Argus Recipes

Argus Brewery offers delicious recipes inspired by professional chefs and bloggers. Below we will share our Henchmen’s favorite recipes for any holiday, Cheers and enjoy!


Beer Cheese

Prep time: ten minutes

Serves: four




8 oz mild cheddar, coarsely grated, room temperature (about 2 cups)

8 oz sharp cheddar, coarsely grated, room temperature (about 2 cups)

2 garlic cloves, finely grated

2 T Worcestershire sauce

1 t mustard powder

1 t hot sauce

pinch cayenne pepper

pinch kosher salt

6 oz flat Golden Prairie Nut Brown Ale, room temperature 

2 t finely chopped chives


Assorted veggies (carrots, radishes, celery, cut into 3-inch pieces) and assorted crackers



Pulse cheeses and garlic in a food processor until finely chopped. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together). With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about five minutes. 

Transfer to a serving bowl and stir with a rubber spatula to combine. Top with chives and serve.

Do Ahead: Beer cheese can be made two days ahead; transfer to an airtight container and chill. Bring to room temperature before serving.

Recipe adapted from Bon Appetit

Touchdown Chili

Prep time: 15 minutes plus three hours simmer

Serves: eight-ten




2 lbs ground beef

1 large onion, chopped

6 cloves garlic, chopped

1/3 c chili powder

1 ½ t ground cumin

1 ½ t dried basil

1 (28 ounces) can diced tomatoes with juice

1 (4 ounces) can diced green chili peppers, drained

 1 (15 ounces) can tomato sauce

1 bottle Argus Lager

1T white vinegar

3 T brown sugar

1 t hot pepper sauce (e.g. Tabasco(TM))

2 t salt

½ t ground black pepper



Place the ground beef, onion and garlic in a large saucepan over medium heat; cook, stirring to crumble the beef until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. 


Combine the chili powder, cumin, and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little. Pour in the tomatoes, green chilies, tomato sauce, beer, and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt, and pepper and reduce the heat to low, cover and simmer for three hours. Remove the lid for the last 30 minutes of cooking.


Adapted from AllRecipes

French Dip Subs with Beer Dipping Sauce

Prep time: 15 minutes

Serves: six



2 garlic cloves, minced

1 T butter

1 lb deli roast beef, thinly sliced

2 T spicy ketchup

4 t Worcestershire sauce

½ t basil

½ t dried oregano

¼ t pepper

1 bottle Golden Prairie Nut Brown or Argus Cygnus X-1 Black Lager

6 hoagie buns, split

In a large skillet, sauté garlic in butter for one minute; add the roast beef, ketchup, Worcestershire sauce, basil, oregano and pepper. Stir in beer and bring to a boil. Reduce heat and simmer, uncovered, for two minutes, stirring frequently. Using a slotted spoon, place beef on buns. Serve with cooking juices.

Adapted from Taste of Home

Beer Battered Buffalo Cauliflower

Prep time: 25 minutes

Serves: four – six




1 head cauliflower, washed and cut evenly into florets (heads only, no stems)

1 bottle Argus Lager or Pegasus IPA

2 c flour

¾ c milk

1 egg

1 t dried thyme

4 green onions, finely diced

2 Thai chiles, seeds removed and finely diced

¼ c blue cheese, crumbled for garnish

salt and pepper, to taste



½ lb(s) melted butter

1 T hot sauce

1 t brown sugar




For the cauliflower:

In a large bowl, mix together the batter ingredients until smooth (add more milk if batter is too thick, as it should coat the cauliflower but not be clumpy).


Heat two inches of oil in a pot or use a home deep fryer set to 355ºF (180ºC). Dip cauliflower into batter. Be sure to remove excess. Place away from you into hot oil and fry until golden and floating. Remove to a paper-towel lined platter.


For the sauce:

In a small pot, heat on medium and melt butter. Add hot sauce and brown sugar. Simmer for one-two minutes until sugar has dissolved. Remove from heat and pour into large mixing bowl.


Add deep fried cauliflower florets into the sauce and toss, ensuring to cover all the pieces fully. Transfer to a serving plate, garnishing with crumbled blue cheese, Thai chilies and green onions.


Adapted from Food Network


Ted’s Pan-Seared Duck Breast

Prep time: 35 minutes

Serves: can be adapted as needed

From Brewmaster Ted Furman: The key is to start with a cold sauté pan and cook slowly over medium-low heat for a juicy result. It is also a good idea to open and enjoy a Golden Prairie Nut Brown Ale to add to the experience of cooking!


Duck breasts

Salt & pepper


sage leaves


With a sharp knife, gently score duck breast skin in a crosshatch pattern, taking care not to expose the flesh. Season each breast with salt, pepper, and paprika.

Place duck breasts, skin side down, in a large, cold sauté pan. Place a pan over low to medium-low heat; after about five minutes, the fat should begin to gently bubble. Throw in a few fresh sage leaves and maintain the gentle bubble of fat, until much of the fat has rendered and the skin is golden brown, about 15 minutes. 

Increase heat to medium and further brown skin if needed, about one minute. Flip the breast and cook on the flesh side, one-two minutes. Remove duck from the pan and set aside to rest for five minutes.

Duck breasts will be pink in the middle and juicy. Serve with roasted root vegetables. 

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