Leinenkugel's offers beer pairings and recipes

Football, food and beer are a winning combination and the country's biggest annual sporting event provides the opportunity to score with football-inspired recipes and pairings.

From the Leinie Lodge in Chippewa Falls, Wis., to Dolphin Stadium in Miami, cooking with beer and brew-based pairings offer simple ways to add a new flavor twist to Super Bowl parties and tailgates.

Classic Amber, the Jacob Leinenkugel Brewing Company's newest year-round offering, was named the No. 1 new craft item in the U.S. in 2009 based on sales by The Nielsen Company.

Tap Leinie's “classic” brew to bring out the flavors in your football-inspired menu. Classic Amber offers an understated creaminess and moderate carbonation, making it the perfect beer complement for classic Big Game favorites like sirloin burgers and steaks. “Leinie's Classic” also pairs nicely with a wide variety of cheeses – so keep that in mind when piling cheddar on your burger during halftime.

Leinie's Classic Big Game Beer Cheese Spread

1 8-ounce package cream cheese

4-ounce shredded sharp cheddar cheese

1 tablespoon chopped green onion top

¼ cup Leinenkugel's Classic Amber

1 teaspoon horseradish

½ teaspoon dry mustard

Microwave cheeses for 2 ½ minutes. Gradually beat in remaining ingredients. Cook covered for another 1-2 minutes, stirring twice. Serve with pretzels, crackers and veggies.

Leinenkugel's 15th Anniversary Honey Beergarita

1 cup tequila

1 12-ounce can lemonade concentrate

4 12-ounce bottles of Leinenkugel's Honey Weiss

Mix in a pitcher and serve over ice. Garnish with lemon slices. Makes 1 pitcher.

1888 Bock Touchdown Chili

From Paul Reed of Brookfield, Wis.

3 to 4 pounds beef steak, cut into bite size chunks

6 medium onions, chopped

4 large green peppers, chopped

2 bottles of Leinenkugel's spring seasonal, 1888 Bock

3 quarts tomatoes

2 6-ounce cans of tomato paste

2 15-ounce cans of dark red kidney beans

Salt

Pepper

Chili powder

In a covered soup kettle or roasting pan cook meat, onions and peppers in Leinie's 1888 Bock over medium-low heat until meat is brown and the peppers and onions are tender. Add the tomatoes and stir in the tomato paste. Let simmer for two hours. Then add beans and simmer for one more hour. Taste often and season with salt, pepper and chili powder to your taste preference. Let cool, and refrigerate. Serves a good sized group of Big Game viewers!

Leinie's Sunset-Glazed First Down Chicken

10 to 12 pieces of chicken (cut for grilling)

2 bottles Leinenkugel's Sunset Wheat (measure out 1/3 cup and set aside for sauce)

3 tablespoons canola oil

1 cup finely chopped onion

2 tablespoons of minced garlic

10-ounce can mandarin oranges (save 1/3-cup liquid and finely chop oranges)

4 tablespoons pure maple syrup

2 tablespoons soy sauce

¼ teaspoon ginger

½ teaspoon pepper

Clean, salt and pepper chicken and place in a gallon-sized plastic storage bag. Pour all Leinie's Sunset Wheat, minus 1/3 cup, into bag with chicken. Refrigerate overnight.

To make Leinie's Sunset Grilling Sauce, sauté garlic and onions in canola oil over medium-low heat until onions become lightly browned and translucent. Add 1/3 cup liquid from orange can and oranges to onion mixture and continue to sauté until juice is reduced. Turn heat to low and add maple syrup, soy sauce, Leinie's Sunset Wheat, ginger and pepper. Simmer for 10 minutes. Prepare charcoal. Place chicken in baking dish and bake at 350 degrees for ½ hour. Place partially baked chicken on grill and baste with Leinie's Sunset Grilling Sauce until done. You may want to make extra sauce to serve with chicken.