Suds of Anarchy

I have to admit, sitting on the back of a Harley going 65 miles an hour across the 21-mile stretch between eastern North Carolina breweries 3rd Rock and Mother Earth, was not how I’d ever envisioned a Saturday beer crawl playing out.

But I thought what better way to get to know the Growler Howlers, the year-old New Bern, N.C.-based bikers-and-brews group rolling through the American Southeast, than by holding on for dear life on the back of a hog?

North Carolina has emerged as one of the great brewing states in the country and the Growler Howlers have resolved to ride to most of the breweries and other beer hotspots contained within its 53,818 square miles—not to mention many more beyond its borders. It’s a mission that was born—how else—over a pint at New Bern bottle shop and bar Brütopia, which has since become the regular starting point for the club’s rides.

“We’re all about riding and craft beer,” says California transplant Marisol Schultz (road name: “Hop Ho”), one of the group’s founding members, as well its secretary/treasurer. “We had one friend who was talking about joining a riding club in Jacksonville [North Carolina] and we said, ‘we like to meet and have beers, why don’t we just start one ourselves, rather than joining someone else’s club?’”

I should mention at this point that there are certain nuances when it comes to biker-related nomenclature.

“We’re a riding club, as opposed to a motorcycle club,” says founding member and president Daniel Hand (road name: “Max”).

To the non-riding layperson (myself included), that may seem like semantic hair-splitting. But there is a very important distinction.

“If you want to form a club here and you’re a motorcycle club, you’d have to get permission from, say, the Pagans or Hell’s Angels,” Hand explains. “As a riding club, you don’t have to ask permission.”

(Who knew that a culture so tied to its outlaw image had so many rules?)

Such independence has enabled the Growler Howlers to chart their own course and given them free rein to develop events like the Poker Run, which the group hosted this past May. Participating riders each paid $20 (passengers paid $10) to motor to five locations—a round trip of about 100 miles—on a single Saturday. The itinerary included Brütopia, Promise’ Land Market (Morehead City), AB Bottle Co. (Atlantic Beach), Bake, Bottle & Brew (Swansboro) and Harrika’s Brew Haus (Cedar Point).

Each rider pulled a random playing card from a deck at each stop; if they completed the ride without skipping any stops, they had a full hand of poker. The best hand won. Breweries and local businesses also donated a variety of prizes for charity raffles during the event. Proceeds from the Poker Run benefitted the local non-profit, Heartworks of Pamlico County, N.C., which provides mental and physical health services for underprivileged youth and their families.

A more typical ride involves stops at two breweries (and the occasional distillery) after assembling at Brütopia on a given weekend day. Sometimes the Growler Howlers embark on longer excursions, such as the group’s three-day journey to the Asheville area, the epicenter of North Carolina brewing in the western part of the state, a good 360 miles from New Bern. Burial Beer Co., Wicked Weed and Catawba Brewing Co., as well as New Belgium’s and Sierra Nevada’s east coast breweries were just a few of the stops on that particular jaunt.

WEB_20170926_DraftMag_GrowlerHowlers_Ride to 3rd Rock Brewing

The Howlers kept things much closer to their home base the day I rode with them. The team at 3rd Rock Brewing in Trenton, N.C., rolled out the red carpet for the club—well, they rolled up the large bay doors, anyway, inviting the dozen or so riders to zoom right into the brew house. (The bikes parked in a row adjacent to the array of stainless steel fermentation tanks made for quite the shiny, metallic still life). The scene made 3rd Rock head brewer Steve Parks a tad envious.

“I’m thinking, ‘why don’t I have a bike?’” admits Parks, a self-proclaimed fan of classic beer styles—the crisp, bready Gravity Munich-style helles lager is proof of that. He’s also an avid hophead with an affinity for emerging antipodean hop varieties. The brewery combines New Zealand’s Wai-Iti hops with Magnum, Citra and Mosaic in its year-round IPA, The Rock, giving the beer a bit of stone fruit and lime-like character.

After mingling with over pints of The Rock, Gravity and Continuum coffee porter, the Howlers re-mounted for the 20-minute trek to Mother Earth Brewing in Kinston, N.C. In hindsight, I probably should have said no to that second pint of Gravity because that’s when I agreed to make the trip on the back of a motorbike.

And I may have even taken a moment to appreciate the miles of idyllic farmland and tree-lined, seemingly endless country roads along the way if I wasn’t more concerned with my nose freezing off of my face (I should mention that it was February and about 40 degrees—which is more like 5 degrees Fahrenheit when you factor in the air resistance at 65 miles per hour. I struggled to keep my scarf tied around my face the whole way).

