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!


Chocolate Truffles With Beer Sugar

Prep time: 20 minutes, plus 16 hours drying/chilling time

Makes approximately 40 truffles


1 c demerara sugar

2 T Argus IPA

9 oz. bittersweet chocolate (70% cacao), chopped

1¼ c heavy cream


Preheat oven to the lowest setting (150° – 200°). Line baking sheet with parchment paper.

Mix sugar and beer in a small bowl and spread out in a thin, even layer on parchment. Let dry out in oven 12 hours (or overnight) with the door slightly ajar. The mixture should feel like demerara sugar again. Transfer beer sugar to a small bowl.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened about three minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least three hours.

Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), and then roll in beer sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least one hour.

Do ahead: Ganache can be made three days ahead; keep chilled. IPA sugar can be made one week ahead; store airtight at room temperature. Truffles can be made one week ahead; store airtight in the refrigerator.

Recipe adapted from Bon Appetit

IPA Poached Shrimp with Curried Mayo

Prep time: 20 minutes

Serves: four


2 qt water
2 c Argus IPA
½ lemon
2 T salt
2 lb shrimp


In a large pot, bring the water, beer, and lemon to a boil. Add the salt, then the shrimp. Cook the shrimp until just opaque in the center, about two minutes. 

Drain and rinse under cold running water to cool. Peel and devein the shrimp, leaving the tails intact, if desired. Store covered in the refrigerator until ready to serve.

Curried Mayo

1 shallot, minced
1 c mayonnaise
1 T curry powder
Juice of 1 lime
2 tsp salt

Combine all the ingredients in a bowl and mix well. Spoon into a small serving bowl and serve with the chilled Beer-Poached Shrimp.

Recipe adapted from Beer and Brewing

Aged Cheddar & Pilsner Fondue

Prep time: 15 minutes plus time to prep dipping items

Serves: four-six


1 lb  aged cheddar cheese, shredded 

1T cornstarch, plus a tad more

1 pinch  chili powder

1 pinch  paprika

1 pinch  cayenne

11/2 tsp mustard powder

2T butter

2 cloves garlic, peeled and minced

1 medium shallot, minced (or a small onion)

1 c Paschke pilsner (or Golden Prairie Nut Brown Ale)

2 tsp  Worcestershire sauce (or to taste)

1 pinch  Kosher salt and fresh ground pepper, to taste


Stir together cornstarch, chili powder, paprika, cayenne, and mustard powder; toss in shredded cheddar. Set aside.

Heat butter in a frying pan, then sauté garlic and shallots for five minutes, being careful to not let them brown or burn. Add beer and Worcestershire sauce and bring to a simmer. 

Add the cheese, a little at a time until it’s all melted and stir to combine. Pour into your fondue pot and light according to the manufacturer’s instructions.

Dipping Suggestions – apple wedges (submerge in cool water with 1 tsp lemon juice to keep from browning), fully cooked sausage links, lightly roasted broccoli or cauliflower, toasted sourdough cubes (use day-old bread for best results).

Recipe adapted from Dark Side of the Spoon


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 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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