Root Beer Pulled Pork

Root Beer Pulled Pork Sandwich

Adjusted from Caryn Ross’s recipe found here:

Prep Time: 15 min; Inactive Prep Time: — Cook Time: 8 hr 15 min

Level: Easy

Serves: 8 sandwiches


  • 1 pork butt/shoulder (about 2 pounds), cut in half
  • 1 tablespoon seasoning salt
  • 1 bottle Grand Teton Root Beer
  • 4 tsp applewood liquid smoke (for smokier flavor, use up to 4 ounces)
  • 1 cup Sassy Sauce, recipe follows
  • 8 hamburger buns
  • Spicy bread and butter pickle chips and sliced onion, for serving


root beer pulled pork

Place the pork in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. Once the pork is done, remove from the pan and shred with a fork. Place into a bowl and add in the Sassy Sauce, as well as 1/2 cup of the juice from the slow cooker. Serve on a bun with pickles and onions.

Sassy Sauce:

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/2 cup molasses
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon liquid smoke
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon cayenne pepper

To make the sauce, add the ketchup, brown sugar and mustard to a medium saucepan. Stir in the remaining ingredients and simmer over medium-low heat for about 15 minutes. Remove and serve with pulled pork sandwiches. Makes 1 1/2 cups.

Ale 208

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The most recent addition to our signature series of beer is 208 Session Ale.  Launched in September of this year, it has been very well received.  This Ale is brewed with 100% Idaho grown grain, hops, and pure Idaho spring water.  The package imagery is inspired by and pays tribute to Idaho’s rich agricultural heritage and its diverse and beautiful vistas.  The name comes directly from the 208 area code that encompasses all of Idaho.

Share your photos of Ale 208 with us and we can include them in the slideshow!

Black Cauldron Winter Stew

Vegetarian Black Cauldron Stew

Serves 6

1 block tempeh
1 tablespoon olive oil
3 celery stalks
3 small onions
3 large carrots, peeled
1 tablespoon flour
One 12-ounce bottle of Black Cauldron Imperial Stout
1 teaspoon mustard
1 tablespoon Better than Bouillon vegetable base
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar
1 teaspoon paprika
4 cups water
salt and black pepper to taste
1 tablespoon worcestershire


Pan fry tempeh until golden brown, set aside.  Finely chop celery and 2 of the onions. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion and carrots into large chunks and set aside.

Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Black Cauldron and scrape up any browned bits from the bottom of the pan. Add all the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered until all vegetables are fork-tender, 45-60 minutes.

If you prefer meat in your main course, try any game meet in place of tempeh.

Serve with mashed potatoes (try our Roasted Garlic Sweetgrass Mashed potato recipe)

Colin’s Award Winning Bitch Creek Pecan Pie


Colin Nicholson took home first prize in our 2013 pie baking contest.  He was generous enough to share his recipe here.  Enjoy! 
Pie Crust (makes 3 crusts): 
1-1/2 cup Crisco vegetable shortening
3 cups all-purpose flour
1 egg
4 Tbs cold water
1 Tbs Grand Teton Brewing’s Bitch Creek ESB 1 Tbs white vinegar
1 Ts salt
Work the Crisco into the flour for about 3 or 4 minutes. It should be pretty crumbly at that point. Just be sure to incorporate the flour and shortening evenly. In another bowl, beat an egg and pour it into the flour/shortening mixture. Add your remaining ingredients (water, Bitch Creek, vinegar, and salt.) Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds and roll into evenly sized balls. place in seperate ziplock bags and flatten them a bit to assist in rolling later. Place in the freezer for 20 mins. When your dough is ready, remove from freezer and roll it out to have about a 1/4 inch overhang on your pie plate. Take the overhang and fold it up to form a rim for the upper crust.
Pecan Pie:
1 unbaked pie crust
1 cup white sugar
3 Tablespoons brown sugar
1/2 teaspoon finely ground sea salt
3/4 cup corn syrup
1/4 cup light corn syrup
3/4 teaspoons vanilla
1/3 cup melted salted butter
3 eggs, lightly beaten
1 cup  chopped pecans
1/2 cup whole pecans
1/3 cup Grand Teton Brewing’s Bitch Creek ESB
First, marinate chopped pecans in 1/3 c Bitch Creek. Set aside. Remove your pie crust from the freezer, roll out, and place in your pie plate. Crimp edges as desired. Next, mix white sugar, brown sugar, salt, corn syrup, light corn syrup, butter, eggs, and vanilla in a bowl. Pour your marinated chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Take remaining 1/2 cup of pecans and arrange on the pie surface. Cover the pie with foil. Bake pie at 350º for 50 minutes. Remove foil, then continue baking for 20 minutes. Note: Baking times vary based on ovens and elevations, so just keep an eye on it. Mine took 50 with the foil, 20 without. Yours might be different. When it is done, it will be slightly, but not overly jiggly. It will set as it cools. Overnight should do it.