The ultimate destination made up for the ravages of the elements on the ride, as Kinston’s one of those small, post-industrial American cities (the industries, in this case, being tobacco and….) that experienced a stretch of depressed years but whose downtown is in the midst of economic revitalization. Celebrity chef and North Carolina native Vivian Howard opened Chef & the Farmer there about a decade ago and business partners Stephen Hill and Trent Mooring opened Mother Earth Brewing (now also a distillery) in 2008. The tap room at the downtown brewery—which repurposed the brick, wood and steel from the original structure—is 100 percent solar powered and has become quite the eastern North Carolina hotspot.

The space gets a great deal credit for the Growler Howlers’ existence, as it was a regular hangout for some of the group’s founders long before they made the club official.

Jeff Schulze (road name: “Foodie”), another founding member, as well as the club’s road captain, recalls connecting with Marisol Schultz (no-relation, despite similar last names) at the tap room. “We didn’t even know Marisol at the time buy my wife and I kept running into her at Mother Earth, probably for a good year,” Schulze remembers. Eventually, the like-minded from both the riding and beer communities converged. And, ultimately, the organization hopes others around the country and, possibly, the world, will hear the howl.

“I just want people to drink beer and wear this patch,” Schultz, aka Hop Ho, says, pointing to the club’s official insignia on her leather jacket, a growler pouring beer into the mouth of a howling wolf. “I want more people to join, I want to give back to the community, I want the Growler Howlers to expand and I want it to go worldwide.”



Classic lager brewed with pale malts and cluster hops

The beer that started it all. Leinenkugel’s® Original is brewed with Pale malts and Cluster hops inspired by our family’s 1867 recipe. Its crisp, classic flavor has been carrying the Leinenkugel® name for six generations.

Bronze Award winner in 1988 for American Premium Pilsners and 1998 Bronze Award winner for American-style Premium Lager at the Great American Beer Festival®.

Pairs with: brats with sauerkraut, cheese curds, Door County fish boils and cherry pie

Every beer has a story. Ours is just a little longer.

In May 1867, the Leinenkugel family brewery was founded in Chippewa Falls, Wisconsin by Jacob Leinenkugel. He was a family man driven by an iron work ethic, and he knew that his German family heritage would play an integral part of his brewery’s success. Today, the sixth generation of Leinenkugels continues to brew some of the same family-inspired recipes that Jacob poured his heart and soul into. Over the years, our family has grown and so has our brewery, but our history and heritage remain at the forefront.

Take a step back in time and discover our flavorful history…

How the grocery store became the neighborhood pub

Nontraditional locations with beer sales—from barbershops to grocery stores to movie theaters—are changing where and when we drink.

Years ago, if you wanted to drink a beer at the movie theater, you had to sneak it in yourself. Don’t pretend you never saw (or did) it: the slow attempt to open the can quietly during a loud portion of the previews, the care taken not to knock it over, the furtive glances at fellow moviegoers.

No more. Movie theaters have not only added alcoholic beverages in recent years, but have consciously stepped up the quality of their offerings. The same goes for salons, barbershops, grocery stores, even bookstores. It’s part of a larger trend toward non-traditional locations that sell beer and alcohol, an increasing pervasiveness of beer at spots other than bars and restaurants.

Nielsen data show that beer sales at theaters are up more than 61 percent between 2012 and 2016; they’ve grown more than 16 percent at theme parks during the same time and 132 percent at “other entertainment” venues.

Those numbers quantify what most beer drinkers already know: Drinking a beer would enhance the experience of … well, almost anything.

“Who’d have thought that having a beer and watching a movie would be popular?” jokes Frank Lewis, director of alcohol operations for AMC Theaters. “In the theaters where we don’t serve alcohol, when we clean the theaters, we’re constantly finding beers that people smuggled in. [Alcohol sales] have become a very robust part of our business.”

How robust? Because of the number of AMC theaters that serve alcohol nationwide—257 as of June 2017—the chain is often in the top ten national on-premise accounts for the craft beers that they carry.

