Sweetgrass WINS at Good Food Awards 2014

Good Food Awards Winner Seal 20142014 GOOD FOOD AWARD WINNERS ANNOUNCED

SAN FRANCISCO, CA (January 16, 2014) – This year’s winners were selected from 1,450 entries from all 50 states in a Blind Tasting held in September.  The 225 judges, experts in their various industries, flew to San Francisco for a full day of blind tasting.  Those that rose to the top were subject to a rigorous vetting process to verify they met the sustainability and social responsibility criteria to win a Good Food Award.  This year’s Good Food Award winners exemplify excellence in both taste and responsible production. 

Grand Teton Brewing Company, Sweetgrass APA, Idaho

SG 12oz bottleWEB

Here’s just a few reasons Sweetgrass was a winner:

Our beer is crafted with Teton mountain glacier water, local barley, hops and yeast. No artificial ingredients are used in our brews. This year more than half of our hops were grown in Southern Idaho. We expect as much as 85% of our hops will be locally sourced by the end of our current five-year contract cycle. We have always brewed with pure, clean Teton mountain glacier water, filtered over the course of 300-500 years by Teton mountain limestone and granite before it surfaces at a spring a half mile from the brewery.

Our water recycling process is such that as water is used to cool the wort (the liquid extracted from the mashing process during the brewing) it is recaptured and re-used for the next brew. As for resource conservation, the heat recovered from the wort is used in the next brew. Heat generated by yeast during the fermentation process is used to preheat water for brewing and cleaning. Our spent grain is donated to a local farmer to feed his cattle. Additionally yeast is saved and spread on local fields, as the yeast is reportedly good for the soil. All of the lights in our brewery are energy efficient and we are in the process of re-insulating our warehouse.

We are excited that Sweetgrass has won the Good Food Awards for a second time (2011 and 2014).  To see if it is available near you, check out our distribution page.

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.

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)

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.

Chocolate Black Cauldron Cupcakes with Buttercream Frosting


Employee birthdays are momentous days at the brewery. For our latest celebration, our Quality Control Manager, Katie, baked off delectable cupcakes for our graphic artist’s birthday.  These exceptional “chocolatey” cupcakes are sure to impress your valentine!


  • 3 cups flour
  • 1 ½ cup Black Cauldron Stout
  • 1 ½ cup (3 sticks butter)
  • 1 1/8 cup cocoa powder
  • 2 ½ cups sugar
  • 2 ½ tsp. baking soda
  • 1 tsp. salt
  • 3 large eggs
  • 1 cup sour cream

Preheat oven to 350 degrees. Line muffin tin with paper cups. In medium saucepan, over medium heat, bring stout and butter to a gentle simmer, whisk in cocoa powder until it forms a smooth mixture. Allow to cool as you are prepping other ingredients.

In a large bowl, mix flour, sugar, baking soda and salt. In another bowl beat sour cream and eggs until smooth. Whisk in stout mixture and blend until just combined. Add to the flour mixture and fold in until all the flour is combined. Spoon mixture into muffin tins until about ¾ of the way full, as these will rise more than you expect. Bake about 20 minutes, or until tester inserted in center comes out clean. Allow to cool completely (about an hour).

Buttercream Frosting:

  • 1 ½ sticks butter, softened
  • 2 cups powdered sugar
  • ½ tsp. vanilla
  • 2-3 tbs. milk or cream

Whisk ingredients together until they form a creamy mixture, adding more milk or powdered sugar to reach desired consistency.

Cool in refrigerator at least 1 hour.

Use piping kit, or spatula, decorate cupcakes. Dust lightly with cocoa powder.

Grab a taster of Black Cauldron and enjoy! 

Recipe adapted from Smitten Kitchen

Black Cauldron French Onion Soup

The arrival of old man winter in Teton Valley coincides with cooking hearty soups.  This French Onion Soup made with our own Black Cauldron Imperial Stout is sure delight everyone in your household.  Add the ingredients in the morning and a delicious soup will await your arrival home.

Serves 8-10 medium-sized bowls

Prep/Cook Time: 7-9 hours


  • 4 medium sweet onions, thinly sliced
  • 4 garlic cloves, minced
  • 4 tablespoons of butter
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 12 ounces of Black Cauldron Imperial Stout
  • 1-2 tablespoons sherry
  • 64 ounces beef stock
  • 3 tablespoons fresh thyme
  • salt and pepper to taste
  • french baguette 
  • gruyere cheese, sliced

1. Set your crock-pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions begin to caramelize and brown on the edges.

2. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, sherry and pepper, then turn heat down to low, cover and cook for 6-8 hours.

3. Before serving, cut baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown.

Recipe adapted from ‘how sweet it is’ http://www.howsweeteats.com/2011/09/crockpot-french-onion-soup/

Roasted Garlic Sweetgrass Mashed Potatoes


Incorporate Sweetgrass
into traditional mashed potatoes.

What could be better than traditional creamy mashed potatoes?  Spice up traditional mashed potatoes by adding a little Sweetgrass.  This dish is sure to impress anyone at your Thanksgiving table.

Serves 6 as a side dish

Prep/cook time: About 50 minutes

Roasted Garlic:

  • 2 heads of garlic
  • 1 Tablespoon olive oil
  • Salt and pepper to taste
  • 3 Tablespoons chicken stock

1.  Preheat oven to 500 degrees F.

2.  Take each garlic head and remove as much of the papery outside as possible.  Cut off the top 1/5 of each head, exposing the tops of the garlic cloves.

3.  Place heads, cut site up in a baking dish just large enough to hold the garlic comfortably.  Rub each top with olive oil, sprinkle with salt and pepper, and add stock to baking dish.

4.  Roast for about 30 minutes, or until the cloves can be pierced easily with the tip of a sharp knife.  Remove from oven and allow garlic to cool.  Once cool, squeeze garlic from skins capturing as much paste as possible.


  • 2 pounds of your favorite potato variety, peel (if desired) and cut in to large chunks
  • Cold water
  • Sea Salt
  • 1 cup butter, unsalted
  • 1 cup milk (whole preferred)
  • 2 teaspoons dried thyme
  • 2-5 Tablespoons Sweetgrass American Pale Ale
  • Kosher salt and pepper

1.  Place potatoes in a large saucepan with enough cold water to cover, add enough salt to taste like ocean water.  Bring to boil over high heat and cool until tender 15-20 minutes, or until potatoes can be pierced easily with a tip of a sharp knife.

2.  Press the potatoes through a ricer, mash with hand masher, or process in food processor until smooth.  Be careful to not over process potatoes.  Return to same large saucepan.

3.  Over medium heat, add butter, milk, and thyme to medium saucepan.  Bring mixture to a boil, lower heat to a simmer and cook 10 minutes.  Add roasted garlic and simmer for 3 more minutes whisking to thoroughly combine.  Season with salt and pepper and add Sweetgrass.  Add more Sweetgrass to reach desired taste.

4.  Add 1 cup of the garlic cream to the mashed potatoes and fold in.  Taste and add more garlic cream if desired.

Recipe adapted from The Home Brew Chef and the Food Network http://www.homebrewchef.com/RoastedGarlicIPAMashPotatoes.html and http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-garlic-recipe/index.html