried tortilla chips
1 C fresh roasted corn
1 C Irish cheddar, shredded
Thousand Island dressing
¼ C green onion, diced
In a slow cooker, add corned beef, garlic, shallots, caraway seeds, and Edmund Fitzgerald Porter. Cook on high for 7-8 hours. Let meat cool, then shred meat with a fork. In a large oven-safe dish, add a generous layer of tortilla chips. Top with shredded corned beef, roasted corn, and Irish cheddar. Bake in oven for a few minutes at 350 degrees, or until cheese is melted. Drizzle with Thousand Island dressing and garnish with green onion.