Barnes And Noble Kitchen in Eastchester, New York

Barnes And Noble Kitchen in Eastchester, New York

It’s not just ubiquitous light lagers being offered at theaters or salons or bookstores, either. At Barnes & Noble’s three concept stores that feature expanded restaurants with alcohol service, called Barnes & Noble Kitchen, thirsty bookworms could order an Oak Park Citra IPA in Folsom, California, or a Brau Brothers’ Moo Joos oatmeal milk stout in Edina, Minnesota. And Lewis says AMC Theaters’ MacGuffins Pubs continue to evaluate their tap and packaged line-ups to focus more on local and high-end beers.

“With the craft beer and cider movement, local beers are very important and very popular with our guests. Because they’re only getting one, maybe two beers, customers want them to count,” he says. “Because it’s more experiential, people tend to splurge. It’s girls’ night, or it’s a date night, a birthday, so we’ve definitely leaned a lot into craft beer, into local beer and cool imports.”

And then there’s Whole Foods, a chain that for many people typifies the “grocerant,” or grocery store/restaurant. Whole Foods’ first store with bar-style alcohol sales opened in 2009; now more than 200 of the chain’s stores sell full pours of beer for in-store enjoyment. Two Whole Foods locations, in Houston and San Jose, even have breweries inside them.

“We want to be the sort of community watering spot,” says Devon Broglie, Whole Foods’ global beverage buyer. “Having the opportunity for draft beer in our stores, it became the perfect symbiosis where suddenly we’re the off-premise place to get your everyday package of craft beer and then we’re also getting a few kegs of some of that brewery’s super special stuff.”

Selling alcohol not only keeps shoppers or visitors in a store, theater or entertainment venue longer, but could lead to lowered purchasing inhibitions. Who wouldn’t spend more on groceries after having a beer?

Nontraditional venues for beer sales also point to a more relaxed American attitude toward alcohol consumption, one that’s light years away from the Prohibition-era confinement of drinking to back rooms and speakeasies. Americans are slowly becoming more comfortable seeing friends grab a beer at a theme park, or sipping wine with friends while getting a pedicure. That’s all good news for beer fans, and the breweries trying to reach them, no matter where they are.

The beer menu at Whole Foods Market's Draft Shack in Austin, Texas

The beer menu at Whole Foods Market’s Draft Shack in Austin, Texas

The next round

Entertainment and retail spots increasingly add beer to the mix.

These high-tech golf-slash-entertainment centers have expanded to 15 states (with more to come) since the company’s founding in 2000; locations sell beer, wine and liquor and will deliver drinks directly to your “hitting bays.”

The Pub by Wegmans is a bar-within-a-grocery store, offering food (everything from shrimp po boys to buffalo wings) plus beer, wine and cocktails in select locations in Virginia, Pennsylvania and New York.

V’s Barbershop
Nine locations of this barbershop franchise, founded in 1999, sell beer, including all California locations plus shops in Bellingham, Washington, Phoenix’s CityScape and Gilbert, Arizona.

Barnes & Noble
The brick-and-mortar bookstore chain recently opened three concept stores with full restaurants in Folsom, California, Eastchester, New York, and Edina, Minnesota. Each store serves local beer and offers a full food menu. Two additional concept stores are slated to open soon in Texas and Virginia.

Whole Foods
More than 200 Whole Foods grocery stores also have bars offering full pours of beer and wine, and two (in San Jose, California, and Houston) even operate breweries within the stores. The largest draft beer selection can be found at a Whole Foods’ Austin location, which boasts 55 taps.

Depending on the location, AMC offers a full-service dine-in experience, featuring a largemenu of appetizers, entrees and desserts; other locations offer a deliver-to-seat model, where guests can order and the food is delivered directly to their seats. Currently, AMC offers at least one of these in 247 locations nationwide, with a goal of pushing the concepts into Maryland, Oklahoma and Washington in the future. MacGuffins, AMC’s option for adult beverages, is the spot to get a beer, glass of wine or cocktail.

Birds Barbershop
On July 1, all locations of this Texas barbershop began offering complimentary beer from Austin-based Independence Brewing; Birds operates nine barbershops across Austin and Houston.





Craft Beer Wants to ‘Take Craft Back’

Tired of seeing headlines about Big Beer gobbling up your favorite craft breweries? Then you’ll want to be part of the movement to Take Craft Back, a new crowdfunding campaign to buy Anheuser-Busch InBev (AB InBev).

Take Craft Back has a ginormous goal: crowdsource $213 billion (yes, billion) to buy AB InBev, flipping the script on the global company that’s purchased 10 small U.S. breweries in the last six years.

