The Hoppy Kitchen
Recipes built for beer and fire. Every one starts with a Hoppy Sauce — pick your player.
Pulled Pork That Earns Its Nap
Eight hours. One pork shoulder. Zero survivors.
You need: 4 lb pork shoulder, 1 cup Hoppy Mustard BBQ, 1 sliced onion, 2 tbsp brown sugar, 1 tbsp smoked paprika, salt + pepper, buns, slaw.
Do it:
- Rub the pork with brown sugar, paprika, salt, and pepper. Don’t be shy.
- Throw it in the slow cooker with the onion and half the Hoppy Mustard BBQ. Low, 8 hours. Go live your life.
- Shred it, kill the fat, and toss with the rest of the sauce.
- Pile on buns, top with slaw, try not to propose to your sandwich.
Drink with: A crisp lager. Trust us.
Pretzel Bites With a Mean Streak
Soft pretzels are fine. Soft pretzels dragged through Hoppy Mustard BBQ are a personality trait.
You need: 1 lb pizza dough, 1/2 cup baking soda, 1 egg (beaten), coarse salt, 1 cup Hoppy Mustard BBQ for dipping.
Do it:
- Cut the dough into bite-size pieces. Boil them 30 seconds each in the baking soda water bath.
- Egg wash, salt, bake at 425°F for 12–14 minutes until deep golden.
- Serve hot with a bowl of Hoppy Mustard BBQ. Watch them vanish.
Drink with: A malty amber ale.
Ribs Worth Canceling Plans For
Sweet up front, heat on the back end — like the best kind of trouble.
You need: 2 racks baby back ribs, dry rub (brown sugar, paprika, garlic powder, salt, pepper), 1½ cups Hoppy Sweet Heat BBQ.
Do it:
- Pull the membrane. Rub them down. Wrap tight in foil.
- 275°F for 2½ hours. Low and slow wins.
- Unwrap, crank to 375°F, glaze with Hoppy Sweet Heat BBQ. 20 more minutes, glazing twice.
- Rest 10 minutes. Slice. Cancel your evening.
Drink with: A juicy IPA — the hops high-five each other.
The Meatballs That Disappear First
Bring these to the cookout and you’ll leave with an empty dish and three new friends.
You need: 2 lbs ground beef/pork mix, 1 egg, ½ cup breadcrumbs, 1 cup Hoppy Sweet Heat BBQ + extra for serving, chopped scallions.
Do it:
- Mix, roll into 1½-inch balls. Brown them in a hot skillet.
- Pour in the Hoppy Sweet Heat BBQ, simmer 15 minutes until glazed and sticky.
- Hit with scallions. Serve with toothpicks and zero expectations of leftovers.
Drink with: A cold pilsner.
Wing Night, Upgraded
Crispy, tangy, hoppy. These aren’t wings — they’re a recurring event.
You need: 3 lbs chicken wings, 1 tbsp baking powder, salt + pepper, ¾ cup Hoppy Buffalo Bold, 2 tbsp melted butter, blue cheese for serving.
Do it:
- Toss wings with baking powder, salt, and pepper. (The baking powder is the crispiness cheat code.)
- Bake at 450°F for 45–50 minutes, flipping once.
- Toss hot wings in Hoppy Buffalo Bold + melted butter.
- Blue cheese. Celery if you’re feeling virtuous. Napkins — many.
Drink with: A hazy IPA. Obviously.
The Dip That Ends the Party Early (Because It’s Gone)
Ten minutes of prep. Gone in five. Do the math and make a double batch.
You need: 2 cups shredded chicken, 8 oz cream cheese, ½ cup ranch, ¾ cup Hoppy Buffalo Bold, 1 cup shredded cheddar, tortilla chips.
Do it:
- Mix everything except half the cheddar. Spread in a baking dish.
- Top with remaining cheddar. Bake at 375°F for 20 minutes until bubbly.
