Celebrate Craft Beer Week


It's American Craft Beer Week--who knew? I didn't until I got a press release about it from Leini's the other day. Apparently ACBW became official in 2006, when it was first recognized by the U.S. Congress. Leinie's wanted to tell people to celebrate with its new-ish summer seasonal, Summer Shandy, but I'd recommend otherwise. I'm a big shandy fan (1/2 light beer, 1/2 lemonade--I like to infuse ginger in the lemonade), but Leinie's was a big disappointment. I remember the lemon tasting chemical-like and deciding not to finish the bottle after just a few sips.

Instead, I'd recommend hooking up with some MN brews via our local beer online clearinghouse,, for a listing of who's selling growlers, what's on tap, and where to not to park when you go to Town Hall ("Skip the ramp attached to the Holiday Inn - it's recently been privatized and prices have spiked as of late. Find a meter or park in the lot behind the Corner Bar.") With that, I leave you with a recipe for Summer Shandy Salsa that Leinie's sent in case you end up like me, with an extra five bottles of the stuff on hand...

Leinenkugel's Summer Shandy Infused Salsa
2 large onions
1 ½ - 2 garlic cloves
7 - 8 chopped Tomatoes
1 healthy handful of Cilantro
1 green bell pepper - chopped
1 yellow bell pepper - chopped
1 red bell pepper - chopped
1 orange bell pepper - chopped
1 ½ cup of Leinenkugel's Summer Shandy
1/3 cup of black beans
½ can of Garbanzo beans
½ can of corn
2 - 3 jalapeño's
1 tablespoon of salt
Combine ingredients, chill and serve with tortilla chips.