Teton Ale Marinated Grilled Skirt Steak


1 orange, thinly sliced with peel
1/2 onion, thinly sliced
5 or 6 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup Teton Ale (also try Old Faithful or Bitch Creek)
1/2 cup soy sauce


In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate overnight in the refrigerator or 1 hour at room temperature. Prepare a barbecue on medium-high heat or preheat a broiler. Remove the meat from the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare and coat with marinade in the early stage of grilling. Serving suggestion: serve with tortillas, ranchero beans, avocado and salad.

Please see the original recipe here.

Lost Continent Double IPA Lemon Bars

It should be a known fact that the spring season demands lemon bars. The tartness of lemon along with the freshness of Lost Continent Double IPA make these bars a quick, portable dessert to bring to any event.  Pucker up!


If you haven’t visited The Beeroness, you are missing out! This amazing woman provides gourmet recipes for any gathering. Using our Lost Continent, we put her Double IPA Lemon Bar recipe to the test. The recipe passed with flying colors. We altered the recipe just a bit to enhance the flavors of lemon and the bitterness from our Lost Continent Double IPA.


Prep Time: 15 minutes
Cooking Time: 80 minutes
Yield: 16 bars



  • 1 cup flour
  • 1/3 cup powdered sugar
  • 6 tbsp unsalted butter
  • pinch salt
  • 3 large eggs
  • 1 ½ cups sugar
  • ¼ cup flour
  • 2 ½ tbsp corn starch
  • 2 tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • ½ cup Lost Continent Double IPA beer
  • Powdered sugar for dusting


  • Mix flour, powdered sugar, butter and salt by hand using a food processor until well combined.
  • Press mixture into the bottom of a greased 8×8 pan. Refrigerate for 15 minutes.
  • Preheat oven to 350 degrees.
  • Bake for 20 to 25 minutes or until golden brown. Allow to cool for 15 minutes.
  • In a large bowl whisk together the eggs, sugar, flour and corn starch. Stir in the lemon juice, zest and Lost Continent. Pour the mixture over the cooled crust.
  • Bake until the center has set, about 20 to 25 minutes. Cool 10 minutes then refrigerate 2 to 3 hours before cutting. Dust with powdered sugar before serving.
  • Serve with a 4-oz taster of Lost Continent Double IPA.

Please visit The Beeroness for the original recipe as well as other delicious recipes.

Quality Control: Behind the Scenes at Grand Teton Brewing

Our Quality Manager Katie takes a sample of beer for testing.

Our Quality Manager Katie takes a sample of beer for testing.

Do you ever wonder what happens to a beer before it reaches your lips? At Grand Teton Brewing, we strive for consistency by taking a myriad of steps to reach our goals. Unlike many breweries our size, we have a full-time quality control manager who makes sure beer is consistent, has a good flavor and tastes great until the last day of its shelf life. We are lucky to have Katie making sure our beer is always at its best.

Each batch of brewed beer undergoes extensive testing to ensure the best product is sent to you. Before its even bottled, the beer is tested four times for any bacterial or wild yeast contamination. A small sample is taken and grown on four different types of media. Media are semi-solid gels made up of nutrients that will enable bacteria and yeast to grow, so that we can identify and count exactly what is growing. In the beer world, there are only a couple strains of bacteria or wild yeast that could change flavor. If any media shows bacterial or wild yeast growth, a single colony is mounted on a slide, stained for further identification and then studied under a microscope. If the plates come back without growth or if bacteria are identified as non-detrimental, we clear the beer to be packaged. Once we determine the beer is ready, it’s off to be packaged.  This is when the fun part starts.

Katie plates samples of beer to see what's growing.

Katie plates samples of beer to see what’s growing.

On bottling day, we perform a taste test (often before 8 am!), verifying that the quality and the taste meet our standards. Once bottled, we ‘force age’ a few samples of beer in an 85 degree hotbox to mimic shelf life in the average store. This beer is compared to properly stored beer in a blind taste test. These samples ensure that the beer is aging well, even when it isn’t being stored at the proper temperature. We taste test each batch of beer three times after it is shipped, using a panel of six ‘expert’ tasters to guarantee that the beer will be the highest quality throughout its shelf life. We strongly recommend that all beers in our Signature and Brewers’ Series be consumed within four months from the ‘bottled-on’ date.  

Even when all tests are completed, every once in a while we have a batch of beer that doesn’t meet our standards. This past year right before Christmas, we were getting ready to bottle a batch of Sweetgrass when our cellarman noticed a yeasty, tart flavor completely foreign to the American Pale Ale style. A number of staff tasted it and agreed that this was not what we wanted our consumers to drink. 140 barrels were dumped that evening, leaving us scrambling to meet order demands and to quickly start brewing another batch of our beloved Sweetgrass.

Katie, Quality Control Manager at Grand Teton Brewing.

Katie, Quality Control Manager at Grand Teton Brewing.

5 Reasons my job is awesome:

  1.  I work in a brewery. What? That isn’t reason enough?
  2. I get to wear steel-toed mud boots, every day.
  3. Safety glasses and earplugs make quite the fashion statement.
  4. Tasting beer before I’ve had breakfast is normal, and approved.
  5. At the end of the day, I’m able to sit and enjoy a beer at my favorite bar, without having to go anywhere.