Goat Cheese Crostini with Beer Pickled Jalapenos and Pears


  • 3/4 cup apple cider vinegar
  • 3/4 cup Lazy Marmot Maibock beer
  • 2 tbs sugar
  • 1 tbs saltcrostini
  • 2 ice cubes (about 2-3 tbs water)
  • 2 large jalapenos, thinly sliced*
  • 1 large pear, peeled and slicedjulienne
  • 1 sour dough baguette, sliced
  • 4 wt oz Chevre goat cheese
  • 3 tbs raw honey
  • 2 tsp smoked maldon salt


  • In a pot over medium high heat add the vinegar, beer, sugar and salt. Stir until the sugar and salt have dissolved, removefrom heat.
  • Add the ice cubes and stir until melted and the liquid has reached about room temperature.
  • Add the jalapenos and pears to a small bowl (use separate bowls if you want the pears not to be spicy, if you pickled them together the pears will also have heat), pour the liquid over the jalapenos and pears, cover and refrigerate for at least 1 hour and up to overnight.
  • Preheat the broiler on your oven.
  • Arrange the bread slices on a baking sheet. Place under the broiler until lightly golden brown, about 2 minutes. Flip the slices over and place back under the broiler until browned, about an additional 2 minutes. Remove from oven and allow to cool.
  • Spread each slice with goat cheese.
  • Drain the jalapenos and pears.
  • Add two to three slices of pears and jalapenos to each bread slice.
  • Drizzle generously with honey then sprinkle with smoked salt.


Please see the original recipe here thanks to The Beeroness.

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.

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.