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Super Sunday Snacks (Made with Beer!)

Beer-Glazed Bacon


  • 12 strips thick-cut bacon

  • 1/2 cup Hop Valley Brewing Co. Bubble Stash IPA

  • 1/8 cup brown sugar

  • 2 teaspoons maple syrup

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon cayenne pepper


  1. Preheat oven to 400 degrees. Line two sheet trays with wire cooling racks and spray with nonstick baking spray. Place bacon strips evenly across sheets.

  2. In a medium saucepan, bring beer to a boil. Add brown sugar, maple syrup, Dijon and cayenne. Return to a boil and reduce down to a simmer until mixture is golden and thick.

  3. Brush glaze on both sides of bacon, and bake for 18 to 20 minutes until crispy and golden. Allow to cool for 30 minutes and serve. Bacon is best eaten day of.

Beer Nuts


  • 2 cups hazelnuts

  • 1 cup cashews

  • 1 cup pecans

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 cup Hop Valley Brewing Co. Light Me Up Lager

  • 1/4 cup maple syrup

  • 1/4 cup olive oil

  • 2 tablespoons brown sugar

  • 1 tablespoon Tabasco sauce

  • 5 sprigs fresh rosemary, chopped


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. In a large bowl, combine nuts and toss with paprika and salt. Add beer, maple syrup, olive oil, brown sugar, Tabasco sauce and rosemary. Stir to combine until everything is evenly coated. Spread nut mixture across sheet tray and bake for 10 to 12 minutes. Remove from oven and give a gentle stir with a wooden spoon. Return to oven and bake for another 10 minutes until nuts are golden and fragrant.

  3. Allow to cool for up to 30 minutes. Transfer to a bowl and serve. Nuts will keep up to 2 months in a tightly sealed container.

Beer Brat Blankets With Smoked Gouda Beer Cheese Fondue


For the brats:

  • 6 bratwurst sausages

  • 24 ounces Hop Valley Brewing Co. Light Me Up Lager

  • 1 (18-ounce) package puff pastry sheets

  • 4 tablespoons Dijon mustard

  • 1 egg, lightly beaten for wash

For the smoked Gouda fondue:

  • 8 ounces light German beer

  • 1 teaspoon lemon juice

  • 12 ounces smoked Gouda cheese, shredded

  • 4 ounces Gouda cheese, shredded

  • 2 tablespoons cornstarch

  • 4 ounces cream cheese, softened at room temperature

  • 1/2 teaspoon cayenne


  1. Make the brats: In a large saucepan, boil sausages in beer for 20 minutes until cooked through.

  2. Preheat the oven to 400 degrees.

  3. Line a baking sheet with parchment paper and lay out puff pastry. Spread mustard evenly across the puff pastry dough. Roll each brat up and slice into one-inch pieces. Place pieces on lined baking sheet and brush with egg wash. Bake for 20 to 25 minutes until golden.

  4. Make the fondue: In a medium saucepan, combine beer and lemon juice and bring to a boil. In a large bowl, toss shredded cheeses with cornstarch, and stir into beer mixture. Add cream cheese and cayenne and whisk until smooth. Fondue is best kept in a slow cooker for up to 2 hours.

Recipes courtesy of Tastemade.