The secret ingredient for extra special, extra tasty recipes… Eureka Heights Beers. 



Pick up Buckle Bunny 6 or 12 pack in our drive-thru or at your favorite grocery store.


For the Boil:

2lbs peeled shrimp
24oz Buckle Bunny Cream Ale
2qts water
4oz cajun seasoning
3ea celery stalks, chopped
1 medium onion, chopped
2 lemons, sliced into thin wheels
6 garlic cloves, smashed
4 parsley stems (optional)
10 peppercorns
2T salt
1 small bag of ice


For the Salad:

3/4c mayo
2T mustard
1tsp cajun seasoning
1T lemon juice
2 celery stalks, small diced
1/4c onion, small diced
2T parsley, minced
1tsp salt
1/2tsp black pepper

Make the sure the shrimp is peeled and thawed.  Give the shrimp a quick rinse with cold water. Set the shrimp aside to drain off any excess water.

For the boil add all the ingredients into a medium pot.  Bring pot to a boil and let it go for 5 minutes.

Then add the drained shrimp into the boiling pot of goodness.  Remove the pot from the heat and allow the shrimp to slowly poach in the spicy beer bath.  Cover and allow the shrimp to slowly cook for 15 minutes. After 15 minutes the shrimp should be firm and no longer opaque.  You can check for doneness by cutting one shrimp in half to make sure its cooked through. Then get a Ziploc bag and fill with ice.  Lock the bag so the ice will not get out. Submerge the bag of ice into the pot. Allowing it to stop the cooking process.

Once the ice has melted, the spicy beer bath and shrimp should be cool.  Carefully remove the shrimp from the pot. Discard the contents of the pot.  

In a large bowl put all the ingredients for the salad into the bowl and mix well.  Check the seasoning before adding the shrimp. You can either add the shrimp whole or chopped up.  You can either eat immediately or put into the refrigerator for later.


Pick up your crowler of Tipsy Clover in our drive-thru.


1.5# stew meat, 1” cubed
2T olive oil
7 garlic cloves, minced
1/2tsp salt
1/4tsp black pepper, fresh grind
2T tomato paste
5 thyme sprigs, fresh
2C E.H. Tipsy Clover
3C beef bone broth
1 med yellow onion, chopped
1C carrots, 1” pieces
2.5lbs Yukon potatoes, 1” pieces
3T corn starch
2T Worcestershire sauce
TT salt
1/4C parsley fresh, miced

  1. Pat the beef dry with paper towels.  
  2. Warm the oil in a dutch oven over med-high heat.  Add the beef and lightly brown making sure to stir often.
  3. Add garlic, salt, and pepper and stir.  Cook for a couple of minutes.
  4. Add the tomato paste, Tipsy and broth, and bring to a boil.  Cover, reduce heat to a very low simmer and cook for 2 hours.
  5. Add onions, carrots, and potatoes; stir.  Cook for 30 minutes.
  6. Place cornstarch in a small bowl and add 1/2c of hot broth from the stew.  Mix until smooth. Add the mixture back into the stew and cook for another 10 minutes.  Making sure to mix in the cornstarch mixture into the stew.
  7. Add the Worcestershire sauce and salt.  Stir well.
  8. Before serving stir in the minced parsley.
  9.  Serve and drink a cold pint of Tipsy Clover to truly enjoy this recipe.



Swing buy the brewery to pick up your Moo Caliente in our drive-thru.


4oz.  Moo Caliente (room temperature)
1/2 C  Heavy cream
12oz. Dark Chocolate (finely chopped)
2T Butter (room temperature)
1/2 C Cocoa Powder
1/2T Cinnamon
12oz Chocolate chips

Optional: topping like peanuts, crushed chips, crushed candy, sprinkles, etc.

  1.  Assemble the ingredients
  2. Place Moo Caliente in a sauce pan and add heavy cream.  Place saucepan over medium heat and bring cream mixture to a simmer.  While it simmers, place the chopped chocolate in a medium bowl, and pour the hot beer/cream mixture over the chocolate.
  3. Wait 1 minute to allow the heat melt the chocolate, then whisk everything together until the chocolate is melted and the mixture is smooth and glossy.
  4. Add the butter and whisk it in until fully incorporated. 
  5. Press a layer of plastic wrap directly to the top of the chocolate and refrigerate it until firm, about 2 hours.
  6. Line a baking sheet with wax paper or parchment paper.  Pour cocoa powder and cinnamon into a shallow bowl, mix well.  Use a teaspoon to scoop gumball size balls of the chocolate into the cocoa powder.  Roll it around the bowl until its fully coated. Then roll it between your palms to make it spherical, then place it on the baking sheet.  Repeat until all truffles are formed- you should get 36 1-inch Moo truffles out of this batch.
  7. Refrigerate the tray for 30 minutes, until truffles are firm.


Optional: Use a double boiler to melt the remaining chocolate by placing a glass or metal bowl over a saucepot filled with 2 inches of water.  Place chocolate in the bowl to gently melt.

Line another baking tray with wax paper or parchment paper.  Remove the bowl from the heat. Take one firm truffle and place it in the melted chocolate.  Use a fork to roll and coat the truffle. Scoop up the truffle with the fork and let the excess chocolate drip off.  Place truffle on a baking tray and quickly sprinkle any additional toppings. Repeat this process as many times as needed.  If chocolate starts to become stiff or lumpy place the bowl over the double boiler to re-melt the chocolate.