The Brewers Association (BA), publishers of, announced the campaign Monday on behalf of the independent brewing community. The BA is very clear about the real dangers of beer consolidation, including narrowing access to raw ingredients and a heavy influence on distribution, which squeeze beer from your small, local brewers off store shelves and off draft lines.

The bottom line is this: The more of the market Big Beer controls, the more of a threat it is to America’s small brewers and your freedom of choice as a beer lover.

When you go to, you’ll see a video talking about the threat from Big Beer (check it out below).

“Independent craft brewers refuse to be muscled out by Big Beer,” Andy, the Take Craft Back spokesperson says, “And we are uniting on an unprecedented scale to take on Big Beer and their efforts to make it harder for beer drinkers to find their favorite independent craft beers at their favorite bars, liquor stores and restaurants.”

The website also prominently features the independent craft brewer seal, a logo the BA launched in June. The seal, which you’re beginning to see on beer packaging and brewery windows, is meant to help beer lovers know they’re buying beer from an independent brewer.

At, you can make a pledge toward the crowdfunding campaign. The campaign will only collect your money if (miraculously and against every possible odd) it hits its $213 billion goal — and the chances of that are nearly impossible; your odds of winning Powerball are higher. But you’ll get some cool merch simply for pledging your support. You can find out more about the campaign at, along with FacebookInstagram and Twitter. We bet the #TakeCraftBack hashtag will be a fun one to watch, too.

(VISIT: Find a U.S. Brewery)

Crowdfunding campaigns have brought oddball ideas, like the Ostrich Pillow and the Menurkey to life. As much as I like the idea of the pillow you can take anywhere and a menorah/turkey sculpture, the idea of buying AB InBev is incredibly more satisfying. Hell, not only could we Take Craft Back, but if we bought AB InBev, we could put an end to the Belgium-based brewery’s eye-roll inducing summer campaigns where they rebrand Budweiser as “America.”



Make Your Best Trappist Single

Big beers often garner a lot of attention, but don’t let that keep you from appreciating (or brewing) the smaller beers.

Much is rightfully made of the iconic Westvleteren 12, and its scarcity and quality and intensity routinely put it at or near the top of lists of best beers in the world. However, it’s the Westvleteren 6 – a Trappist Single Ale – that ranks as the best beer I’ve ever had. I remember it most because it was almost something of an afterthought. We had procured a couple of bottles each of the 6, 8, and 12, and were all anxious to get to the 12, in a kind of craft beer rite-of-passage kind of way. The Single, though, was the beer that ended up really blowing me away, with it’s lightness, bright flavors, and gorgeous fermentation character. Big beers often garner a lot of attention, but don’t let that keep you from appreciating (or brewing) the smaller beers!


This is an unusual style. First, let’s not confuse it with the Belgian Pale Ale or the Belgian Blond, both of which differ from it significantly, if not dramatically. For starters, this is a very light and pale beer, especially by comparison to the Belgian “Pale” and the “Blond,” which aren’t especially pale or blond. It’s also relatively low in alcohol for a Belgian, coming in at about 5-6% ABV in most cases. It is also, strangely for most Belgian styles, distinctly hop-forward, with moderate hops in both the aroma and flavor, with the hops playing at least as important a role as the more-characteristics esters and phenols that we expect (and still want) from the fermentation of Belgian yeasts. As the BJCP Guidelines note, this is a beer that’s much closer to a German Pilsner than a Belgian Blond, and is a kind of “session” hoppy Tripel – which makes sense, given its origins as a second-runnings beer of the monastic brewhouses. As a practical matter, you should probably brew this beer as a stand-alone for the sake of consistency, but if you want to start experimenting with doing a first-run Tripel followed by a second-run Single, then by all means, have some fun!


Like most Belgian styles, this is actually a pretty simple recipe that lets the ingredients do the talking. We start with nine pounds of floor-malted Pilsner malt (a little more expensive, but the flavor makes it worth it, especially when the color of the beer leaves limited options for additional character malts!). To that we add half a pound of Biscuit malt and half a pound of cane sugar, to help dry out the beer and add a characteristic lightness in the body. That should get us to about 1.056, and a color of 5 SRM, still pleasantly light-gold. With this grist we add some nice light malt complexity, but preserve the dry, delicate flavor.