- Serve with chips. Accept your new role as “the dip person.”
Drink with: A session IPA — you’ll want more than one.
A Hoppy Feast: Sirloin Steak with Mustard BBQ, Sweet Heat Broccoli & Caramelized Onion Mash
Two sauces, one meal, endless flavor.
What happens when you take a juicy sirloin steak, fresh broccoli, and creamy mashed potatoes — then add not one, but two bold Hoppy Sauces? You get a dinner plate that’s bursting with flavor, heat, and balance. Tonight, we’re glazing our steak with Hoppy Mustard BBQ, tossing broccoli with Hoppy Sweet Heat, and serving it all up with caramelized onion mashed potatoes.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 2 | Cuisine: American BBQ fusion
You need:
For the Steak
- 2 sirloin steaks
- 2 tbsp olive oil
- Salt & pepper to taste
- ¼ cup Hoppy Mustard BBQ
For the Broccoli
- 1 large head broccoli, cut into florets
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 tbsp Hoppy Sweet Heat
For the Mashed Potatoes
- 4 russet potatoes, peeled & cubed
- 3 tbsp butter
- ½ cup milk or cream
- 1 large onion, sliced thin
- 1 tbsp olive oil
- Salt & pepper to taste
Do it:
- Caramelize the onions (for mash): Heat 1 tbsp olive oil in a skillet. Add sliced onion and cook slowly over medium heat, stirring often, until deep golden brown (20–25 minutes).
- Make the mashed potatoes: Boil cubed potatoes until fork tender (15–20 minutes). Drain and mash with butter and milk. Fold in caramelized onions. Season to taste.
- Roast the broccoli: Preheat oven to 400°F. Toss florets with olive oil, salt, and pepper. Roast 15 minutes until crisp-tender. Remove from oven and toss with Hoppy Sweet Heat while hot.
- Cook the steak: Pat steaks dry, season with salt and pepper. Heat a skillet or grill pan over medium-high with olive oil. Sear 3–4 minutes per side for medium-rare. Brush with Hoppy Mustard BBQ during the last minute for a glossy glaze.
- Plate it up: Arrange steak, broccoli, and onion mash on a plate. Drizzle with extra sauce and serve.
Why this plate works:
- Mustard BBQ builds tangy, smoky depth on steak.
- Sweet Heat adds sweet-spicy brightness to veggies.
- Caramelized onion mash ties it all together.
Crispy Hoppy Buffalo Wings
Baked to perfection. One bowl, one pan, maximum flavor.
Game day, family night, or anytime you’re craving a kick — nothing beats wings tossed in bold, tangy Hoppy Buffalo Sauce. This recipe keeps it simple: toss the wings in Buffalo, bake until crispy, then toss again for that extra saucy punch.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 | Cuisine: American
You need:
- 2 lbs chicken wings (drums & flats)
- 2 tbsp olive oil
- Salt & pepper, to taste
- ½ cup Hoppy Buffalo Sauce (plus extra for tossing)
Do it:
- Prep the wings: Preheat oven to 400°F (205°C). Pat wings dry, season lightly with salt and pepper. Toss wings in ¼ cup of Hoppy Buffalo Sauce until coated.
- Bake the wings: Arrange wings on a foil-lined baking sheet or wire rack. Bake at 400°F for about 20 minutes, turning once halfway through.
- Sauce them again: Remove wings from oven. Toss in another ¼ cup of Hoppy Buffalo Sauce for that bold, saucy finish.
- Serve: Pile wings high on a platter. Serve hot with celery, carrot sticks, and ranch or blue cheese dip.
Why these wings work:
- First toss = deep flavor baked into the skin.
- Second toss = glossy, saucy finish on every bite.
- Hoppy Buffalo = big flavor with a hoppy edge you won’t find in any store-bought sauce.
Your fridge called. It’s empty.
One trilogy. Three sauces. Infinite cookouts.