Hops are central to this beer, and as a result we are wise to choose carefully. Normally I’m in the “bitter with anything” camp, since flavor contributions will be negligible in a 60-minute addition, but I wasn’t going to take any chances with my emulating-my-favorite-beer-ever recipe! I’ve always stuck with Hallertau in bittering (19 IBUs’ worth), an ounce of Hallertau at 15 minutes, and an ounce of Styrian Goldings at five minutes. I’ve tried blending the two and adding throughout, but believe it or not I noticed a distinct difference – it could have been an age effect, but the competition scores bore out the preference, too, and so I keep them as distinct additions. That should yield about 32 IBUs.

Finally, for yeast, most recommend the Trappist High Gravity yeasts from White Labs or Wyeast, and I confess to a certain bias here: I’ve often had (and noticed in others) some kind of fleeting, solventy off-flavor in that yeast, and it’s consistent enough that I moved on. Instead, I like the Wyeast 1388 (Belgian Strong Ale) yeast, which yields about the same fermentation profile (maybe a little heavier on the “spice” phenols, but that works well here) with a high rate of attenuation and low flocculation. I find it to be an ideal yeast for this style, where I want more fermentation character than my go-to Belgian Ardennes yeast can provide. Some people spice this beer. You can if you want. I don’t, and I’ll just leave it at that.


Mash a little on the cooler side here (about 149F), and hold for a solid 75 minutes to promote a more-fermentable wort. As you’re lautering, go ahead and add the sugar to the kettle, and it should be dissolved by the time we get to heating to a boil (give it one good stir just before going full-bore on the heat, just to be sure – we don’t want scorched sugars!). Boil and chill as usual, and pitch your yeast.

Fermentation can be relatively warm, here, but don’t just let them free-rise at will the way you might with a French Saison yeast. Steady at 68F is a good go-to here, with a slight rise at the end to help ensure a complete attenuation. It probably won’t take long, either – when I’ve tracked it, this beer wraps up in just under three days from the onset of visible fermentation signs. Three days later, you should be done! Cold crash and package, giving it a nice 2.5-2.75 volumes of CO2 to fill the mouth and enhance the aromatics.


I can’t promise you’ll make the best beer you’ve ever had, but I can promise that you’ll make something you love to drink. I’m semi-notorious for being cool towards Belgian styles in general, but this is a big, glaring exception. It’s a fantastic beer style that hits a lot of great flavor notes while being drinkable, light, bitter, and elegant. What more could we ask for, short of a seat at the pub across the road from a certain abbey in Westvleteren?




There’s (almost) nothing we love more than a boozy experience that’s totally immersive, whether it’s a beer-themed hotel or a bathtub full of red wine. Now, you can visit a Beer Mansion in Boston, created by New York’s favorite Brooklyn Brewery.

The Brewery has organized similar events in cities all over the world (London, Paris, Philadelphia and Chicago), and joined with Allagash Brewing Co., Harpoon, Ipswich Ale and several other Bostonian brewers to create a mansion of sorts later this month.

Each room in the Beer Mansion will have a theme related to the style of beer it features. “The Harbor” will feature simple, clean brews; “The Darkness” will offer rich, heavy beers like porters and stouts; and “Tart of the Tropics” plans to offer fruity and light weisses, sours and pilsners.

If you want to learn more about beer and not just imbibe it, there’s a room dedicated to The Anatomy of a Beer. The Brooklyn Brewery team developed interactive displays that play with your senses of taste, sight, smell and sound. Gabe Barry, the Brewery’s beer ambassador and educator, told The Chicago Tribune that they’ve brought in frequency generators that visitors can experiment with, and see if sound effects how the beer tastes.

In addition to satisfying pretty much any beer craving you could ever have, you’ll also have an opportunity to eat some of the city’s best snacks, all selected by Eater. These offerings include grilled cheese, tacos, ice cream and a mysterious menu item called “edible spin art.” If you couldn’t tell, the mansion truly has something for everybody, including a Bloody Mary bar, live music from local artists, and interactive games – just in case you need a break from pounding IPAs.

It’s all happening at the Boston Center for the Arts on October 27 and 28 – tickets are on sale now for $50.


15 Best Beers to Try This Oktoberfest

Beer #13


“I believe beers always taste better when I meet the brewers behind them and find out how cool they are. These guys are exactly what’s right with the beer industry. Anytime I head over to the brewery these dudes always take the time to chat, catch up, and talk about life. I’m privileged to call these guys my good friends. Oh and, by the way, they brew some of my favorite beer too.”


15 Best Beers to Try This Oktoberfest

Oktoberfest may be coming to an end but don’t tell that to that to the month of October. After all, there’s never really a bad time to appreciate good German (or German-style) beer.

But with a seemingly endless selection out there, how does one develop weltanschauung?

Enter Kyle Kensrue, the director of operations at Randolph Beer—which is a collection of Cicerone-driven brewpubs with multiple locations throughout New York City.

The man knows his brews, has strong opinions, and is especially fond of Köstritzer Schwarzbierbrauerei’s Köstritzer Schwarzbier. “This is the beer that taught me to rethink lagers,” Kensrue says. “I used to be your typical beer snob who thought lagers had no place in my beer fridge. But this beer was my paradigm shift…how can German beers (particularly the Oktoberfest/Märzen style) be popular when it’s not an IPA, barrel-aged stout, or sour beer? It’s been fun to watch people start to recognize the beauty of a well-brewed German style. They’re not easy to execute and there’s a reason why many brewers drink pilsner, helles lager, or Oktoberfest in September: The beers are very drinkable, with a depth of flavor.”

So I approached him for some help on the matter of narrowing down some quality pours. And he very generously shared his expertise—with a roster of must-try brews.

“I mainly wanted to focus on variety when I chose my list. I wanted some classics, some new school, some traditional, and some not so traditional,” Kensrue said. “There are beers from New York, the Northeast, the West Coast, and of course Germany.”

“I think there are some fantastic New York breweries making great German beers, but then sometimes you just want to go with the original,” Kensrue continued. “No two Oktoberfest beers are the same. Different brewing practices, different ingredients, and even different approaches to the style bring out subtle differences that are fun to taste. Most of the beers can be easily found at a half-decent beer store, which is important to me as well. Beer isn’t about exclusivity—it’s about inclusivity, especially for Oktoberfest, which is all about raising a glass with your friends and celebrating life.”

Number 15:


“When I first started buying beer for Randolph Beer, and came up to my first Oktoberfest season, I did some research and wanted to find as authentic versions of the style as I could. The good people over at B. United Int. import this beer from Austria and it’s been one my favorites since day one. It has a rich malt character, light hops with a crisp, snappy finish. This beer is why I felt Randolph Beer needed to serve a pretzel. It’s a match made in heaven.”

Check back tomorrow for Number 14



Beer-battered Fish Tacos with Baja Sauce


  • 1 pound firm white fish fillet, cut into 1 1/2-inch pieces
  • 1 (12-ounce) bottle Mexican beer
  • 1 tablespoon Mexican seasoning*
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1 cup Mexican beer
  • 1/2 teaspoon hot sauce
  • 12 fresh corn tortillas, warmed
  • 1 lime, cut into wedges
  • 3/4 cup shredded queso blanco or Monterey Jack cheese
  • 3 cups shredded green cabbage
  • 1/2 red onion, cut into strips (about 1/2 cup)

How to Make It

Step 1

Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.

Step 2

Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.

Step 3

Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.

Step 4

Cook fish in batches about 4 minutes or until done. Drain on paper towels.

Step 5

Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.

Baja Sauce Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons Mexican seasoning*
  • 1 small jalapeño pepper, seeded and diced
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped fresh cilantro

How to Make It

Step 1

Combine all ingredients; stir well.

Step 2

*We tested with Via Nueva Pico de Gallo seasoning.



    1. Place the rim of a class into caramel dip.
    2. Turn glass over onto a plate of peanuts and cover rim.
    3. Fill glass with Shocktop Honeycrisp Apple Wheat and enjoy the sweet temptation you’ve created.

    1. Add sugar and cinnamon to a plate.
    2. Use a lemon to wet the rim of the glass.
    3. Dip the rim of the glass in the sugar and cinnamon mixture.
    4. Fill the glass with Shocktop Pumpkin Wheat and enjoy the fall foliage.

    1. Place the rim of a glass into chocolate dip and let dry.
    2. Place the rim of the glass into raspberry.

    1. Pour Shockolate Wheat at a 45 degree angle to about 2/3 full.
    2. Hold back of spoon or place directly over glass rim.
    3. Slowly pour Raspberry Wheat drink to fill glass.

    1. Add sugar to a plate
    2. Use a lemon to wet the rim of the glass.
    3. Dip the rim of the glass in the sugar.
    4. Fill glass with Lemon Shandy.
    5. Garnish with a lemon.

© 2015 Anheuser-Busch Companies, LLC. One Busch Place, St. Louis, MO 63118. Anheuser-Busch Companies, LLC. products are brewed to be enjoyed responsibly by adults